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How do you make crispy sesame charred leaves?

1. The practice of burnt leaves is to prepare flour, sesame seeds, fennel powder and salt. Stir the sesame seeds, salt and fennel together, then add warm water and noodles, then wake up for ten minutes. Roll out the waking dough and cut it with a knife. Turn on the low heat, burn the dough on the pan, set it up, cut the dough into a diamond and set aside.

2. Scorched leaves, scorched and crispy, too delicious to stop. During the Spring Festival, every household wants to fry meatballs, fried tofu, fried fish, fried fruit and so on. This year, we also fried Jiaoye and Niudao, which felt pretty good.

3. When frying leaves and noodles, make the noodles hard and crisp. The specific methods are as follows: raw materials: appropriate amount of flour, sesame, salt and edible oil. Specific steps: pour all the ingredients (except clear water) into a large bowl and stir well together. Add the right amount of water and knead it into a soft and hard dough. Close the lid and let the dough relax for 20 minutes.

4. Raw materials: flour, eggs, edible oil, black sesame, salt. Step 1: mix and add a little water. Step 2, mix and stir and knead into a harder dough to make it more crisp. Step 3, roll out into thin slices quickly, the thinner the better. Step 4, cut the growth square, draw three or five knives in middle age, and turn it over from the inside. You can also use your own baking mold to make different shapes.

5. the method of frying banana leaves: stir with low powder and baking powder. Add some warm water to the egg and black sesame seeds and stir to form a floc. Knead the dough and wake up for 30 minutes. (cover with cling film) divide into 3 formulations. Roll out into a thin crust. (the thinner, the more crisp) cut into diamonds. Heat the hot pot with cold oil until it is steaming. Deep-fry in the pan to make the golden yellow expansion. Pick up and drain the oil. Crispy and delicious, dipped in sweet hot sauce tastes better.

Step 1: stir noodles and noodles (I prepared a large bowl of noodles, poured in 100 grams of flour, 3 grams of sugar, 5 grams of salt, put in an egg, first stirred into batter with chopsticks, and then stirred with water. There is no dry flour. Start mixing noodles with your hands. Adding sugar can enhance the flavor, eggs can make the dough more chewy, and sesame seeds will taste better after deep frying.

How do you fry that sesame leaf with salt and pepper?

1. Salt 1 gram sugar 20 grams fried oyster & sesame leaves all ingredients and dough, wake up for an hour, roll about 2mm skin, cut into small pieces, deep-fry until crisp in a hot oil pan. Please click on the input picture to describe the crispy and crispy taste, which is the taste of childhood.

2. Size according to your preference, and then draw two knives on each piece. The oil is hot, adjust the heat (the heat must not be big, otherwise the pot will burn), put the sesame leaves into the oil pan, turn it over with chopsticks for about ten seconds, almost change color on both sides, fish it out quickly. It's done! Don't fry it for too long, or it's easy to paste.

3. First deep-fry over low heat until discolored and then over medium heat. When the fire is too big, the hemp leaves are not crisp. Deep-fry until the color is golden, you can fish out the plate and enjoy the sweetened ones. You can roll them into slightly thicker slices, cut them into smaller rectangles, draw a knife from the middle, and pierce one end through the middle mouth. You can also cut a few more cuts in the middle. It can also be twisted into shorter thick strips to make small twists, or thinner ones to make hemp flowers.

Fried sesame leaves

1. Steps: prepare the ingredients you need. Put 200 grams of ordinary flour, 5 grams of edible salt, 55 grams of sugar, 15 grams of black sesame seeds and 15 grams of cooking oil in a clean basin. First stir well with chopsticks. The dough looks dry. It doesn't matter. We will add some warm water to mix well later.

2. Deep-fried oyster & Sesame leaves all ingredients and dough, wake up for an hour, roll out about 2 mm of skin, cut into small pieces, deep-fry in a hot oil pan until crisp. Please click on the input picture to describe the crispy and crispy taste, which is the taste of childhood.

3. Size according to your preferences, and then draw two knives on each piece. The oil is hot, adjust the heat (the heat must not be big, otherwise the pot will burn), put the sesame leaves into the oil pan, turn it over with chopsticks for about ten seconds, almost change color on both sides, fish it out quickly. It's done! Don't fry it for too long, or it's easy to paste.

Step: adjust the water and salt in advance to taste salty and light, adjust according to your own taste, add appropriate amount of black sesame seeds, knead into some dough, wrap it with cling film, let it stand for 30 minutes, and then rub the dough smoothly for a longer period of time in cold weather. Put it on the flour board.

5. Cut into rectangular patches, cut the square patches vertically from the middle and make an opening. (do not cut to the end) take one end of the noodle from the opening to form a hemp leaf. Another sweet dough is also kneaded and rolled into a thin crust. In the same way, cut the noodles into a long triangle pan with oil, add 60% heat to the sesame leaves and deep-fry until golden brown.

How are the fried sesame leaves with eggs and noodles?

Step 1: stir noodles and noodles (I prepared a large bowl of noodles, pour in 100 grams of flour, 3 grams of sugar, 5 grams of salt, beat in an egg, first stir into batter with chopsticks, and then add water to stir, there is no dry flour, begin to mix noodles with hands. Adding sugar can enhance the flavor, eggs can make the dough more chewy, and sesame seeds will taste better after deep frying.

2. Beat the eggs in a basin, mix well with salt, cooking oil, black and white sesame seeds, add flour and warm water, because the humidity of the flour is different, the amount of water should be flexibly mastered, I added 50 grams of water, the noodles should be hard, it is not easy to touch, and easy to shape. If you eat sweet, use a small amount of warm water to melt the sugar into the egg liquid and begin to mix noodles.

3. Deep-fried oyster & Sesame leaves all ingredients and dough, wake up for an hour, roll out about 2 mm of skin, cut into small pieces, deep-fry in a hot oil pan until crisp. Please click on the input picture to describe the crispy and crispy taste, which is the taste of childhood.

4. When I was a child, I could not eat noodle, oil, sesame, crisp and sweet fried fruit as often as now. Good things always wait until the Spring Festival before adults have time to do it. I don't eat it very often, but every time I eat it, it has a long aftertaste. The method of deep-frying small fruit is very simple: add the stirred egg liquid to the flour, add a little salt and sugar, knead it into a dough, relax and cut it into small pieces and knead it into a ball.

5. Practice: flour, mung bean powder, eggs, water and dough. The proportion is 250g flour, 250g mung bean powder, 1 egg, 150g water, wake up for 30 minutes. Soak dried sesame leaves in warm water for 30 minutes and rinse; wash coriander and chop. Roll the dough into thin slices and cut into noodles. Add broth in the pot, put in the soaked sesame leaves, bring the soup to a boil, add noodles, salt and chicken essence, cook for 5 minutes, sprinkle with parsley and sesame oil.

6. Flour, mung bean powder, eggs, water and dough. The proportion is 250g flour, 250g mung bean powder, 1 egg, 150g water, wake up for 30 minutes. Soak dried sesame leaves in warm water for 30 minutes, rinse, wash coriander and chop. Roll the dough into thin slices and cut into noodles. Add broth in the pot, put in the soaked sesame leaves, bring the soup to a boil, add noodles, salt and chicken essence, cook for 5 minutes, sprinkle with parsley and sesame oil.

How to make sesame leaves delicious

Deep-fried oyster & Sesame leaves all ingredients and dough, wake up for an hour, roll out about 2mm skin, cut into small pieces, deep-fry in a hot oil pan until crisp. Please click on the input picture to describe the crispy and crispy taste, which is the taste of childhood.

Step to pick the sesame leaves with thick leaves, no insect eyes and no macula. Rinse with clean water. Blanch the washed sesame leaves in a boiling water pan until the leaves turn dark green and remove. Spread the sesame leaves in a ventilated place to dry. Sun until the sesame leaves are curled up and the color turns dark brown. Sun-dried sesame leaves can be collected to soak water or cook noodles taste great.

First of all, let's wash the sesame leaves and foam them. Wash the soybeans and cook them in a pot. Take 300g of natural flour to make noodles, add water and make noodles to make natural noodles. Cut the carrots into diced radish. Cut the celery into small pieces. Cut the leeks into pieces and mash them into juice. Then marinate the soaked sesame leaves with sesame oil and salt. Stir-fry the peanuts and make them chopped.

Production step: soak the dried sesame leaves in clean water for three hours. After soaking, rinse clean. Put water in the pot, put in the washed sesame leaves and bring to a boil. After the water boils, put in the noodles. The fire opened again and turned to medium fire. Until the noodles reach the desired taste, season with salt. Bring it out, sprinkle with sesame oil, and it's fine. The practice is simple, and the original sesame leaf noodles are ready.

First, soak the sun-dried sesame leaves in hot water in advance, in order to get rid of the serious bitter taste of sesame leaves. Soak the sesame leaves, drain, add a little shrimp skin, add a lot of onion, salt, chicken essence, sesame oil, mix well and leave the water in the spare pot to boil for 5-8 minutes. Put in the mung bean noodles and put in the mixed sesame leaves when the noodles are almost cooked. Cook for 2 minutes.

How to make delicious sesame leaves

1. Deep-fried oyster & Sesame leaves all ingredients and dough, wake up for an hour, roll out about 2 mm of skin, cut into small pieces, deep-fry in a hot oil pan until crisp. Please click on the input picture to describe the crispy and crispy taste, which is the taste of childhood.

2. Step-forget to pat the previous step, put the flour, sesame and salt in a basin and use cold water and noodles. This noodle must be hard. Wake up for 20 minutes after being reconciled.

3. Wash the sesame leaves and drain thoroughly. (2) add the material (2) to all seasonings and stir evenly. (3) apply the sauce evenly on both sides of each sesame leaf with a brush, and then marinate the sesame leaves in a clean box or urn with no water. The weight is pressed on top and refrigerated for about 3 to 5 days so that it can be eaten. It can be preserved for about 2 weeks.

4. after the noodles are rolled out, they are put into the boiling water, and when they are half cooked, the pickled sesame leaves are poured into the pot. At this time, the noodles in the pot are instantly dyed yellow by the sesame leaves, the clear soup becomes thick, and the taste is diffused. The fragrance is delicious and refreshing, and a pot of fragrant sesame leaf noodles is ready.

5. First of all, let's wash the sesame leaves, foam the soybeans and cook them in a pot. Take 300g of natural flour to make noodles, add water and make noodles, make natural noodles and cut carrots into diced carrots. Cut the celery into diced leeks, mash them into leek juice and marinate the soaked sesame leaves with sesame oil and salt.

6. Soak the dried sesame leaves with boiling water. Then wash the sesame leaves with water several times until the color of the water becomes lighter. Pinch the water from the sesame leaves and set aside. Make sesame leaf noodles. Put the sesame leaves in and cook the noodles for a few minutes before the noodles are cooked, and the sesame leaf noodles are ready. It will taste better if you add a few drops of sesame oil. Sesame leaf twistbread. Cut the sesame leaves into pieces or not, add salt and other seasoning and stir well.