Recipe and practice of fried chicken rack:

Raw materials: chicken rack, salt, ginger, flour, baking powder, soy sauce, cooking wine, water.

Method:?

1. Wash the shaved bones, salt coated the surface, gently with your hands to make the salt evenly, add some ginger paste, *** with the marinade for 30 minutes to taste and then wash off the surface salt.

2. Mix gravy powder and plain flour in the ratio of 1:1.5, add 1 tsp of baking powder, add soy sauce + cooking wine + water to blend into a batter, and finally add 2-3 tsp of vegetable oil.

3. Put the chicken skeleton into the batter and dip both sides into the batter.

4. Heat a frying pan, when it is 60% hot, add the chicken bones and fry them at low temperature.

5. Heat the frying pan to 90% of the heat, again under the chicken bones, high temperature frying color out of the pan.

Recipe and practice of deep-fried fritters:

Ingredients ?

Ordinary flour 500G

Egg 1

Salt 8G

Baking soda 4G

Aluminum baking powder 4G

Vegetable oil 15G

Water (room temperature) 275G

Coating with a little bit outside the portion of the oil

Homemade Fluffy and Crispy Fritter recipe ? :

Mix all the ingredients. Knead into a smooth and soft dough. This has no technique. When we were kids we watched how our mom kneaded it. Just how to knead. Why did you get your hands dirty? Because you didn't knead it well. If the water is absorbed by the dough, it won't get wet. The dough is as soft as an earlobe. Also, different brands of flour have different water absorbency. Don't pour in all the water at once. Keep about 20g of water. When you are kneading the dough, you can observe the state of the dough to see if you want to add more. Anyway, the dough is very soft. If you withhold the water until the end of the dough, it is easy to knead. It forms a ball when you knead it. But it's very dry and hard. Then you'd better not fry it. It will definitely come out as a stick.

Put the dough into a bowl, put a little oil on it (to prevent it from sticking) and then cover it with plastic wrap and let it rest. Refrigerate overnight. In hot weather, refrigerate. If the weather is cold, it won't hurt to put it outside. (The oil here is not the 15g, just a little smear to prevent sticking. I'm not bored enough to weigh it ......)

The purpose of this is to loosen the gluten. Make the dough more malleable. It expands and rolls out well later in the day for frying and rolling. Relaxing overnight is not a hard and fast rule. It's so that it's just right to operate the next morning. If you want to eat it at night, you can knead it in the afternoon. A few hours of relaxation won't hurt. There's no reason to get hung up on it. It's not a dough. It won't get bigger. No, no, no! Too short of a relaxation definitely doesn't work as well as a couple hours of relaxation!

Take the dough out the next morning. Divide into two portions. Roll it out on a lightly floured board, stretching it as you go. Stretch it out first, then roll it out. You don't have to make it too wide. Stretch it as long as possible. Because if it is too wide. When you fry them in the pan, you will have to stretch them. The pan is not that big. The next pan to be not straight.

Sticky hands how to do. The first thing you need to do is to get your hands dirty. Sticky rolling pin how to do. How to do how to do. I did not say. I'm not going to be able to do that, but I'm going to be able to do that. I'm not sure if I'm going to be able to do that, but I'm going to be able to do it," he said.

But don't put oil on it. If you grease the back of the two together, it is easy to stick together. I'm not going to be able to do that, but I'm going to be able to do that," he said.

After cutting into strips. As for how wide to cut in fact, the knife in the hand will know, their own visual assessment. Almost. When you cut the noodles will shrink. Just like in the picture.

Put the two together and use chopsticks to press in the center. After that it's time to fry. The oil temperature should be high. You can try it with a little bit of noodles. It's only good if it floats up right after you put it in the pan.

Pinch the ends of the noodles and stretch them, remember. If you pinch the ends tightly, the noodles will puff up in the pot, but if you don't pinch them tightly, they will loosen up in the pot, and it won't look good.

The fritters should be turned constantly after being placed in the pot. This can quickly expand. Heat evenly. Fried to golden brown on it. Fry a few more times on the smooth.

Fried too black how to do. The first thing you need to do is to get your hands on a new one, and then you'll be able to get a new one. You can turn on the fire a little bit. The oil temperature is too high to feel it. The oil temperature is too high, can't you feel it?

This recipe will not be too sticky after the dough is awake. The board sprinkled with a little powder can be, do not wipe the oil. Otherwise the doughnuts can't stick together. The next pan will become two it.

Cut one open and look inside. It's a nice big hole. This is the way the doughnut. Only delicious Oh

This to a closer. The first thing you need to do is to get your hands dirty. Everyone try it. It's very good.

Tips

1, baking powder try to use non-aluminum baking powder. It's safer.

2, is baking soda can not be replaced with alkali Oh.

3 The dough kneaded and put in the refrigerator to relax overnight oh. Not at room temperature! Summer will be bad. To not return to the temperature with their own feeling ah winter cold cold noodles are not good operation, take out and wait for it.

4. When you take out the dough, move a little more gently. I was using a scraper to shovel out. I'm not pulling it out! You can also use a rice spatula instead. The main reason is not to tear the dough. The dough should not be kneaded or folded again. Otherwise, the dough will not be kneaded again. The dough will not be able to expand when you fry it

5. This is not a ball of dough. The recipe has no yeast! It won't grow. Stop asking why it doesn't grow after sitting overnight. Why the fermentation is put in refrigeration. I didn't say anything about fermenting. It's relaxation. It's just relaxation. Don't ask why it's relaxing. I told you. You don't need to know the principle. Just follow it.

6 Don't learn to sell fries to twist the fries in the pot. That expansion is not open not open. Good.

7 Salt is not a flavor. It's not to make you eat the fritters with flavor. It is to enhance the gluten.

8 The fritters collapsed after a while. It is not crispy. Because deep-fried things are supposed to eat immediately the most delicious. In is your fried time is too short. Go to the doughnut stall is not going to be right. Leng boss said. Fry older. Want to eat crispy. Ditto. Want to eat crispy you fry longer ah.

9: The amount of recipe is too much how to do. I can't even finish it. This is also to blame me. I'm not sure if you're going to be able to do this, but I'm sure you'll be able to do it. When you look at the recipe, you can calculate the approximate weight. You should think about whether you can finish it or not.

10: What's the gluten flour. Grain station. Ordinary small stores. Inside sells all the gluten flour. High gluten flour can also be used. Low gluten flour is not available.

11: The water used for mixing is cold water. Warm water, or boiling water. Are you sure you're not here to tease me? I think you can basically say goodbye to the kitchen. Seriously! I'm sure the poeple in the recipe would have written that the recipe requires a specific temperature of water! If it doesn't, it's just room temperature water. Right. I know there are glassy-eyed people out there who will say I'm a novice and don't know what I'm talking about. You wrote it and you didn't write it carefully. Uh-huh. You have a point.

12. Refrigeration is the place in your house where you put your vegetables and yogurt. It's not frozen!