Chinese Food
Fried pepper leaves
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Pepper leaf is the tender leaf of pepper tree. It can warm and relieve pain, remove dampness and diarrhea, kill insects and itch, remove cold and dampness, and protect stomach. The taste of pepper leaves is very good. The paste wrapped in oil can promote appetite. But don't look down on this fried. If you want to make the finished product beautiful and crispy, and put it for a few days without skin, it's really not good without a little effort. I love eating and cooking. I'm sure I won't give up if I don't think about the delicious food. No, this crisp paste is just like this. Give it to Dad. Dad loves it. That's happiness. -
Cooking ingredients
Cooking Steps
Step1:A handful of prickly ash leaves. It's just a big plate. Wash with water (if the prickly ash leaves are wilting a little. Soak in the water for a while and it will stretch
Step2:Control the water slightl
Step3:Pay attention to the proportion of corn starch and flour is 3-
Step4:Add some salt, a little oil, a little baking powder, and a little water to make a thin batter (the amount of salt should make the paste salty. It's too light and the fried product is greasy. Refuelling does not take in too much oil during the explosion. When the batter is heated and puffed during frying, the final product will be crispy.
Step5:The consistency is put in the pepper leaves. There is a very thin layer on the leaves, but it can hang. (this kind of paste will be crisp when fried. You can see the green color of the leaves.
Step6:When the oil temperature in the pot drops a drop of batter with chopsticks and it will immediately float up, put in the pepper leaves hanging on the batter. Don't fry too much at a time. Keep the shape of the leaves. Turn over half way. The color is yellowish and the paste is hard. Then you can take out the oil control tray. As the paste is salty enough, there is no need to dip it in other seasonings.
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:1. No matter how many pepper leaves you fry, just mix the paste according to my ratio. The finished product is crispy. It doesn't peel for a few days. 2. The salt in the paste should be enough. When it's too light, you will feel greasy and delicious.
