Do you want to add alum to the prickly heat? According to the different production methods in different places, a little will be added, but it will not be used for consumption in large quantities. If you are a special friend, in order to prevent it, it is recommended to wait until you are well. When it comes to frying jiaozi, the first thing that comes to mind is crunchy. Yes, crispy skin is fried jiaozi. The bombing of jiaozi originated in Linqing and has a history of more than 2,000 years. The name of fried jiaozi is the same, but different places will do it differently, and the taste will be slightly different. A really good bombing of jiaozi can last three to five days.
Why do you put alum in the prickly heat? Alum is added to corn flour to make them taste better and crisper. Alum is an acidic reagent in common compound leavening agent. Alum reacts with carbonate to produce carbon dioxide gas, which makes dough germinate and form dense porous tissue, making products fluffy, soft or crisp. At the same time, the reaction speed is controlled and the efficiency of the starter is fully improved. In addition, it can also adjust the pH value of food. The raw materials are refined flour and sanitary oil, and 0. 1 kg salt is added to each kilogram of flour. The production process of prickly heat is divided into kneading, soaking, kneading, rolling, wrapping and spreading. Keep your face awake first, and rub it three times every 30 minutes. Cut it into several large pieces, rub it into noodles the thickness of your little finger by hand after an hour of sober-up, and put it in an oil basin to sober up. The frying pan is also a special kind of pan. After the sanitary oil in the pot is boiled, roll up the awakened noodles in your hands and wrap them into dried tofu. Then another person put them on chopsticks, put them in an oil pan, spread them out, twist them into patterns, fry them in crispy yellow, and a plate of tofu pudding is ready.
How to preserve the fried prickly heat and wrap it in a fresh-keeping bag after cooling, so as to keep the fried prickly heat crisp. Don't fry food too much. If it is left for too long, it will be packaged in fresh-keeping bags, and the taste and flavor will also become worse. Fried prickly heat, if preserved, can be preserved for one month. Don't put it in the refrigerator. If stored in a sealed refrigerator, it will produce moisture, making the fried prickly heat not brittle. If the fried prickly heat does not become brittle, you can fry it again.
Can I put the prickly heat in the refrigerator? The seeds can be kept in the refrigerator. It's best to put it in a sealed container, so as to keep it crisp. It shouldn't be kept for long. It may not be brittle after a long time. Gravel is a kind of fried food. If left in the air for more than 12 hours, it will gradually absorb the moisture in the air. It's not as crispy and delicious as when it's out of the pot. At this time, it should be wrapped in a pocket or container to avoid contact with air. So as to keep the fresh taste. Xiangzi is bright yellow, as thin as paper, and the thinnest part is translucent. It tastes crisp and delicious, fragrant but not greasy, and is an excellent nutritious food. Rash can be preserved for a long time without getting worse, usually for half a month in summer and more than two months in winter.