The Spring Festival is coming soon. I'll teach you how to fry new year's goods by yourself. There are six ways to do it. The more you eat, the more fragrant you get. Learn to be more prepared.

The Spring Festival is coming soon. I'll teach you how to fry new year's goods by hand. There are six ways to do it. The more you eat, the more fragrant you get. Learn to prepare more, there is almost nothing left in the pot.

1. Make fennel pepper before making croquettes. The method is simple: put the pepper and fennel in the pot without oil, dry fry them together to get the fragrance, and then roll them into powder. I always make more and store them, and I can use them directly if necessary.

2. I bought the front leg meat, cut it into small pieces and put it in the cooking machine to stir it into meat stuffing. Don't beat the meat too fine, it's better to have a little graininess. Then add homemade fennel pepper, Jiang Mo, eggs, cooking wine, soy sauce, soy sauce and salt to taste, and fully mix the seasoning and meat stuffing.

3. Now, add flour to the meat. A kilo of meat stuffing can be made from 250 grams of flour. Don't add all the flour at once, put it in twice, and stir with a small amount of water each time.

4. After the meat stuffing is adjusted, you can fry the meatballs. Oil temperature is very important. Use medium heat to heat the oil for the first time, because you can't reduce the fire halfway to avoid eating oil. When the oil temperature reaches 60%, you can put the meatballs in turn. For each meatball, dip a spoon in the oil pan to prevent sticking.

5. Wait for the meatballs to float and fry until golden brown. Meatballs are delicious only when they are fried again. When they are fried again, the oil temperature will rise, frying 1 min.

1. Add chopped green onion, Jiang Mo and eggs into the pork stuffing, pour in light soy sauce, cooking wine, salt, pepper powder, sugar and sesame oil, mix in a little light soy sauce and stir evenly in one direction.

2. After the seasoning is evenly mixed, the pork stuffing must be added with water. I usually add water 3-4 times. When drawing water for the meat stuffing, it is best to stir it in one direction by hand, and then add water for the second time after the meat stuffing completely absorbs water, and repeat the action until the meat stuffing becomes sticky.

3. Finally, stir evenly in one direction to thicken it.

4. Make a small meatball with a spoon or hand and eat only one bite at a time. When the oil temperature is 60% hot, put it into the oil pan in turn. Don't stir-fry meatballs as soon as they are put into the oil pan, and then stir-fry them after they are served.

5. When frying for the second time, gently turn the meatballs with a colander, which can heat them more evenly. Fry until golden brown, darker than the first time, and take out. The re-bombing time should not be too long, 1 minute is enough.

1. It is best to use the front leg meat that is seven points thin and three points fat. Let the store beat the front leg meat into meat stuffing, and then chop it up after buying it home. It's best to chop it into minced meat, which tastes fragrant and tender.

2. Chopped pork stuffing should be seasoned. Add Jiang Mo, chopped green onion, pepper powder, oyster sauce, soy sauce, salt and sesame oil and stir in one direction. (Don't worry about the scattered minced meat, it is easy to get excited. )

3. Peel and slice the lotus root, don't cut between every two pieces, and open a big hole like a shell. Rinse the cut lotus root with water several times until the water becomes clear.

4. Then, put the prepared meat stuffing into the middle of the lotus root clip, and gently press it, so that the lotus root can stick to the meat more closely, and at the same time, it can squeeze out excess meat stuffing.

5. The batter can be prepared in advance. After the lotus root clip is finished, you can paste it and fry it in the oil pan. The batter is made of flour, starch, pepper powder and an egg, and I will add a little baking soda to make the fried lotus root clip look more crisp. Don't make the batter too thin, it's better to make it thicker. Pick up chopsticks, the batter can be connected in a line and keep falling.

6. Lotus root is wrapped in batter and can be fried in reverse. The oil temperature should not be too high to avoid burning the appearance and clamping the meat. After the bottom surface is set, turn it over until both sides are slightly yellow.

7. The lotus root clip must be fried again to be delicious. When frying for the second time, the oil temperature should be raised to medium fire before frying. Fry for 65,438+0 minutes, and it will be cooked.

1. Cut the front leg meat into thick strips. After cutting the strips, don't worry about pickling. Don't put oil in the wok, stir-fry peppers and fennel to create fragrance. Then roll it into powder with a rolling pin. Don't crush it too much. Some granules taste better. This step is very important. Don't miss it Many people just put the pepper powder they bought in to save trouble.

2. Pour the sliced meat into soy sauce, cooking wine, salt, pepper and shredded ginger, and finally add the homemade pepper powder, stir well and marinate for more than 20 minutes.

3. Dilute the starch with clear water and let it stand for more than 20 minutes. After it is clarified, pour out the clear water on it and use only the wet starch that sinks at the bottom of the bowl. This is sticky and easy to paste. Put the meat strips in transparent starch and beat in the eggs.

4. Stir the eggs, meat strips and starch evenly, then sprinkle a handful of dry flour and stir evenly to start frying.

5. When the oil temperature is 60% hot, put the meat strips in turn and put the meat strips into the oil pan one by one to avoid sticking together.

6. You can fish out the strips when they are fried and discolored. When the oil temperature rises, fry it again. Pork strips are fried to golden brown and can be eaten. They are delicious and crisp, which makes people mouth water.

1. Peel the pumpkin, cut it into thin slices and steam it in a cage.

After the pumpkin is cooked, there will be a lot of soup in the dish, so throw it away. Put the steamed pumpkin into a bowl, add a little sugar while it is hot, and then press it into pumpkin puree.

3. Then add glutinous rice flour several times. There is no specific dosage of glutinous rice flour. Every time you put glutinous rice flour, you should fully stir it until it can be kneaded into a ball, so you don't need to put glutinous rice flour.

4. Grab a small piece of pumpkin dough by hand, poke it into a small ball in your heart, and finally wrap it with sesame seeds. Fried pumpkin balls with sesame seeds taste better. I made some for everyone to try.

5. When the oil temperature is 50% hot, you can put it in the oil pan in turn and fry it until it floats completely, gently turn it over and heat it evenly until the surface is golden. Pumpkin balls don't need to be fried again, just once.

1. White radish and carrot are cut into filaments respectively, and carrots don't need to be put too much for ornament. It is recommended to use a wire insertion device with uniform thickness.

2. Sprinkle a little salt and marinate for 5 minutes, then squeeze out the water and pour it out. Then add eggs, pepper powder, sugar, flour and baking powder. Baked powder must be added to fried salty food to make it fluffy and crisp, and a little less salt can be added.

3. Just hang a thin layer of batter on the shredded radish. Too thick will affect the taste.

4. Pick up a pinch of shredded radish with chopsticks and put it in the oil pan, then leave after 5 seconds. This will make the shredded radish look loose, but it won't spread, and it will be fluffy and crisp after cooking.

5. Fry until the whole body is golden, and remove it without frying.