Raw materials: flour 500g; oil in moderation;

Other seasonal ingredients:

Spring and Autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of 30-degree warm water

Summer: 16 grams of alum, edible alkali 11 grams of salt 10 grams of 30-degree warm water 300 grams

Winter: 14 grams of alum, edible alkali 9 grams of salt 7 grams of 45-degree warm water 325 grams

Methods. Alum 14 grams, 9 grams of edible alkali, 7 grams of salt, 45 degrees of warm water 325 grams

Method:

(1) alum, salt, alkali (all powdered) into the basin, slowly add said, so that all dissolved; add flour, mix well with your hands and knead vigorously until the "three light" (i.e., face light, basin light, hand light); After resting for about 30 minutes, knead again, and so on 3 times, until the dough skin smooth and moist, with good ductility, toughness, elasticity and plasticity; in the dough and the basin touching the place smeared with oil, the dough will be organized, covered, and according to the season (in winter pay attention to the heat preservation) placed in about 4 ~ 8 hours.

(2)Brush a layer of oil on the surface of the case, invert the dough on the case, spread it out and pull it into a rectangle, cover it with plastic wrap and leave it for a while.

(3) the dough will be organized into about 10CM wide, 1CM thick strip, and then top knife cut into 3CM wide strips, and then each of the two opposite together, with chopsticks along the strip pressure, so that the two bonded together, pinch both ends with both hands stretched to 26CM, into the wang oil pan frying, diligently turn, see the fritters bulging golden brown, cooked when fishing can be.

The doughnut is crispy and fragrant, and it is more than enough to eat. However, in addition to breakfast, you can also use it to make a few home cooking dishes. You want to try it?

Fried fritters stuffed meat

Raw materials: 3 fritters, 150 grams of minced meat, 15 grams of minced green onion, 15 grams of minced ginger, 5 grams of yellow wine, 5 grams of fine salt, 10 grams of soy sauce, 5 grams of monosodium glutamate, 25 grams of cornstarch, 1 egg, 40 grams of flour, 500 grams of cooking oil (50 grams of actual consumption).

Production: minced meat into a bowl, add two tablespoons of water, add salt, green onions, ginger, soy sauce, yellow wine and stir vigorously, to be mixed on the strength of the mix, add cornstarch mix, to be used in the fritter each cut into 8 segments, respectively, stuffed with mixed minced meat, and in the fritter at the ends of the section dipped in egg and flour into the paste, pot of cooking oil, when the oil is hot, will be stuffed with meat fritter segment by segment into the frying to a golden brown color, and then fished out! Strain the oil on the plate.

Features: Crispy and fragrant.

Sauce popping fritters

Raw materials: 3 fritters, 50 grams of peanut rice, half a milky melon, 25 grams of yellow sauce (bean paste), 20 grams of sugar, 5 grams of monosodium glutamate, 25 grams of yellow wine, a little fine salt.

Making: cut the doughnut into 5 points square d, peanut rice soaked in boiling water to remove the red coat, fried with coarse salt and cooled. Milk sauce melon cut into fine rice granules, hot pot, add cooking oil, when the oil is hot, will be put into the pot, with a small fire will be fried to the through and crispy frying doughnut ding removed while the hot pot with a little cooking oil, and then will be put into the yellow sauce to stir-fry incense, and then add sugar, salt, wine, monosodium glutamate stir-fry until the thick thick after the frying doughnut ding, peanut rice, soy sauce melon granules into the stir-fry evenly packed pots.

Features: mellow sauce.

Fish paste oil stick soup

Raw materials: oil stick two, eel section 250 grams, 1 egg (with egg white), green cabbage heart three, 25 grams of fungus, 5 grams of green onion, 5 grams of ginger, 15 grams of wine, 5 grams of salt, 5 grams of monosodium glutamate (MSG), 15 grams of cornstarch, 750 grams of broth, sesame oil 10 grams.

Production: oil cut into 1 inch long section, cut into four hearts of green vegetables, and fungus with the wash, eel eel section picking off the skin, bones and thorns after chopping into fine paste, into a bowl, add egg whites and two tablespoons of water, salt, stirring vigorously. When the fish paste mixing on the strength of the viscosity, and then add cornstarch, mix well, put the broth in the pot after boiling, add salt, monosodium glutamate, yellow wine to adjust the taste, turn to low heat. And then in the bowl of fish paste with oil, cabbage, fungus mix to oil, cabbage, fungus are evenly coated with fish paste, and then one by one into the soup, to the soup was once again boiling, skimmed off the froth, drizzled with sesame oil that is.