Frying is a cooking method that is heated with a high fire, with cooking oil as the heat transfer medium, characterized by a strong fire, the amount of oil used (generally several times more than raw materials, the catering industry is called "big oil pot"), today on the master to bring a comprehensive cooking technique about "frying", the content is longer, please be patient to read.
Definition of techniques
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The processed raw materials (including raw material processing, clinker prefabrication, sizing and hanging paste) are put into a pot with a large amount of oil, and heated at different oil temperatures and at different times to keep the inside of the dish moderately hydrated and umami, and to make the outside crisp and fragrant, a technique of becoming a dish at one time.
Mechanisms, keys and characteristics
Frying is one of the basic techniques of oil cooking, and it is also a general term for many specific frying methods. The process flow of each specific frying method is different, and the flavor texture is also very different. Most of the products are tender on the outside and tender on the inside, bright in color, crispy and crispy, and mellow in taste. This is due to various factors in this technique. The frying method has the following characteristics.
Large oil volume heating, its characteristics have been introduced many times before. The purpose of using a large amount of oil is to mainly maintain the stability of the oil temperature, so as not to be affected by the raw and cold raw materials under the pot and reduce the oil temperature to ensure the quality of the dish. This is a feature that distinguishes the explosive method from other techniques.
First, high fire, hot oil, and quick success.
This is another feature of the frying method. Judging from most of the frying methods, they are the most powerful firepower, 70% or 80% of the hot oil, short-term heating, and rapid cooking. This is the rigid pyrogenic effect of the oil medium. Only under this heating condition can a good texture and dry flavor be formed (of course, for some tender, small raw materials can be appropriately reduced temperature).
Second, diversity of methods.
The frying method is divided into two categories: "no hanging paste fried" and "hanging paste fried".
The former category has only one type of "clear frying", which is the oldest method of frying. The texture of this fried method has a certain characteristic, that is, it is tender and slightly tough in the outer coke, it is biting, and it can feel delicious in chewing. However, the heat of this kind of frying method is difficult to grasp just right, and it is easy to scorch with a little negligence.
Later, after continuous improvement, the latter type of "hanging paste frying" was formed, and this frying method developed more and more finely, there are dry frying of raw materials dipped in starch, crisp frying of clinker hanging paste, soft frying of small raw materials hanging paste, crisp frying of syrup (caramel) with skin raw materials, etc., which avoided the problems of frying to the greatest extent, greatly enriched the variety of fried vegetables, and also greatly improved the texture of fried vegetables, producing fragrant, crisp, crisp, tender and other effects, and formed a colorful series of fried dishes. This is all the role that the paste plays in cooking.
Third, the adaptability is extensive.
The main ingredients used in the frying method are more extensive than any other technique, and can be used both raw raw materials, prefabricated clinker and semi-finished raw materials, with pigs, sheep, cattle, chickens, ducks, fish, shrimp and other animal raw materials as the most. It can be as large as a whole piece, a whole piece, a whole strip of raw materials, or you can use the processed fine small materials and puree raw materials, and you can also use the natural form of raw materials. It is not only a method that can be made into a dish independently, it can be eaten directly after frying, but also a method of co-cooking with other techniques. In particular, it is also used for the pre-ripening treatment of raw materials such as "over-oil" and the processing of dry raw materials, such as oily fish maw, hoof tendons, meat skin (also called "fake fish maw" after hair) and so on. Therefore, from the perspective of the adaptability of the frying method and the wide range of applications, it is unique in the hot dish technique.
Fourth, the flexibility of operation.
Frying is carried out under the condition of hot oil, which is subject to many factors, such as the nature of raw materials, the size of the form, the temperature of the unloading oil, the oil temperature of the whole process of frying, etc. Therefore, where the one-time frying, first of all according to the nature of raw materials, volume to determine the best oil temperature, such as raw materials old, large, oil temperature is relatively low, but the heating time is longer, on the contrary, the oil temperature is slightly higher, the heating time is shorter; when the fire is strong, the oil temperature should be slightly lower, and vice versa. Secondly, the raw materials under the pot should be good at controlling the light, heavy, fast and slow shot, so as to ensure that the raw materials are timely scratched, displaced, rotated, evenly heated, and timely out of the pot when mature. Third, it is necessary to be able to identify the size of the firepower and the change of oil temperature by virtue of the experience of the stove, and to adjust the heating time by observing the changes in the raw materials in the pot after being heated, such as changes in volume and color, so that it can achieve the best heating temperature. Fourth, for some products that are difficult to control the heat, it is generally possible to take the re-frying method of two heating, the first frying oil temperature is slightly lower, the frying time is slightly longer, and the maturity is the degree; the second frying oil temperature is slightly higher, the frying time is short, and the raw material appearance is crisp and the color meets the standard. Sometimes it can also be adjusted by means of away from the fire, half away from the fire interval explosion, or away from the fire soaking and frying to meet the needs of different explosive products.
The frying method is very effective in keeping the dish fresh and tender and crispy, but from the taste point of view, because the basic seasoning must be carried out before heating, it is more restricted and appears monotonous. Since the use of pre-made clinker fried, it has been properly compensated, and the taste has gradually diversified.
Classification of "fried"
There are many specific techniques of frying, and there are many kinds of classifications: according to the pretreatment method, it can be divided into raw frying, cooked frying, clear frying, dry frying, plate frying, roll frying, etc.; according to the texture, it can be divided into crisp frying, soft frying, crisp frying, bread residue frying, Goryeo paste frying, etc.
1. Fry
Clear frying is an ancient traditional method of frying, and in addition to the common characteristics of "outer charred and tender", the dishes also have a unique texture of chewiness and bite. The more you chew, the more fragrant it is, which is a unique feature of deep frying. Raw materials are suddenly heated in the hot oil, the surface protein will degenerate and solidify and contract, and produce a caramelization reaction, showing a golden color, texture crisp effect; the raw materials are internally changed from raw to mature and dehydrated, so the raw materials are both tender and tough. Generally speaking, the main ingredients used in frying are mainly animal raw materials rich in umami substances.
Such as chicken, chicken breast, pork tenderloin, pork liver, etc., can fully reflect the fresh flavor of raw materials.
However, to obtain the ideal effect of clearing is not an easy task, the specific operation must grasp the following keys:
First, the raw material processing should be in line. The frying heating conditions are strict. Generally speaking, the raw materials for frying are processed into small pieces. In this kind of small piece of material, there are slightly larger and smaller points. For example, the famous dish "Fried Eight Pieces" is to cut a baby chicken into eight pieces, and its block shape is larger; while the other dish "fried gizzard liver". It is also processed into pieces, and its block shape is much smaller than that of "fried eight pieces". At the same time, there is also a lot of attention to dicing. For example, "fried eight pieces" is cut into neck one, tail one, legs two, three bladders, and two breasts according to different parts of the chicken feed, so that the raw materials can be evenly heated and matured in the frying. The "fried gizzard liver" is that each liver is cut into four diamonds or triangles, and the interface of the block is large, which can expand the contact with hot oil. And the heat is even, ripening fast, shortening the time to produce vegetables. Some raw materials also need to be cut with a flower knife before cutting, and the purpose is the same.
Second, make a good pre-fried swallow. The seasoning of frying is divided into pre-frying seasoning and post-frying seasoning, generally pre-fried seasoning is the mainstay, supplemented by post-frying seasoning. Therefore, the pickling before frying becomes the key to the effect of the taste of frying. The main task of seasoning before frying is to determine the basic flavor, which is called the "main flavor" in the industry, and is usually salty. This taste is mostly made with salt, soy sauce, cooking wine, pepper, monosodium glutamate, sugar, minced onion and ginger and other spices, the key lies in the amount of use and the length of pickling time. In general, the amount of seasoning should be determined according to the nature of the raw material, and consider the factor of frying time, to the principle of light and not salty, after frying, lose part of the moisture, the taste will be moderate. In particular, the time of pickling should not be too long, the taste is heavy, and it is heavier after frying. The pickling generally does not exceed 1h, mostly in about 30 minutes, and is pickled and fried. It is more appropriate to be cautious about the soy sauce in the seasoning, and the amount should be used less or not, so as to prevent the color from being too dark and black when frying. The seasoning after frying is an auxiliary flavor juice that is accompanied by it when eating. This is because the main flavor set before frying is relatively single. Most of the seasonings on the other side are small plates of flavor materials such as pepper salt, sweet noodle sauce, chili oil, and sweet and sour sauce, which can make up for the lack of a single taste.
Third, strictly control the heat. Fry once into a dish, the underheat is not the same, overheated on the outside of the scorched, once there is a problem, there is no room for rescue. Therefore, in the process of frying, the heat must be strictly controlled. In general, it is necessary to adjust according to the nature of the raw material, the shape, the firepower, the oil temperature and the frying time. As we have already introduced, if the raw material is old and large, it is necessary to operate at a low oil temperature for a long time; the raw material is delicate and small, and the high oil temperature is operated for a short time. When the firepower is strong, the oil temperature should be low; when the firepower is not strong enough, the oil temperature should be high. In addition to these adjustment methods, most of them currently adopt the interval re-frying method, that is, one fry into a dish is changed to two times. That is, the first use of low oil temperature frying (about 60% of the heat), the frying time is longer, generally 3 to 5 minutes, mainly to fry, and then fish out the oil control; the second time using high oil temperature frying (about 80% hot), but the frying time is very short, generally not more than 10s, only in the boiling oil once passed, see the appearance of golden crisp can be out of the pan. Some chefs use the method of soaking and frying away from the fire to adjust the heat. That is, when the oil is boiling over high heat, fry it slightly, soak it from the fire until it is close to maturity, and then return to the top of the high fire to fry it. Some fried products in the pickling after patting a layer of dry starch (or gouache paste), and then put into the frying pan to fry, the flavor texture of the fried product is different from the frying, the color is darker brown, dry and refreshing, dry flavor is strong, fluffiness is also better. Some areas separate it from clear frying and call it "dry frying". However, in addition to patting starch, other processes are the same as clear frying, and it is generally still regarded as clear frying.
2. Crispy fried
This technique is a new development in clearing. Because the raw materials are hung paste, a crispy film is formed when fried, which encapsulates the internal moisture of the raw materials and maintains the delicious taste of the dishes, becoming the most representative technique in the frying method. In particular, the texture of the dishes is much looser than other fried methods, so it is called "crispy fried". Although it comes from the frying, it is obviously different from the frying; one is the use of clinker with flavor, and the other is mostly hanging paste. The main purpose of this technique is not to change the raw material from raw to cooked by heating, but to obtain a crispy effect on the surface of the raw material. Fried with pre-made clinker, the taste is richer than raw materials, and can obtain the effect of raw materials that cannot be reached by raw materials. However, not hanging paste will also have a high temperature and crispy effect, because some raw materials are rich in fat and protein, and under the high temperature conditions of the oil, a caramelization reaction is produced to make the surface of the dish texture crisp.
In order to achieve the ideal effect of crisp frying, the following links should be mastered:
First, the seasoning of raw materials.
Although the role of crispy frying is a flavorful clinker, some of its seasoning is marinated with raw materials before pre-cooking, some are seasoned in pre-cooked heating, some are seasoned in hanging paste, and many varieties of finished dishes are eaten with other condiments. In general, raw material pickling is the most commonly used, that is, the washed raw materials are smeared with salt, soy sauce, cooking wine and other sauces, rubbed evenly, and then marinated for a certain period of time. Pickling time is the key to not entering the taste, too short a time is not transparent, too long a time is too salty. Therefore, the specific pickling time must be determined according to the raw material conditions, generally 1h is appropriate. In the pre-cooking heating process for seasoning, most of them depend on the heating method, such as the boiling method pre-cooked, the seasoning and raw materials together into the pot to cook, high heat boiling, change the low heat slow cooking juice until the taste all penetrates into the raw materials, the juice dry material is cooked, similar to the sauce, brine method. If the steaming method is used to pre-cook, the seasoning must be rubbed through the raw material or directly into the raw material dish, steamed until the cooked into the taste. Seasoning in the hanging paste, mainly some puree raw materials, must be seasoned or starch, eggs and other pastes mixed well, while hanging paste while seasoning. For example, the Sichuan flavor dish "white crispy chicken" is to use this method, the chicken is removed from the minced mud and seasoning, starch and other mixing, steamed, fried.
Second, the pre-ripening of raw materials.
The raw materials for crispy frying must be prepared in advance, the most commonly used pre-cooking method is boiling and steaming, and there are a few varieties that use methods such as roasting, burning, and stewing. Because the raw materials are old and tender, the shape and size are different, whether to cook or steam, should also be determined according to the actual situation of the raw materials. In general, the use of steaming method has more advantages, we have made a more adequate introduction before, such as high temperature, easy to cook raw materials, and can maintain the original shape.
Third, the hanging paste of raw materials.
The specialty of crispy frying is mainly hanging paste. The essentials are: First, the bones of the raw materials must be removed, but the shape cannot be damaged, and the integrity of the raw materials should be maintained. Raw materials without bone, but also to repair neatly. Second, the paste used should be selected with a large swelling, commonly used is the whole egg paste (also known as egg powder paste), egg white paste, gouache paste, and crisp paste. Among them, egg white paste has the best hair growth, bright color, good taste and rich nutrition after frying. Third, the thickness of the hanging paste should be determined according to the characteristics of raw materials and the requirements of the dish, paste, divided into thin paste, thick paste two, in general, thick paste at about 0.5cm, the industry is called "full paste". The few raw materials that do not hang paste are mostly steamed and mature belt bone raw materials, and their outer skin contains more fat, which can also produce crunchiness under the action of oil temperature, but the degree of crispness is far less than that of hanging egg paste.
Fourth, the frying of raw materials.
This is the second heating of the crispy fried products and the final process of cooking. The key to this link: First, due to the large amount of moisture contained in the surface and interior of the prefabricated raw materials, it is necessary to control the dry water before hanging paste and frying, otherwise the paste is not easy to hang, hang evenly, and it is easy to de-paste when frying, and water and oil explode violently. Second, most of them use the re-frying method, the purpose of the initial frying is to volatilize water vapor, fry the raw materials, condense the shell, and initially color; the re-frying is to force out the water that adheres to the surface of the raw materials and penetrates into the interior of the raw materials, so as to achieve the cooking requirements of crisp and crispy and golden color. However, the temperature of the oil that is fried twice must be controlled. Generally speaking, the first oil temperature to six becomes appropriate, too low will cause raw materials to become paste and rotten, too high will occur fried oil and appearance of black and bitter and other problems, especially delicate raw materials can be fried with 40% or 50% temperature. The frying time should be appropriate, generally within 1 minute. The second frying begins with five ripe oil temperatures, and after unloading, it is fried and flipped. Make the heat evenly, fry for about 3 to 5 minutes, see the appearance of the color turn golden yellow, and then use the high fire to increase the oil temperature by 70% or 80% heat, at the fastest speed to clean the oil of the raw materials, to achieve the color of golden, soft and crispy effect. After the large pieces of crispy fried products are fried, the knife must pay attention to the neatness of the knife edge when cutting the plate, and after cutting, put it on the plate according to the original code, and put it on the table with another seasoning.
The crisp frying technique, which is called differently from place to place, forms a variety of names, such as pot roasting, wrapping burning, incense frying, plate frying, Gillette frying, bread crumb frying and so on. Among them, the so-called "pot roast" or "wrapped fire" are all meanings. Because these areas are fried, burned, fried can be said to be burned, burned can also be said to be fried, and the hanging paste is said to be "wrapped paste", and these different names appear. The so-called "incense frying" and other names are based on the addition of some accessories after hanging the paste. Fragrant frying, also after the raw materials are hung paste, then glued to a layer of sesame seeds, after frying has a strong sesame flavor: "bread residue frying" is also made after the raw materials are hung paste, and then glued to a layer of slag fried; "plate frying" is based on the raw materials used in bread residue frying as a flake; "Gillette frying" is the bread residue fried with Western transliteration. That is to say, most of these techniques are just adding some excipients after hanging paste, which is not a new technique and should belong to the scope of crispy frying.
3. Crispy frying
The crisp frying techniques are diverse, with obvious differences in the main ingredients used, the outer skin paint, the oil temperature and the method of operation. The above definition refers only to representative techniques.
The raw materials with skin are coated with syrup and fried in hot oil to produce a caramelization reaction, so that the outer skin of the dish increases the crispness of the powder that is more prominent than the general "outer caramel and tender inside", forming a unique feature. If it is not fried with syrup or other paints, its brittleness is greatly inferior. The "crispy chicken" made by Cantonese chefs using crispy frying method is a typical famous dish. Nowadays, Guangdong's "crispy chicken" is known as the best of the crisp frying method and is regarded as an authentic crisp frying technique. According to the relevant chefs, the earliest crispy chicken frying method in Cantonese cuisine, after the effect is not ideal, it is changed to using soup (fresh soup) soaked and fried with soy sauce, and it has not achieved the effect of crispy outer skin and tender inner matter. Finally, it was changed to the current preparation method, which became a perfect dish with good color, aroma and taste. The frying method of Cantonese cuisine "crispy chicken" is actually a kind of "drizzling and frying" method, which is classified as "crispy frying method" only because the fried chicken skin is particularly crunchy. The crisp frying method is not only suitable for one raw material of fried chicken, other raw materials such as meat, fish, shrimp, cauliflower, mushrooms, etc., and even dough made with eggs and flour can be used as raw materials for crisp frying. "Crispy frying" is not only a kind of syrup, but also can use other pastes that can play a crispy role, so the crispy content is relatively extensive, and the Dan crisp frying method is also common, there are the following keys, which must be paid attention to.
First, the main ingredients used must be blanched in boiling water, generally until the outer skin shrinks tightly and the pores are exposed, and some can be blanched until they are broken. The purpose of this process is to create the conditions for the skin to be coated with a homogeneous syrup (or other coating). Otherwise, the syrup cannot be brushed and evenly coated.
Second, the syrup must be made of caramel plus an appropriate amount of starch, vinegar, etc. to make a thin and moderate slurry. It should be noted here that it must be made of sticky caramel, if it is prepared with white sugar or brown sugar, can it adhere to the vinegar used on the outer skin of the raw material, preferably Guangdong white vinegar and Zhejiang Shao vinegar.
Third, the caramelization reaction that produces the crust brittle effect must have two basic conditions, one is that the temperature must be above 120 ° C, and the other is that it must be under anhydrous conditions. Therefore, only frying and fire roasting can meet these requirements. Water or vapor as a thermal conductive medium is not achievable.
Fourth, the thickness of the raw material hanging syrup should be appropriate, generally easy to adhere between 0.2 and 0.3cm, and it is not de-pulped after the pot. In addition to syrup, if other pastes are used, such as egg yolk paste, flour paste, crisp paste, etc., the thickness of which can be stuck on the outer skin of the raw material and can be slowly slid down.
Fifth, the raw materials used in crisp frying need to be selected from raw materials with more moisture, tender textures, and more umami substances. At the same time, we must also pay attention to seasonal varieties, and we must choose excellent varieties, such as Guangdong Jiaji chicken, Shanghai Pudong chicken, and it is a fat and tender hen produced that year. This is the same as the Principle that Beijing roast duck must be filled with Beijing duck, and Guangdong roast suckling pig must use Nanxiong piglet.
In the catering industry, the crisp frying technique is ambiguous, and some are similar to other techniques, such as frying fish with clinker hanging paste; hanging egg foam with raw material, which is similar to soft frying. Therefore, many dishes with crispy names are often crispy or soft fried, which are mixed with each other because of their crunchy appearance.
4. Soft frying
Because the main ingredient is delicate, the processing block shape is small, and the paste forms a protective layer in the frying, so it forms the characteristics of softness on the outside and soft on the inside. The taste of the outer layer is mainly determined by the nature of the paste used. There are several keys to specific practices:
First, make a suitable paste.
The paste used in soft frying is known in the industry as "soft paste". From the perspective of raw materials, it can be roughly divided into three categories; the first type is a paste made with egg-based starch, and the specific varieties are divided into four types: egg white paste, egg yolk paste, whole egg paste, and egg foam paste. The second type is a paste made of starch and water, commonly known as gouache paste, also known as "dry paste" in the industry also known as "hard paste". The third category is a variety of ingredients of the mixture of paste, mainly flour paste, crisp paste, etc., the former is made of baking powder, flour and water, the latter is made of fermented seeds (flour), flour, starch, horseshoe powder (water chestnut powder), salt, oil and water, but their taste quality and nutritional value are far inferior to egg foam paste.
Making egg foam paste requires a certain amount of technology. When modulating, first put the egg white into the bowl, use chopsticks to follow one direction first slow and then fast, first light and then heavy whipping, through whipping, so that the protein molecules in the egg white are formed into long chains, forming a network structure, the air that is beaten into the net, do not escape, the egg white is also whipped by the liquid into a viscous colloid, and finally penetrates the strength, becoming a large amount of air, thick foamy, white "snow pile", and then adding starch and other spices to stir evenly. Otherwise, the protein molecules will not form chains, knots will not form nets, and the air that enters will also run away, and the industry will call. The second is to whip without stopping, from the beginning to the middle of the pile can not stop, otherwise it will not form a "snow pile". After the pan is removed, the air in the egg foam paste is heated and expanded, so that the volume of the paste increases and becomes crunchy.
Second, there must be a fine method of hanging paste.
There are two ways to make soft fried paste: one is to marinate first and then hang the paste. The key to operation is to hang the paste before frying. If the paste is hung too early, it is easy to "drop the paste" when frying; it is also necessary to adjust the concentration of the paste according to the amount of moisture contained in the raw material; the paste used should also be prepared in advance, fully stirred evenly, and let it be allowed for a certain period of time to dissolve the powder particles without slag, otherwise the hanging is uneven, and it is easy to "drop the paste" and "black spots" (the reason for the charring of the powder particles); when hanging the paste, the paste must not be dispersed, and if it is scattered, it must be recondiated. After hanging the paste, it is necessary to quickly get off the pot to prevent the gluten in the paste from getting strong, and the raw materials cannot be wrapped in the frying; the raw material blocks are best hung separately, dispersed under the pot, and immediately after the pan is cut to avoid sticking. Another method is to season and hang the paste at the same time, that is, the seasoning is dissolved in the paste, and then put in the raw material hanging paste, while hanging the paste while absorbing the flavor, until the frying, the paste has been hung evenly, the flavor also seeps in, you can fry it under the pan. Most of the pastes of this hanging paste are whole egg paste (egg powder paste), egg white paste. The problem that should be noted is to control the amount of salt in the condiment, such as improper dosage, the osmotic pressure of the salt will squeeze out the water in the raw material, so that the paste becomes thinner, the viscosity becomes worse, and it is easy to remove the paste when frying.
Third, accurately grasp the heat.
It is necessary to use all the measures for the regulation of the fire temperature, such as the high, medium, and small, the temperature of the oil temperature, the heat, and the boiling temperature. Most of the soft frying is a hot oil under the pan, slightly fried for a while, generally about 20 to 30s, according to the nature of the raw materials to master, the main purpose is to make the raw materials heated inside the mature and tender. After the raw materials are cooked, you can increase the firepower, increase the oil temperature (seven or eight mature), fry in a short time, see the raw materials float out of the oil surface, the main purpose is to make the surface crisp, golden color. However, there are also products with egg foam paste, and the texture is different from other products. In the whole process of frying, it uses small and medium fire, medium oil temperature (about five mature, some for four mature), this kind of product has the characteristics of soft on the outside, soft and tender on the inside, milky white in color, and plump in shape. In some areas, this kind of soft frying method of hanging pasted egg whites is called "loose frying", and the name of the dish is also crowned with the word "loose fried", such as loose fried mushrooms, loose fried fish fillets, loose fried bananas, loose fried sandballs, etc. In addition to the different names, its content is not much different from soft frying.
5. Roll and fry
The main ingredients used in this technique are easy-to-cook, tender ingredients, such as chicken breast, pork tenderloin, pork liver, pork loin, as well as fish, shrimp and so on. None of the raw materials used can be boned, and if there is a bone, it must be removed. At the same time, according to the needs of frying, it should be processed into small pieces, small pieces, thin strips, filaments or chopped into a puree filling, and the processing edge should be thin, fine, small and crushed. After processing and molding, they are marinated with spices to taste. Rolls, the outer skin used for the package is also roughly the same, such as oil skin, spread egg skin, lard oil, louver (thin tofu slices), glutinous rice paper (also known as Wafer paper), non-toxic cellophane and so on. In addition, you can also use slices to thin slices of meat, chicken slices, fish slices and cabbage leaves as rolls, wrapped in the skin. Other aspects, such as the processing process, the mechanism of maturity, the texture effect is almost the same. The only difference between them is that the shape after processing is different, and those wrapped in the outer skin to become a roll are called "rolls", and the wrapped rectangles, squares, triangles, or shapes (such as wrapped into chicken legs) are called "bags". Wrapped in glutinous rice paper or cellophane is called a "paper bag". The specific method of rolling and wrapping and frying is very delicate, and the requirements are extremely strict, and the famous dishes created by this method have long been renowned. Such as "yellow fish in rolls" in Jiangsu cuisine, "fried bells" in Zhejiang cuisine, "oyster sauce paper wrapped chicken" in Sichuan cuisine, etc. The main technologies have the following two aspects:
First, pay attention to roll and wrap molding.
Generally speaking, the technical difficulty of rolls and packages is not great, but it is not easy to do well. First of all, the filling placed in each roll and bag should be evenly proportioned, and the size of the body should be roughly equal. Secondly, it must be wrapped tightly and solidly, and all the paste must also be hung evenly, tightly rolled, wrapped in raw materials, and must be able to withstand hot oil soaking and frying, and can maintain the original shape without scattering. Some also have some special requirements, such as wrapping materials with non-toxic cellophane, as long as the chopsticks are used to "tuck the corner" and shake, the bag will be opened.
Second, control the heat of frying.
Roll, package frying is also the use of large amount of oil, due to the use of raw materials and the nature of the skin, it is necessary to control the size of the fire and the level of oil temperature, the industry calls this kind of heat "tepid and not hot". Mostly regulate between four or five maturities and six or seven maturities. The heat resistance of roll and wrapped skin is closely related to the oil temperature, so the control of oil temperature is also determined according to the degree of heat resistance of the skin. At present, there are roughly three kinds of oil temperature frying methods: one is the "first low and then high" frying method, that is, the oil temperature is low when unloading, and then gradually increase the oil temperature to fry the raw materials out of the pan. It is suitable for oil skin, egg skin. This is due to the low heat resistance of oil skin and egg skin, and it will scorch when it encounters high oil temperature. However, the filling in the rolls and buns requires that they be fried tenderly and just cooked. Therefore, the oil temperature can only be 40% or 50% hot, soaked in medium heat for 3 to 5 minutes. When the oil temperature rises to 70% heat, the filling inside the raw material is fried until tender, the outer skin is colored, crunchy and the oil surface is floating, and the oil control can be fished out. This "first low and then high" frying method adapts to the heat resistance of the outer skin and matures the filling inside. However, when the paste is fried, the oil temperature is slightly higher. The other is called "first high and then low" frying method, which is mainly suitable for the skin with good heat resistance, such as the skin made of lard oil, and the roll frying or bun frying with a protective layer of paste. The oil temperature is generally around six or seven ripe, but the frying time is short, the main purpose is to make the surface of the roll and the package set, stiff, initially colored, and then immediately turn to a low heat, the oil temperature drops to five mature, continue to soak for 5 minutes, until the raw materials are crispy and tender. This method of frying, in addition to adapting to the heat resistance characteristics of the outer skin, can also achieve the unique effect of the outer skin mesh oily yellow, crunchy, fat and fragrant, as well as the delicate filling of flowers. There is also a kind of frying method that is similar to "first low and then high", but there are differences, that is, there are strict restrictions on the increase in oil temperature. It was done at low temperatures from start to finish. Mainly suitable for paper-wrapped fried products. There is a special requirement for paper packaging, that is, after frying, it will not change color and cannot be yellowed. Therefore, the oil temperature must be fixed on the raw materials that cannot be colored on the paper, pressed down and immersed in the oil to be heated to accelerate maturity, and constantly turned over to make it heated evenly. After frying, take out the serving plate, open the paper package, the raw materials remain the original color, the original taste, fresh flavor, soft and tender texture.
6. Soak and fry
This technique is that the raw material is initially heated by the high temperature of the oil temperature in the hot oil pan, forming a film, and then gradually reducing the oil temperature and slowly heating, controlling the loss of moisture and umami in the raw material to a minimum, which is the fine frying method in the frying method. This method of frying is called "oil" or "oil immersion" in some areas. There are several specific operations:
The first is a medium-low medium heat, the bottom oil temperature (four or five mature, as far as possible to control between 100 ° C and 130 ° C).
From beginning to end, the oil pot is placed on a low fire to play, maintain a constant temperature, so that the heat slowly penetrates into the inside of the raw material, resulting in denaturation, dehydration, from raw to cooked reaction, until the moisture inside the raw material slowly precipitates, when the texture is crisp, it can be fished out. This frying method is mainly suitable for tender fish and shrimp meat puree balls and nut raw materials, such as fried shrimp balls, fried peanuts, fried cashew nuts, etc., with the Fujian cuisine of "Min Sheng Guo" is the most famous. When soaking and frying nut dishes, the ingredients need to be soaked in boiling water, peeled off the inner skin, and blown dry before use. The amount of oil used is equivalent to three or four times that of the raw material, and after unloading, it is stirred continuously with a hand spoon to prevent the raw material from sinking to the bottom and frying it.
The second is to use high firepower to burn a large amount of oil in the pot to a very high temperature, and when it is burned to 80% heat, the processed raw materials will be put into the pot, and the frying will be fried for a short time.
At this time, because the oil pot is away from the fire, the oil temperature decreases, until the oil pot is cold, the raw materials have also fully absorbed the heat energy from raw to cooked, the texture is slightly crisp on the outside, and the inside is very tender, this technique is suitable for chickens, pigeons and so on. The effect is basically the same as that of "white chopped chicken" soaked in boiling water. However, oil-soaked chicken can maintain the delicious taste of raw materials more than water-soaked "white cut chicken", and the raw materials are bright and bright.
The third is to first use the high heat, the oil temperature is burned to 70% heat, down into the processing of the raw materials, then end the pot away from the fire, the oil temperature drops below 70% heat, and then the end of the pot back to the fire, when the oil temperature rises to 70% hot, continue to end the pot away from the fire.
Repeat this many times until the ingredients are ripe and the texture is smooth and tender. This soaking and frying method is mostly used in fish, and Cantonese cuisine is the best at it, and it is also widely used, and the name of the dish is "oil-soaked raw fish".