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Fried water and oil methods and recipe tips

1. Method / step first boil the peeled sweet potatoes in the pot with water. Then we prepare glutinous rice flour, press the ripe sweet potatoes into mud, and sift them with a sieve (with a slightly larger sieve).

2. Preparation: put salt, sugar, lye and baking powder in a basin and stir well with a spoon. Then add the flour, mix it well, add cold water twice, and knead the dough with your hands while adding water. Finally, add 50 grams of oil, continue to rub evenly, turn the dough into a smooth film, and seal.

3. Edible oil appropriate method / step noodles + yeast + water + sugar live into dough, cover with lid or film to prevent the dough surface from becoming dry. When the dough reaches 2 times the size, it can be operated, and the next steps should be handled gently and rubbed as little as possible to avoid bubbles running away.

What is the oil-water ratio of fried Youtiao?

5000 grams of ordinary powder, 3000 grams of warm water, that is, the ratio of water to noodles is 3:5. Supplement: Youtiao ingredients: 500g flour, 250ml warm milk, 1 tablespoon of baking soda powder, half tablespoon of baking soda, 1 tablespoon salt, 25g vegetable oil.

At this time, the basin into 500g of flour, generally fried Youtiao ground and water ratio of one jin of noodles to water, this ratio out of the best Youtiao, and then put 10 grams of Youtiao puffing agent. Then add 5 grams of baking powder, baking powder is also safe within the prescribed range of use, so rest assured to eat.

Our family will fry Youtiao every few days, so let's share the proportion of 10 jin of noodles Youtiao.

Flour 10 jin: water 7 jin: 2 alkali: 4 alum: 4 salt. If the cost depends on what kind of flour to use, ordinary flour is about 2 yuan per jin, the profit of making 10 jin of Youtiao is half, the price of a Youtiao is 1 yuan, the profit is 5 cents. Pour salt and alum into water and stir by hand until completely melted.

Deep-fried Youtiao with chopped onions for one jin of noodles requires 300g to 350g water, 6-7g baking powder and 2 g salt. Knead the dough until it doesn't touch your hands, the surface is smooth and elastic, then put it in the sun to ferment for 1 hour, then you can deep-fry Youtiao, tender outside, fluffy hollow.

How to make water and oil skins and pastry?

Production steps: make water and oil skin, put 170 grams of high-gluten flour, 50 grams of lard, 35 grams of sugar, 88 grams of water or milk into the toaster until out of the film, out of the film, the dough is not too hard. Mix and knead the pastry into a ball and pack it in a fresh-keeping bag.

Water and oil skins: use flour, salad oil, water and form dough. The ratio of flour to salad oil I use is 0.5, with a little bit of water, almost all mixed with salad oil. When it's done, set it aside and start making pastry. Pastry: use flour, pour hot oil, stir quickly and mix well.

Water and oil skin: 140g of medium gluten flour, 50g of lard, 70g of hot water 70ml, 4g of sugar pastry part: 100g of low-gluten flour, 50g of lard: mix medium gluten flour and white sugar into a larger container, push the flour open and leave a round space in the middle, put lard in the middle.

How to make a nutritious water and oil pile?

1. Superimposed noodles: stack two rolled noodles on top of each other and press them gently with chopsticks in the middle to make them stick together. In this way, the fried Youtiao will have the classic effect of "splitting into two". Deep-fry: pour enough cooking oil into the pan and heat until the oil temperature reaches about 180-190 degrees Celsius.

2. Package water and oil pile: take a noodle, flatten it with the palm of your hand, put in an appropriate amount of sugar and sesame stuffing, then wrap the dough around the stuffing, pinch and seal it to form a ball. Fry: pour the right amount of peanut oil into a pan and cook until 50% hot (about 150 degrees Celsius).

Finally, you can brush a layer of egg or honey on the steamed water and oil pile, which can not only increase the luster, but also improve the flavor. To sum up, in order to make a better taste of water and oil pile, the key lies in the meticulous operation of every link, such as material selection, noodle mixing, fermentation, oil kneading, skin rolling, stuffing and steaming.

4. First of all, we can add some whole wheat flour or oatmeal to the dough to increase the intake of dietary fiber, which can improve the nutritional value of Youduzi. Whole wheat flour and oatmeal contain high dietary fiber, which helps to improve intestinal function and promote digestion.

How to boil pig water oil

1. Wash the bought lard or lard oil, cut it into strips of about 1 cm with a knife, start the pot, put the lard into the pan, add half a ladle of water, stir-fry with a spoon, cover the pot, cook slowly, and wait for the pot to boil.

2. Cut lard into one centimeter square. Pour it into the pan, turn on the low heat, and put in two tablespoons of water. Keep stirring with a spatula. Be patient at this time, the oil has been slowly boiled out. The fat turns golden and take out the leaky spoon. Add salt, cumin chili noodles and take a bite.

3. You only need to add water to boil lard. Here is how to boil lard: go to the vegetable market to buy the whole lard and cut it into small pieces. Put all the chopped lard into the pot, then put in a small bowl of cold water, 1000g lard and 100g water.

4. Combined with these points, the best way is to boil with water, put the washed pig water oil into the pot, add half a bowl of water, boil over high heat, turn it several times in the middle, so that it is heated evenly. After boiling the water dry, the oil began to come out. After the oil comes out, turn it to medium heat and boil it slowly.

How do water and oil mix and fry?

1. Mixing method: pour oil and water into a container in proportion, then stir quickly to make it mix evenly.

2. Materials for making Youtiao: 250g of ordinary flour, 150g of water (for dough) + 15g (for soda), 2g of salt, 3g of instant dry yeast powder, 1g of baking soda, 10g of edible oil. Fry some cooking oil.

3. The oil surface is composed of an appropriate amount of oil, water and flour, with a general ratio of 500 grams of flour plus 200 milliliters of water and 100 milliliters of oil. When mixing noodles, mix oil and water and pour them into the flour. If you add oil first, then add water, or add water first, then add oil, it is not easy to mix well. Knead the dough repeatedly when mixing to prevent the dough from cracking.

4, oil is insoluble in water, a lot of water refueling, oil temperature is difficult to reach the temperature of fried food.

5. Therefore, the fusion of edible oil and water can only be irreversible with the help of high-temperature or high-pressure external conditions, such as adding emulsifier at high temperature. They can also be forcibly fused together under high pressure, and catalysts can be added to decompose oil and oil, so as to achieve the purpose of long-term fusion of edible oil and water.

6. The oil used for a long time at high temperature will produce thermal oxidation and form the peroxide of unsaturated fatty acids, which directly hinders the body's absorption of oil and protein and reduces the nutritional value of food.