2, fried dumplings must be oily, so that dumplings can float on the oil surface. The oil temperature must not be high. The oil temperature on the fifth floor is just right. Be sure to keep the oil temperature before the dumplings are fried thoroughly. When the oil temperature decreases, the fire will be small. Usually use a small fire to keep warm. After the dumplings are fried thoroughly, take them out and fry them for 20 seconds when the oil temperature rises to the sixth floor, so that the fried dumplings are crisp outside and soft inside, which is not easy.
3. Dumpling practice: First pour the frozen jiaozi into a bowl, then wash it with clear water, in order to prevent jiaozi from sticking to the pot easily, then put it in the pot and cook it until it is 7 minutes cooked, then take it out and soak it in cold water. Take out the soaked dumplings, drain the water slightly, put them into the prepared bread crumbs, and cover them evenly with a layer of bread crumbs. When a fire breaks out, add 2 times of oil to the pot, and the oil level must be wide, so that jiaozi can float.
4. When the oil temperature rises to 5 layers, pour jiaozi into the pot and gently push the pot. Jiaozi's oil temperature will drop a little after cooking, so don't adjust the fire at this time. When the oil temperature rises again, turn the fire to a minimum, and fry the jiaozi in a bubble, so that it won't explode. When jiaozi is soft, you can prick the hole with a toothpick. The glutinous rice balls are fried and floated, the surface is slightly yellow, the oil temperature rises to 6 layers of heat, then the glutinous rice balls are poured and fried for 20 seconds, and the glutinous rice balls are taken out.