"All-purpose crispy paste" recipe! Fried out of charred on the outside and tender on the inside, it will not be soft secret!
1. Crispy paste modulation ratio:
1. 50 grams of plain flour
2. 60 grams of potato starch
3. 3 grams of baking powder
4. 1 gram of baking soda
5. 1 gram of salt and 110 grams of water
After mixing all of them, stir them until there are no surface particles and are yogurt-shaped, add 15g of peanut oil and mix well.
Ingredients suitable for preparation: sweet and sour loin, fried mushrooms, fried eggplant boxes, fried enoki mushrooms, fried crispy pork, fried lotus root, fried crispy milk, etc.
Second, the proportion of hard paste modulation
1. 80 grams of mung bean flour
2. 50g potato starch
3. 3g salt, 1 egg white
4. 100g of warm water
After mixing well, add 20g of peanut oil and stir well. The batter made in this way is more viscous.
The ingredients suitable for hanging pulp are: pot wrapped meat, sloping meat, fried chicken wings, fried chicken thighs, fried chicken cutlets, fried small yellow croaker, etc., all of which are OK. Fried out crispy on the outside and tender on the inside.
Tips for fried food to be crispy on the outside and tender on the inside:
1. The oil temperature should be well controlled. No matter what kind of ingredients, the oil temperature should be kept at four or five degrees hot, about 150 degrees. If the oil temperature is too low, the ingredients will eat oil and the batter will not stick. If the oil temperature is too high, the ingredients will not be fried thoroughly, and the outside will be pasted and the inside will still be raw.
2. High temperature re-frying. If you want to make the ingredients crispier and not softer, you must re-fry them at high temperatures. The oil temperature should rise to about 220°C, and then re-fry in the pan. The high oil temperature can also force out the oil absorbed by the ingredients. This makes it crispier and more fragrant, and it is not greasy.
3. Adjust the batter, try not to put egg yolks, especially fried vegetables and fried small crispy meat, adding it will cause the puff pastry to become soft. Only egg whites are added, and the fried crispy meat tastes crispier. #挑战30天在头条写日记#
