油炸小吃制作技术(国外英文资料).docVIP

油炸小吃制作技术(国外英文资料) Its hard to make fried snacks Blame inviting headquarters technical manual Reminder: if the data shown in the CD-ROM is different from the data shown in the technical manual, please refer to the data shown in this manual. Video Tutorial CD, please visit the snack bar recipe network view (1) multi operation method of crispy chicken. Ingredients: Net chicken (experiment with 5 kg) Ingredients: (1) edible pigment half tablespoon (2) chicken flavor 2 two (3) thirteen sweet 10 grams (4) meat tenderizer 50 grams (5) curry powder 30 grams (6) salt 25 grams of sugar (7) 1 two (8) 1 two chicken (9) pepper 25 grams (10 sand ginger) 30 grams (11) Kellogg chicken 25 grams (12) onion powder 15 grams (13) yeast extract - chicken teaspoon (14) ethyl malt powder 1 money (15) 400 grams of starch (16) water (17) egg 8 (18) 50 grams of cooking wine. Spices: (1) cumin powder (2), chili powder (3), pepper powder (4), sesame oil (5) sesame. Approach: (1) the first 5 kg net chicken with a knife cut into 1 cm thick around the strip, add a half tablespoon of edible pigment (with a small amount of water soaked edible pigment), 50 grams of cooking wine, 2 two, thirteen 10 grams of chicken flavor incense, 50 grams of meat tenderizer, 25 grams of salt, 30 grams of curry powder, 1 two sugar, 1 two chicken, 25 grams of pepper powder, ginger powder, 15 grams of 30 xzar onion powder, 25 grams of Kellogg chicken powder, a teaspoon of yeast extract, 1 money base malt powder, 400 grams of flour, 8 egg, 2.5 pounds of water, stir, stew about 60 minutes to complete the chicken in ignorance, remove chicken wrapped in the prepared bread crumbs, when wrapped in bread crumbs, let the chicken completely wrapped, wrapped after placing a tray in the inside, so, semi-finished products do more cool crispy chicken. (2) the oil pan, burn to 150 degrees ---200 degrees, the chicken has wrapped bread crumbs and fried meat to make it a quick setting, chicken fried brown, 1 to 2 minutes, and then fried