Hello everyone, I am Xiaokai who loves food. I update different food every day. I am very happy to answer this question. How to make the traditional New Year snack fried fried corn?

Let me share my fried oil corner to see how I make it. I hope my answer can help you, thank you.

The leftover five-nut filling from making mooncakes during the Mid-Autumn Festival has been frozen in the refrigerator, and I can use it to make some fried dough sticks when I have nothing to do.

The prepared Youjiao is fragrant and crispy. My Mr. Xiaoyan has the habit of staying up late and also likes to drink tea at night. The prepared Youjiao is perfect for Mr. Xiaoyan’s supper and refreshments.

How to make fried fried horns Ingredients: 120g all-purpose flour 50g glutinous rice flour Accessories: appropriate amount of oil: appropriate amount of five-nut filling A very simple traditional New Year snack fried fried horns is ready. The traditional New Year snack fried fried horns made in this way are very delicious

It's delicious. It's healthy, hygienic and delicious to make at home. I hope this answer can help you.

Thank you all for reading and watching. I am Xiaokai. I love food. I update different food every day. Thank you for the fried dumplings. I am almost fooled by the trend of Shantou people. Isn't this a crispy dumpling? Every time I pay homage to the master or during the festival

When the time comes, I will always make a bunch of them to satisfy my cravings.

I'm familiar with this thing.

Don’t underestimate these small puff pastry dumplings. There are many things you need to pay attention to when making them, such as what ingredients should be added to the dumpling wrappers, how to make them puffy and crispy, how to adjust the fillings, and if peanuts are used, should they be raw or cooked?

.

Friends who like to eat crispy dumplings can read on.

How to make crispy dumpling wrappers When making Chinese pastries, all-purpose flour is generally used, and crispy dumplings are no exception.

Different from making steamed buns, it does not require yeast to ferment, nor does it require baking powder and baking soda to expand. The secret to making it crispy is actually very simple, which is high alcohol and oil.

Ingredients: 500 grams of ordinary flour Ingredients: 6 grams of high-strength wine (about 2 bottle caps), 100 grams of clear oil, 250 grams of water Method: ① For ordinary flour, add high-strength white wine and clear oil, pour in water while stirring with chopsticks, and mix the flour

Stir into dough and knead into a ball, then rest for 20 minutes.

② Then knead the dough until the surface is smooth, flatten it with a rolling pin, then use a cup of suitable size to press out a round dough, and sprinkle with dry flour to prevent sticking.

Tips: The thickness and size of dumpling wrappers can refer to the take-out dumpling wrappers. If you really find it too troublesome to make the wrappers, you can buy them directly from a shop that sells kway teow, noodles, and dumplings. Ask them to make crispy dumplings.

Skin, generally available.

Preparation of fillings: The most classic filling is peanut filling, which has been popular for a long time and leaves a mouth full of fragrance every time you eat it.

Others include coconut filling, five-nut filling and so on.

Wrap the cooked peanuts in plastic wrap, place them on a cutting board and crush them finely with a glass bottle, and blow off the peanut skins.

Then add 50 grams of cooked sesame seeds and 50 grams of white sugar, mix well and set aside.

(The amount of sugar here can be increased according to personal preference for sweetness.) 100 grams of butter is softened at room temperature and beaten into pieces. Add 100 grams of white sugar and stir together until the sugar melts. Then add 2 eggs and continue to stir. Finally

Add 200 grams of coconut milk and 30 grams of milk, stir together and set aside.

Peanuts, almonds, melon seeds, walnuts, and sesame seeds, 50 grams each, stir-fry each and crush them separately, peel them, then add 100 grams of white sugar to them all, stir well and set aside.

Making crispy dumplings is simple. Use a spoon to scoop the filling into the dumpling wrapper, then fold it in half. Use your thumb to fold it repeatedly along one end of the folded corner until it looks like a twine. It may not be too hard at first.

Get used to it and it will look better if you fold it a few times.

The oil for fried dumplings needs to be at the right temperature. At what level? Just insert a chopstick into the oil and it will start to bubble. The fire should not be too strong, as it will easily burn. But it should not be too small, otherwise they will explode.

The crispy dumplings contain a lot of oil and taste too greasy.

After a dumpling is placed in the pot, fry it slowly over medium heat. Use chopsticks to flip the dumplings while frying. Fry until the dumplings float on their own and are golden on both sides. Remove each dumpling to drain the oil and let cool.

Don't eat it while it's hot, or you may burn your teeth.

Summary: Fried Youjiao is a place with a different name. Guangzhou’s snack is called Fried Youjiao, Fujian’s is called Kousu, and Chaoshan’s snack is called Sujiao.

But no matter what it is called, the method is generally the same.

In southern Fujian, we call it Kousu.

During festivals in my hometown, every household would make fried snacks such as fried ones, which can be used for sacrifices and to satisfy the children's cravings.