Chinese Food
Fried soft corner
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Oil horn, egg powder, cow's ears, and fried heaps are all good to eat. But my favorite is the soft, waxy and sweet bean curd. I would have followed my grandmother's ass to draw a gourd ladle before primary school. I was holding the dough and stuffing it with bean curd. I fried it in the oil pan. Even if it was very hot, I couldn't wait to get it in my hand and breathe. It's delicious. Today, I'd like to take you back to this delicious dish. You don't have to worry about the soft corners of the Spring Festival. My method will be a little different from the traditional one. But the outer skin is softer and the inner filling is more fragrant.
Cooking ingredients
Cooking Steps
Step1:Put the brown sugar into the pot. Add 250ml of water to boil. Slowly melt into the brown sugar water.
Step2:Boil the brown sugar water in a small fire. Add the glutinous rice flour and stir evenly. Slowly the glutinous rice flour and the brown sugar water merge into a paste. The whole paste is filled in a paste. (this process must be on a small fire
Step3:Add 50g corn starch into the batter that has been pasted in the pot and knead it into a dough that does not touch hands.
Step4:Spread a little corn starch on the silica gel pad. Use a rolling pin to roll until it is flaky. Use a mousse ring to cover the circle.
Step5:Take out the round shape of the cover. Wrap in a proper amount of bean paste filling and squeeze the seal tightly. Press the lace pattern inward with your thumb.
Step6:Heat up the oil. Heat the oil over medium heat. Slowly put in the wrapped soft horn.
Step7:Deep fry both sides until golden brown, then fish out and serve with oil control.
Step8:Finished product appreciatio
Cooking tips:There are skills in making delicious dishes.
