I am wondering that many people will ask: Where has the taste of Nian gone?

it's in the gurgling oil pan!

When the hot oil pan at home begins to fry all kinds of delicious food, the children next door will know that the flavor of the New Year is getting closer and closer, and the sound of firecrackers is coming one after another, and the New Year is not far away.

Fried food is an indispensable main member during the Chinese New Year, especially at the time of family reunion. Fried food is not only a hometown food that many people have coveted for a long time, but also indispensable on the table for entertaining relatives and friends when visiting relatives and friends after the New Year.

I remember a passage in the documentary "little seafood" which is very aptly described:

Well, have you been looking for an all-purpose fried method of hanging paste? No matter what you fry, it is crisp enough, not soft enough and still fragrant. Today, I will share with you an all-purpose hanging paste frying method. No matter whether you are frying ribs, fried fish, fried vegetables, fried meatballs, etc., all of them can be fried. It can be said that you have learned a trick to eat fresh food today.

For the differences and skills in the use of corn starch, raw flour, sweet potato flour, etc., you can refer to the articles or videos in the first two issues, and I have explained the differences and skills in detail. Today, I'm going to fry hairtail and potatoes with the universal paste method. You must fry a lot of these two things during the Chinese New Year.

First, beat in two dishonest and stupid eggs, then add half a bowl of flour, and add warm water of 2-3 degrees at 1: 1 in the process of stirring clockwise. Now it is very easy to get pimples when mixing with cold water in this weather.

Then it appears mushy like this, and you must wake it up for 15 minutes later. The sticky state is based on slow falling, not too clear or too sticky, otherwise the fried food skin will appear hard and not easy to swell.

Add baking soda after waking up for 15 minutes. Eating baking soda can make this universal paste fluffy and swell during frying. Finally, add about a spoonful of cooking oil, which will make this universal Hu smoother.

No matter what kind of food you fry, the oil temperature must reach 7% heat. When chopsticks are inserted into the oil, dense small bubbles can be generated, so you can fry things. If you are an old hand at frying food at ordinary times, you can start a big fire directly. If you can't control it, you can start a middle fire directly.

It's golden on both sides like this. After taking it out, let it cool for five minutes and fry it again, it will become very, very crisp. It is best not to fry for more than two minutes. After a long time, the shell will become brown, which will affect the mood and be very unhealthy.

Then the practice of frying hairtail is actually exactly the same. I have a soul torture here. What should I do if the oil is dirty after frying like this? Pour it out, but it's a pity. Don't pour it out, because the oil is too dirty and unhealthy to eat. In the next article and video, I'll teach you how to make the oil clear in three minutes. Any delicious food must be very crisp if it doesn't soften. Remember to fry it for two minutes after the first time.

There are two key points in today's article, one is paste mixing, and the other is re-frying. Frying any ingredients is as simple as that, and more importantly, this practice is basically zero failure.