We usually eat dumplings are all boiled to eat, Xiao Xiao today simple dumplings of the new way to eat - fried dumplings. In the view of many people, fried dumplings this is not the oil will be hot immediately after the pot in the fried can be. Although the method of fried dumplings is relatively simple, but to fry into a golden brown crispy, not skin broken dumplings, but is not a simple thing, but also need a certain specific method to be able to.

In fact, there are a lot of people in the fried dumplings, will occur "explosion" phenomenon, not only caused by the body has a lot of oil stains, but also burns, so in the fried dumplings, but also need a certain way to be able to. Below I share with you, in the fried dumplings, do not immediately under the frying pan, if you reduce this step, dumplings are not burnt but also cracked! Below and small editor over to see. Fried dumplings raw materials: dumplings, breadcrumbs, raw egg production steps:

Pot add enough water, fierce fire stove quickly boiled, into the frozen dumplings, turn the fire, take a spoon to promote the tea soup with the dumplings turn up anti-stick, cooked and fish out of the dumplings poured into the cool water, over a little bit of it, and then fish out, so as to avoid the dumplings of each other sticking to the dumplings, but also to maintain the depression temperature.

Pour the cooled dumplings into the beaten egg mixture, and gently push the dumplings so that each one is coated with the egg mixture. Spoon the dumplings into the breadcrumb tray, then gently shake the tray so that each dumpling is coated with breadcrumbs.

Put the oil in a wok and cook over moderate heat until you can feel the heat flow when you put your hand on top of the wok, which is about 50 percent of the heat. Then turn the fire to the least, control a little flame can be, and then wrapped up the breadcrumbs into the dumplings, rolling with chopsticks, rolling a few rolls can be fished out, the rate should be slow, frying 20 seconds up and down on the can.

Tips: fried dumplings before, we must put the raw dumplings into the water first boiled, and then put into the pot to fry, due to the raw dumplings immediately into the oil frying, the raw dumplings inside will also produce the exchange of will be the vapor, which may lead to dumplings to explode, and I put the dumplings into the water first boiled, so that the dumplings gas are discharged, dumplings naturally do not explode, and so do dumplings to eat it will be very crunchy. The first thing you need to do is to make sure that you have a good idea of what you are doing.

After cooking the dumplings are cooked, inside is also hot, usually fried that thin layer of breadcrumbs, so do not fry too long, twenty seconds on the sharp fish out of the oil control water can be, both crispy skin, but also allows the dumplings to maintain the ultimate brand image. Otherwise, fried too long, or the oil temperature is too high, the surface of the dumplings will still crack, or bulging a small bag to, but cooked, absolutely no explosion is not easy to pop oil.