Chinese Food
The gorgeous turn of the remaining zongzi. Crispy fried zongzi
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After the Dragon Boat Festival, there are some zongzi left at home. No matter salty zongzi or sweet zongzi, after the Dragon Boat Festival, zongzi should have another stage instead of wrapping with Zongye. Gorgeous turn around - fried zongzi. Crispy outside and soft inside. Can be used as dessert. Tea in the afternoon. Small stuttering. Elegant, healthy, new taste. Crispy fried zongzi, which is fried twice, not only does not absorb oil, but also has soft glutinous inside and outside. It's delicious and healthier.
Cooking ingredients
Cooking Steps
Step1:Take out the remaining zongzi and defrost them; PS - choose the original or sweet taste of zongz
Step2:Zongzi but Bodhi, Zongye
Step3:The dumplings are cut irregularly. Sprinkle with white sugar and wrap evenly. PS - cut according to the shape of zongzi.
Step4:Cut the dumplings. Sprinkle with white sugar. Pour the breadcrumbs into a uniform package. PS - if not sticky, you can cut the dumplings and add the following.
Step5:Put some peanut oil into the pot. The oil temperature is about 160 degrees. Put in the wrapped dumplings
Step6:Fry until the surface is crispy yellow; PS - can be fried twice. No oil absorption. Soft inside and outside.
Cooking tips:1. Choose the original or sweet taste of zongzi; 2. If zongzi does not stick white sugar and bread bran, you can add the following zongzi; 3. You can fry it twice and fry it. There are skills in making delicious dishes.
