Begin to knead the dough into a smooth dough. Then cover it with plastic wrap. After fermentation, put a layer of oil on the panel. Then the dough can be drawn into long strips. Put some oil on it. Then cut into sections. Press the dough, and then put oil in the pot. When the oil is hot. Press the fermented dough in the middle with chopsticks, then slowly stretch it and put it in the pot to start frying until it is golden on both sides.
Don't throw away the leftover fritters, use them to fry them. They are delicious, not greasy and not wasteful.
Loofah fritters
[Ingredients] Luffa 1 garlic, 3 cloves of red pepper 1 oyster sauce, 2 teaspoons of salt 1 teaspoon of sugar 1 teaspoon of oil, and a small bowl of water.
"How"
1. Wash the loofah, cut off the head and tail, and then cut the hob block. After the towel gourd is cut, if it is not fried immediately, remember to soak it in water to prevent oxidation and blackening.
2. The fritters are broken into long sections of about 3 cm by hand for use. Here, tearing by hand is better than cutting by knife. Hand-torn fritters have a large area and can fully absorb juice.
3. Wash the red pepper, remove the pedicle and seeds, cut into diamond-shaped pieces, peel the garlic and chop it into minced garlic for later use.
4. Pour a proper amount of oil into the wok, heat it to 40% to 50%, add minced garlic and stir-fry to give a fragrance.
5, then add the red pepper pieces to stir-fry the fragrance, pour the loofah pieces and stir-fry for two or three minutes.
6. After the loofah becomes soft, add oyster sauce and stir-fry the seasoning evenly.
7. Then add the fritters, and you can pour half a bowl of water and continue to stir fry until the fritters are soft. In the process of frying loofah, water will be released, and fritters have good water absorption, so you can add some water to stir fry.
8. Finally, add sugar and salt to taste and stir well. The delicious loofah fritters are ready, and the color is beautiful and appetizing!
"hint"
Eight-edged loofah is selected in the recipe. The nutritional components of Luffa octagonal are similar to those of ordinary silk, but its meat taste is better than that of ordinary Luffa, which is slightly sweet. Because the starch content in loofah is relatively high, it will be oxidized to black when it is exposed to the air. If you don't cook at once, just soak in water for a while. The bought loofah can't be kept for a long time, otherwise it will turn black. The cooking time of loofah should not be too long, and it should not be fried in an iron pan. Luffa will turn black when it meets iron. In addition, the blackening of loofah is also related to the release of salt in the morning and evening. Be sure to wait until the loofah is thoroughly fried, then add salt before frying, so that the fried loofah is not easy to turn black.