#干杯吧朋友#
Types of paste
1. Egg-based paste
This paste is mainly made of eggs, starch, flour, etc., and according to the different parts of the eggs, it can be divided into the following types:
Whole egg paste: also known as egg powder paste, whole egg paste, whole egg starch paste, egg double flour paste, etc.
Egg yolk paste: also known as egg yolk flour paste.
Egg white paste: also known as protein paste, egg white starch paste, etc.
Egg bubble paste: also known as egg paste, sherry paste, hibiscus paste, snow cloth paste, Korean paste, pine bubble paste, snow paste, egg bubble starch paste, etc.
Image credit: pixabay
2. Starch-based paste
Gouache paste: also known as starch paste, wet starch paste, dry paste, etc.
Pat powder paste: also known as powder, dry powder paste, lion paste.
3. "Paste" made by multiple processes
Egg paste: also known as robe paste, powder egg paste, etc.
Fried paste: The raw materials used are egg liquid, flour (or dry starch or inlaid powder, which is composed of half of japonica rice flour and half glutinous rice flour), breadcrumbs (or dried steamed bread dregs, etc.). When mixing, first marinate the main ingredient with condiments, pat a layer of dry starch (or flour, or wrap it in wafer paper, egg skin, etc., and then stick a layer of dry starch) on its surface, then drag the egg mixture, stick a layer of breadcrumbs and gently press it by hand (in case the breadcrumbs fall off during heating).
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4. Paste
This kind of paste has the characteristics of fluffiness and crispiness, and generally adds baking powder, dry yeast, fresh yeast, beer, etc. as leavening agent.
Flour paste: also known as soda paste, loose paste.
Puff paste: also known as egg yolk paste.
Egg white paste: The raw materials used are egg white, starch, water, and peanut oil. When mixing, first whip the egg white to foam, add a little water and stir well, then add peanut oil and stir well, then add starch and stir into a paste, and let it stand for 15 minutes.
Beer paste: The raw materials used are flour, starch, clear oil, and beer. When mixing, put the beer in a basin, add clear oil and starch, stir well, then add flour and mix thoroughly, and let it stand for 15 minutes.
Image source: Picture Worm Creative
5. Crispy paste
The raw materials are flour, starch, baking powder (or baking powder), water, salt, and peanut oil (the ratio of flour to starch is 4:1).
When preparing, first put the flour and starch into the container, add water to make a thin paste (use chopsticks to pick up the paste and the flow speed is slow and the paste is continuous), then add baking powder and salt, stir with chopsticks in one direction and mix thoroughly, and then put peanut oil and stir into a paste. Finally, you can also add some white vinegar and mix well, let it stand for 2 hours in summer, and let it stand for 4 hours in winter before use.
9 commonly used paste preparation methods
There are many kinds of commonly used pastes, and the following will introduce you to some pastes that will often be used in daily production for your reference and learning. Crispy paste
Preparation method: 1. Mix 9 grams of baking powder and 3 grams of yeast evenly, then put in 95 grams of ordinary flour, 35 grams of refined corn starch and water chestnut flour (three kinds of powder should be sieved with a sieve in advance), stir well. 2. Then put 105 grams of water (generally added in two times, if the amount of preparation is large, you need to add it in three times), 1 egg fully stirred, and finally put 15 grams of salad oil, stir vigorously in one direction, when the mixed paste presents a transparent condensed milk, seal it with plastic wrap and let it stand at room temperature for more than 10 minutes. Characteristics: The dish is full in shape and has a crunchy texture that is more crunchy than other pastes. Application: The most widely used, commonly used to make crispy, dry fried or crispy dishes, such as crispy fried prawns, crispy fried pork slices.
Tempura paste
Method: It is similar to the method of crispy paste, but it is made with tempura powder as the main ingredient. Mix 50 grams of tempura powder, 90 grams of ice water, 15 grams of egg yolks, and 2 grams of salt. You can also make tempura powder with water without adding egg yolk. The preparation method without eggs is to mix 50 grams of tempura powder, 110 grams of ice water, and 2 grams of salt. Characteristics: The color is white with a touch of yellow or snow white, the texture is very crunchy, and the "coat" of the fried dish is very light, and you can clearly see the inner raw materials. Application: It is more suitable for making high-end fried dishes, such as Japanese-style tempura fried prawns, tempura fried assortment.
Egg white paste
Preparation method: Beat 50 grams of egg white, add 50 grams of mixed powder, 30 grams of water, and 5 grams of salad oil and mix thoroughly. Characteristics: The color of the dish is white with light yellow, and the appearance is crunchy. Application: Soft-fried dishes, such as soft-fried prawns, soft-fried whitebait
Egg batter
(Sherry paste, Korean paste)
Preparation method: 1. Put the egg whites of 5 eggs into a stainless steel container, and whip them in one direction with a whisk or bamboo chopsticks (when whipping, you should use force, first fast and then slowly, you can't beat randomly, and you can beat it into an egg bubble in 3-5 minutes). 2. Put the chopsticks in the egg bubble and insert it, when the chopsticks can stand upright, it means that the egg bubble has been successful, add 20 grams of dry starch and 10 grams of flour and stir well. Characteristics: The difference with egg white paste is that egg whites should be beaten in advance, and then added to it, and it is prepared as a raw material. So compared to egg white paste, it has a whiter color, a loose and tender texture, and the finished dish is also more filling than the raw material wrapped in egg white paste. Application: The finished product requires snow-white pine fried vegetables, such as sand bean paste, sand banana, and Korean prawns. Operation essentials: 1. The container for beating egg whites should use a soup basin, which is convenient for chopsticks to whip in the basin, and it is easy to make the egg batter beat and form an egg batter; 2. Be sure to use fresh eggs, only use egg whites when beating eggs, egg yolk protein should be distinguished, egg yolk can not be used if it has been broken, and there can be no egg yolk mixed in the egg white. 3. After the paste is beaten, different seasonings and accessories can be added according to the processing requirements of different dishes. For example, fried sheep's tail can add a little dry leaven powder to the paste; For example, chicken eggs can be added with minced chicken breast and fat. When adding seasonings and accessories, instead of pouring the paste into the ingredients, the seasonings and accessories are added to the paste and stirring as you add them. 4. The prepared paste should not be put for a long time, and should be heated and matured in time.
Flour paste
Preparation method: 100 grams of flour (sifted in advance), 3 grams of salt, 120 grams of water, mix thoroughly, and then add 10 grams of salad oil and mix thoroughly. Characteristics: The skin of the dish is hard and the color is golden. Application: Fried dishes with a relatively firm appearance.
Egg yolk paste
Preparation method: 50 grams of egg yolk whipped evenly in one direction, add 50 grams of flour and starch mixture, 30 grams of water, and 5 grams of salad oil and mix thoroughly. Characteristics: The color is more golden, and the taste is relatively crisp and hard. Application: Fried dishes such as golden salmon and golden chicken steak require a golden color to be produced.
Shoot the powder and drag the egg batter
Preparation method: The raw materials are pat with a layer of dry starch or dry flour before hanging the batter, and then hang a layer of batter. Generally, 20 grams of flour and 60 grams of eggs can be mixed thoroughly. Characteristics: The dish is full in appearance and tender in taste. Application: Some raw materials have a large amount of water or grease content, and it is not easy to be paste. Dishes include apples, potstickers, and fish fillets.
Whole egg batter
Raw materials used: 100 grams of eggs, 50 grams of flour, 125 grams of starch, appropriate amount of water. Preparation method: first knock the eggs into a small basin, add an appropriate amount of water and stir to disperse, and then add flour and starch to mix well into a paste. Note: When mixing, the water and egg liquid should be mixed evenly, and then starch and flour should be added together. Generally, the amount of flour and starch is 3 times that of egg wash, and water is added as needed to control the consistency of the paste. Characteristics: Crispy in appearance and golden in color, but not as bright as dishes fried in egg yolk paste. Scope of application: General fried dishes can be used, mostly used to make home-style fried dishes, such as fried eggplant boxes, fried lotus root boxes.
Puff paste
Raw materials used: 75 grams of flour, 50 grams of starch, 20 grams of egg yolk, 75 ml of water, 75 ml of peanut oil. Preparation method: first stir the water (warm water in winter) and egg yolk, add peanut oil and stir well, then add starch and flour and stir until it bubbles, and let it stand for 15 minutes (30 minutes in winter). Scope of application: Generally suitable for crisp-fried, dry-fried and other dishes.
The key to the pasting technique
1. Squeeze out the water on the raw materials to be pasted
Especially after the frozen raw materials, it is easy to seep out a water when hanging the paste and cause desizing, and it should be noted that the liquid seasoning should also be put as little as possible, otherwise the slurry will not be firm.
2. Pay attention to the order in which condiments are added
Generally speaking, the raw materials to be pasted should be added with salt, monosodium glutamate and cooking wine, and then the seasoning and raw materials should be mixed together until the surface of the raw materials is sticky, and then other seasonings can be added. Salt can penetrate into the raw material first, and at the same time, the salt and the protein in the raw material form a "hydration layer", which can maximize the loss of water in the raw material.
Image credit: pixabay
3. Master the preparation methods of various pastes
When making paste, it is necessary to grasp the principle of slow first and then fast, light first and then heavy.
Because the starch and condiments of the paste have not been completely dissolved when stirring at the beginning, the water and powder have not been blended, the concentration is not enough, and the viscosity is insufficient, so it should be stirred slowly and lightly to prevent the paste from overflowing the container.
Image credit: pixabay
After a certain period of stirring, the concentration in the paste gradually increases, the viscosity gradually increases, and the stirring can gradually accelerate the weight, so that it becomes thicker and thicker and more sticky when stirred. Especially for the egg bubble paste, stir more and re-stir until you can poke the chopsticks into the paste and stand upright.
The stirred paste must be uniform, and there can be no small powder particles in the paste, because if there are small particles in the paste, the small powder particles will burst and fall off when the raw materials are oiled, resulting in the phenomenon of depasting.
Questions and answers
Questions:
The particles of flour are relatively coarse, if used alone to adjust the paste, the texture of the adjusted paste is not delicate enough, the gloss is poor, the surface of the fried finished product is relatively rough, the taste is crisp with a certain hardness, and the softness will be very fast. The particles of cornstarch are relatively small, and although the crispy paste prepared is delicate in texture and glossy, the crispiness of the finished product is obviously insufficient, because it cannot form enough gluten. So it is essential to use cornstarch and flour together.
In order to make the finished product look more beautiful, some chefs will also add more creamy water chestnut flour or glutinous rice flour. Some peers will also add tempura powder or crispy fried powder.
Image credit: pixabay
Questions:
It is possible to add yeast, but the degree of soaking of yeast is more difficult to control, so few people now add yeast when preparing crispy paste, and they all add baking powder.
Questions:
First of all, you must use low-gluten flour to prepare crispy paste; Second, in the process of mixing, it must not be stirred in one direction, but should be mixed by grabbing and mixing, so that the batter will not be strong.
Image credit: pixabay
Questions:
Once the crispy paste is ready, it is best to store it for a while before using it. However, the storage time should not be too long, if the weather is hot, it can be used after 10 minutes; If the weather is cold, store for half an hour and use. Questions:
When preparing crispy paste, you need to pay attention to two points: first, flour and cornstarch are best sieved in advance, especially in the south, because the moisture is heavier, and the flour is easy to be damp and stick into a ball; Second, when adding water, be sure to add it in parts, not at one time.
Image source: Picture Worm Creative
Questions:
Feasible, beer can not only adjust the aroma of the paste, but also play a role in fermentation. However, this crispy paste should not be prepared in large quantities.
Questions:
Of course not. Some ingredients, such as most meat ingredients, are not easy to paste, so we can reduce the amount of water a little bit when making the crispy paste mentioned above.
Questions:
The ingredients are generally fried twice. When frying for the first time, the oil temperature is about 40% hot, and the oil is fried until the raw materials are ripe and removed from the heat. When re-frying, the oil temperature is 60% hot, and the raw materials can be fried on high heat until the raw materials are crispy.
Image credit: pixabay
Questions:
For example, sweet and sour tenderloin is usually a whole egg paste or egg yolk paste instead of crispy paste, which should not be wrong. After the raw materials are hung in the paste, they should be soaked and fried twice, the first time they should be soaked and fried, and when the oil temperature reaches 60% hot, they will be fried into the loin and fried until they turn light yellow. When the oil temperature rises to 70% hot, put the loin again, fry it over medium heat until the color is golden, and then remove it.