Deep fried root carp

Deep fried root carp

Introduction:

"In Hebei Province, it's called Ganda vegetable. Ganda vegetable is also called cowhide vegetable. Its proper name is Gongcai or Pengda vegetable. It's a variety of beet genus in Chenopodiaceae. It's a biennial herb. It uses seedlings or leaves as vegetables. Cowhide vegetable is a common edible leafy vegetable in northern China in summer and light season. It is tender, juicy and palatable. Vegetable leaves are rich in reducing sugar, crude protein, cellulose, vitamin C, potassium, calcium, iron and other trace elements. It has the effect of clearing away heat and toxin, removing blood stasis and stopping bleeding. It has the function of clearing away heat and toxin, removing blood stasis and stopping bleeding. Taste: sweet, cold, non-toxic. Meridian: into the lung, spleen. Today, my friend came back to my hometown and brought me a bunch of Ganda dishes. The water is green, which is very gratifying. After thinking about how to turn it into a delicacy for a long time, I'd better fry it, so I have my own fried Ganda fish. "

Production steps:

Step 1: remove the leaves, wash, cut one inch into five sections, marinate with salt, chicken essence and white pepper for 10 minutes.

Step 2: mix flour, eggs and salt to make a batter,

Step 3: add the blending oil to the frying pan and wait for the oil temperature to reach 70%. When the oil is deep fried until the color is yellowish, take it out and put it on the plate.

Step 4: scorched outside and tender inside, crispy and delicious,

Materials required:

Ganda dish: one jin

Flour: one in two

Egg: one

Blended oil: 1 jin

Salt: right amount

White pepper: right amount

Chicken essence: appropriate amount

Note: Note: to the root section above paste, the root section of the water slightly clenched, so good noodle paste.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: other