二十种美味零食的制做（How to make twenty kinds of delicious snacks）.docVIP

二十种美味零食的制做（How to make twenty kinds of delicious snacks） How to make twenty kinds of delicious snacks 1: spiced chicken wings Spiced chicken wings (spiced chicken wings, roots) Ingredients: chicken wing eight ingredients of a bag of fried chicken spiced McCormick Practice: 1, wing root wash with boiling water boiled filter 2, the fried chicken powder into a fresh bag (with large, I get here small, not good operation), the wing root one by one into the bag, shake bag, make fried chicken powder wrapped evenly in the wing root surface Salad oil, heat 3 pot put 200ml, turn into the wing root, fry three to four minutes, each of them will be over three to four minutes before frying (time to be flexible according to the size of the wing root), fried until golden brown on both sides. Say two more sentences: 1, taste like a little salty, but in the first step, with a little salt to marinate the roots of the wing for an hour 2, fried not too much fire, the fire almost, otherwise easy to focus in health Two: crisp lotus root folder approach Crisp lotus root folder approach [raw materials and seasonings] Lotus root 2 section 750 grams, letinous edodes meat 250 grams, peanut oil. Batter: Flour 150 grams, 30 grams of starch, water 250ML, egg 1, alkali 1/4 small spoon, spoon of salt 1/2. [practice] Figure 1: peeled lotus root, cut into a thin blade, each about 0.2CM.. Figure 2: using chopsticks to pinch small pieces of meat into the lotus root, gently squeeze the formation of the hand, so that meat can be evenly distributed. Figure 3: flour, corn flour, egg, alkali and salt into the bowl. Figure 4: add a little water and mix into the batter. Figure 5: another small bowl, add flour, the meat wrapped in lotus root paste with dry flour. Figure 6: the top of the re-entry line is covered with paste. Figure 7: the pot into a little more oil, heated into five or six into the heat, slide into the sizing of the lotus root folder, medium fire, small fire conversion, fried. Figure 8: a golde