Chinese Food
Fried banana wonton at first sight
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After making the recipe of every family has its own wonton soup, there are many wonton skins left. So I started a series of recipes made of wonton skin. The day before yesterday, I baked wonton skin into a cup to hold scrambled eggs. See the recipe of delicious egg cup breakfast. There was still a little wonton skin left. So I decided to make a delicious fried banana wonton. Every time I eat this, I can't stop. I eat it until I get angry and get pimples. I got this snack in a restaurant called stircrazy. Da Ai. I came back to study and make it. It's better than the restaurant. Not so sweet. This simple recipe can be made as soon as you look at the menu name and picture, but there are key skills to master. Be sure to read the tips and follow the recipe details. This recipe can make 16 small banana wontons.
Cooking ingredients
Cooking Steps
Step1:Cut the banana into 24 pieces.
Step2:Put the wonton skin on. Put the banana skin in the center of the wonton skin. Moisten the four sides of each wonton skin with water for bonding.
Step3:Fold the wonton skin in half. Wrap it into a triangle. Don't worry about breaking the shape of the banana when folding in half. The purpose is to be able to squeeze tightly.
Step4:In a medium-sized pot, add corn oil about 4cm thick. Here we need to pay attention to the skill of heating the oil with medium fire. But never let the oil burn to smoke. The best temperature is 100 ℃. Wonton skin will break if the temperature is too high.
Step5:Don't fry all the wontons at once. According to the size of the pot. 2 or 4 fried together in batches. The whole process of fire is repeated from medium fire to medium low fire. Don't make a big fire. It's best to have a thermometer to control. If not, the standard is that if the wonton is sizzled as soon as it's in the pot, the fire will be too big.
Step6:Notice that the center of the wonton in the front picture is dark and smooth because it's not cooked yet. Turn over the noodles and fry until the color in the center of the wonton becomes light white and the color and texture are consistent.
Step7:Turn it over again. Fry it until the corners are a little golden. Take it out immediately and put it on the napkin to filter out the oil. The extra hot oil attached to the wonton will continue to fry the wonton. If you wait until the wonton is golden in the pan, the banana stuffing in the wonton will be sprayed out of the wonton skin (empirically). And it will be fried after it is fished out.
Step8:Take a small dish. Mix a teaspoon of white sugar and 1 / 2 teaspoon of cinnamon powder to make cinnamon sugar.
Step9:Sprinkle cinnamon sugar on the fried banana wonton.
Step10:Set the plate - scoop a scoop of red berry ice cream or any ice cream you like and put it in the middle of the plate. Sift a little icing on the wonton with a filter. Insert a mint. If you like sweetness, drizzle with honey or maple syrup. The delicious fried banana wonton is ready.
Step11:Because it's so delicious. Sir and I ate one plate at a time. I made another batch. This time, I used Yunni to get the ice cream. It's still all light. Wait for acne tomorrow.
Cooking tips:1. I tried all kinds of banana stuffing. Bananas with chocolate sauce, bananas with nuts and so on. Taste is the best way to eat only bananas. You don't have to try. 2. Fry well with corn oil. If the oil is not good enough for fear of the smell of oil, it is necessary to burn the oil until it is very hot, and then lower the temperature to fry it. Different oils have different smoke point. It refers to the temperature at which the oil starts to smoke. At that time, the fat and oil are separated. The fat will be burned and smoke. When frying, put the food before the oil is warm to the smoke point. Corn oil's smoke point is 227C. Generally, the frying temperature is about 170C, but the wonton skin is very thin, so the oil temperature is especially low. Choosing 100110c is the best temperature for many experiments. 3. The banana is fully ripe to a little over ripe. 4. Fry banana wonton in batches. When frying the second, third and fourth batches, the temperature will not be
