Cooking Steps

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   Step1:Use both sides of the back of the blade to knock evenly and carefully. Make it thinner and bigge

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   Step2:Sprinkle a small amount of salt and pepper evenly on the large row that has been beaten on both sides. Spread evenly by hand and marinate for a while

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   Step3:Stick a thin layer of raw meal on both sides of the row in tur

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   Step4:Break up the eggs to make the egg liquid. Put the large row with the flour into the liqui

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   Step5:Dip the bread bran evenly again. Press the bread bran firmly by hand several times to prevent it from falling off

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   Step6:Put enough oil in the pot and heat it to 50-60%. Fry in a large row until it is slightly golden and remove

7. 

   Step7:Heat the oil in the pan until it's 80-90% hot. Put in a large row of oil and fry until it's golden

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   Step8:Cut it into pieces or put it in a plate. It can be greasy with shredded lettuce.

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   Step9:Write production step

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    Step10:The judgment and treatment of the control of oil temperature the correct oil temperature is the most important thing for a good dish. However, home cooking usually has the following kinds of oil temperature - 1.34% heat (90 ° 120 ℃) - at this time, the oil surface of the pan is relatively calm. The oil above the palm feels slightly hot. The ingredients are put into the oil pan to sink quickly, and then slowly float up. This oil temperature is suitable for slicing and frying the tender and thin ingredients, such as sliced fish, chicken, shrimp and meat. 2. 56% heat (150 ° 180 °) - there is a slight shaking on the oil surface. The palm feels hot. If you put chopsticks in the bottom of the pot, small bubbles will quickly gather. At this time, put the ingredients in. Basically, small bubbles will not sink but quickly gather. This temperature is suitable for fried dishes with paste, such as fried shrimp, fried ribs, fried chicken meat, etc. 3. 78% heat (210 ° 240 ℃) - relatively high temperature. The oil level fluctuates slightly, and a few threads of blue smoke are occasionally seen. Put the chopsticks into the bottom, it will quickly bubble and make a noise. This temperature is suitable for general stir fried dishes. It is also suitable for the ingredients that need to be quickly re fried to keep crisp taste. For example, the ribs, prawns or ribs that need to be re fried. Use a higher oil temperature to make the ingredients crisp and will not be fried for a long time, resulting in aging of the mouth. 4. More than 90% - the oil surface shakes violently, which will produce a lot of green smoke. It is only suitable for making fish with scallion oil or boiled fish and other dishes with chopped scallion and garlic on which the oil needs to be fired to increase the flavor. At this time, if you put any ingredients into it and immediately fry it, it will also produc

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