Fried Angle
1.
Prepare the fillings for the oil corners, wash the peanuts in advance and dry them without adding oil. After cooling down, remove the red clothes, then pack them in a fresh-keeping bag and crush them with a rolling pin, and finally mix with white sugar, coconut and sesame seeds. Has become the most classic filling
2.
Take a large plate and pour flour, ten whole eggs and lard, stir evenly with chopsticks, and then add little water and knead it into a dough with moderate hardness (softness and hardness is similar to that of dumpling dough). Kneading noodles is a vigorous one. If you have enough strength, try to knead it a few times. This makes the oily corner skin more delicious.
3.
Cover the kneaded dough with plastic wrap and relax for 10 minutes. Take a small piece and press it with a rolling pin to a thickness of about 1.5 mm. Use a circular mold with a diameter of about 6 cm to cut and remove equal-sized oil corners.
4.
Put the oily corner wrapper on the palm, spoon a small spoonful of filling in the center of the dough, fold the dough in half and pinch it tightly, then use your fingernails to squeeze it into a hemp rope all the way
5.
It is best not to put the oil angle green body in a tightly-bottomed appliance, and it is best to let the wind flow, otherwise the oil angle will easily stick to the appliance.
6.
The peanut oil is heated to 80% or 90%, (putting a chopstick down will immediately produce a lot of bubbles, as shown in the figure, it is not hot enough), then it can be exploded.
7.
When the oil angle is a little harder after the pot is in the pan, use the chopsticks to turn the oil angle continuously to achieve a uniform color of the frying, and the oil can be controlled dry out of the pan until it is golden brown.
8.
After the fried oil angle is completely cooled, it can be sealed and stored for a long time, otherwise it will be damp
9.
The fried oil angle is golden and attractive, and the outer layer is crispy and the inner layer is fresh and sweet. In the childhood when there were not many snacks, it was an absolute delicacy
Tips:
1. Knead the dough as much as possible for a while, the oily corner will have a better texture;
2. It is best not to put the oil angle green body in a close-bottomed utensil, otherwise it will stick to the container;
3. The oil pan should be handled gently to avoid splashing boiling oil. The oil corner in the pot should be turned constantly to achieve the most beautiful color;
4. Don't wait until it's completely golden yellow with the naked eye before leaving the pan, but a little earlier, because the oil angle will become a little darker after the pan is out. As for this degree, you have to grasp it separately.
