How to make fried vegetables. Cuisines and functions: Private dish technology: Soft-fried fried vegetables. Ingredients: Ingredients: 250 grams of potatoes (yellow skin), 100 grams of carrots, 100 grams of cucumber. Seasoning: 50 grams of salad oil, 120 grams of eggs, wheat.

10 grams of flour, 4 grams of pepper, 4 grams of salt, 1 gram of MSG. Features of fried vegetables: crispy skin.

How to make fried vegetables: 1. Wash potatoes, carrots and cucumbers and cut into shreds.

2. Beat the eggs, put them into a bowl with flour, pepper, refined salt, and MSG and mix thoroughly. Add shredded potatoes, carrots, and cucumbers and mix well.

3. Heat the oil in a pot, use chopsticks to add a little bit of san shreds at a time into the pot, and stir slowly with a slotted spoon to prevent sticking, until golden brown, remove and drain the oil.

Tips for making fried vegetables: Due to the deep-frying process, you need to prepare about 500 grams of salad oil.

Ingredients: 1 carrot, 1 eggplant, 1 lotus root, 1 green pepper, 1 small handful of green beans, 1 bowl of fried rice flour, 1 bowl of water, seasoning a, 2 tsp soy sauce, 2 tsp sesame oil, ingredient b,

How to make an appropriate amount of tomato sauce 1. Peel and shred the carrots, remove the thick skin of the lotus root and cut into thin slices and soak in vinegar water for 15 minutes. Slice the eggplant, remove the seeds and slices of the green pepper, remove the head, tail and side tendons of the green beans, wash and set aside.

2. Add water and fried flour in a large bowl, mix well, and coat all ingredients one by one.

3. Heat oil, carefully add the vegetables wrapped in flour and fry until golden brown, then remove and drain.

It can be dipped in soy sauce and ginger paste or tomato sauce.

-------------Ingredients for fried vegetable wedges (for 8 people): flour: 450g, salt: 1/4 teaspoon, dissolved butter: 100g, cold water: 3/4 cup, potatoes

: 2-3 pieces, cauliflower: 1 (small), pea kernels: 200 grams, Daigo or vegetable oil: 4 tablespoons Seasoning: cumin seeds: 1 teaspoon, ginger paste: 1/2 teaspoon, coriander seed powder: 1/2

teaspoon, asafoetida: 1/4 teaspoon, cinnamon powder: 1/2 teaspoon, salt: 2 teaspoons, pepper: 1/4 teaspoon, Daigo or vegetable oil: frying oil Instructions: 1. Put the flour and salt in a basin,

Drop in the cream solution and rub the cream into the flour with your fingers until the cream and flour are mixed into bread flour, until the dough is soft and not sticky.

After the dough is rolled into a ball, sprinkle a few drops of water and cover the dough with a damp cloth.

2. Peel the potatoes and cut them into small pieces, cut the cauliflower into small florets or pieces, boil them in salt water until soft and set aside to dry.

3. Heat a large pot over medium heat, add 2 tablespoons of oil, add cumin seeds, when the spices start to turn black, sprinkle in the ginger and other spice powders, stir-fry for a while, add the potato cubes and stir-fry for 3 to 4 minutes, add the cauliflower

, stir-fry for another 3 to 4 minutes, then add pea kernels and 2 tablespoons of water.

Cover and cook for 5 minutes, until vegetables are tender.

4. Finally add salt and pepper and wait until cold for filling.

5. Divide the dough into 10 balls. Sprinkle flour on one side of the dough. Roll each ball into a 6-inch round. Divide each round into two semi-circles, with the straight end extending from the center to the middle.

Wipe one end with water, fold the head and tail ends into a cone shape, and glue the stacked parts together. After adding 2/3 of the filling, pinch the edges of the opening into a rope pattern, and glue the two pieces of skin together.

Together.

6. Put oil in a pot, heat over high heat, add crispy horns, fry for 10 to 15 minutes, until both sides turn golden brown, remove and drain away the oil.

Notes: 1. Do not fry too much at a time to avoid the crispy corners being covered with oil.

2. You can use applesauce as the filling, which is a dessert of fried apple wedges.

3. The original name of fried vegetable wedges is samosa.

---------------Fried vegetables Tianjin's traditional famous noodles and snacks are rich and colorful, among which the proportion of deep-fried vegetables is not small.

The most famous twists, fried cakes, fried dumplings, fried spring rolls, fried rings, fried vegetarian meatballs, fried grasshoppers, fried iron sparrows, etc. are still talked about today.

In the summer of those years, locusts ravaged crops and flooded the crops. Farmers in suburban counties caught a bumper harvest of grasshoppers and sent them full bags to the city every day. The fried grasshopper stalls were booming.

This is where the witty saying "Grasshoppers are rolled in big cakes - eaten at home" comes from.

Nowadays, locusts can no longer cause trouble, and it is hard to find grasshoppers full of eggs. In addition, crops use chemical fertilizers, pesticides, etc., who is still keen on eating grasshoppers? Nowadays, fried iron sparrows are also rare.

Thinking of the plain fried donuts makes people salivate even more.

Mung bean vegetables, dried fragrant seeds, red and white vermicelli, add coriander, make stuffing with sesame paste, soybean curd, minced ginger, sesame oil, etc., then roll the stuffing with tofu skin picked out from boiled soy milk, cut into cylindrical sections, seal both ends with batter.

Fry it in a pan until golden brown. Eat it freshly fried. It is crispy, hot and refreshing. You can also eat it with a flatbread.