Blast flowers
By VicentaLakin
When we were kids, we were not rich, and it was only after New Year's that mom blew up the flowers, blew up the fish, sifted it, sifted it, and made it all beautiful. So I'm looking forward to New Year's, and every time, Mom asks me to help with the flowers, and as a reward, I can always taste them first. I miss that smell
Recipe Recommendations
- flour 500 grams
- eggs 3 pieces
- black sesame 30 grams
- baking soda 4 grams
- refined salt 4 grams
- vegetable oil appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Blast flowers
1
The eggs are pelted into a surfaced container and placed into refined salt, small sodas, black sesame, a spoonful of vegetable oil, and the flour and eggs are tuned with chopsticks to form a flat ear。
2
A proper amount of warm water is added to the face, which is then rubbed into a face that is harder than a dumpling。
3
The noodles are condensed into 2-3 mm thick skin. Put the rolls on the stick and separate them from the middle with a knife。
4
It cuts into a square rectangular, then folds, cuts three blades in parallel to the fold, and cuts a little longer in the middle。
5
Open the face, flip it through the middle of the knife and do it。
6
The net boiler is set on fire and the oil is warm enough to heat up to 40%. Put a little tumble on the tumbles and blow it down in the boiler. When the flower comes out of the oil surface, it flips with chopsticks to keep it even and mature. The fire came out when two sides were blown to gold。
7
Control the oil cooler to the table。Blast flowers Make Tips
1. Fanflowers are prone to getting damp, so do not make too much at one time.
2. Store them in a sealed container or a storage bag.
3. Use low heat when frying.