Why do fried hemp leaves bubble up? Why do fried hemp leaves bubble up?

We all know that fried hemp leaves are a popular snack. There are many ways to make them, and they have various flavors, including sweet and salty. They are crispy and delicious, and are very popular among people. Many people fry hemp leaves at home, and there will be a lot of bubbles when frying hemp leaves. So why are there bubbles when frying hemp leaves? Let's take a closer look!

Why are there bubbles when frying hemp leaves?

This phenomenon can occur when frying rapeseed oil, or when too many eggs are laid. It is recommended to use soybean oil or blended oil to avoid this situation.

Heat up a pan and add as much oil as possible. Then heat the oil to 50% hot, turn to medium/low and add the raw hemp leaves one by one. Note that when frying, turn the hemp leaves frequently to ensure that both sides of the hemp leaves are heated evenly, so that one side is not burnt and the other side is still half-cooked.

When the hemp leaves float and turn slightly yellow, remove them from the oil and set aside. Then heat the oil to 60% hot again and fry the hemp leaves again. The process will take about 20 to 30 seconds. When the color turns light yellow, turn off the heat and remove them immediately.

Fried hemp leaves recipe

Fried hemp leaves require flour, five-spice powder, salt, sesame, and eggs. First, add a little warm water and egg liquid to mix the five-spice powder, salt, and sesame, and then use it to make dough. After kneading the dough, use a rolling pin to roll it into a thin dough about the thickness of a 50-cent coin, cut it into diamond shapes with a knife, and shake it open. Heat the oil pan, fry until both sides are golden, then take it out, and the five-spice hemp leaves are done. Take a bite, and you will feel the crispy and fragrant mouthful, which is called delicious. You can also replace the salt in the ingredients with sugar, which has the same effect but also has a different flavor.

Tips for frying hemp leaves

1. The dough should not be too soft, otherwise it cannot be shaped and the appearance will be affected. Although there is a formula ratio, the water absorption of flour will vary with different flours and seasons, so you need to be able to adapt.

2. The oil temperature should not be too high and the frying should not be over-done. Remember that the color will deepen further after cooling down. Control the degree well so that the final product will be perfect.

3. It must not be exposed to moisture during storage. It will be too unpalatable if it is exposed to moisture, and the crispy texture must be maintained.

4. If you are too lazy to roll out the dough, there is a lazy way, which is to use wonton wrappers.