Taste: frying and baking process: dry frying bell material: main ingredients: yam 150g, oil skin 150g.
Accessories: 50g carrot, 0/5g winter bamboo shoot/kloc-,8g mushroom and 20g wheat flour.
Seasoning: soy sauce 15g, salt 2g, monosodium glutamate 2g, cooking wine 15g, salt and pepper 30g, sweet noodle sauce 30g and peanut oil 40g. The bell is called "bell" because it is golden yellow and brittle when eaten in the mouth. Dipped in salt and pepper, it has a unique flavor and is the best table wine for wine. Teach you how to make vegetarian dry fried bell, and how to make vegetarian dry fried bell is delicious. 1. Wash and steam yam, peel it, grind it into mud, put it in a bowl, add refined salt and monosodium glutamate, and stir well;
2. Wash carrots, winter bamboo shoots and water-soaked mushrooms, steam them in cages, and cut them into diced mung beans;
3. Put the wok on fire, put peanut oil, put diced carrots, diced winter bamboo shoots and diced mushrooms in the wok, and then add soy sauce, cooking wine and monosodium glutamate;
4. After tasting, stir the yam paste evenly and add flour to make stuffing;
5. Soften the tofu coat (oil skin) with a hot towel and remove the side ribs;
6. Each tofu coat is cut into a rectangle in half and spread on the case;
7. Put the mixed stuffing on the tofu coat, roll it into a cylinder, and paste the opening with flour. This kind of tofu roll is called "bell";
8. Wash the wok and put it on the fire. Pour in peanut oil. When heated to 50%, fry the tofu rolls one by one in the pot.
9. When the skin Huang Liang is crispy, take out the drained oil and put it in the plate;
10. Put pepper, salt and sweet noodle sauce in two small plates and dip them in the bell. The key to making vegetable stir-fry bell: 1. The opening of the tofu roll must be sealed tightly to avoid frying oil and affecting the taste of the dish;
2. When frying "bells", put them in the pot one by one and stir them constantly with a spoon to prevent them from sticking to each other;
3. Because of the frying process, it is necessary to prepare1000g peanut oil.
Pie-food phase grams:
Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.
The method of dry frying bell introduces the cuisine and its function in detail: Zhejiang cuisine.
Taste: frying and baking process: crispy fried dry fried bell material: main ingredients: oil skin 400g, pork tenderloin 50g.
Accessories: egg yolk 25g.
Seasoning: 5g of shallot, 2g of yellow wine, 2g of salt, 2g of monosodium glutamate, 20g of sweet noodle sauce, 20g of onion,15g of salt and pepper, 50g of rapeseed oil. Features of dry fried bell: Huang Liang color and delicious taste. Teach you how to make a dry fried bell, how to make a dry fried bell delicious 1. Remove fascia from pork tenderloin, chop it into mud and put it in a bowl;
2. Add yellow wine, refined salt, monosodium glutamate and egg yolk into the meat sauce, and mix them into stuffing, and divide them into 5 parts for later use;
3. After the tofu skin is wet, remove the ribs and cut them into rectangles;
4. Spread the overlapping layers of every two pieces of bean curd evenly, take 1 piece of meat stuffing, put it into one end of bean curd skin, fold the meat stuffing into wide strips of about 3 ~ 4 cm with a knife edge or bamboo chips, put it into the cut pieces of bean curd skin (the side ribs are not used), roll it into a cylinder with appropriate elasticity, and dip it with clear water;
5. Make 5 rolls according to this method, each roll is cut into small pieces with a length of 3.5 cm and placed upright;
6. Put the pot on medium heat. When the vegetable oil is heated to 50%, put the tofu roll into the wok, keep turning the spoon, fry until Huang Liang is crisp, take it out with a colander, drain the oil and put it on a plate;
7. Bring sweet noodle sauce, salt and pepper, and onions. Tips for making dry fried bell: 1. Pork tenderloin must not stick when chopped into mud;
2. The meat should be spread thinly and evenly on the rotten skin, which will not affect the ripeness and crispness;
3. The drum should be elastic and appropriate, and the thumb should be thick. After cutting, it should be placed upright to avoid extrusion deformation and affect the beautiful shape;
4. When the oil temperature is too low, oil the clock; If it is too high, it is easy to fry, and the heat should be kept at about 50%. When frying, you should keep turning it over to keep the clock from being burnt, crispy and delicious;
5. Because of the frying process, 750g of rapeseed oil should be prepared.
Pie-food phase grams:
Egg yolk: Egg yolk can't be eaten with brown sugar, saccharin, soybean milk and rabbit meat.