The sky on the tip of the tongue 丨 delicious fritters

Today is the 7th year of the 7th year of the sky with you

The fritters are one of the early early points in my country, rich in protein, fat, carbohydrates, vitamins and calcium, phosphorus, potassium and other minerals. The churros are golden, crispy outside, tender inside, flexible and vigorous, have the effect of inhibiting gastric acid, and have a certain effect on some gastric diseases. The method of making fritters is simple, and it is one of the breakfast staple foods loved by officers and soldiers.

Ingredient

1500 grams of flour, 950 grams of warm water, 2 eggs, 60 grams of edible oil, 18 grams of fritters, 15 grams of baking powder, 20 grams of black sesame seeds, and 20 grams of salt.

Production step

1. Pour white sugar, salt, eggs, and oil into the water, stir well to fully dissolve the salt and sugar; put the soaked powder, fritters, black sesame in the flour, stir well; pour the stirred water into the noodles into the noodles Start and face.

2. Cover the rubbing dough with a basin and wake up for half an hour. Then repeat the face and wake up 3 times.

3. Apply the surface of the awakening fritter surface with oil and cut it into a suitable size. Wrap it with plastic wrap (plastic wrap can make the fritter noodles better), put in the refrigerator for use Wake up in advance).

4. Put the wake -up dough on the panel a few times, press it with a rolling pin into a slightly thinner rectangular agent, and then cut it into a short -width bar.

5. Dip a little water on the short bar to increase its viscosity, then press the two short strips with chopsticks together, and a fritter embryo is ready.

6. When the fried fried dough sticks start, the oil is burned to 50 % heat. Put the fritter embryo in the oil, and fry them on both sides. Remember to wait for the fritters to be fixed before turning.

7, constantly fry, fry until two sides of the golden and full fluffy removal of drain oil, and the crispy and delicious fritters are ready.

Introduction to cooking

Lin Doudou, a native of Yulin, Shaanxi, is an all -around cook of the unit. He not only cooks well, but also makes noodles. He is strictly disciplined, lively and enthusiastic, investigating and understanding the tastes of officers and soldiers every week, constantly exploring and adjusting the food. He usually likes to ponder and unlock new staple food, stimulate our taste buds with different patterns every day.

Production: Liu Xincang Chen Chi

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Produced: Li Zibo

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