How to make fried snacks, spicy hotpot and barbecue

Fried eggplant box: Ingredients: 1. Minced meat 2. Accessories: onion, ginger, garlic, salt, monosodium glutamate, cooking wine, soy sauce, mix with minced meat. Make a paste of flour with water and add a little salt. Slice the eggplant into groups of two, with one side not cut through and kept stuck together, a bit like a clam shell. Preparation: Stuff the prepared meat filling into the middle of the two sets of eggplants, so that the two eggplant slices are just sandwiched. Cooking steps: 1. Put the eggplant and mussels with meat into the prepared flour batter, and coat the whole thing with a layer of batter. 2. Put the oil into the hot frying pan. 3. Keep flipping and frying until both sides are brown. Fried twists: Ingredients: 2 pounds of flour, appropriate amount of each dry Xiaomu, baking powder, 6 liang of oil, 2 liang of water, about 1 kilogram. Preparation method: 1. Pour dry flour on the chopping board, add dry Xiaomu, baking powder, mix well and stir well. pit. 2. Put the water, sugar, and sugar into a basin and stir in one direction. After all the sugar has dissolved, add the soybean oil. Stir evenly, pour into the dough pit, and quickly mix together. Knead the synthetic water-sugar dough until it wakes up slightly, then knead it three times (it takes 10 minutes to knead it once), and finally brush with oil to avoid dry skin. 3. When the dough starts to form, knead it into a long strip. Apply an equal amount of small amount of oil on it and then twist it. 4. First, take a small amount and knead evenly, then hold one end with one hand and apply force with the other. After applying enough force, bring the two ends together to form a single dough. Twist Jin, hold the end with the ring with one hand, and then apply force with the other hand. When the force is full, insert one end into the ring to form a twist. 5. Heat up the large pot and add oil. When it is 70% hot, put the twists into the oil pot, fry until boiling, then turn over, fry until golden and red, and serve. Features: crispy, soft and sweet. Fried spring rolls: Ingredients: pizza skin, egg paste, fillings: onions, bean sprouts, carrots, pork, shiitake mushrooms, and sage. (According to my taste) Except the pork, all other ingredients are shredded. Mince the pork. Seasoning: salt, pepper Method: Heat the wok and add a little oil. When the oil is hot, add the onions and stir-fry until fragrant. Then add the minced meat and stir-fry for a few times. Add the mushrooms. When the meat is cooked, add the carrots, kale, bean sprouts and Stir the seasonings evenly. Be careful not to fry the last three ingredients for too long, otherwise they will lose their taste. After the filling has cooled, take a piece of pancake skin, add the fried filling, wrap it up and seal it with egg paste. (Don't put too much filling or it will break.) After wrapping, deep-fry in oil until golden brown. Fried lotus root box: Make the meat filling first: Chop the pork belly into the filling, add salt, pepper, a little MSG, and minced green onions, stir and mix well. It is best to stir in one direction, and then put it in the refrigerator to rest for 30 minutes. Wash and peel the lotus root, cut into 0.5 cm thick slices, sandwich a small amount of meat filling between each two slices, press lightly and set aside. Mix flour with appropriate amount of water and a little salt to make a thin paste. Heat the wok over medium heat, add cooking oil and heat until it is 80% hot. Dip the green lotus root slices piece by piece into the thin paste, then deep-fry until light yellow in color. Remove and let cool for a while, then put it into the pan. Fry until golden brown. Features and Description This dish is Jiangsu style. The color is golden and shiny, crispy on the outside and soft on the inside, fragrant, fresh and refreshing. When making, the lotus root clips should not be made too thick; the minced meat should not be filled too much; the lotus root clips should be re-fried to prevent the finished product from being cooked on the outside and raw on the inside. Fried Crunch Box Fried Crunch Box is a fried snack. Its raw materials are mixed bean noodles and vegetables. The preparation method is to mix the miscellaneous bean noodles into a paste, spread it out on a griddle, scoop it up and set aside after it is cooked, chop the coriander, carrots, green onions, etc., add five-spice powder, sesame oil, salt, etc. and mix it into the filling. Grease the pan with oil, spread out a sheet of miscellaneous bean batter, spread the mixed stuffing evenly, then spread a layer of batter on the pre-made mixed bean flour cake and place it on top of the filling. Cut the prepared glutinous rice box into squares and deep-fry it. It tastes crispy and salty on the outside.

Preparation of burnt ring snacks: Use warm water to dissolve salt, alkali, and a little alum. Add water and mix the flour to form a dough. Knead the dough by repeatedly pressing it with your hands. After kneading evenly, place it on a chopping board for 3 hours. Then flatten the dough and cut it with a knife. Cut into 5 cm wide strips, place the dough on a chopping board, hold one end with one hand, and hold the other end of the dough with the other hand, and smooth into a flat piece, about 6 cm thick, use a knife to cut the dough into 4 cm wide (usually 50 grams of noodles cut into 14 small pieces), stack each two pieces together, cut a knife in the middle with a small frying knife, the two sides cannot be cut through, connect them a little, when the oil is 50% hot, hold the raw material with your hands Put one end of the coke ring blank into the pan, and then use chopsticks to open it from the middle to make it into a bracelet shape. After setting it, turn it over and fry it until it is maroon red. Take it out of the pan to control the oil, and you will have a crispy coke ring. Fried cakes are made from hot noodles, and some are mixed with some mashed yam. The filling is usually wrapped with sugar, sesame, green and red silk, and roses. They are patted into one or two small cakes in the palm of your hand and fried in oil. , the white sugar inside the bread is fried into sugar juice, and the outer layer is fried to a crispy texture. Take a bite while it is hot, it is hot, sweet and sticky, and the sugar juice will splash out accidentally. Good mountains, good water, good mood. Fried cypress is a snack made from flour, fermented with alkali and alum, and deep-fried. There are many nicknames, such as fried ghost, fried fruit, sesame leaves, fried chips, fried dough sticks, etc. They all evolved from "fried cypress". "Fried cypress" means using oil to fry chinese cypress. Legend has it that Qin Hui, the traitor prime minister in the Song Dynasty, was reviled by the people of the country after he killed Yue Fei. There was a hawker who made two dough figures, symbolizing Qin Hui and his wife Wang, pressed them together, twisted them into a spiral shape, and fried them in oil, giving them the name "fried cypress." Folk customs are mostly similar to fried dough sticks. The usual modern method is: mix alum, alkali and salt into water, mix the flour evenly, brush some oil on it, put it on the chopping board, cut it into long strips with a knife, stretch it thin, chop it into small pieces, and put it on the chopping board. Put the pieces together, twist them with both hands and stretch them out, fry them in oil until golden brown and take them out. General ingredients (Beijing area): 25 kilograms of flour, 300 grams of alum, 150 grams of alkali, 600 grams of salt, 50 grams of soda; 300-325 grams of water and 125 grams of oil per 50 grams of flour. Fried dough sticks are also called hemp leaves, fried cypress, oil slices, fruits, etc. Flour is used as the main raw material. The name changes with the shape, and it is a popular fried snack in the north and south. (Example) Raw materials: 25 kilograms of refined powder, 50 grams of soda, 300 grams of alum, 150 grams of alkali, and 600 grams of salt. Use 125 grams of oil and 300-325 grams of water for every 500 grams of noodles. Preparation method: first smash the alum, then add alkali powder and salt, pour in one-third of the water to grind the three seasonings (no residue can be felt by hand), and then pour in the remaining water. In the basin, mix the dough evenly. Stack the dough and brush it with some oil. Put it on the chopping board for a while. Cut it into long strips with a knife and stretch it thin. Chop it into small pieces. Put two pieces together and press them with your fingers. Make a groove, stretch it out with both hands and fry it in the pan to form fried dough sticks; roll it into slices and make two cuts in the middle to form fried dough sticks. Hibiscus Dried Candy Beijing fried snack. Flour is used as the main raw material. Golden in color, charred on the outside and tender on the inside, sweet and delicious. (Example) Ingredients: 3.75 kilograms of refined flour (made into flour), 1.25 kilograms of white flour (dry noodles), 75 grams of cooked dry noodles, 1.25 kilograms of maltose, and about 70 grams of alkali. Frying 20 noodles per 500g consumes 150g of oil. Preparation method: ① Mix 1.25 kg of maltose and 1.25 kg of flour to make the lining; ② Use flour to make dough and add alkali, mix well and divide into two pieces, roll out each piece, and spread the lining evenly on the rolled piece. on the surface, and then spread another piece of rolled out dough onto the lining surface to form 3 layers, 5 cm thick; ③ Use a knife to cut out a 5 cm wide strip, press one side of the strip thin into a slope shape, and cut it into a slope shape. Put the thin side and thick side together, and then cut into small pieces weighing 38 grams. Make a cut in the middle of each small piece, then open it, turn the thin side inside, fold the thick side into an ear shape, and use warm oil Fry; ④ Mix 0.5 kg of white sugar with dry cooked noodles, then roll the fried dry sugar in a white sugar plate, and roll the dry sugar with white sugar flowers. Open your mouth and laugh. Beijing fried snacks. The finished product is fragrant, sweet and crispy, and looks like a smile, hence the name. (Example) Ingredients: 10kg refined powder, 3kg caramel, 1kg egg, 1kg sugar, 1.2kg sesame seeds, 5g saccharin, 10g soda, 400g dough oil. Frying 40 noodles per kilogram consumes 400 grams of oil.

Preparation method: ① Peel the eggs and pour them into a basin, add soda, maltose, sugar, saccharin, 200 grams of oil, and 1500 grams of water, mix them together, pour in the flour and mix well, and cut into 40 grams each. ; ② Mix the sesame seeds with boiling water and roll the small ingredients in the sesame seeds, do not knead (knead for a long time without opening the mouth); ③ Put the sticky small ingredients into warm oil and fry until they open. Finished product specifications: open, deep-fried, each weighing 50 grams. Sugar bubble is also called sugar hemp leaf. Fried snacks. The finished product is golden, with bulging sugar bubbles, soft, sweet and delicious. (Example) Raw materials: 10 kilograms of refined powder, 100 grams of alkali noodles, 1 kilogram of brown sugar, 200 grams of salt, 200 grams of alum, and 6.5 kilograms of water. Frying 20 pieces per kilogram consumes 250 grams of oil. Preparation method: ① Crush the alum, then add the alkali noodles and salt, pour in 1/3 of the water and grind it to dissolve (there is no residue when you feel it with your hands), then pour the remaining water into the basin, and put it together with the noodles. Pour in and mix evenly, fold the dough into a pile and brush it with some oil, put it on the chopping board for a while, cut a long strip with a knife, and chop into small pieces, each weighing 80 grams; ② Use 0.5 kg of fried noodles and Mix the brown sugar together, then use 250 grams of dry flour to knead it to form a sugar dough; ③ Spread a small piece of dough on the sugar dough, stretch both ends into a rectangular shape, chop it into three pieces with a knife (the distance between them is the same), and pick it up Place the sugar side down in the oil pan and press the back with chopsticks to make all four petals puff up. Honey Pacha is a Beijing fried snack. Flour is used as the main raw material. Crisp, sweet and fragrant, with a slight ginger flavor, it is also called ginger cake. (Example) Ingredients: 2.5kg refined powder, 100g fresh ginger, 0.5kg white sugar, 50g osmanthus, 2.5kg caramel, 250g green and red silk. Frying 100 noodles per kilogram consumes 600 grams of oil. Preparation method: ① Knead the noodles into dough spikes, add 300 grams of water per kilogram of noodles, then put them on the noodle cutting machine and roll them 4-5 times until the thin slices are uniform and smooth; ② Sprinkle the rolled thin noodles with fine starch noodles and fold them Make it into long strips, and then arrange the strips into strips, and control the length (must be rectangular). Generally, they are made into strips of 12 grams each (two small slices); ③ Stack the two small pieces together, and make two single pieces. Fold the slices together and fry in warm oil. Pour the fried pork chops into honey several times, let the honey cool down, stack them up, and sprinkle with green and red silk. Method for boiling sugar: Peel the fresh ginger and cut into thin strips. Boil the shredded ginger with 1 kilogram of water. Boil for a while, take out the shredded ginger, and add white sugar. It is required to add caramel and sweet-scented osmanthus after it boils. Continue to boil and then put it on low heat (drain the honey). Huaian Tea Steamed Fried Snacks. It is one of Jiangsu's famous historical foods. It is said that during the Xianfeng period of the Qing Dynasty, Yue Wenguang, a native of Huai'an, improved the method of making tea steamed buns, and it has since become famous far and wide. He participated in the 1930 Panama International Competition and won a medal. Huai'an tea steamed buns are divided into comb, chrysanthemum, steamed bun, pagoda and other forms. They are slender and bright yellow, with a strong and crispy taste. Ingredients ratio: 50 kilograms of refined flour, 30 kilograms of sesame oil, 1.5 kilograms of black sesame seeds, 1 kilogram of salt; water according to season, for every kilogram of flour, about 900 grams of warm water is used in spring and autumn, about 700 grams of well water in summer, and about 1000 grams of boiling water in winter. , add black sesame seeds and salt at the same time; mix well and knead into a ball, knead repeatedly several times. After half an hour, knead into longan-thick bars and put them into the jar, then knead them into finger-thick bars and put them into the jar. inside, and finally roll it into a wire rod as thick as a writing brush and put it into the vat. Sprinkle sesame oil once on each plate, with an interval of 1 hour between each process. For example, in the comb style, when frying, wrap the strip around your hand about 60 times and stretch it out to 25 cm long with your hands. Then use chopsticks to stretch it to a longer length. Put it in the oil pan and fry until golden brown.