Features: crisp and tender, golden in color, easy to operate and easy to learn.
Ingredients: leftover jiaozi, scallion oil, black sesame, refined salt.
-Start making-
1. jiaozi dried the water and separated them one by one with chopsticks.
2. Add onion oil (the same is true for salad oil) to a cold pot, and evenly sprinkle 2g of salt into the oil by hand.
3. Put jiaozi in a big spoon and fry it on low heat.
4. Stir a tablespoon with low fire, so that jiaozi is heated evenly, and the bottom of jiaozi will turn golden in about 2-3 minutes.
5. Turn jiaozi to the side for frying with chopsticks. After 2 minutes, it is golden and crisp. Put the pot on a plate and sprinkle with black sesame seeds.
Summary of "technical points" of fried dumplings;
1. Turn on the small fire in jiaozi when the oil in the cold pot is cold, so that it won't stick to the pot or paste. The oil can be salad oil, onion oil, Chili oil, etc. Fried jiaozi has its own characteristics.
2. Add a little salt, because jiaozi's skin is a little tasteless. There is another function. If jiaozi breaks the water, it won't splash when it meets oil.
3. Fry the side after frying the bottom. When the bottom is set, the edge will explode. If you like to eat crispy whole, you need to fry it on three sides, not for a long time. If the time is too long, the water in jiaozi will dry up, and the fresh and tender effect will not be achieved.