Family snacks practice daquan
Milk-flavored potato chips
Ingredients: sweet potato 1 block, 20g of butter, a little sugar.
Practice:
1. Wash sweet potatoes and steam them in a pot; Steam until it can be easily penetrated by chopsticks.
2. Take the steamed sweet potato out of the pot and let it cool naturally; Remove the skin of sweet potato by hand.
3. Cut the sweet potato into even strips with a knife. It is easy to cut the sweet potato into strips without touching the knife when it is cut.
4. Take a flat-bottomed plate and put the French fries evenly in the plate. Don't overlap or get together, which is easy to stick. If you can't finish it at once, you can do it several times.
5. Put the dish in the microwave oven, simmer it for 2 minutes, take it out and turn it over, then simmer it for 2 minutes. Doing so can make the surface of the French fries lose some moisture, and when the fire is low, the French fries will not stick to the plate.
6. After the French fries are microwaved at low temperature, put the butter in high heat for half a minute to melt. Spread a little butter evenly on each potato chip with a spoon to make it smell like milk.
7. Put the French fries back in the microwave oven, microwave them for 5 minutes on medium fire, take them out and have a look, then change them to 4 minutes, and decrease them for one minute at a time until the hardness and softness are satisfactory (because of the different power of the microwave oven, I think it is more appropriate to use medium fire, and the fire will easily become paste if it is slightly small).
8. Microwave-good French fries can be eaten with a little sugar, or without sugar, and the sweet potato itself is sweet; Then finish the rest of the French fries.
Three key points of making milk-flavored French fries successfully:
1. After the sweet potato is steamed, it should be naturally cooled before being cut into strips, so that it does not stick to the knife and is easier to cut into strips.
2. Put the sweet potato chips in the microwave oven for 4 minutes, so that the surface of the chips can lose some moisture, and the chips will not stick to the plate in the later production process.
3. In the process of dehydrating French fries, the time should be reduced in turn, so that the French fries will not be microwave-pasted, and the hardness of the French fries can be well controlled.
Crispy biscuit
Raw materials: flour125g, corn starch125g, and 3 cooked eggs.
Ingredients: 50g of sugar, proper amount of white sesame seeds and proper amount of vegetable oil.
Practice:
1. Peel off the shell of the cooked egg and take out the yolk for later use.
2. Crush the yolk with a spoon, and cook the yolk to remove the fishy smell of some eggs, which can also shorten the cooking time.
3. Put the flour and corn starch 1: 1 into the pot, and add corn starch to make crispy taste instead of butter.
4. Put the crushed egg yolk into the pot, which can make the biscuit taste crisper and crisper.
5. Put the white sesame seeds in, and control the dosage yourself.
6. Add sugar, the amount of sugar is according to your own taste, and you can put more if you like sweetness.
7. Stir the flour and ingredients evenly, add about three tablespoons of vegetable oil, stir by hand while adding, and then add clear water. The ratio of oil to water is about 1: 1. The more oil you put, the more crisp it will be.
8. Knead into dough and put it in the refrigerator for 30 minutes, which makes the taste more crisp.
9. Take out the frozen dough, grab a small piece by hand and knead it into a ball.
10. Squeeze it gently by hand, and a small biscuit is ready; Finish all the cookies in turn
1 1. Connect the electric baking pan to the power supply and put the cookies on it in turn.
12. About 3 minutes, after one side is slightly burnt, turn over and fry the other side until slightly burnt; The total process takes about 6 minutes, and the cookies are ready.
4 tips for biscuit crispness:
1. Flour and corn starch 1: 1 can make cookies crispy.
2. add egg yolk.
3. Add 3 tablespoons of vegetable oil to the dough, and the ratio of vegetable oil to water is about 1: 1. The more oil you put, the more crisp it is.
4. Refrigerate the noodles in the refrigerator for 30 minutes.
Spiced crispy rice
Ingredients: a small bowl of rice, salt, spiced powder, shrimp powder and cooking oil.
Practice:
1. Add a little salt to the rice.
2. Add a little spiced powder.
3. Half a spoonful of shrimp powder can not only increase freshness, but also supplement calcium.
4. Add a little cooking oil, grab it evenly by hand, and put cooking oil to prevent the pan from sticking during frying.
5. Put a piece of plastic wrap on the chopping board and put the rice on it.
6. Fold the plastic wrap in half and roll it several times with a rolling pin until the rice is broken, which is beneficial to forming; Roll the rice into a pancake shape and put it in the refrigerator for 30 minutes.
7. Take out the frozen rice cake and remove the plastic wrap. The frozen rice is not sticky and easy to form.
8. Cut the rice cake into uniform strips with a knife.
9. Change the knife and cut it into small squares. Be sure to spread it, and don't overlap it. It's easy to stick to each other.
10. Brush the electric baking pan with a little oil or bake it in a pan or oven.
1 1. Put the cut crispy rice in the baking pan.
12. Fry until golden brown on one side, then turn over and fry until golden brown on both sides.
Homemade glutinous rice noodles
Raw materials: 300 grams of glutinous rice flour, 75 grams of maltose, 200 grams of water, sugar and cooked white sesame seeds.
Practice:
1. Pour maltose into the pot, and add maltose to make the fried rice noodles honeycomb.
2. Add 200 grams of water.
3. Boil the water and maltose with high fire.
4. Take 2/3 glutinous rice flour and pour it into the basin, and pour the maltose water just boiled, while stirring.
5. Put the remaining 1/3 dry powder into it, and add flour twice, which can make the taste of glutinous rice noodles crisp.
6. Knead into a smooth dough by hand.
7. Roll the dough into a 5mm thick patch with a rolling pin.
8. Cut into strips of about 5mm~ 1cm.
9. Rub each strip into a round stick by hand.
10. Cut into small pieces with uniform length, about 5cm.
1 1. Pour a proper amount of oil into the pot.
12. Cool the oil and cut into small pieces, and fry slowly with low fire (remember, be sure to cool the oil and put it in the pot).
13. As the oil temperature rises, the glutinous rice strips float slowly, and they are gently turned with chopsticks to prevent them from sticking.
14. When the surface is yellowish, turn it over with chopsticks to make it evenly heated. The whole process should be kept at low heat.
15. It takes about 5 minutes from putting into the pot, and the surface of the glutinous rice noodles will be fried until it turns completely golden. Take out and control the oil. Then fry the remaining rice noodles. Never put hot oil directly into them. Turn off the fire and wait until the oil becomes warm before putting them in.
16. When the `glutinous rice strips are hot, wrap them with a layer of sugar first (this step can also be changed to boiling syrup, and the glutinous rice strips are wrapped with syrup).
17. Wrap with white sesame seeds. Wrap all fried glutinous rice strips with sugar and white sesame seeds in turn.
18. Spread the glutinous rice strips wrapped with white sugar and white sesame evenly, let them cool, and serve. If you can't finish eating, you should keep it sealed.
Four key points of making glutinous rice noodles successfully:
1. Adding proper amount of maltose can make the internal tissue of glutinous rice strips honeycomb, which makes them more crisp and sweet to eat.
2. Adding flour twice, boiling 2/3 with boiling water, and kneading 1/3 dry powder with the cooked dough, which is the key to make the glutinous rice noodles crispy.
3. When frying rice noodles, cool the oil in the pan and fry slowly with low fire. Otherwise, the outside is fried and the inside is not cooked, and the fried glutinous rice noodles are irregular in shape.
4. After frying the rice noodles to control the oil, wrap a layer of sugar and then a layer of white sesame seeds when it is hot. If it is not hot, it will not be wrapped. Wrapping sugar can also be changed to wrapping syrup. Boil it with water and sugar into thick syrup, wrap it on glutinous rice strips, dip it in white sesame seeds, and let it cool.
a home made caramel treats
Ingredients: sweet potato 1 piece (about 500g), egg 1 piece, 50g flour, 50g crystal sugar, a proper amount of cooked white sesame seeds and a little butter.
Practice:
1. Wash and peel the sweet potato, and cut it into thin strips (it can also be cut, the thickness of sweet potato strips is according to your own preferences, and I only cut thick sweet potato strips).
2. Beat the eggs into the bowl and break them up.
3. Pour the beaten egg liquid into the sweet potato strips and mix well.
4. Pour the flour in.
5. Grasp the sweet potato shreds and flour evenly by hand, so that each sweet potato strip is covered with flour.
6. Pour the oil in the pot, and the oil poured is twice that of the usual cooking. When frying sweet potato strips, it will not absorb too much oil. Fry the sweet potato strips several times. When the sweet potato strips are fried, the oil is almost used.
7. Heat the oil to 70% heat in medium fire, put in a handful of sweet potato strips and start frying.
8. Fry until the sweet potato strips are golden yellow.
9. Then fry the remaining sweet potato strips several times until they are completely fried.
10. Take a heat-resistant easy or baking pan, coat it with a layer of cooked cooking oil and sprinkle a little cooked white sesame seeds on the bottom for later use.
1 1. Put the crystal sugar in a pot, put a small bowl of water, and turn on the fire to melt the crystal sugar.
12. After bloom, change the rock sugar to low heat and put the butter in.
13. Next, slowly boil the sugar juice until it becomes sticky syrup.
14. The standard of syrup boiling is that the thin thread can be pulled out by dipping chopsticks in syrup, and then the fire can be turned off.
15. Pour the fried sweet potato strips in while they are hot.
16. White sesame seeds are also sprinkled into the pot, and mixed quickly, so that each sweet potato strip is dipped in syrup.
17. Quickly pour the sweet potato strips wrapped in syrup into a heat-resistant container, and compact the French fries with a shovel or hand dipped in water.
18. After completely cooling, demould and cut into small pieces. Hurry and taste the fruits of your labor ~