Fried saloon
By VicentaLakin
CHAN ZHENG IS A VEGETABLE FOR BEIJING IN THE SPRING. EVERY SPRING, AS EVERYTHING RECOVERS, THE FRAGRANCE TREES BEGIN TO SOW YOUNG SPROUTS THAT ARE DELICIOUS ON OUR TABLE. ESPECIALLY BEFORE AND AFTER THE SPRING RAIN, FRAGRANCE SPROUTS CAN MAKE A VARIETY OF DISHES. THE FRAGRANCE IS NOT ONLY DELICIOUS BUT ALSO OF HIGH MEDICINAL VALUE. THE SPROUTS OF FRAGRANCE LEAVES, LIKE MANAU, ARE SO RICH THAT THEY ARE FAR MORE NUTRITIOUS THAN OTHER VEGETABLES, ESPECIALLY IN THE EARLY YEARS OF THE FRAGRANCE. MODERN MEDICAL RESEARCH HAS ALSO CONFIRMED THAT THE FRAGRANCE IS PIGMENTED AND RESISTANT TO BACTERIA. SORBING WATER WITH FRESH SPROUTS, WHICH TREATS FACIAL DISEASE, MODULATES THE SKIN, HAS BETTER FACIAL BEAUTY AND IMPROVES THE IMMUNE FUNCTION OF THE BODY, AND FERTILISES THE SKIN WITH A WEALTH OF VITAMIN C, CARROTS, ETC., HELPS TO IMPROVE THE IMMUNE FUNCTION OF THE BODY AND HAS A GOOD GRAFTING EFFECT, WHICH IS A GOOD MATERIAL FOR HEALTH. IN ANCIENT TIMES, CHINESE DOCTORS ALSO USED IT TO STOP DIARRHEA, TO STOP AVALANCHE, TO DECIPHER THEATRICS, TO TREAT VERMIN, TO COMBAT INFLAMMATION, TO KILL INSECTS, AND, USUALLY, TO TREAT PATIENTS WITH VERMIN, SCABIES, SCABIES, ETC. IN THE SPRING, FRAGRANCE IS USED TO PROMOTE APPETITE. IT NEEDS TO BE NOTED THAT BEFORE EATING A FRAGRANCE, YOU MUST BURN IT WITH WATER. INFORMATION SHOWS THAT ON AVERAGE, NITRITES CONTAINING MORE THAN 30 MILLIGRAMS OF NITRITE ARE PRESENT IN THE CARCASSES, AND UP TO 53.9 MILLIGRAMS PER KILOGRAM IN THE OLD LEAVES, LEADING TO NITRITE POISONING AND EVEN CANCER. THE TEST FOUND THAT NITRITE LEVELS WERE 34.1 MG/KG IN A FRAGRANCE WASHED WITH COOL WATER, COMPARED TO 4.4 MG/KG WHEN BURNED WITH OPEN WATER. THEREFORE, IT IS STILL SAFE TO EAT WITH BOILING WATER, AND THE ACID IN THE SPICES CAN BE OBTAINED AFTER BURNING. THERE IS ALSO THE TERM “COMMON FRAGRANCE SPROUTS WITHOUT DISEASE”. MODERN MEDICAL AND CLINICAL EXPERIENCE HAS ALSO SHOWN THAT AROMA PRESERVES LIVER, LUNGS, SPLEEN, BLOOD SUPPLEMENTS, AND CONVULSIONS. FOR EXAMPLE, FRAGRANCES INHIBIT PNEUMOCOCCAL, TYPHOID, DYSENTERY, ETC.; FRESH SPROUTS, GARLIC PETALS, SALT GRAFTS, ETC., ARE MORE EFFECTIVE IN TREATING SCABIES. CIVILIANS ARE GIVEN WATER FROM SCABS TO TREAT DISEASES SUCH AS HIGH FEVER. THE CURRENT PREVALENCE OF H7N9 AND ATYPICAL PNEUMONIA ARE SAID TO HAVE SOME PREVENTIVE AND SUPPORTIVE EFFECTS. THE VARIETY OF FRAGRANCES VARIES ACCORDING TO REGION AND INDIVIDUAL TASTES, AS WELL AS DIETARY HABITS. THE MOST COMMON ARE SALT INUNDATED FRAGRANCES, FRAGRANCE TOFU, ROASTED EGGS, FRAGRANCE OF CHICKENS, FRIED SPROUTS, ETC. THE FRAGRANCE AND GARLIC PETALS ARE MADE OF MUD, SALT, OIL, SOY SAUCE, FRAGRANCE, WHICH IS MADE OF GARLIC JUICE, WHICH IS USED TO MIX THE NOODLES OR AS A SAUCE, AND WHICH IS MORE FRAGRANCE. TODAY, ONE OF BEIJING'S MOST POPULAR FOODS IN THE SPRING, THE SODIUM SCALLOP. THE FRAGRANCE MUST BE WARMED BEFORE THE FRAGRANCE, AND THEN PLACED IN THE BOWL WITH THE LID MADE FOR A MOMENT. THE FRAGRANCE OF THE FRAGRANCE IS SOUR THAT IT BECOMES SOFTER AND LEAVES WILL NOT BE SEPARATED BEFORE THE FRAGRANCE OF THE FRAGRANCE. LAST-MINUTE SODIUM AND INGENUITY ARE ALL ON THE FACE AND ON THE FIRE. IT SEEMS SIMPLE, BUT SERIOUS. THE PRACTICE OF THE SOMMELON IS AS FOLLOWS:
Recipe Recommendations
- Chinese toon sprouts 100 grams
- flour 60 grams
- corn starch 40 grams
- eggs 1 piece
- baking powder 2 grams
- refined salt 10 grams
- qingshui 40ml
- cooking oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Fried saloon

1
Flour, maize starch, powdering and salt mixing。
2
Then one of the eggs in it is mixed。
3
It's made of fresh water。
4
The thinness of pasta should be appropriate, and it would be appropriate to test the lifting of egg pumping to automatically flow in line, e.g. the drop down would be too thin, and the flow would appear too slow and dense, and therefore the thinness of the paste would be well controlled。
5
5% of the edible oil mix is added to the paste。
6
The water in the pot burns the fire and is quickly put into the sprouts, which are hot for five seconds。
7
Get the hot fragrance out of the bowl。
8
Cover the lids for 10 minutes, so that their tastes are fully spilled without spreading。
9
Ten minutes later, the fragrance has become warmer, then the fragrance of the fragrance has been softly applied, so that, in order to make it easier to hang and not to take off, no dry flour may be cut off, otherwise the taste will be bad, and then the fragrance of the fragrances will be sprouts in the bowl。
10
It'll blow up in 50% of the hot boiler, and then it'll warm up to 80%, and then it'll blow back to its side, so that it'll make it even easier。
11
Get the fried scabs out and first put them on a board to control the oil。
12
Once you've taken the oil, you can eat it on the table。Fried saloon Make Tips
Characteristics of Chinese Toon Fish: beautiful appearance, subtle fragrance, crispy outside and tender inside, delicious taste, simple ingredients, and quick preparation.
Warm Tips:
1. Choose purple tender shoots for the Chinese Toon; the best length is no more than 10-12 cm. Purple Chinese Toon shoots will naturally turn bright green after blanching. If the leaves are green before blanching, they will be very old and the texture will be extremely poor.
2. The water temperature for blanching the Chinese Toon shoots should be between 90-95 degrees Celsius. Remove them from the water and let them sit for a while after blanching to enhance the aroma. Remember not to let them sit in the water, otherwise, nutrients will be lost and the flavor will become weak.
3. The batter must be of the right consistency, thick enough to coat the Chinese Toon shoots without dripping off too quickly. Season the saltiness in the batter rather than marinating the shoots beforehand. Generally, it is best to make the flavor slightly lighter; after frying, you can sprinkle some Sichuan peppercorn salt on top for a better taste.
The key to this dish lies in the oil temperature and the batter. As long as you master these, making Chinese Toon Fish is very quick, and it tastes very fragrant, crispy, and delicious. This traditional Beijing-style seasonal appetizer for drinking, "Crispy Fried Chinese Toon Fish," is ready, brought to you by Big Stir-Fry Spatula. I hope you find this helpful!