There is no need to soak the rotis for deep-frying, just deep-fry them.

If you soak them, they will rot, and when they rot, there will be a lot of water in them, and then they won't be able to be deep-fried.

One, whether the roti is dry-fried or wet-fried

Traditional cooking, roti does not need to be fried. Dry rotis are burnt when they are fried. Wet roti is very oil-intensive to fry, and it is difficult to chew. If you really want to deep-fry them, the only way is to hang a thin layer of starch gravy on the outside. First, soften the roti in water, then fish it out to dry, then, deep fry it on a fast fire, and you can deep fry it as beautifully as the roti sold in the market.

There is no need to soak the roti, just deep fry it. If you soak them, they will rot, and when they rot, there will be a lot of water in them, and then they won't be able to be deep fried.

Second, the practice of deep-fried bamboo in detail

1, put the bamboo into the boiling water soak, until the bamboo soft and no hard heart out, cut into 3.5 cm long section, put into a bowl, add salt, cooking wine, sesame oil, monosodium glutamate marinade for 10 minutes.

2, take a small bowl, put the pepper, add the right amount of warm water to soak, until the water changes color, pepper becomes soft, pick out the pepper do not, leave the juice; will be chopped green onion, squeeze out the green onion juice, together with the pepper juice into the bowl of bamboo and mix well, another bowl, beat the egg, add cornstarch, into the egg paste.

3, pot rack on the fire, put the oil to five or six percent hot, will be well mixed bamboo dipped into the egg paste, one by one into the pot to fry, with medium heat to the surface of the surface of the hair straighten, the internal cooked, fish out of the oil, the original pot back to the fire, to be the oil temperature to seven or eight percent of the heat, put into the re-frying to the surface of the crispy quickly fish out, control the net residual oil, put in a plate can be eaten.