After Laba, the taste of Chinese New Year became stronger and stronger, and many friends began to prepare new year's goods. When I was a child, every New Year, my family would make some fried things as side dishes or snacks. These fried products, from snacks to large ones, are also the strongest Chinese New Year flavor in my memory.
How can I share 10 roasted seeds and nuts without roasted seeds and nuts during the Chinese New Year? There must be new year's goods at home, which are delicious and crisp. We have learned to cook this dish for our family. Adults and children like to eat. Let's share the practice:
Ingredients for fried radish balls: half a carrot, 1 bowl of rice, half a bowl of flour, 1 egg, proper amount of oil and salt, 2 slices of ginger, 1 teaspoon of thirteen spices, 1 teaspoon of white pepper and 1 teaspoon of chicken essence.
Practice steps:
1. Use carrots, white radishes and green radishes. Wash the radish, cut the roots, and don't peel it.
2. Brush the radish into filaments with a silk brush.
3. Add water to the pot to boil, add shredded radish, and cook for 2-3 minutes after boiling, which can evaporate the fragrance of radish and make the taste more delicate. Take out the radish, let it cool and wring out the water.
4. Put shredded radish into a container, add eggs, then add rice, salt, Jiang Mo, thirteen spices and chicken essence. When frying radish, add a bowl of leftovers to the meatballs, and the meatballs will taste richer. It's not difficult to eat. The fried meatballs will be golden and crisp, fragrant and fluffy, and the leftover rice will not be wasted.
5. Stir well with chopsticks. Then add flour several times, stir with chopsticks while adding flour, so that the raw materials and seasonings are fully mixed, and stir until the filling becomes sticky, so don't add flour or put too much flour, just stick it.
6. Dip your hand in some water, take a proper amount of stuffing, circle it, and put the rest on a plate.
7. Heat the hot oil in the pan and fry the meatballs in batches. Don't put them all in at once. Put the meatballs in the oil pan one by one, fry the meatballs, and then fry them on medium and small fire. At first, the meatball will sink to the bottom of the sea, and as it matures, it will float. When the color turns golden, take out the meatballs, drain the oil, and fry them into vegetarian food.
Fried tofu balls are made of tofu 1 piece, 2 eggs, ham sausage 1 piece, coriander 1 piece, half a carrot, 4 tablespoons flour, proper amount of oil and salt, 2 pieces of ginger, spiced powder or thirteen spices 1 teaspoon, and oyster sauce 1 piece.
1. Prepare the required materials. The best tofu is north tofu, not old tofu. Flour can be ordinary medium gluten flour. Flour and eggs play an adhesive role, making the meatballs difficult to disperse. The meatballs fried outside are very tender.
2. Cut carrots, ham and parsley, not too big, too big, meatballs are not easy to shape. 3. Put the tofu in a big bowl and press it into paste with a spoon instead of lump, which is more delicate.
4. Put coriander powder, ham powder, carrot powder and tofu into a large bowl, beat in two eggs, and add oyster sauce, salt, spiced powder and Jiang Mo.
5. Stir evenly with chopsticks, and add flour while stirring. The filling feels sticky, and the filling is ready without adding flour.
6. Heat the oil in the pot, turn off the fire, put the stuffing in your left hand, squeeze the meatballs out of the tiger's mouth, pick them up with a spoon in your right hand and put them in the pot, or directly dig out the shape of the meatballs with a small spoon and fry them in the pot.
7. Stir-fry the meatballs with medium heat, then stir the meatballs with a spoon from time to time to make the fried meatballs have the same color, and stir until they float, with golden surface and hard shell. Take out the meatballs, drain the oil and put them on a plate.
Materials needed for dry frying hairtail: hairtail, oil, salt, flour, starch, spiced powder, ginger powder, white pepper, cooking wine,
1. Frozen hairtail should be thawed with cold water in advance, and the internal organs of the thawed hairtail should be cleaned, especially the black membrane on the abdomen should be removed, the fins should be cut off, washed and drained.
2. Add spiced powder, ginger powder, white pepper, salt and cooking wine, mix well and marinate for 30 minutes. Ginger powder, white pepper powder and cooking wine have good deodorization effect. The fried hairtail after pickling has no fishy smell.
3. Put the flour and starch into the dish according to the ratio of 1: 1, mix well, coat the hairtail with a layer of dry powder, and pat off the excess starch. Flour is a kind of medium gluten flour commonly used at home. Starch is also called raw flour. If only one kind of flour is used for frying, the fish will become soft. After frying with starch alone, the surface of food will be very brittle and hard, and it will taste very dry and firewood. Moreover, due to the protection of powdery substances, food moisture will not be easily lost, so the inside of food will be very tender. If you want a crunchy taste, it won't soften. Therefore, the best way is to use flour.
4. Wrap all the hairtail in powder, put them on a plate, don't pile them together, and let them stand for 5-6 minutes, so that the hairtail surface will regain moisture and the powder will not fall off, so that the hairtail will not fall off when frying.
5. Heat the oil in the pot, fry the hairtail section by section, and take out the hairtail section after frying. Don't move the hairtail section too fast after putting it in, as it will break easily. After frying for a while, sprinkle the fish in the oil pan, fry until it is shaped, and take it out.
6. Raise the oil temperature, add hairtail and fry again, fry hairtail until golden and crisp, remove and drain the oil, put it on a plate, or dip it in a little salt and pepper.
Materials for dry frying small yellow croaker: 500g small yellow croaker, proper amount of oil and salt, proper amount of salt and pepper, onion 1, 2 slices of ginger, cooking wine 1\2 tablespoons, spiced powder 1 teaspoon, 2 tablespoons of flour and 2 tablespoons of starch. Practice steps:
1. Scrape the scales of small yellow croaker first, then wash and drain the fish.
2. Pseudosciaena crocea is a fish with few internal organs and a big mouth. It can be used to clean the internal organs of large yellow croaker without breaking its stomach. Insert chopsticks from the mouth of the yellow croaker, insert two chopsticks inward from both sides of the gills, then rotate the chopsticks two or three times, then wrap all the viscera and gills of the yellow croaker around the chopsticks, then pull out the chopsticks and take out the viscera and gills together, so that all the viscera and gills of the yellow croaker can be taken out perfectly. The shape of the fish is complete and beautiful.
3. Put the washed yellow croaker into a container, add onion, ginger, allspice powder, salt and cooking wine, stir well and marinate for half an hour. Onion, ginger and cooking wine can remove the fishy smell of yellow croaker.
4. When the time is up, pick out the onion and ginger, pour out the pickled water in the pot, and add flour and starch.
5. Stir with chopsticks so that each yellow croaker is evenly coated with a layer of powder without sticking to each other, and let it stand for a few minutes.
6. Put in a hot oil pan, fry the yellow croaker until it is shaped, and take out the yellow croaker.
7. Raise the oil temperature, add the yellow croaker and fry it again. Fry the yellow croaker until it is golden and crisp, remove and drain the oil, put it on a plate, sprinkle some salt and pepper, and the dish is ready.
Crispy meat: 350g pork, 2 eggs, proper amount of oil and salt, 4 tablespoons starch, flour 1 tablespoon, white pepper 1 teaspoon, pepper 1 teaspoon, and half a tablespoon of cooking wine.
1. Pork can be made of pork belly and lean meat. Choose according to your own taste. I like lean meat and lean meat. Cut pork into strips about 1 cm thick.
2. Add white pepper, pepper, cooking wine and salt to the pork, and marinate with your hands for 10 minute to remove the fishy smell of the pork. Fried pork won't smell like fish.
Let's adjust the paste of fried crispy meat. Put the flour and starch in a large bowl, and then beat in two eggs. Starch, flour and eggs can all be used as raw materials for paste mixing. The ratio of starch to flour is relatively large, starch is 4: 1, starch is 4 parts, and flour 1 part, so that the fried crispy meat will not soften after a long time.
4. Stir in one direction with chopsticks, stir into a paste, then lift it with chopsticks and draw it into a thick paste. The batter is too dry, the pork is too thick and the batter is too thin for the pork to stick.
5. Put the pork into the batter and stir well, then add a tablespoon of oil and stir well, so that the meat strips will not stick together when frying.
6. Add oil to the pot and heat it to 50% to 60% heat. Put the meat strips into the pot and fry them one by one. Fry the meat strips into shapes and take them out for later use. The first frying is mainly to fry the meat strips into various shapes and then fry them thoroughly. If you can't master the oil temperature well, put a little batter into the oil pan with chopsticks when the oil is hot. Soon there will be many bubbles around the batter, and the oil temperature will be fine. 7. Raise the oil temperature to 7-80%. After the oil is hot, try the oil temperature, and then put a little batter into the oil pan with chopsticks. Soon there will be many bubbles around the batter, and the oil temperature will be fine. Add the meat strips and fry again. Fry the meat strips until crisp and golden brown. Drain the oil and the crispy meat will fry.
Materials for dry-frying tenderloin: 300g tenderloin, proper amount of oil and salt, half a teaspoon of ginger powder, half a teaspoon of white pepper, half a teaspoon of cooking wine, and mixed materials: 2 tablespoons of common flour, 4-5 tablespoons of starch, and eggs 1 piece.
1. Cut the tenderloin into pieces half a centimeter thick, and then cut the tenderloin into strips two centimeters wide.
2. Add white pepper, ginger powder, cooking wine, 1 tablespoon soy sauce and a little salt to the tenderloin, grab it evenly until it thickens, and marinate it for 10 minute to remove the meat flavor of the tenderloin.
3. Prepare the batter, the ratio of starch to flour is 3: 1, and one egg is enough.
4. Beat the eggs into a bowl, add flour and starch, and stir well. When stirring, add the clear water poured in several times, stir evenly with chopsticks, stir until the batter flows but stops, add 1 tablespoon oil and salad oil, and stir evenly. Add oil to increase the brightness and crispness of the batter.
5. Stir the paste with chopsticks. Paste can be hung on chopsticks and flow down slowly. If it is diluted, add some starch. Never stir in the same direction when mixing paste, it is easy to stir, and the stirred paste is not easy to be wrapped by raw materials. The correct way is to mix all the powders evenly first, and then add water. After stirring evenly, there is no pimple, then put the oil and stir evenly.
6. Pour the prepared paste into the tenderloin and grab it evenly so that the paste is evenly wrapped on the tenderloin.
7. Put oil in the pot and heat it to 70% heat. If you can't master the oil temperature well, put a fish fillet first, and dense bubbles will float around the fish fillet immediately. The oil temperature will be fine. Fry the fillets one by one. Fry the fish fillets until the end, and take out the fish fillets. If there is not much oil, fry the fillets in batches. When frying fish slices, don't pour them into the oil pan at once, it will fry into a ball.
8. Raise the oil temperature to 80-90%, add the tenderloin and fry for half a minute. Turn the tenderloin from time to time, so that the fried tenderloin is the same color, and it will be golden in color, with a rustling sound when turning. Take out the tenderloin, drain the oil, put it on a plate, and add salt, pepper or tomato sauce to serve. A plate of dry fried tenderloin with crispy outside and tender inside is ready.
Materials for dry-frying fresh mushrooms: 500g of Pleurotus ostreatus, eggs 1 piece, proper amount of oil and salt, proper amount of salt and pepper, 0/3 kinds of spices 1\2 teaspoons of starch.
1. Prepare necessary materials, cut off the roots of Pleurotus ostreatus and wash it. This dish is best served with oyster mushrooms. 2. Tear Pleurotus ostreatus into strips by hand.
3. Boil the pot with water, add the Pleurotus ostreatus, blanch the Pleurotus ostreatus, remove the Pleurotus ostreatus, and wash the water by hand. This step is very important. You must wring the mushrooms out.
4. Put the mushrooms in a large bowl, knock the eggs into the bowl, and add a little salt, thirteen spices and starch.
5. Stir well. If it is thin, you can add some starch to make it sticky.
6. Add oil to the pot until the pot is hot to 50-60%. Stir-fry mushrooms one by one. Don't pour it all at once. If the oil is low, fry it twice. Break mushrooms with a spoon, or gently turn them with chopsticks. Fry the mushrooms into various shapes and take them out.
7. Raise the oil temperature to 70-80%, add mushrooms and fry again until golden and crisp. This step is also very important. Stir-fry the mushrooms twice, remove the mushrooms, control the oil, put them on a plate, and sprinkle some salt and pepper according to your personal taste. If you like spicy food, you can also sprinkle some Chili powder and cumin powder.
Ingredients for fried chicken wings: 8 chicken wings, proper amount of oil and salt, ginger 1, white pepper 1 teaspoon, oyster sauce 1 tablespoon, half teaspoon of essence, and half 13 tablespoons of cooking wine.
Exercise:
1. Wash and drain chicken wings for later use.
2. Cut the chicken wings twice, so that the chicken is easy to taste. Add salt, pepper, thirteen spices, cooking wine and oyster sauce, grab well and marinate for half an hour. Cooking wine can remove the fishy smell of chicken.
3. Beat the eggs into the bowl, and prepare the flour and bread crumbs. Flour is commonly used for steaming steamed bread at home, and bread crumbs are generally sold in supermarkets.
4. Put the marinated chicken wings into the flour and roll a layer of flour evenly.
5. Put the chicken wings into the egg liquid and dip a layer of egg liquid evenly.
6. Put the chicken wings dipped in egg liquid into the bread crumbs, wrap them evenly, then put them on the palm of your hand and press them with your hands, so that the bread crumbs will not fall off easily when frying.
7. Prepare the chicken wings according to the sample and put them on the plate for a few minutes to regain the moisture, so that the chicken wings wrapped in the material will not fall off easily when frying.
8. Come on in a hot pot, fry the chicken wings one by one, fry the chicken wings on high fire, and then fry them on low fire. In the process of frying, turn the chicken wings a few times and fry them to the same color. Fry chicken wings until they are tender outside, take them out, drain the oil and put them on a plate. You can squeeze some ketchup, which tastes better. In this way, a plate of tender fried chicken wings is ready.
Pumpkin cake required materials: pumpkin, glutinous rice flour, sugar,
1. Wash the pumpkin and cut off the hard skin and meat.
2. Slice the pumpkin and put it on a plate.
3. Boil the pot, put it in a dish with pumpkins, cover the pot, steam for 10 minutes on high fire, and then steam the pumpkins. 4. After the time, take out the pumpkin, pour out the excess water, add sugar while it is hot, and press the pumpkin into mud with a spoon.
5. Add glutinous rice flour and knead into dough. You might as well dry it. You can also add a small amount of cooking oil to the dough, which will make the finished product look shiny. Divide the dough into small pieces, even dough.
6. Sprinkle a little glutinous rice flour in the moon cake mold to prevent the dough from sticking to the mold. Put the dough into the moon cake mold and press it into pumpkin pie. The rest is done according to the sample. Without molds, dough can be pressed into cakes by hand.
7. Put oil in the pot and heat it. Pan-fried pumpkin pie with small fire. Fry over low heat. It is easy to use fire. Coke is strange outside. Fry one side and make it into a shape. Turn it over and fry the other side.
8. In the meantime, turn the noodles over a few times, fry the pumpkin pie until golden and cooked, turn off the fire and take it out, and use kitchen paper to absorb oil.
Ingredients required for sesame, purple potato and pumpkin balls: pumpkin 300g, glutinous rice flour 300g, purple potato 150g, sesame 1 spoon, sugar 1 spoon, and proper amount of oil.
1. Peel pumpkin, cut into pieces, peel purple potato, wash and cut into pieces.
2. Add water to the steamer and bring to a boil. Put the purple potato and pumpkin into a steamer and steam for about 15 minutes. Pumpkins can be easily pierced with chopsticks, that is, steamed.
3. Put the pumpkin into a bowl while it is hot, press the pumpkin slices into a paste with a spoon, add sugar, stir well, and press the purple potato into a paste with a spoon.
4. Put the pumpkin puree into the pot, add the glutinous rice flour in several times, stir with chopsticks, and add the glutinous rice flour until the pumpkin puree is stirred into a floccule.
5. Knead into a smooth and non-sticky dough. Knead the dough into a paste, divide it into small paste evenly, and knead it into a circle by hand. Make purple potato paste into balls smaller than pumpkin balls by hand as stuffing.
6. Pumpkin balls are pressed into cakes with purple potatoes in the middle. Wrap the purple potato in it, and then wrap it. Brush a layer of water on the surface of pumpkin ball, and roll a layer of sesame evenly on the surface.
7. Round the sesame seeds by hand and press them tightly, so that the sesame seeds will not fall off when frying.
8. Heat the oil in the pot, add the pumpkin balls with warm oil, fry them with medium-low fire until the surface is in a shape, fry them until the surface color is golden, take out the pumpkin balls, drain the oil, and make them into sweet and soft sesame seeds, purple potatoes and pumpkin balls.