Deep-fried doujiao is what northerners call piao.
In the 1970s and 1980s, when supplies were still scarce, dumplings, sesame flowers, and pig ears would only be fried during the New Year. I think you, born in that era, must understand the feeling of looking forward to the New Year when I was a child.
Now that living conditions are better, few people open a frying pan to fry dumplings.
fried dumplings
Recipe Recommendations
- dumpling wrapper appropriate amount
- edible oil appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for fried dumplings
1
Half a catty of sweet dumpling skin. (Roll the dough with a dough rolling pin into a thin, large pancake blank. Then change it into a rectangular dough blank 10 centimeters wide and 20 centimeters long. Leave 1 cm at each end of the dough blank and make 3 strokes from the middle)
2
Pass one end towards the middle of the row and make the dough blanks in turn.
3
Remove from the pan and heat appropriate amount of cooking oil, and fry it one by one when it is 60% hot.
4
Remove until the surface is blisters and the color is golden.
5
Remove and control the oil, turn the dumplings to cool and make them crispy.fried dumplings Make Tips
There are also salty dumplings, with as much oil as possible. The color of the fried dumplings will deepen after cooling.