When frying Yuanxiao, the oil temperature should be well controlled. Too high or too low will directly affect the color, taste and taste of Yuanxiao. When the oil temperature reaches 70%, put the Yuanxiao one by one, then push it with a colander, scoop it up with a colander when the skin turns light yellow, tap the Yuanxiao gently with a spoon, then drain the oil, then take it out and knock it again. Repeat the above actions several times, and take it out when the skin of Yuanxiao is golden. During frying, it is ok. Go and have a try! If you like me, you will pay attention to my food. Haitang will introduce some practices of food to you every day for your reference only. Welcome to forward, share and comment.

Ingredients: 500g sunflower seed oil (or soybean oil)1000ml (actual consumption100ml or so) in Yuanxiao.

Prepare a bag of Yuanxiao, which can be made by yourself or bought. If it is frozen, it should be thawed.

Put sunflower seed oil into the pot;

When the oil temperature is 70% hot, put Yuanxiao into the oil one by one;

Put it all in, fry it for a while until the color turns light yellow, and take it out of the oil with a colander;

Tap the Yuanxiao with a spoon, knock them one by one, then put them in the return oil to continue frying, then take them out and knock them again, and repeat the above actions until the color turns golden, then take them out and put them on a plate;