What special fried foods are worth recommending?

Stir-fried potatoes, methods and raw materials are actually relatively simple, but there are some small details that are easily overlooked. Today, what we make is crispy outside and tender inside, with the soft taste of potatoes inside. It can be used as a snack or as a side dish.

[List of ingredients] Yellow-skinned potatoes, two spoonfuls of vegetable oil, one spoonful of salt, houttuynia cordata, coriander, chopped green onion and two spoonfuls of Chili sauce.

[Production Steps]

1. First, peel potatoes. Cut them into small pieces and boil them in water. It doesn't matter if you cook it a little, the fried taste will be more crisp.

2. Take out the dried water, pour it into a large bowl, add two spoonfuls of vegetable oil and one spoonful of salt and mix well;

3, pour oil in a hot pot, add potatoes, fry in medium and small fire, and it will be easier to operate with chopsticks. When one side is golden, fry the other side until several sides of the potato are golden and crisp.

It smells good without adding anything. Add some houttuynia cordata, coriander and chopped green onion, and mix well with two spoonfuls of homemade Chili sauce. This taste is a little similar to that of our special snack "Kang Potato" in Yichang!

Second course: fried hairtail.

【 List of Ingredients 】 Hairtail, ginger slices, cooking wine, onion, garlic, two eggs, 20g of corn starch and cooking oil.

Fruit juice: two spoonfuls of soy sauce, two spoonfuls of cooking wine, three spoonfuls of balsamic vinegar, two spoonfuls of sugar and one spoonful of salt.

[Production Steps]

1, clean hairtail section should be scraped first. Hairtail is really fishy. In addition to cleaning the internal organs, it is recommended to marinate ginger slices and cooking wine for 20 minutes before cooking to remove the fishy smell.

2. Shred ginger, onion and garlic;

3. Mix another juice: two spoonfuls of soy sauce, two spoonfuls of cooking wine, three spoonfuls of balsamic vinegar, two spoonfuls of sugar and one spoonful of salt.

4. Break up two eggs in advance.

When curing hairtail, first pick out ginger slices, now pour egg liquid on them, mix 20 grams of corn starch, and wrap each hairtail with egg liquid and starch;

5. Now let's fry hairtail. When the oil is hot, turn to medium heat, add hairtail and fry until one side is golden and the other side is cooked. After frying until both sides are golden, you can take the pan first. It takes about 4 minutes, and all the hairtail is fried.

6. Stir-fry shallots, ginger and garlic in the oil in the pot, then pour in the sauce just adjusted and simmer with hairtail for a while, which will make it more delicious. After one minute, continue to simmer.

When the soup is almost dry, pour 10g balsamic vinegar from the pot, sprinkle with chopped green onion and fry hairtail. Fresh and delicious, this is the characteristic of this dish with fish.

The third way: leek and egg pot stickers

Wrap jiaozi in leek eggs, take a bite of fresh juice and fry it in a pot. It will be brown and crisp, more fragrant than onion stuffing and fresher than shrimp.

[List of ingredients] Eggs 13, 2 kg of leeks, dumpling skins, black sesame seeds and chopped green onion.

Ingredients: 1 tbsp edible oil, 3 tbsps edible salt, 2 tbsps spiced powder, 2 tbsps chicken essence, 3 tbsps soy sauce, 2 tbsps sesame oil, 1 tbsps oyster sauce.

[Production Steps]

1, 13 eggs are beaten into a bowl and scattered;

2. Pour the oil in the pan, pour the eggs after the oil is hot, and keep stirring with chopsticks. Don't burn the pan with a small fire all the time, stir until the eggs are formed, stir with a spatula until there is no water, and take it out to cool;

3. Chop 2 kg of leek, put it all into the pot, add 1 tablespoon of edible oil to collect water, 3 tablespoons of edible salt, 2 tablespoons of spiced powder, 2 tablespoons of chicken essence, 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, oyster sauce 1 tablespoon, and add the cooled eggs.

4. Now we package jiaozi, and everything is like this.

Pour the oil into the pot, put it in jiaozi with cold oil, put it all away, turn to medium heat, pour in half a bowl of water, cover the pot and cook until the water is dry, then turn to low heat 1 min, sprinkle with black sesame seeds and chopped green onion, and then take out the pot.

The aroma of leek is already very fragrant, the bottom is brown and crisp, and it is delicious to take a bite.

The fourth way: fried buns

Using carrot juice and flour instead of yeast, you can also make salty and attractive stir-fried buns. The bottom is crisp, and other places are soft and delicious. The stuffing is tender and juicy, and the dough is firm and firm, which is especially delicious.

[List of ingredients] Carrots 1 root, 300g flour, 4 mushrooms, chopped green onion and eggs.

[Production Steps]

1 and 1 carrots are shredded first, marinated with a spoonful of salt 10 minutes, marinated to this extent, and squeezed out with gauze; This juice is used for kneading dough, and shredded carrots are set aside for use;

2, 300 grams of flour, 2 grams of salt to increase the gluten of flour, carrot juice and flour 150 ml, add some water if the juice is less; Knead the dough by hand, knead it into smooth dough with moderate hardness, move it to the chopping board, knead it into strips, divide it into small flour agents, continue to knead it into circles, press it into small cakes, put it on a plate, sprinkle some dry flour, cover it and relax for 30 minutes;

3. Now adjust the stuffing and cut the carrots a little; Sliced mushrooms; Cut another handful of chopped green onion, cut chopped green onion separately, and then cut chopped green onion;

4. Beat 4 eggs in a bowl, add 1 tablespoon salt and stir;

5. Pour the oil in a hot pan, pour the egg liquid after the fire, stir fry quickly with chopsticks, chop it into small particles with a spatula after setting, and take it out after stirring;

6. Add an appropriate amount of oil to the pot, heat it, add chopped green onion, stir-fry the fragrance, add mushrooms, stir-fry until the mushrooms are soft, add a spoonful of soy sauce, half a spoonful of salt and a little pepper, stir evenly, add carrots, pour in eggs, stir evenly, and stir for 30 seconds, and the egg stuffing is ready;

7. When the dough wakes up, take it out and roll it out. Roll it into a thick dough with a thin edge in the middle, wrap it with two spoonfuls of stuffing, and wrap it. You don't have to pinch it like a steamed bread, just pinch it tightly. After finishing, all the raw embryos are ready;

8. Pour the oil into the pot, add the raw embryo of the steamed stuffed bun, cover the lid and fry it on low heat. Fry until golden brown first. In this state, you can add half a bowl of water;

9. Cover and dry the soup with medium fire. Add a handful of chopped green onion before cooking, which is more attractive. You can also brand the other side with the residual temperature in the pot, which will taste better. After the pan is out, the fried bag is ready.