How to keep fried lotus root box crisp for a long time(ru he rang zha ou he bao chi zhang jiu su cui zha ou he )

How to keep fried lotus root box crisp for a long time

Introduction:

"How long, how long. Lotus root box fried out of the pot, generally in half an hour, the longest not more than an hour, will be soft, taste no longer crisp. How to keep fried lotus root box crisp for a long time? The key to keep the fried lotus root box crisp is to prepare the crisp paste, which must be prepared in a certain proportion. First of all, we should know the respective functions of the raw materials of crisp paste. Flour, raw flour, baking powder, egg white, mixed with several raw materials, with hot oil as the medium, baking powder can make paste swelling and swelling at high temperature, but it must have the participation of flour, which can only work when the flour has gluten texture network, and at the same time, there should be an appropriate amount of water, rich sense of hierarchy. To make the paste thin and thick, it is better to use chopsticks to lift it up, and the paste should fall slowly into a line. Tips to keep the fried lotus root box crisp: 1. Put glutinous rice flour, raw meal and egg white into the paste, which is the reason to keep the lotus root crispy and delicious. 2. The proportion of flour, glutinous rice flour and raw flour is: 1:1:13. Pat on dry starch, so that the filling heart and crisp paste can hang, and pat on dry starch can't be too thick. "

Production steps:

Materials required:

Fresh lotus root: 300g

Minced meat: 200g

Leek: 50g

Flour: 50g

Egg white: 1

Raw meal: 50g

Glutinous rice flour: 50g

Baking powder: 1g

Cooking wine: moderate

Ginger: right amount

Salt: right amount

Sugar: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ru He Rang Zha Ou He Bao Chi Zhang Jiu Su Cui Zha Ou He