American Corn Dog
1.
Prepare fresh breakfast sausages, which are sold in supermarkets, or Taiwan breakfast sausages that I made before learning. Don't use Cantonese sausages. eCooking’s Corn Dog Fried Noodles and 240g of Water
2.
Pour the water into the cup in proportion and stir it into a slurry
3.
Break the powder in the slurry. It is best not to use a whisk, because it will vent the slurry and affect the effect and taste. It is advisable to stir until there are no powder lumps.
4.
Sprinkle the e-cooking corn dog syrup powder (dry) on the breakfast intestines we prepared, and evenly sprinkle them on the intestines to make the paste.
5.
Put the prepared intestines into the stirred slurry, spread it evenly, and no strands of slurry flow down.
6.
Then, sprinkle a layer of corn dog syrup powder on the registered syrup breakfast intestines
7.
Fried
8.
An American corn dog that can be used as breakfast is completed. Although it is deep fried but not greasy, it has very little fat content, sweet and crispy, and tender on the outside. We make a lot of it by ourselves~!
Tips:
Mixing ratio:
Powder: water: hot dog sausage = 3: 2.1 ~ 2.4: 10
Other ingredients:
Water (ice water or cold water) 210～240g
Recommended baking time:
Hot dog sausages dipped in paste: 4) Fry at 170~180℃ for 1.5~2 minutes until the surface is golden.
Note: Just mix the slurry evenly. Don't overdo it so as not to drain the slurry and affect the quality of the slurry. The adjusted slurry should be used up within 3 hours to avoid changes in the strength of the slurry and affect the effect.
For this fashionable snack order, you can add some auxiliary seasonings according to your own taste, such as chili powder, cumin or curry, let's DIY our own food~!
