There are a lot of special ways to eat dumplings, some people will put the dumplings inside the pot to eat, so eat up the texture will be crispy, sticky delicious, loved by people. So fried dumplings are cold oil or hot oil? Let's look at it!

Fried dumplings are hot oil in the pot or cold oil in the pot

Fried dumplings should be fried with low heat and warm oil.

Before putting the dumplings into the frying pan, use a clean toothpick, dipped in a little water, to make four to five small holes in the dumplings, not too deep, so as not to expose the filling when frying. It's fine to tie into the filling, which prevents the dumplings from cracking in the frying pan or the sugar filling from flowing out.

If the raw "dumplings", you can first "dumplings" dipped in egg white, and then into the pan fried. This fried "dumplings" have the flavor of eggs. When frying, keep turning to avoid uneven frying. When frying "dumplings", sometimes "dumplings" suddenly burst, splashing into the frying pan.

However, since the filling is still raw before frying, it takes a long time to make sure the whole dumpling is cooked. Meanwhile, to ensure that the raw fried dumplings are cooked evenly, it is best to use a toothpick to make some shallow holes in the surface of the dumplings so that the surface of the dumplings will not have a golden color but the inside is not yet cooked.

How to make fried dumplings

1, dumplings should be cooked before frying. Many people thaw the dumplings and fry them directly. The oil temperature makes a lot of gas inside the dumplings, which will burst at high temperature. There are also people who do not thaw, so it is more dangerous to cook directly. How to do it then? The correct way is to cook the dumplings first.

2. Boil water in a pot, add a spoonful of salt, and add the dumplings when the water is about 50 degrees. Use a spoon to gently stir along the sides of the pot to prevent sticking. Then cover the pot and bring to a boil. After two chills, remove and soak in cold water to prevent the dumplings from sticking.

3. Cooked soup dumplings, the probability of bursting is very small, but it is possible. The next step will completely prevent the dumplings from bursting. Take a toothpick and make 3-5 holes in each soup dumpling to the depth of the sesame seed filling. In this way, when encountering high temperatures, the gas will be discharged along the shaft, most of the soup dumplings cracked, will not be a violent explosion.

4, break an egg on a plate, then put the soup dumplings into the egg mixture, and then prepare some breadcrumbs. After the dumplings are full of egg wash, hang the breadcrumbs and put them on a plate for later.

5, cooking oil, here the oil temperature should be 50% hot. When the oil temperature is too low, the breadcrumbs on the surface of the dumplings have a greasy flavor. When the temperature exceeds 70%, the breadcrumbs become black and bitter. Therefore, the oil temperature should be controlled at about 50%. You can use chopsticks to test the oil temperature. When the chopsticks are put into the oil, there are big bubbles around them, but they will not roll. If they roll, they will be 60% of the oil temperature. Remember this.

6. Once the dumplings are in the frying pan, turn them over with a spoon until they are heated evenly. When the whole soup dumplings are golden brown, remove them immediately. It shouldn't take more than 50 seconds during the whole process and you should fish it out quickly.

7. The soup dumplings fried in this way are crispy, flavorful and tender, and you don't need to worry about oil splattering on the cracked dumplings. Like to eat fried dumplings partners, according to the above two methods of frying it, safe and delicious.

Conclusion:

1, dumplings should be cooked, soaked in cold water to prevent sticking.

2, use a toothpick to poke a few small holes to vent.

3. Dip them in breadcrumbs and fry in 50% oil until golden brown.

What to pay attention to when frying dumplings

1, the filler should be compacted, not loose, otherwise it is easy to spread when crushed.

2, there should be a little more vegetable oil inside, so that the filling is sticky and will not spread.

3, the filler must be soaked in water before crushing, not soaked in water.

4, poured into the basin, do not squeeze together, to spread out, or squeeze together, easy to roll on the glutinous rice flour to adjust.

5, when rolling the glutinous rice flour, to force evenly, the action should be fast, so that it can be rolled more evenly.

6, dumplings tie holes in the step is essential, so that you can effectively prevent the oil splash when frying.