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Fried not explode why not explode Lanterns
1, the oil temperature should not be too high: when you want to fry the snacks when it is not fried, then fry the oil temperature can not be too high, because the oil temperature is too high, and the snacks skin contact, the moisture will instantly be heated by the oil, in which case it can be easy to blow up the snacks. Therefore, the oil temperature is not too high when frying the snacks, and when heated to 3 minutes of heat, you can put the snacks down to fry.

2, the surface does not have water: many people like to put the cooked snacks into the frying pan to fry, and just cooked snacks on the surface of the water is very much, if this time directly into the frying pan in the frying, it is sure to blow up, so you need to do some measures in advance. Fish out the freshly boiled snacks from the water, and then use the special absorbent paper to absorb the moisture on the surface of the snacks, or put it in a ventilated place to dry naturally, so that there is no moisture on the surface and then put it into the frying pan to fry, so that the frying will not blow up.

3, poke a few ventilation holes: the reason why the snacks in the frying pan fried easy to blow up, mainly because the snacks skin is made of glutinous rice flour, glutinous rice flour permeability is not good, when the snacks into the frying pan fried in the expansion of gas, and these gases do not go out of the natural skin will break open. Therefore, you can use a small toothpick before frying in the first few small holes in the top of the snacks, so that it is breathable, so that into the frying pan in the deep-fried when it will not burst.

4, repeat frying: want to not blow up when the snacks fried, you can repeat frying. The so-called compound frying is first fried once, and then fish out and then put into the pot for the second compound frying, so that the oil temperature does not need to be too high, do not need a long time in the frying pan frying, so that the fried snacks are not easy to blow up.