Those Deep Fried Things Recipes
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
THOSE DEEP FRIED THINGS
One of my grandma's german recipes. Our whole family called them "Those Deep Fried Things", in spite of my grandmother's best efforts to rename them to something like "meat pies", or whatever.
Provided by Rhonda Scheurer
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make dough per recipe- without baking powder.
- Mix beef, salt, pepper, onion and water in a bowl.
- Set aside.
- Roll dough out with rolling pin.
- Cut dough into rectangles, about 3" x 4".
- Into each dough rectangle, place a ball of meat mixture.
- Fold dough over and seal around edges with a plate to form a sealed"pocket".
- Heat lard over high-heat.
- Fry each"thing" in the lard until outside is starting to brown.
- Remove and drain on paper towel to absorb excess lard.
Nutrition Facts : Calories 256.4, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 1239.2, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 21.4
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