Lactating bacteria: appropriate amount

condiments

Cream: the right amount

Specific steps

Step one, this is part of Lactarius. When choosing frying, try to choose the same size and perfect bacteria as a whole. Only after frying can the finished product be perfect.

Step 2: Wash the Lactarius repeatedly for several times, cut off the stems with kitchen scissors, then drain the water, let it stand for 1~2 hours, and dry it for later use.

Step 3: Wash the wok, pour in 1 000g g peanut oil, and heat the wok until the oil temperature is 6 minutes (about 130 ~ 140 degrees). At this time, test the oil temperature with wooden chopsticks. Where chopsticks are inserted with oil, there are wire-drawing oil temperatures and sesame-like bubbles.

Step 4, air-dry whey bacteria and gently stir. Because the water content of the bacteria is high when they first come out of the pot, the oil in the pot is a little turbid and the bubbles are big and dense.

Step 5: As the bacteria slowly dehydrate, the oil color gradually becomes clear, and the bubbles become smaller and larger.

Step 6: The more dehydrated the bacteria are, the fewer bubbles will appear and the color of the bacteria will gradually become darker.

Step 7: Due to the uneven size of bacteria, bacteria with a small proportion will be dehydrated and colored first. At this time, firstly, the dehydrated small bacteria are picked up with chopsticks and put into a strainer to drain the grease, so as to obtain dehydrated bacteria with uniform color. Pay attention to control the heat and keep the oil temperature constant during the whole frying process.

Step 8: Take out the pot and put it on the plate, and add salt to eat. The extra parts can be sealed in fresh-keeping bags and put in the refrigerator for later use.