KFC has a variety of snacks, but also very popular with young people, so how to do it yourself? The following and I take a look at it!
KFC food practice
French fries
Ingredients: 2 potatoes, corn oil, salt, ketchup
Method:
1) Peel the potatoes and wash them.
2) Cut the potatoes into strips thinner than your fingers.
3)Soak the potatoes in water for a while to prevent oxidation.
4)Put them in a pot and cook them.
5)Once slightly cooked, do not overcook, place on a covered curtain to cool. Then put it in the refrigerator to freeze so you can eat it later as you like.
6) When you want to eat, take out the potato strips and fry them in a 60% hot frying pan.
7) Fry until golden brown, can be pinched with a finger can be, and then fish out to control the pump.
8) Sprinkle with salt, dip in ketchup and enjoy!
Step 2:
Roasted sweet corn
Ingredients: 15 grams of butter, sweet corn, a
Directions:
1) a large corn on the cob.
2) Melt the butter at room temperature
3) Cook the sweet corn and peel it into kernels
4) Toss the kernels with the butter
5) Finally, put it in the oven at 190 degrees for 20 minutes
Step 3:
Chicken Rice Puffs
Ingredients: Chicken Breasts 350g, Black Pepper 5g, Salt to taste. 5g, salt to taste, 40g of starch, 15g of fried chicken powder, 1 egg, 100g of breadcrumbs
Directions:
1) Prepare the needed ingredients.
2) Wash the chicken breast and cut it into even small pieces.
3) Marinate the chicken breasts with black pepper salt and cooking oil for 20 minutes.
4) Mix starch and fried chicken powder well and set aside.
5) Beat eggs and set aside.
6) Dip the chicken in the cornstarch and then sift through a mesh sieve to remove the excess powder.
7)Dip the powdered chicken in the egg mixture.
8)Coat with breadcrumbs.
9)Coat all the chicken millets in turn.
10)Heat oil in a pan.
11)When the oil is hot, add the chicken rice flowers and fry on medium heat.
12) Fry until the chicken rice flower golden brown can be removed to control the oil.
13)Serve with tomato salsa or chutney.
Step 4:
New Orleans Wings
Ingredients: 250g chicken wings, olive oil, 20g New Orleans Wings Marinade
Directions:
1) Fly the chicken wings in water, and drain when the water boils
2) Add the New Orleans Chicken Marinade to the sauce with a little water and a tablespoon of olive oil
3) Put the chicken wings in the sauce. 3)Put the chicken wings into the seasoning juice and mix the marinade
4)Then put into a plastic bag and knead, marinate for 20 minutes
5)Put into a baking tray lined with tinfoil
6)Oven 200 degrees, upper and lower heat, 20 minutes 7)In the baking has been baked for 10 minutes when the baking tray is taken out halfway, turn the chicken wings, and re-brush a layer of marinade 8)Bake for a full 20 minutes can be eaten
Step 5:
Spinach Chicken Wrap
Ingredients: 100g spinach, 150g water, 1 egg, 35g flour, oil, salt, chicken thighs, lettuce, colorful peppers
Directions:
1) Batter ingredients: spinach, egg, flour
2) prepared chicken thighs, colorful peppers
3)Chicken thighs boneless
4)Vegetables cleaned and cut in half, chicken thighs add sugar, salt, soy sauce, a little soy sauce, Huadiao wine, oil marinade
5)Colorful pepper shredded
6)pan oil hot colorful peppers, and then add salt, sugar, black pepper, stir-fry evenly on the plate and standby
7)Fry the chicken thighs cut into thick strips and standby
8 ) Blanch the spinach
9) Cut the spinach into small pieces, add about 150g of water and stir
10) Stir the spinach juice
11) Add the spinach juice to the flour and egg and stir well
12) Add a proper amount of salt and black pepper and stir well
13) In a pan over medium heat, add the butter to melt
14) Pour in a spoonful of spinach juice batter
15)Add lettuce and chicken thigh meat to the finished spinach crust
16)Add colored peppers
17)Roll it up
18)Cut it in half and you are done
Step 6:
Home version of Tenderized Beef Five Squares
Ingredients:
Beef, high-gluten flour, onion, light soy sauce, pepper powder, oil, starch, soup stock, red oil, salt, ginger powder, cooking wine, sugar, black pepper, carrots, lettuce, salad dressing
Method:
1) with high-gluten flour and warm water and into the kind of hardness like dumpling noodles, rolled into a pancake (about the same size as the bottom plate of the pan), wipe a layer of napkins, oil in the pan, frying on a low heat until the pancake brown.
2) Beef cut into long strips, with ginger powder, black pepper, pepper, soy sauce, cooking wine, sugar, salt, red oil, soup essence, starch and then a little water simmer to taste.
3) hot pan with a little oil, hot, the above materials together into the pan slip cooked. Shred lettuce, carrot and onion.
4) Sprinkle the pancake with tris, smear some salsa and add the beef, roll it up according to the pentagonal shape, and then cook it in a flat pan on a low flame for another two minutes, then take it out of the pan.
Step 7:
Field Crisp Chicken Burger
Ingredients: 500g chicken breast, 60g pork fat, 1 egg, 1 spoon of cornstarch, 1 spoon of cooking wine, 60g diced onion, 60g green peas, 60g diced carrots, 60g corn, black pepper, salt, 1 egg, cornstarch, breadcrumbs
Method:
1) Dice the onion, remove the tendons from the chicken breasts, and cut the fat into pieces
2) Put the chicken breasts, fat, egg, cornstarch, cooking wine, and salt in the processor and beat them into a paste (you can chop them into a paste without the processor)
3) Add half of the diced onion, and black pepper, and continue to beat the paste into a uniform and strong filling
4) Sample the chicken paste into a pot
5) Add the chicken paste into a bowl
6) Add the chicken paste into the pot7) Add the chicken paste into a bowl
8) Add the chicken paste into a bowl
9) Add the chicken paste into a bowl
10) Add the chicken paste into the bowl. p>
5)Add the rest of the diced onions, green beans, corn and carrots
6)Stir well
7)Put some dry cornstarch on a plate, scoop a ball of the chicken filling with an ice cream scoop and put it on the cornstarch to coat it well
8)Dip into the egg mixture
9)Dip into the breadcrumbs and clench them in your hands a little bit
10)Press it to form a cake and shake off the excess breadcrumbs
11)Press the cake into the bowl and then press it to form a cake, and shake it into a cake. Breadcrumbs
11)Fry the chicken fillets in a frying pan until golden brown and crispy
12)Add the burger blanks with lettuce and salad dressing and put the fried chicken fillets in the middle
Step 8:
Portuguese Egg Tart
Ingredients:
Egg tart crust: 7 pcs, 60ml of light cream, 50ml of milk, 2 egg yolks, 20g of sugar
Method:
Method:
Please note:
This is the first time I've tried to use this method. p> Directions:
1) Prepare the required ingredients, cream, fine white sugar, milk and eggs
2) Take 60ML of milk and pour it into a bowl
3) Add 50ML of light cream
4) Take 20g of sugar
5) Take 2 eggs and separate the yolks with an egg-white sharer
6) Stir the sugar and the 2 egg yolks and mix well
7)Pour the whisked egg mixture into the creamy milk mixture and mix well
8)Strain the concocted . Tart liquid through the net filter, so that the texture of the tart is more smooth Oh
9)Pour the good tart liquid into the tart crust, not too full, two thirds can be
10)Preheat the oven at 200 degrees for 10 minutes, put in the tart is ready to bake
11)First down the fire at 200 degrees baked for 15 minutes 12)And then up and down the fire at 200 degrees at the same time baked for 15 minutes
Step 9:
To Q Shrimp Balls
Ingredients: 300g frozen shrimp, 1 egg, green onion, ginger, salt, cornstarch, breadcrumbs
Directions:
1) Slice open the frozen shrimp, and remove the head and shell.
2) Cut the back of the shrimp with a knife and pick out the shrimp intestines with a toothpick.
3)Mince the shrimp with a knife and add chopped green onion and ginger inside. Leave a few whole shrimp with tails, save them for making a bite is the whole shrimp cocktail shrimp balls.
4) Take an egg and separate the egg white and yolk.
5) shrimp puree with salt, egg whites and a little starch in the direction of time and stir vigorously. Prepare breadcrumbs. Egg yolks stirred into the egg mixture.
6) take a piece of shrimp paste, ball into a round, now the yolk liquid power dip, and then rolled on the breadcrumbs. Take shrimp paste when the hands must be dipped in water, otherwise shrimp paste is very sticky hands.
7) I also made a couple of shrimp balls wrapped in whole shrimp with exposed tails. To be honest, doing this is too sticky hands, hands are all batter, the camera is also, photo especially difficult, really barely shot a few.
8) pot of oil, burned to 60% hot shrimp balls put in the frying, must be used to use a small fire frying, otherwise the outside of the frying paste, the inside is not yet cooked it. To constantly turn over, fried to the outside of the golden brown can be fished out.
Step 10:
Sugar Frosting Fritters
Ingredients: 250g high gluten flour, 20g powdered sugar, 1 egg, 10g fritter puffer
Directions:
1) Sift the flour and sugar powder and pour it into a bucket
2) Pour the puffer or yeast into water and mix it well, and then pour it into a bucket
3) Beat the egg and pour it into a bucket. 3)Beat the eggs and pour them into the bucket, use chopsticks to pull them evenly, then turn on the beater, 1 speed, beat for 1-2 minutes, turn off the machine, use chopsticks to help gather a little, beat for another 1-2 minutes, turn off the machine again, repeat two to three times, about 8 minutes of beating, the dough will be ready
4)Take out the dough, add a small amount of dry starch and knead it until smooth and not sticky, let it rest for 20 minutes, then knead it again
5)Place the dough in a bowl, cover with plastic wrap and place in a 38 degree oven with a cup of boiling water next to it to ferment for 40-60 minutes, or put it in the refrigerator to ferment for more than 9 hours at low temperature
6)Take it out to exhaust, knead it again, cover it with a damp cloth, and let it ferment for 15-20 minutes in the middle
7)Roll out the dough and cut it into long even strips
8)Take two strips of the dough and use a rolling pin to roll it out long. rolling long
9) the two pieces of dough stacked together, with a spatula in the middle of the press a little (I've got this photo taken wrong, it is best to press the opposite, with the thick side) 10) pan into the pot half a pot of oil, high heat to 60% hot, change the heat to medium, down into the billet, deep-fried until both sides of the golden 11) fish out of the filtered oil 12) the grain flour on a plate, the pan out of the fritter in the inside of the roll, so that it is uniformly covered with powdered sugar can be ;