Fried dumplings with crispy ice flower(bing hua cui di jian jiao )

Fried dumplings with crispy ice flower

Introduction:

"The crispy skin, the delicious stuffing, the crispy bottom fried dumplings, the students so unscrupulously announced their own delicious!! And the fried dumpling with ice flower and crispy bottom in lace skirt is the little princess in the family! Beautiful and fragile, but always let people move their eyes! Maybe you have to say that although the ice fried dumplings are beautiful, they are very difficult.. Haha, I'm not afraid. In fact, fried dumplings with ice flowers are very simple ~ ~ the key to making beautiful ice flowers is the ratio of water to powder. About this ratio, I have tried several different water to powder ratios, such as 11:1, 13:1, 15:1, etc. When the ratio of water and powder is 10:1, the crispy bottom can be obtained. But the crispy bottom layer is thicker, and the effect of ice flower is not obvious. When the ratio of the two is 15:1, the pattern of the ice flower is sparse and relatively fragile. Therefore, my personal favorite is the fried dumplings with crispy bottom of ice flower when the ratio of water to flour is 13:1. As long as you master this ratio, other steps are not complicated. Let's have a look

Production steps:

Step 1: prepare all kinds of materials;

Step 2: mix dry starch with water and stir until starch dissolves;

Step 3: after the pan is heated, add a little oil and shake the pan to make the edible oil evenly distributed at the bottom of the pan;

Step 4: place the dumplings and heat them over medium high heat;

Step 5: about 1-2 minutes later, the bottom of dumplings will appear hard shell, and become golden yellow;

Step 6: pour in the prepared starch water;

Step 7: cover and heat for 1-2 minutes, then turn the heat down and cook slowly for a few minutes;

Step 8: when the dumplings in the pot become transparent and the water is almost dry, open the lid of the pot and turn to high fire;

Step 9: continue to heat until the bottom of the dumpling is golden and colored, turn off the fire, wait for a little cool, shake the pot, so that the dumpling and crispy bottom move together;

Step 10: take a flat bottomed plate with the same diameter as the fried dumplings and buckle it on the dumplings;

Step 11: turn over the pan and take out the dumplings completely;

Materials required:

Dumplings: about 10

Starch: 10g

Oil: a little

Water: 130g

Note: 1. To make fried dumplings, you can use the dumplings made now, or you can use quick-frozen dumplings, no problem; 2. Starch can use corn starch, or wheat starch, I have tried, can be fried out of ice; 3. When the dumplings are first put into the pot, they should be fried over medium high fire, at the same time, the pot should be slightly hot, so that it will not stick to the bottom of the pot, but also can quickly fry out of golden bottom; 4 Before starch water, it's best to stir it to prevent starch from sinking to the bottom; 5. The amount of starch water is basically about 1 / 2 of the height of dumplings. Too little water, dumplings may not be ripe. Too much water, it is easy to boil dumplings; 6. The specific heating time should be determined according to the actual situation. The bigger the dumplings, the longer the time. It's better to use transparent pot cover, so that you can observe the change of water in the pot at any time and more intuitively; 7. After the dumplings are fried, don't move in a hurry. Cool a little, then shake the pan, it should be able to move. In addition, it is best to use a flat bottom non stick pot.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: other

Chinese PinYin : Bing Hua Cui Di Jian Jiao