Question 1: How to make fried fruit larvae? They will be hollow when the oil temperature is very low. When the temperature of the oil is very low, it is about 30 degrees Celsius. When the oil temperature is low, it will be about 30 degrees Celsius. When there are very small bubbles, turn off the heat, let it sit for a few minutes, then turn on a low heat and stir the oil along the edge of the pot with a spatula. When the fruit floats up, use a spatula to flatten a quarter of the fruit with even force. Pour oil on it with a shovel to make it round again, and then fry it over high heat until it becomes hollow

Question 2: How to fry the sugar-oiled fruit to make it a solid sugar-oil fruit

Chengdu snacks. First make glutinous rice into flour, add water and knead it into a dough, roll it into a round bar with a diameter of about three centimeters, and then divide it into balls weighing about 30 grams. Use your thumb to press a concave shape with uniform thickness in the center to make the ball The inside is hollow, then put it into a vegetable oil pan and add brown sugar to fry until it is mature. It is characterized by bright yellow color, crispy outside and waxy inside, sweet and delicious.

How to make sugar-oiled fruit:

1. Wash 100 kilograms of glutinous rice and 25 kilograms of rice, soak them in water for about 10 hours, then remove the water, grind them, and serve. Squeeze the water out of the bag, then take it out and add a little water. About 50 kilograms of rice flour will seep out 3-4 kilograms of water (use the original soaked rice water in cold weather) and knead it evenly with your hands until it can form a round ball, and then knead it into a piece weighing 7 yen each. The spherical dough is ready for use.

2. Put the vegetable oil in the pot, and after it is boiled, add the brown sugar (depending on the amount of fried sugar and oil). When the oil boils and all the sugar has melted, put the dough into the pot and fry it while using iron chopsticks. Keep turning until it turns brown, take out the pot, and put it in a dustpan with sesame seeds prepared in advance (approximately 10 to 20 kilograms of sesame seeds are needed for every 100 kilograms of flour), so that the sesame seeds do not stick to the sugar-oiled fruit, and you can eat it. .

Question 3: There is a kind of sugar-oiled fruit with a completely porous middle. How is it fried? 15 points? It means that you have only eaten the solid one, because it contains air? Should I sprinkle some water on the fruit and fry it like fried dough sticks

Question 4: How to fry the sugar-oiled fruit without exploding? Exposing the moisture content of East Africa and Chinese herbal medicine

Question 5: Sugar How to fry the fruit? First you need sugar and oil, and then you need the fruit. The most important thing is to have a pot and oil.

Question 6: How to make sugar-oiled fruit so that it does not burst, and what additives are put in it? Put some fried powder in it to make it sticky and it will not explode.

Question 7: Why do sugar-oiled fruits explode when fried? 20 points: One is to put it back into the oil pan and fry it again after it has cooled down. This kind is really accurate and very oily. There is also a kind of dough that fails to rise well (dead noodles, stiff noodles), even if it is put into the hot oil pan for the first time, it will be very hard. Can this solve your problem?

Question 8: Why do sugar-coated fruits fry when they are fried? They contain too much water