I, dry fried meatballs

Materials:

300 grams of pork, 100 grams of apricot mushrooms, half a pot of peanut oil, 1/2 teaspoon of salt, 1 section of green onion, 1 piece of ginger, 1 small bowl of starch, 2 eggs.

1, dried mushrooms rinsed clean, soaked in advance, wash pork, first cut into small pieces, and then chopped fine;

2, green onion and ginger finely chopped, hydrated mushrooms dry water, chopped into mince, the above ingredients are mixed, add the egg, cornstarch, and cooking wine, salt, monosodium glutamate, soy sauce and sesame oil and mix well;

3, the tuned meat mixture squeezed into meatballs as large as the pan, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil and so on. When the oil is 70% to 80% hot, put into the balls, medium heat frying;

4, until the balls become golden brown, fish out of the oil on the plate.

Two, fried chicken

With:

200 grams of chicken, salad oil.

1, take the appropriate amount of frozen chicken fillets, air fryer to be used;

2, choose the frying temperature of 200 ℃, directly into the air fryer frozen chicken fillets (no need to thaw in advance) into the air fryer fryer basket, set the deep frying time of 15-20 minutes (depending on the size of the chicken fillets to adjust the deep frying time);

3, frying up to 10 minutes, pull out of the fryer basket, chicken fillets on the surface of the oil brushing or spraying oil once. The end of the frying time, you can take out to eat (brush the oil without turning off the machine, directly pull out the frying basket operation).

Three, fruit spring rolls

With:

Mixed fruit canned 1 can, spring rolls skin 2, 30 grams of salad dressing, 30 grams of vegetable oil.

1, canned mixed fruit juice filtered bowl standby, pour the bowl into the salad dressing and mix well;

2, take a piece of spring roll skin flat, with a spoon to scoop the right amount of pulp packet shaped pan, pour a moderate amount of vegetable oil, spring rolls under the deep-fried until both sides of the golden;

3, out of the pan and drained oil on a plate, the surface of the surface of the salad dressing as a decorative can be.

Four, crispy fried eggplant box

Materials:

Eggplant (purple skin, long) 1, 100 grams of pork stuffing, 15 grams of wheat flour, 1 egg, 20 grams of cornstarch, 1 gram of salt, 3 grams of green onions, 3 grams of ginger, 10 milliliters of cooking wine, 20 milliliters of soy sauce, 15 grams of ketchup, 250 milliliters of vegetable oil, 1 gram of five-spice powder, 30 milliliters of water.

1, minced meat in the marinade seasoning, mix well, stirring in one direction until sticky;

2, the batter in the flour, cornstarch and five-spice powder mix, cracked into 1 egg, stirring well;

3, according to the batter, add a little water, stirring until the batter;

4, eggplant washed, cut into about 1 cm slices, and then in the Eggplant slices in the middle of the horizontal knife cut, do not cut off, in the middle of the eggplant slices stuffed with meat (do not want to stuff too full, so as not to leak out of the deep-frying process);

5, eggplant box in the batter evenly wrapped around the stick;

6, the pot poured into the amount of cooking oil, burned to 7% heat, put into the eggplant box stood the batter, small fire frying until the surface of the golden, the fried eggplant box in the kitchen towel, absorb the The excess fat, according to personal preference, can be dipped in ketchup or other sauces to eat.

Five, homemade fries

With:

400 grams of high-gluten flour, 4 grams of yeast, 1 egg, 4 grams of baking soda, 4 grams of salt, 230 milliliters of water, 20 grams of sugar, 800 milliliters of vegetable oil;

1, yeast into 170 milliliters of lukewarm water, mixing well, and let it sit for a few minutes to dissolve, the high-gluten flour into the pot, add sugar and 20 milliliters of vegetable oil, and then pour into a pot.

4. When the dough has doubled in size before fermentation, put the baking soda and salt in a small bowl, pour in 60 ml of warm water, and mix well to dissolve;

5. Then dip your hand in the baking soda and salt water, and knead the dough into the fermented dough in several batches until all of the baking soda and salt water is incorporated into the dough, and then knead the dough again until the surface is smooth, and then the dough will be soft;

6. Cover the dough and let it rise again until it doubles in size, then use a small brush to brush a layer of vegetable oil on the board;

7. Take the dough out of the second fermentation, put it on the board with the oil brushed and knead it well (the dough will be softened a bit again after absorbing the oil), and then loosen it for a while;

8. Roll it out into a rectangular sheet of dough about 0.5 centimeters thick, and then cut it into strips about 2 centimeters wide;

9.

9, the noodles two two stacked together, with chopsticks in the middle of the pressure, and then pinch the ends of the noodles, will be slightly longer, and then rest for 20 minutes of molasses;

10, the pot into the vegetable oil, high heat, into the molasses of the doughnut embryo, with chopsticks and keep turning, frying until the surface of the oil strips golden brown, and then fish out to drain the oil can be.

Six, salt and pepper tenderloin

Information:

250 grams of pork tenderloin, 100 grams of starch, 11 grams of salt, 5 grams of green onions, 5 grams of ginger, 10 grams of peppercorns, 1 tablespoon of cooking wine, 1 gram of sugar, 5 grams of paprika, 1 tablespoon of sesame seeds, 300 grams of vegetable oil, water.

1, the salt and pepper grains into the pan on light heat and stir fry until the salt slightly yellow, pepper dry incense, add chili powder and then stir fry (you can also put some more cumin powder) off the fire;

2, will be stir-fried pepper salt poured on the board, and then put some cooked white sesame seeds, with a rolling pin rolled into a fine powder, and then some cooked sesame seeds and a little bit of sugar mix well on the ready;

3, the loin meat cut into 1.5 cm thick large, and then use the back of the knife ridge slice by slice gently pat chopping again, just patting loose and will not leave a knife edge, which will make the loin meat more fluffy;

4, the loin meat and then cut into small strips, put into a large bowl into the green onion, ginger, cooking wine and 1 gram of salt scratched, marinate for a while;

5, dry starch into a bowl and then add the water stirred into the starch water (you can use your hands to pinch a little bit of baking powder to make it more convenient to use the water). can then pinch a little baking powder or baking soda and starch mix, will be more crispy), and then let stand for 10 minutes, let the starch precipitate

6, the precipitated starch water pour off the top of the layer of water, and then scratched, meat strips in the ginger, scallion segments picked out, and then put into the starch paste scratched;

7, the oil will be burned to seventy percent heat, meat strips put in the degree of can float up immediately, the Meat strips one by one into the pot, fried to slightly discolored on the fish out, the oil in the pot will have crackling water sound, wait until the sound of water is gone, and then the meat strips again into the frying half a minute to fish out;

8, will be fried meat strips into a pot sprinkled with salt hands holding the pot up and down upside down turn, the meat strips stained with salt on the salt on the good.

Seven, meat and lotus root box

With:

1 bowl of pork filling, 1 lotus root, 1 egg, salt 1/2 teaspoon, 1 section of green onion, 1 piece of ginger, 1/2 tablespoon of cooking wine, 1 teaspoon of sesame oil, 1 tablespoon of cornstarch, 1 bowl of wheat flour, vegetable oil in moderation, 1 teaspoon of five spice powder, 1 teaspoon of thirteen spices;

1. thirteen spices, minced green onion, minced ginger and mix well and set aside.

3: Coat the meat with the starch paste and deep-fry it in a frying pan.

Eight, pepper salt small yellowtail

Materials:

Small yellowtail 400 grams, pepper moderate, pepper salt 1 teaspoon, lemon juice moderate, 3 tablespoons of vegetable oil

1, small yellowtail scaled, gutted and cleaned, add pepper particles, salt, cooking wine and a little bit of lemon marinate for 15 minutes together;

2, before frying the drained water, pan Inject vegetable oil, hot pan hot oil (must remember, this is to ensure that frying fish does not break the trick Oh), the marinated fish into the medium-low heat frying until one side of the stereotypes;

3, turn over and continue to fry until light brown, sprinkle pepper salt while hot can be served.

9, French fries

With:

Potato 1, tomato sauce 10 grams, 200 milliliters of vegetable oil

1, potatoes a clean, peeled and cut into slices, and then cut into long strips, put into cold water to wash

2, wash a few more times, be sure to wash away the starch water, and then fished, and another pot, put the water

3, pot water to boil

3, the water in the pot, the water to wash away the water to wash away the starch water. >3, the pot of water to boil, the potato strips into the blanch, about a minute or so

4, and then blanch the potatoes, into the cool water to soak, cool, and then put into a plastic bag, frozen (if you fry in batches, then please put in batches into a plastic bag to fry when put back to room temperature, and then fry. Or you will be potato strips, one by one first flat in the freezer with plastic wrap, frozen hard, and then tied in a plastic bag, so that when you take it out it will not be sticky)

5, the pot of oil in the pan is hot, put the fries fried until the surface of the golden brown, dipped in ketchup can be eaten (frying time to control the temperature of the oil, because of the potato moisture content is high, so please use a kitchen towel to drain the water and then deep-fried, deep-fried also pay attention to, children not close to, and do not get hurt. children do not approach, they do not get fried)

ten, fried shrimp

With:

300 grams of shrimp, 1 egg, 50 grams of bread crumbs, 30 grams of wheat flour, salt 1 tsp, 1 tsp of cooking wine, 30 grams of vegetable oil, 5 grams of white pepper;

1, fresh shrimp standby, egg, bread crumbs standby;

2, will be the shrimp Wash, remove the head of the shrimp, peel the skin, pick out the shrimp line, followed by a few cuts in the shrimp stomach gently, and then put the shrimp back up on the board, with a little force with your hands to press the shrimp shrimp body, the shrimp tendons broken, so that the shrimp frying will not be bent;

3, deal with the shrimp into the container, sprinkle with a little salt, white pepper and a tsp of cooking wine marinade, and then marinated shrimp wrapped in flour in turn, the

4, put vegetable oil in the pan, when the oil is hot, put the shrimp, and finally fry until golden brown, fish out and arrange the plate, can be served with their favorite dipping sauces.