How to fry dumplings will not crack
Fried dumplings oil temperature should be relatively low, with a small fire to fry. Before the dumplings under the frying pan, tie a few small holes, which can prevent the dumplings in the frying pan cracked. In addition, there is a simpler way to cook the dumplings, fish out and drain the water, and then the surface of a layer of breadcrumbs, if not can not, and finally with a small fire fried to the surface of the yellow on it.
Fried dumplings, generally use medium heat, the oil temperature of 5 into the hot pot (oil temperature is too high dumplings lose water too quickly will burst open, and easy to paste.), until the dumplings float on the surface of the light. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
First of all, if it is frozen dumplings must be thawed to room temperature, or a cold and hot this is easy to burst open, not only unattractive and may hurt, as for the method of frying crispy well, you can dip a little starch, and finally pay attention to the oil to come to point to let dumplings float up or else it is not good to fry.
Fried dumplings how to fry crispy
With cold oil frying, that is, when frying to strictly control the oil temperature to use a very small fire, small dumplings rely on the oil to raise cooked, fish up, after a few minutes, and so the outside of the dumplings are cooled inside the temperature is still warm when put into the pot to re-fry, so it is absolutely will not explode, and because of the re-frying, so the outside is very crispy and very tasty.
When frying the oil temperature is not too hot, to prevent the outside of the scorched, the inside is not cooked, slow fire frying, frying constantly with chopsticks on the top of the holes, one above the minimum should be tied 5, 6, so as to prevent the tie through the eyes of the inside of the stuffing blocked, deep-fried to the outside of the golden brown on the can, very good.
Do not use a toothpick to tie before frying, easy to tie broken, steamed and then fried taste is not as good as direct frying.
Fried dumplings
Raw material recipe: 500 grams of glutinous rice flour, 250 grams of sugar, sugar cinnamon 10 grams, 25 grams of cooked lard, 500 grams of peanut oil
Production method
1, sugar, sugar cinnamon and cooked lard into a bowl, mix well, and smashed hard into a thick block, and then cut into small pieces of 1 cm square.
2, will be cut into small pieces of sugar filling dipped in water, into the glutinous rice rolled into the diameter of 2 ~ 3 cm of the dumplings (such as not enough, can be dipped in water again rolling).
3, add peanut oil in the pot on a high flame to eight mature, pour into the dumplings deep-fried (frying should be a few spoon light dumplings, in order to prevent the collapse), to be fried to the dumplings floating in the oil, and was golden brown when you can fish out.