The specific repeated method is to fry the frozen glutinous rice balls directly, but it requires a high degree of cooking. 1; The fire is bigger. The oil temperature is higher.
First, burn the oil until it smokes. Just pour the dumplings directly (don't take them out too early to prevent them from melting and sticking together). Be careful not to leave the fire (the dumplings are frozen, which will quickly reduce the oil temperature). Fry them for 3 seconds and immediately stir them with a spoon. After they are separated, leave the fire when they feel crusted outside. When they float up one by one, set fire to fry them until they turn yellow.
Question 2: How can fried dumplings be crispy without bursting? Use cold frying, that is, it is necessary to strictly control the oil temperature when frying. Small dumplings should be cooked with oil, fished up, and put in the oil pan for frying after a few minutes when the dumplings are cool outside and warm inside. This will never burst, and because they have been fried again, they are crispy and delicious outside.
When frying, the oil temperature should not be too hot to prevent the outside from being burnt, and the inside is not cooked yet. When frying, keep punching holes in it with chopsticks, and at least 5 or 6 holes should be punched in one side, so as to prevent the pierced eyes from being blocked by the stuffing inside, and just fry until the outside is golden yellow, which is very good.
Don't stick it with a toothpick before frying, it is easy to break, and the taste of steaming and frying is not as good as that of frying directly.
Fried dumplings
Raw material formula glutinous rice flour 500g white sugar 250g sweet osmanthus10g cooked lard 25g peanut oil 500g.
Method of making 1. Put the white sugar, sweet osmanthus and cooked lard into a bowl, mix well, and crush them into thick pieces, and then cut them into 1
A small piece of cm square.
2. Dip the cut small pieces of sugar stuffing into water, put them into glutinous rice and roll them into dumplings with a diameter of 2 ~ 3 cm (if there are not enough, you can make them again.
Dip in water and roll).
3. Add peanut oil to the pot and burn it on a high fire until it is 80% mature. Pour in the glutinous rice balls and fry them (when frying, use a spoon to lightly fry the glutinous rice balls, just in case.
Break), until the dumplings float on the oil surface and are golden yellow, they can be taken out.
Question 3: the practice of fried dumplings, how to make fried dumplings delicious, and the main ingredients of fried dumplings.
Glutinous rice flour100g
seasoning
salad oil
of appropriate amount
water
70 grams
powdered sugar
a little
The practice of frying glutinous rice balls
1. Pour glutinous rice flour into a container.
2. Pour in the right amount of boiling water
3. Knead into dough and wake up for a while
4. Then divide into small doses of10g.
5. Then round each small dose.
6. Then stick a few small holes in each dumpling with a toothpick.
7. Deep-fry in oil pan, take out and sprinkle with powdered sugar.
Question 4: How to fry glutinous rice balls without collapsing? Stick some small holes in the glutinous rice balls with toothpicks so that oil will not spill when frying.
hope this helps
Question 5: How to fry glutinous rice balls without frying oil? Put more oil, and then insert toothpicks on them to make them easy to eat. Pay attention to the following during frying:
1, put a little more oil in the pot;
2, the oil temperature can not be overheated, small fire;
3. Pay attention not to flip too much during frying, because the Lantern Festival is big and not easy to cook.
Fried dumplings step
1. Put the dumplings on the plate.
2. Put the glutinous rice balls in the pot.
3. Steam the lid for 5 minutes.
4. Bring the dumplings out until they are not sticky.
5. Add oil to the pot and heat it. Pour the dumplings gently.
6. Deep-fry the dumplings until they float to golden brown.
7. Take out the glutinous rice balls and control the oil to dry.
Question 6: the practice of fried dumplings: how to prepare the ingredients for fried dumplings:
Appropriate amount of quick-frozen glutinous rice balls
Proper amount of white sesame
Recipe practice:
1. Quick-frozen glutinous rice balls are taken out and melted at room temperature to prevent the bottom from sticking and sprinkling a little glutinous rice flour.
2. Evenly coat the glutinous rice balls with sesame seeds.
3. Wrap it all up.
4. Put a proper amount of corn oil in the pot, heat it to 50% in the middle fire, and put it in the sesame-covered dumplings for frying.
5. Take out and control the oil until the color is Huang Liang.
Question 7: How to make fried dumplings 1. Skin making: add appropriate amount of water to the hanging pulp powder to make dough, and divide it into 20 ingredients to form a skin blank. 2. Stuffing: Steaming the candied dates in a cage, removing the core, rubbing them into velvet, adding white sugar and lard, mixing well, and dividing them into 20 small lumps to form the stuffing. 3. Filling molding: Take skin blanks 1 piece, press them into a "concave" shape with your fingers, wrap them with stuffing, seal them, and knead them into balls. 4. Frying: put the pot on a strong fire, add cooked vegetable oil and burn it to 50% heat, then put down the glutinous rice balls and fry until the color is golden and the skin is crisp.
Question 8: How to fry glutinous rice balls without exploding? The oil temperature should not be too high at first. When it is 30% to 40% hot, put it down and fry it slowly. When the oil temperature rises, the glutinous rice balls will be very crisp. Try it.
Question 9: How to keep fried dumplings from exploding? Honestly, I have never fried dumplings, but according to my feeling, the following methods are not so easy to explode! First of all, put the dumplings in boiling water for about 2 minutes, and then pick them up and dry them. Secondly, boil the oil slightly at low temperature, and slide the dried glutinous rice balls down the wall of the pot; Finally, slightly increase the fire and turn it slightly, about 4 minutes, so that the pot can be cooked.
Question 10: How to fry the dumplings without breaking? When the dumplings are a little cooked and soft outside, just scoop them up with a strainer and pat them gently on the surface with a spoon, so that the hot air inside can be knocked out, so that the dumplings will not break.