Exercise 1:
Ingredients: red and white jiaozi. Seasoning: peanut powder and white sugar.
1, first mix the seasoning evenly and spread it on a flat plate.
2, the oil in the pot is hot first, and the bamboo chopsticks are put into the bubble.
3. Put the jiaozi one by one, and don't stick together (slowly fry with a small fire, the skins will be brittle and won't stick together.
4. Pick up the fried jiaozi, filter it, put it on a plate and shake it around, as long as the material is evenly stained on the jiaozi.
Exercise 2:
1. Thaw the glutinous rice balls half an hour in advance and prick the holes with toothpicks.
2. Add a proper amount of cooking oil to the pot and heat it slightly.
3. Add glutinous rice balls, fry them on medium and small fire, turn them back and forth, and cover the pot from time to time to avoid being fried.
4. Fry until golden and slightly explosive, and you can get out of the pot.
Exercise 3:
1, take out the cooked jiaozi and put it on a plate. Use a toothpick to make two small holes in the jiaozi with a depth of one centimeter. Remember, don't go too deep, lest jiaozi "betray the stuffing".
2. Prepare the steamed bread crumbs, pour them evenly on the jiaozi, and turn the jiaozi with chopsticks to make it evenly covered with steamed bread crumbs.
3. Open the fire to dry the bottom of the pot, add oil to 60% heat, and add glutinous rice balls to fry until golden brown. Small bubbles have appeared on the surface of the dumplings, indicating that the dumplings have been fried and can be eaten on a plate.