Japanese style fried cabbage(hua yang bao cai xi shua shua fang ri shi jia chang zha bao cai )

Japanese style fried cabbage

Introduction:

"Today, I'd like to offer another alternative way and eating method of" cabbage ", which is called imitating Japanese style" home fried cabbage ". The Japanese style "fried tempura" means fried vegetables or seafood. When I eat this dish, I use a specially prepared "dipping sauce" and "Peanut salt". Although the dipping sauce is delicious, I feel that Chinese people prefer to eat "pepper salt" or "sesame salt". I use pepper and sesame, which are mixed with some salt. It tastes more delicious, ha-ha! It's very simple to make, that is, stir fry pepper and sesame respectively, then grind them into powder and add appropriate amount of salt. Sesame needs a little more to taste good. Speaking of pepper salt and sesame salt, we usually make them. Let's introduce the specific method of "home style fried cabbage" separately

Production steps:

Step 1: cabbage, carrot, pepper, sesame salt, flour, corn starch, baking powder, salt, water, cooking oil.

Step 2: mix the flour and corn starch, put baking powder and a little salt into it, and mix well.

Step 3: then use water to synthesize the batter, stir the batter evenly without particles, and then add an appropriate amount of cooking oil.

Step 4: put cooking oil into the batter and stir it quickly to make the oil and batter mix evenly, then let it stand for 15 minutes.

Step 5: cut the cabbage into pieces of appropriate size, and then slice the carrots.

Step 6: heat up the frying spoon, add proper amount of cooking oil, heat the oil to 50% or 60%, and insert the chopsticks to form fine bubbles.

Step 7: put a small amount of cut cabbage into the paste and mix well.

Step 8: pick up the cabbage dipped in batter with chopsticks and put it into the oil pot one by one.

Step 9: it's better not to pinch the cabbage by hand, it's easy to take off the paste, and it's better to use chopsticks.

Step 10: turn over the cabbage in three or five seconds after it is put into the oil pan, deep fry until the paste outside the cabbage is firm, then take out the carrot slices.

Step 11: after deep frying, add a little pepper and sesame salt on it.

Materials required:

Cabbage: 150g

Carrot: right amount

Pepper sesame salt: right amount

Flour: 120g

Corn starch: 40g

Baking powder: 2G

Salt: 1g

Cooking oil: 20g

Water: moderate

Note: small dish features: white and attractive color, dry and transparent skin, crispy and slightly salty taste, delicious and delicious Ma Xiang, and can be served as a snack with wine. Warm tips: 1. The consistency of the batter should be adjusted properly, and the detection method is to scoop up a spoonful of batter and pour it down. The batter is in a fine flow shape and can flow down naturally, but it should not be too thin. When adding oil again, the oil and paste must be stirred evenly to make it blend, and it is best not to see star spots. 2. In the process of frying, the oil temperature should be controlled well. The oil temperature should not be too low. Otherwise, it is not good for the batter to eat oil. There are two methods to test the oil temperature. One is to insert bamboo chopsticks into the oil pan to produce fine bubbles, and the other is to drop a drop of batter, and the batter can float out of the oil surface immediately before reaching the bottom of the pan, which proves that the oil temperature is the most appropriate. 3. In the appropriate oil temperature, you can put down the cabbage dipped in the batter. After the cabbage is put into the pot, you should turn it with chopsticks in time. When it is deep fried until it is firm, you should take it out immediately. Don't color it, otherwise the color will not be beautiful. If coloring, it is proved to be a failure of the operation method, ha ha, at least the production of daily meals is not qualified, but it does not matter to eat at home. The fried vegetable standard of the finished product: the best fried vegetable is that the skin should be dry, firm, crisp, durable and not greasy. This way of big stir fry spoon is like Japanese style "home fried cabbage". This dish, the production is fast, a wide range of ingredients, any vegetable can be produced, eat crisp delicious, economic and affordable, for your reference!

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: spiced

Chinese PinYin : Hua Yang Bao Cai Xi Shua Shua Fang Ri Shi Jia Chang Zha Bao Cai