I believe that many people like to eat fried food, bite a bite of crunchy crisp, which "fragrant" ah! In daily life, we also make some fried dishes, such as fish, shrimp, tofu and so on. However, the frying methods used for different ingredients are different, some are suitable for dry frying, some are suitable for crisp frying, such as our common fish, at home to do generally use the "dry frying method", it is delicious enough, eat thin and crispy.
<h1 class = "pgc-h-center-line" > 1</h1>
What is dry fried? Dry frying is not directly fried in oil, but a cooking method of patting dry corn starch and then frying in the frying pan.
For example: dry fried fish, you need to marinate into the flavor first, and then pat an appropriate amount of dried corn starch, the oil temperature reaches 6 to 70% hot when the oil into the frying pan, low heat frying until golden brown.
It is more appropriate to do this with fish, the outer layer is crispy, while retaining the deliciousness of the fish, the most important thing is that it is more fuel-efficient to fry, and the fish will not adsorb too much grease.
<h1 class = "pgc-h-center-line" > 2</h1>
The difference between sticky powder frying and dry frying is that there is one more egg. For example, fried pine nut fish, after the fish is processed, the fish is wrapped in egg liquid, then dipped in dried corn starch, and then fried in a frying pan. Because the egg liquid is sticky, it will not fall off when you shoot dry corn starch, and the egg liquid can increase the color of the fish.
This method is suitable for dishes such as pine nut fish, grunt meat, sweet and sour ribs, and fried river fish. After being fried in this way, you can eat it directly, or you can drizzle it with mustard juice or wrap it in mustard juice.
The oil temperature is required to be 5 to 7 into the heat, if the oil is too bottomy, the ingredients are not crispy, the oil temperature is too high, it is easy to burn, fried black, and the oil is also easy to black.
<h1 class = "pgc-h-center-line" > 3</h1>
Crispy frying generally needs to be adjusted first "crispy paste", this method of frying is wrapped in a layer of crispy paste, eating crispy outside, tender inside, such as fried fresh milk, fried onion rings.
Crunchy paste: 500 grams of flour, 100 grams of corn starch, 50 grams of clear oil, 15 grams of baking powder, salt, water. Put the flour and corn starch in the basin; mix the oil and water well, add baking powder and fine salt, and mix well.
Cut the onion into rings, wrap in a crispy paste, and fry in a 5 to 60% hot oil pan.
The fried "onion ring" must be wrapped in paste and fried to be delicious, which is equivalent to wearing a piece of clothing for it, and the appearance is wrapped in a layer of things. Fried out of the crispy outside, not only to achieve the purpose of beautifying the onion, but also to protect the moisture and umami taste of the onion, after frying completely without the spicy taste of the onion, only crisp, fragrant and delicious.
The crisp paste modulation should be sequential
First, pour the flour, corn starch, baking powder and salt into the basin and mix well, then pour in the appropriate amount of water and stir, let stand for 30 minutes to ferment.
Add the oil after 30 minutes and gently stir it a few times with chopsticks.
Notes:
When the product is crisp, do not stir too often, too much stirring will lead to crisp paste tendons, if the tendons, it is difficult to stick to the onion ring.
The oil should be put back, too early will affect the crisp fermentation.