First, fry Toona sinensis with noodles or eggs. Usually with flour and eggs.
The main component of fried Toona sinensis is Toona sinensis. Prepare some side dishes, eggs and flour. We put Toona sinensis in the pool and washed it with clear water. Then we put it on the chopping block. After adding dry water, we put Toona sinensis in a bowl and add some dry starch. Then put the egg yolk, flour, starch and proper amount of water into a bowl, stir it into paste with chopsticks and put it by the fire. Put the cooking oil in the oil pan, turn on the high fire, paste the Toona sinensis one by one when the oil temperature is 50%-60%, then put it in the oil pan and try the temperature again. If the oil temperature is right, fry the remaining Toona sinensis in the oil one by one until golden brown.
Second, the specific method of frying Toona sinensis Materials: Toona sinensis buds 100g, eggs 1.
Seasoning: salt 1.5g, dry starch 25g, flour 15g, starch 30g, salt and pepper 10g, oil.
Steps:
1, the quality of Toona sinensis is the best before and after Qingming. Toona sinensis buds were washed with clear water and dried. Soak in salt water (1.5g salt and 50g water) 1min. Take out and squeeze out the water. Shake well with a layer of dry starch.
2. Beat the eggs into a bowl, add flour, wet starch, salt, oil (15g) and some water, and stir until crisp.
Put a lot of oil in the pot. After heating to 60%, hold the stems of Toona sinensis one by one with chopsticks and rotate them in the paste. Hang a layer of paste evenly and fry in the oil pan until golden brown. After frying, when the oil temperature rises to 80%, pour out all the oil and fry it once. Then take out the oil and put it neatly on the plate. Bring pepper and salt when serving. The skin is golden and crisp, the Toona sinensis is green and tender, shaped like a goldfish, and has a strong fragrance.
Third, do not eat Toona sinensis 1, do not eat raw Toona sinensis, which is easy to poison Toona sinensis and easy to produce nitrite (its appearance and taste are similar to salt, and 0.3 g can cause poisoning). Therefore, when eating, you should use boiling water 1 minute before you can safely eat.
However, if you make oil-soaked Toona sinensis, you don't need to bleach it because it is salted and the water is squeezed out in advance.
2, Toona sinensis is a kind of hair, it is not appropriate to eat more Toona sinensis, although it is very good, but it can nourish yin and strengthen yang. But it is also a hair product (nutritious or irritating food, which is particularly easy to induce certain diseases or aggravate developed diseases). People with serious diseases or skin diseases should be careful when eating Toona sinensis, otherwise it may lead to recurrence.