Deep fried oyster(min cai zha li huang )

Deep fried oyster

Introduction:

[fried oyster yellow] belongs to Fujian cuisine, mainly cauliflower, bean curd and laver. It's golden yellow with purple patterns. It's not oyster, but has the flavor of oyster. It's crisp outside and tender inside, delicious and delicious

Production steps:

Step 1: wash and chop cauliflower.

Step 2: wash laver and tear it off.

Step 3: cauliflower, laver, bean curd, flour, dry starch, five spice powder, white soy sauce, sugar, monosodium glutamate are kneaded into adhesive.

Step 4: set the frying pan on a high heat, add peanut oil, heat it to 80% heat, and use five fingers to grasp a pinch of adhesive.

Step 5: deep fry until golden.

Step 6: pour in the colander, drain the oil, fry continuously, and then load the plate.

Materials required:

Cauliflower: 125g

Tofu: 150g

Porphyra: 8g

Starch: 15g

Wheat flour: 20g

MSG: 2G

Five spice powder: 2G

White soy sauce: 15g

White granulated sugar: 5g

Note: stir fry with high heat to set shape, deep fry with medium heat to deep fry thoroughly, then stir fry with high heat to color, it looks like oyster, crispy outside and tender inside; (I didn't master the heat too well, fried more meatballs)

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Min Cai Zha Li Huang