[Why is the jelly fried and delicious?
】 _How to fry_Fry
Jelly is a kind of pure natural ingredients with very high nutritional value. It is eaten a lot. Sometimes it is cold, especially in summer. It is a favorite of everyone. In addition, you can add fried jelly, and the taste is very good, but you need to pay attentionThe best thing is to choose the sweet potato jelly if the jelly is not sticky, and add the ingredients when the oil is a little bit smoked, so the effect will be very good.
First, fried jelly powder material: 600 g jelly powder, onion ginger garlic, red and green pepper are appropriate, 1/2 tablespoon of soy sauce, 1 teaspoon of hot sauce, salt, chicken essence. Method: 1, first look at raw materials: jelly cut into 1-2 cm large pieces, onion ginger garlic slices, green and red peppers cut into small circles 2, pour wide oil in the pan, be sure to wait for the oil to slightly smoke, then add jelly, it is best to fry for about 3 minutes, remove jellyLook, just don’t suck oil.
2. Scallion with ginger, garlic and garlic slices in the pot, and green and red pepper rings, add soy sauce, hot sauce, salt, chicken essence, pour jelly, and stir well.
Editor’s note: The sweet potato jelly is the best choice, it is sticky and not easy to loose.
Liucheng oil temperature, jelly powder is fried, the oil temperature should be higher.
Fried jelly can be long or short. For crispy appearance, fry for more than 3 minutes.
Second, the effect and role of jelly Jelly is made from mung bean starch, which mainly contains starch, protein and other nutritional ingredients. It has a white color, crystal clear, tender and refreshing.
However, because jelly is all starch, it is not easy to digest, so you should not eat more.
Third, how to choose jelly powder 1.
When identifying the color of wet powder skin and the sensory identification of cold powder, take a sample and observe directly under scattered light.
Good quality wet powder skin, jelly powder-white or egg blue, shiny.
Inferior wet powder skin, jelly powder-darker color.
Poor wet powder skin, jelly powder-dull in color and dull.
Tissue status identification For wet powder skin and jelly tissue status sensory identification, samples can be taken for direct observation, then cut into several pieces with a knife and then observed. Finally, use fingers to test its elasticity and stickiness.
Good quality wet powder skin, jelly powder-wet powder skin, thin and uniform, intact and intact, flexible, non-sticky, non-sticky, no impurities.
Jelly: complete block shape, elastic, non-sticky, no impurities.
Inferior wet powder skin, jelly powder-wet powder skin is thin and uneven, the shape of jelly powder is incomplete, and the elasticity is small.
Inferior wet powder skin, jelly powder-fragile to touch, poor or inelastic, touch the surface with mucus and stick to the hand, there are impurities.
In the case of wet powder skin, interlayer adhesion is expected.
Odor identification For sensory identification of odor, samples can be taken to smell the odor at room temperature.
Good quality wet powder skin, jelly powder-has the normal odor of this variety, without any other slight odor.
Inferior wet powder skin, jelly powder-slightly smelly.
Poor wet powder skin, jelly powder-musty, fermented or other bad smell.
Taste identification For sensory identification of wet powder skin and jelly taste, take a sample and chew it carefully to taste its taste.
Good quality wet powder skin, jelly powder-has the inherent flavor of this variety.
Inferior wet noodles, jelly-light and boring, raw starchy or slightly offensive.
Poor quality wet powder skin, jelly powder-bad taste, tooth decay, sour, bitter, astringent or other abnormal taste.