Crispy pork with egg(ji dan su ma hua )

Crispy pork with egg

Introduction:

"A few days ago, I was in the supermarket looking at Huang cancan's Mahua just coming out of the pot. I was greedy and bought some. When I went home, it was salty. I was disappointed. I like sweet drops. So I want to try my own ox knife ^ ^ ~ "

Production steps:

Step 1: 250 grams of flour, 100 grams of sugar, 1 egg, 25 grams of cooked lard, 400 grams of vegetable oil, 2 grams of baking soda, a little water (forgot to take pictures).

Step 2: mix sugar and baking soda into flour.

Step 3: add 2 tbsp cooked lard.

Step 4: stir with chopsticks and add a little water.

Step 5: then knead into a smooth dough, hardness and dumpling noodles almost on the line.

Step 6: cover with plastic film and relax for 30 minutes.

Step 7: roll the loose dough into 3cm long pieces.

Step 8: cut the dough into strips 3 cm wide.

Step 9: make the noodles thin and long.

Step 10: twist your hands in the opposite direction, and then quickly pull up. Naturally, the noodles are intertwined. Twist them in the opposite direction again, and the twist will be good.

Step 11: pour vegetable oil into the pot.

Step 12: when the oil temperature is 40% hot, the flax will grow and go bad.

Step 13: deep fry slowly over low heat until yellowish.

Step 14: wait for a moment, deep fry again until golden yellow, then out of the pot.

Step 15: the crisp and sweet Mahua is born.

Step 16: show another one.

Materials required:

Flour: 250g

Sugar: 100g

Egg: 1

Cooked lard: 2 tbsp

Vegetable oil: 400g (50g)

Cold water: a little

Note: 1, to slow fried small fire, fire is easy to paste inside not crisp. 2. Deep fry until yellowish, wait a moment, then deep fry again until golden, this step is the key to the delicious and crisp Mahua color. 3. Mahua is delicious, but the heat is relatively high, not excessive.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ji Dan Su Ma Hua