Near the Spring Festival, almost every household will have a rare set up oil pot, began to make a variety of fried food, in addition to making croquettes this conventional New Year goods, but also take advantage of the oil pot to fry some small fish and shrimp, rib chicken nuggets and other ingredients to enrich the New Year's table. A large basket of "fried goods" at home, hungry and hungry to pinch a few pieces can be eaten, fried food generally pay attention to the crispy taste, it is best to cool or not "back to soft", which has a lot to do with "hanging paste".
Hanging paste is generally made of starch, with flour is more difficult to fry crisp, the taste is soft, and it will be more oil-absorbing, and it is more greasy to eat. But there are also some dishes that will use flour hanging paste, such as Shanxi cuisine "fried noodles and beans", you have to use flour to hang paste fried, it will be more delicious, and most of the hanging paste or to use starch, starch hanging paste skin will be very crisp, golden color, will not be particularly greasy, eat better taste.
There are 3 kinds of starches that are commonly used: sweet potato starch, potato starch, and corn starch can be used to hang paste, but the performance is different.
1, potato starch is usually called "corn starch", the viscosity is relatively low, the water absorption is relatively poor, generally used to hook, hanging paste when frying is easy to "desizing", that is, the fried starch shell and ingredients are separated.
2, corn starch is the most common hanging paste with starch, moderate viscosity, can be used to sizing, hanging paste, corn starch water absorption is strong, suitable for wrapping meat, not easy to desizing, fried out of the taste is also very crisp.
3, sweet potato starch water absorption is particularly strong, generally sweet potato starch is large particles, this is because of the absorption of moisture in the air, used to hang paste to fry out of the thing will be very crisp, but sweet potato starch is very viscous, hanging paste is very "obedient", it is recommended that experienced people use.
Generally cold water made of corn starch paste, not easy to control, starch is easy to deposit to the bottom of the container, hanging paste when the thinness is more difficult to adjust, it is not "obedient" to use, and raw and cooked paste is also corn starch, with corn starch fried things all the advantages, fried out of the thing crisp, crisp, fragrant, and very soft, hanging paste when "let hang there hang there", and fried things are not easy to back soft, eating is still crisp.
Share a dish of fried small fish and shrimp, using raw and cooked paste, pay attention to the ratio of "raw paste" and "cooked paste".
1: Clean the small fish and river shrimp, add the appropriate amount of salt, pepper, white wine, chicken essence and catch evenly, marinate for 10 minutes to taste.
2, the corn starch is divided into 2 parts, the ratio is 7:3, small parts of the starch poured into boiling water, stirred into flocculent.
3, large portion of starch cold water to open the paste, the cooked paste added to it, stir evenly, raw and cooked paste is ready.
4, the good raw and cooked paste can flow smoothly, and it is relatively viscous, and it is very easy to use to fry things with this paste.
5: Pour small fish and shrimp into the paste and hang the paste, boil the oil pan and prepare to fry.
6, the oil temperature in the pot is 60% hot, the shrimp with a spoon scooped up into the oil pan in parts, fried until the big bubble becomes small bubble, the shrimp can be fished out when it is crispy and brown.
Small fish fried for a longer time, fried until the bubbles come out of less time to fry through, the same fished out to control the oil, fried things want to be more crispy can increase the oil temperature and fry again.
——Lao Jing said——
The performance of "raw and cooked paste" fried things is relatively good, the ratio of raw paste and cooked paste is 7:3 or 8:2, the main advantage is that raw and cooked paste is more "smooth", but also more viscous, it is easy to hang paste on the ingredients, especially for some fish to change the knife, the edges and corners of the knife can also be easily hung paste, there is no dead angle when frying, and it is not easy to absorb oil and water after frying, it is not greasy to eat, and it is not easy to cool back to soft.
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