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The step chart of frying powder, how to fry powder?

1, the practice of frying powder, first of all, potato powder (cornmeal) and water at 1:3 ratio and put in the pan, slow heat has been stirred into a gel, above, put in a bowl to cool. Frying powder step 1 put some oil in the powder bowl or it is not easy to deduct it, then cut it into small pieces and cut as big as you like.

2. Fried powder / fried powder / fried oyster ingredients: cold noodles or scallions, sesame paste, minced garlic, coriander. Practice: 1 Sesame paste add proper amount of water to stir and dilute, minced garlic add proper amount of water to stir well. 2 mix a sauce: 3 tablespoons diluted sesame paste, 1 tablespoon garlic juice, 3 tablespoons raw soy sauce, 2 tablespoons vinegar, 1 tablespoon salt, 1 tablespoon chili oil, 1 tablespoon sesame oil, 3 tablespoons coriander, mix well.

3, salt appropriate amount of red pepper according to personal preference, can not add Jilin fried powder steps to cut the powder into small pieces, 1 person about 1 jin can eat enough to prepare seasoning, sesame sauce with warm water diluted oil heat, into the powder pieces to stir-fry, until cooked to prepare the seasoning together, mix into the soup fried powder, pour the mixed soup on top, ok.

4. Main ingredients: 1 jin of powder. Ingredients: 2 tablespoons of sesame sauce, 2 cloves of garlic, 3 tablespoons of dried chili noodles, 3 tablespoons of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of salt, red pepper, shredded cucumber, coriander foam. What to do: cut the powder into small pieces. Prepare the seasoning and dilute the sesame sauce with warm water. After the oil is heated, add the flour and stir-fry until done. Mix the prepared seasoning and mix it into a soup.

5. Mix mung bean or sweet potato starch in a ratio of 1 to 3 and stir well. Pour the starch into the pot, hold the heat well, and wait for the starch to agglomerate and cool. Refuel in the pan, then fry the starch in the pan, the sides of the starch can be turned over and fried. Finally, waiting for the starch to be completely transparent means that it is fully ripe, so that it can be put out of the pot.

6. fry the powder and cut it into pieces. Heat the oil in the pan and fry it with powder. Fry it on one side, fry it over, and make the skin as crisp as possible. Quasi-powder soup: chopped garlic, put in boiling water, soak out garlic flavor, add sesame sauce and mix well, add light soy sauce, vinegar, salt and chicken essence. Fry the powder and put it in the soup and sprinkle with parsley. Fried noodles can be said to be a real special snack in Jilin City.

How is the fried powder in Jilin City made?

1. Cut the powder into small pieces. Prepare the seasoning and dilute the sesame sauce with warm water. After the oil is heated, add the flour and stir-fry until done. Mix the prepared seasoning and mix it into a soup. Pour out the fried powder, pour the mixed soup on top, sprinkle with shredded cucumber and coriander foam and finish.

2. Fry the powder and cut it into pieces. Heat the oil in the pan and fry it with powder. Fry it on one side, fry it over, and make the skin as crisp as possible. Quasi-powder soup: chopped garlic, put in boiling water, soak out garlic flavor, add sesame sauce and mix well, add light soy sauce, vinegar, salt and chicken essence. Fry the powder and put it in the soup and sprinkle with parsley. Fried noodles can be said to be a real special snack in Jilin City.

3. Pay attention to the selection of materials: the main raw material of Jilin fried powder is rice, which requires the selection of fresh, clean and high-quality rice without impurities. In addition, we also need to choose high-quality brown sugar, white sugar, honey as seasoning, as well as some auxiliary materials such as peanuts, sesame seeds, walnuts and so on. The selection of these ingredients directly affects the taste and quality of fried powder. Soaking is fastidious: soak the rice in clear water, the time should be mastered well, generally about 6-8 hours.

4. The production method of Jilin fried powder is to fry powder (made from starch, preferably extracted from sweet potato starch), cut into cubes with a side length of about 3 cm, pour soybean oil into a pan, heat the oil, put in the powder and turn it properly until the powder is fully cooked. In the frying process, pay attention to keep the powder intact, do not fry it.

5. The key of Jilin fried powder lies in the preparation and preparation of starch paste and the preparation of sauce. The starch paste should be evenly adjusted and the heat should be controlled when frying to avoid frying. The sauce should be adjusted according to individual taste. Vinegar can be added for those who like sour and chili oil for those who like spicy.

How do you make fried noodles?

Fry the powder and cut it into pieces. Heat the oil in the pan and fry it with powder. Fry it on one side, fry it over, and make the skin as crisp as possible. Quasi-powder soup: chopped garlic, put in boiling water, soak out garlic flavor, add sesame sauce and mix well, add light soy sauce, vinegar, salt and chicken essence. Fry the powder and put it in the soup and sprinkle with parsley. Fried noodles can be said to be a real special snack in Jilin City.

What to do: cut the powder into small pieces. Prepare the seasoning and dilute the sesame sauce with warm water. After the oil is heated, add the flour and stir-fry until done. Mix the prepared seasoning and mix it into a soup. Pour out the fried powder, pour the mixed soup on top, sprinkle with shredded cucumber and coriander foam and finish.

Step 1: make fried paste. Pour the mung bean powder into a large bowl, add the right amount of water, stir well with chopsticks, so that the mung bean powder is fully dissolved in the water. Stir until there are no particles to form a dense paste. The amount of water can be properly adjusted to make the fried powder paste reach a viscosity suitable for frying. Step 2: prepare the ingredients. Cut chopped onions and coriander into small pieces and wash bean sprouts and set aside. Cut the tofu skin into shreds and beat the eggs.

Mix mung bean or sweet potato starch in a ratio of 1 to 3 and stir well. Pour the starch into the pot, hold the heat well, and wait for the starch to agglomerate and cool. Refuel in the pan, then fry the starch in the pan, the sides of the starch can be turned over and fried. Finally, waiting for the starch to be completely transparent means that it is fully ripe, so that it can be put out of the pot.

To fry the powder, put the sweet potato powder and water in the pan, a teaspoon of salt, stir well, bring to a boil over medium heat, and stir the rolling pin clockwise until it does not work. Observe the powder dumplings without hard lumps. Pour the powder into a large bowl, cover it with plastic wrap and store it in the refrigerator for an hour or two. Cool thoroughly and cut into small pieces, put oil in the pan (preferably a pan), oil can be more, fried until there is no white core.

Frying powder: pour an appropriate amount of vegetable oil into a pan and preheat over medium heat. When the oil temperature is moderate, scoop out the right amount of sweet potato and rice paste mixture, pour it into the pot and spread it into a round pancake shape. Turn over and fry: when the bottom of the frying powder is set and appears slightly golden, turn carefully with a shovel and continue to fry until the other side is golden brown, both sides can be fried until slightly crisp.