There are many ways to make crispy water, but the principle is similar, mainly using two types of spices:
The first is to use a seasoning with sugar content. Sugar in crispy water plays a role in coloring when frying. Of course, maltose is not the only main ingredient used, it is also possible to use honey, and the preferred maltose is only because its color is more suitable for the requirements. What really works is the reducing sugar that is hidden in it.
The second is to use vinegar spices, such as white vinegar, balsamic vinegar, big red Zhejiang vinegar, etc., with these things can make the raw material skin tight, easy to fry evenly.
01
The crispy principle
Dehydration occurs when the sugar is fully heated, especially in acidic environments, where the dehydration reaction is rapid and thorough. Therefore, after frying, through the comprehensive reaction of caramelization reaction and sugar dehydration, the color changes from golden to light red to dark red, and the ideal color and caramel flavor will be obtained when appropriate processing.
Both wine and vinegar have a certain degree of volatility, and the addition of these two to crispy water is also based on this property. After brushing the crispy water, the volatilization will remove the moisture from the skin and accelerate the drying speed and coloring efficiency, making the leather firmer.
In addition, the chemical reaction that occurs due to the collision of sugar and vinegar is also crucial. The acidic environment created by vinegar speeds up the dehydration of sugar when exposed to heat, thus maximizing the crisp and bright skin.
Therefore, the secret of making crispy water is the exquisite ratio of sugar, vinegar, water and wine.
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Several recipes and preparation methods for crispy water
Crispy chicken wings crispy water recipe and process
Water 500g, maltose 150g, big red Zhejiang vinegar 50g, white vinegar 40g, flower carving wine 40g, the best frying oil temperature 150 ~ 170 °C.
Why does this recipe use flower carving wine instead of white wine?
Because the flower carving wine is much better than ordinary white wine in terms of taste and smell, and the flower carving wine comes with orange yellow, this color with maltose can make the crispy juice more red and bright.
Deep well roast duck crispy water recipe:
3 bottles of white rice vinegar, 100 grams of maltose, 1/2 bottle of big red Zhejiang vinegar, 30 grams of rose dew wine.
Crispy RoastEd Chicken Crispy Water Recipe:
Maltose 500 g, white vinegar 1500 g, big red Zhejiang vinegar 500 g, rose dew wine 50 g.
Stir-fried roast duck crispy water preparation:
2500 grams of water, 600 grams of caramel, 500 grams of white vinegar, 300 grams of Zhejiang vinegar, 15 grams of food powder, 10 grams of fresh lemon slices, mix well, steam until melted.
Button meat crispy water preparation method:
Melt 300 grams of water, 100 grams of maltose, 150 grams of red Zhejiang vinegar, 150 grams of dark soy sauce, and 150 grams of cooking wine over low heat and melt well.
Why use big red Zhejiang vinegar?
"Big Red Zhejiang Vinegar" is a very red color balsamic vinegar, because the color is bright red and the smell is fresh and fragrant, its main role is only to neutralize acidity and coloring. But compared to ordinary white vinegar, the price of big red Zhejiang vinegar will be much higher, so in fact, you can make crispy water by yourself can add less or no red Zhejiang vinegar, do not add the color will not affect too much, if you do not increase the red Zhejiang vinegar, you can change the amount to white vinegar.
Roast suckling pig crispy water:
500 grams of white vinegar, 100 grams of dahong Zhejiang vinegar, 125 grams of Jiujiang double steamed wine, 150 grams of rose dew wine, 50 grams of maltose, 1 fresh lemon.
A method for making crispy water 1:
2000 grams of maltose, vinegar juice (3500ml of white vinegar, 1900ml of big red Zhejiang vinegar, 500ml of second pot head), 1 slice of lemon. Mix the maltose with a small amount of vinegar and simmer slowly, turn off the heat and pour in the remaining vinegar and stir well, and finally add 1 slice of lemon.
A crispy water recipe 2:
2 kg of water, 500 g of maltose, 200 g of da hong Zhejiang vinegar, 100 g of cooking wine, 150 g of white vinegar.
A Crispy Water Recipe 3:
After heating 3000 grams of maltose to melt, stir well with 620 grams of big red Zhejiang vinegar, 5000 grams of white vinegar, 610 grams of rice wine, and 3 grams of flour.
Peking duck crispy water and sugar method:
Jujube red roast duck: 1 kg caramel with water 5.5-6 liters;
Golden roast duck: 1 kg caramel with water 6.5-7.5 liters.
First put the caramel in the basin, add a small amount of warm water to vent, and then add water according to the proportion, mix well.
How to beat the sugar: After the duck skin is blanched, quickly lift the duck to the top of the sugar basin and pour the duck body 3-4 times with the mixed sugar water. Then, drain the blood in the chamber and dry it in a ventilated place. If it is not roasted at that time, the duck can be stored in the cold storage, and before roasting into the oven, the sugar is beaten again to increase the aesthetics of the skin color and make up for the unevenness of the first sugar beating. For example, when the second sugar beating is carried out in the summer, add 5 grams of caramel to the sugar water.
How to make crispy pigeon crispy water:
500 grams of white rice vinegar, 250 grams of flower carving wine, 250 grams of red vinegar, 145 grams of Li Pailin juice, 100 grams of maltose, half a lemon (sliced) pour into the pot, simmer over low heat until the maltose melts.
03
Operational points to make crispy water
First, the amount of maltose used
If the reducing sugar content in maltose is too high, it will produce too much caramel when frying, so that the color is black and the caramel is bitter; if the content of reducing sugar is low and the caramelization reaction is insufficient, it is difficult to get the effect of crisp red skin.
Second, the operation points of modulation
In the production, be sure to mix the raw materials such as maltose and big red Zhejiang vinegar, water, and flower carving wine thoroughly, and remember not to appear maltose blocks. If the bought maltose is too hard to weigh, the maltose can be steamed in the steamer for a while, and then the quality is weighed after steaming and melting, which is conducive to the mixing of maltose and other raw materials.
An appropriate amount of salt can be added. Because adding an appropriate amount of salt can not only neutralize the sweet and sour taste very well, but also make the crispy chicken or crispy duck eat more fragrant and flavorful, and the storage time of the crispy water with the right amount of salt can also be greatly extended.
Third, what is the dry and bitter skin of the meat?
Do not mix all the ingredients together and simmer the sugar. If it is directly boiled in the pot, the volatile wine and vinegar volatilize, so that the concentration of sugar will be higher and higher, resulting in the final boiling of the crispy water dry and bitter, can not be used. Therefore, we can choose to boil the sugar separately with water and maltose, and then add the remaining ingredients after the sugar is boiled. You can also mix the sugar with boiling water, wait for the sugar to melt, and then add wine and vinegar to stir well.
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Brush to hang crispy water precautions
When roasting the process, the duck after scalding the water can not immediately hang crispy water, because the scalded duck skin will have a water phenomenon, directly hanging crispy water is difficult to hang evenly. A better solution is to dry the hot duck a little and then hang crispy water, so that it hangs evenly and does not fall off, and then hangs in a cool and ventilated place to dry. Or add a cold process to make the meat more compact, and then put it into the oven to cook.
If the ingredients are processed by frying, it is more necessary to use the heat to fully absorb the crispy water when hanging the crispy water, and then air dry it. Generally, it takes 3-5 hours to air dry, and the temperature is about 20 ° C, but it should not be too long, otherwise it is easy to cause the color to be black.