Crisp fried green tomato

Crisp fried green tomato

Introduction:

"From time to time, the leaders would take me to the American buffet shop in Carrollton, called green tomato, The cashier and management there seems to be Korean, but the food is American style. There are two kinds of food I like, one is fried green tomato, the other is Chilin corn. The taste of green tomato is sour. When you eat more meat, it will wake your stomach, help you digest, sprinkle black pepper powder and salt, which is very delicious, and the other is Chilin corn. In fact, Chilin corn is in American buffet shop They all have, but the taste of corn there is different from that of other stores. It's light yellow, with special Q grains. It's a bit like glutinous millet. It's tough and has moderate viscosity. In fact, neither of them is expensive, but as long as you like it, it's enough. So, I've always wanted to learn how to do it. Just before the frost, there were a few unripe tomatoes in the field, so I picked them to make a delicious experiment. As for fried fish and meat at home, I have been discussing how to make the fried skin crispy and complete. Experiments have been done. If you just dip it in ordinary flour paste, it will have a relatively complete appearance, big but not crisp. If you use corn starch to fry, the shell is easy to fall off slag, can't adhere to the surface of food, and can't be thick. If you use corn flour, it is used by Americans To make corn cake, the taste is rough and not delicate, so I try to use low gluten and corn starch mixture, the ratio of flour 1: corn starch 3 is more appropriate, not only can the pulp hang on the surface of the fried object, but also can be more hard and crisp, paste is thicker and easy to hang, with egg liquid mixed with the above proportion of flour can also be

Production steps:

Step 1: wash the tomato and dry it;

Step 2: cut the tomato into 5 mm thick slices;

Step 3: in order to avoid excessive acid, soak it with salt water, and absorb the water with cloth or paper after soaking;

Step 4: mix low gluten flour and corn starch in a bowl, add appropriate amount of water, stir in one direction, and make a paste. The paste should not be too thin. The consistency should be suitable for hanging on the surface of food, and then the whole tomato body should be covered with paste;

Step 5: slowly bring the oil to the boil. After the oil is slightly hot, slowly pour the tomato covered with paste into the pan with a spoon. Don't turn it over after the paste solidifies and turns light yellow. Turn the other side over again. Similarly, deep fry the other side until it solidifies, and then turn it over lightly. Deep fry both sides until it is between light yellow and golden yellow. Don't fry too much.

Materials required:

Green Tomatoes: 3

Low gluten flour: 2 tbsp

Corn starch: 6 tbsp

Salt: right amount

Precautions: first, green tomatoes are hard and easy to fry after slicing; second, soak them in brine to reduce acidity; third, don't let the batter be too thin to hang on the surface of tomatoes; fourth, don't let the fire be too fast to fry the surface; fifth, sprinkle Huai salt or pepper and salt when eating, which can improve the taste; sixth, this dish is also suitable for children's Vegetarian shoes.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sour and salty