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How to fry oil bumps? how to make them fluffy?

To make oil bumps, you must first prepare flour, eggs, baking powder and oil as raw materials. Then prepare a little warm water, first use warm water to make the flour paste, to ensure that the flour paste is very uniform, there are no particles.

First of all, the raw materials for making oil bumps should choose high-quality flour and eggs. Beat the eggs into the flour, stir well, then add the right amount of salt and light milk, knead into dough, let stand and ferment for about 20 minutes. Knead the dough into a cylinder, then cut it horizontally into small pieces with a knife, and then gently knead it with your hands to make a round cake.

To make oil bumps, you should first mix the flour into a paste with warm water, then stir evenly, and then put the melted yeast powder and eggs into the batter at one time. Finally, leave it to the left for half an hour and season it, and you can use chopsticks to roll out small bumps and fry them one by one.

Flour: moderate amount (I used a bowl of noodles and beat three eggs when I made it). Eggs: two or three. Baking powder: a little. Deep-fry the flour with warm water into a paste, try to stir evenly, do not have raw noodles. The fermented powder is hydrated with a small amount and put into the batter to continue stirring.

How to make oil bumps delicious and soft

1. To make oil bumps, you must first prepare flour, eggs, baking powder and oil as raw materials. Then prepare a little warm water, first use warm water to make the flour paste, to ensure that the flour paste is very uniform, there are no particles.

2. Put the flour, salt, chicken essence and five-spice powder into a container and mix well, then pour in the right amount of water and stir into a thin batter. Cover with plastic wrap and place in a warm place to ferment, stirring every 1 hour until a large bubble is formed in the batter.

3. To make oil bumps, you should first mix the flour into a paste with warm water, then stir evenly, and then put the melted yeast powder and eggs into the batter at one time. Finally, leave it to the left for half an hour and season it, and you can use chopsticks to roll out small bumps and fry them one by one.

4. if you want to make the deep-fried oil bumps fluffy, we should first mix the high-gluten flour with sugar, salt, oil and eggs, then pour the melted yeast powder into the fermentation, and then add baking soda water. after the second fermentation is completed, put it on the panel that has been brushed with oil, knead the shape after a quarter of an hour, and fry it in oil.

The method of how to make oil pimple

To make oil bumps, you must first prepare flour, eggs, baking powder and oil as raw materials. Then prepare a little warm water, first use warm water to make the flour paste, to ensure that the flour paste is very uniform, there are no particles.

To make oil bumps, you should first mix the flour into a paste with warm water, then stir evenly, and then put the melted yeast powder and eggs into the batter at one time. Finally, leave it to the left for half an hour and season it, and you can use chopsticks to roll out small bumps and fry them one by one.

First, mix the eggs and noodles, just like our batter and omelet, and stir well with a little water. When the batter is almost ready, heat the oil first. Try frying one first, how about the oil and whether the batter is thick or not.

Flour: moderate amount (I used a bowl of noodles and beat three eggs when I made it). Eggs: two or three. Baking powder: a little. Deep-fry the flour with warm water into a paste, try to stir evenly, do not have raw noodles. The fermented powder is hydrated with a small amount and put into the batter to continue stirring.

The practice of fried bumps, how to cook them delicious, and the common practice of deep-fried bumps.

1. Put the flour, salt, chicken essence and five-spice powder into a container and mix well, then pour in the right amount of water and stir into a thin batter. Cover with plastic wrap and place in a warm place to ferment, stirring every 1 hour until a large bubble is formed in the batter.

2. Put the wheat flour into a basin and mix with water until the dry wheat flour becomes sticky. Melt the baking powder with a small amount of warm water and pour it into the flour paste. Put the raw eggs into the flour paste and stir well. Put a small amount of salt to stir evenly, wake up for a while and then stir, repeat several times, use chopsticks to stir up is not easy to short, you can enter the pot.

3. Flour: the right amount (I used a bowl of noodles and beat three eggs when I made it). Eggs: two or three. Baking powder: a little. Deep-fry the flour with warm water into a paste, try to stir evenly, do not have raw noodles. The fermented powder is hydrated with a small amount and put into the batter to continue stirring.

4. To make oil bumps, you must first prepare flour, eggs, baking powder and oil as raw materials. Then prepare a little warm water, first use warm water to make the flour paste, to ensure that the flour paste is very uniform, there are no particles.

5. To make oil bumps, you should first adjust the flour into a paste with warm water, then stir evenly, and then put the melted yeast powder and eggs into the batter at one time. Finally, leave it to the left for half an hour and season it, and you can use chopsticks to roll out small bumps and fry them one by one.

6. First of all, the raw materials for making oil bumps should choose high-quality flour and eggs. Beat the eggs into the flour, stir well, then add the right amount of salt and light milk, knead into dough, let stand and ferment for about 20 minutes. Knead the dough into a cylinder, then cut it horizontally into small pieces with a knife, and then gently knead it with your hands to make a round cake.

The common practice of deep-fried noodles

1. First, cut up the leek and put it into the flour. Secondly, put the egg liquid into it. Finally, add baking soda and salt to the warm water and mix with the flour.

2. To make the fried oil bumps fluffy, we should first mix the high-gluten flour with sugar, salt, oil and eggs, then pour the melted yeast powder into the fermentation, and then add baking soda water. After the second fermentation, put it on the panel that has been brushed with oil, knead the shape after a quarter of an hour, and deep-fry it in oil.

3. Wash the sea rice and soak the hair, rinse and chop the Chinese cabbage, cut the chives, peel the ginger and cut the garlic. 2, heat the pot and put in the oil, add spring onions, ginger and garlic to saute until fragrant, add seaweed, pepper, salt and stir-fry to taste, then stir-fry the side dishes until cooked, put in half a pot of water and bring to a boil.

How to fry oil bumps?

1. First, mix the eggs and noodles, just like our batter and egg cakes, and stir well with a little water. When the batter is almost ready, heat the oil first. Try frying one first, how about the oil and whether the batter is thick or not.

2. To make oil bumps, you must first prepare flour, eggs, baking powder and oil as raw materials. Then prepare a little warm water, first use warm water to make the flour paste, to ensure that the flour paste is very uniform, there are no particles.

3. To make oil bumps, you should first mix the flour into a paste with warm water, then stir evenly, and then put the melted yeast powder and eggs into the batter at one time. Finally, leave it to the left for half an hour and season it, and you can use chopsticks to roll out small bumps and fry them one by one.

4. Put the raw eggs into the flour paste and stir well. Put a small amount of salt to stir evenly, wake up for a while and then stir, repeat several times, use chopsticks to stir up is not easy to short, you can enter the pot. Pour oil into the pan (3 cm). Oil 80% hot, use chopsticks to pick a meat knot into the pan and deep-fry until both sides turn yellow.

5. Flour: moderate amount (I used a bowl of noodles and beat three eggs when I made it). Eggs: two or three. Baking powder: a little. Deep-fry the flour with warm water into a paste, try to stir evenly, do not have raw noodles. The fermented powder is hydrated with a small amount and put into the batter to continue stirring.