Generally, fried foods should be "hung paste" in advance to ensure the tender taste of the outside and the tender inside, and to protect the original aroma of the ingredients to the greatest extent. Hanging paste is actually a more professional thing, many times the fried food made at home is not crispy, and it is directly related to the hanging paste.
Hanging paste can be said to be the basic skill of the chef, but also the "secret weapon" when frying things, not wrapped in starch directly fried, there are many types of hanging paste, such as whole egg paste, soft fried paste, hair batter, Koryo paste and so on. When preparing the batter, if it is not properly operated, it will cause "fly paste delamination", which directly affects the appearance and taste of the dish. And different ingredients are suitable for different ways of hanging paste, only learn to make the ingredients perfect hanging paste, in order to make the finished product beautiful, maintain the original flavor on the basis of can also achieve crisp and delicious, long put and not soft effect, today to share with you 3 kinds of hanging paste recipe, the New Year when the fried things are used, after learning the cooking skills rose a lot, simple and practical, fried what is delicious.
<h1>1. Soft fried paste</h1>
Soft fried paste belongs to the egg powder paste, mainly used to cook some "tender" ingredients, generally hanging paste after using 50% hot oil low heat slow frying, fried until the ingredients are broken. The characteristics of the dishes after frying are crispy with soft, crisp with tender, like soft fried fish sticks, soft fried shrimp, soft fried tenderloin, etc. are suitable for this way of hanging paste.
(1) Take a large bowl, beat 2 eggs into the bowl, add 6 spoons of flour and 3 spoons of corn starch, soft fried paste is very particular about the ratio of eggs and flour, starch, first of all, the ratio of eggs and flour is 1:1, followed by the ratio of flour and starch is 2:1, such a golden ratio of fried dishes will be crispy and tender, the proportion is mixed well after mixing.
(2) Add 1 spoonful of water, stir well and add 2 grams of baking soda, the right amount of baking soda can play a role in full and swollen hair, stir well again and add a little cooking oil, let the batter "wake up" for a while.
The standard of soft fried paste: the prepared batter is "thin line-like", which can be completely attached to the surface of the ingredients, and the batter will not immediately flow down from the surface of the ingredients, after standing, you can see the batter flowing slowly down, this standard fried dish will not hang too thick paste, but the ingredients after frying are tender and soft, very tempting.
<h1>2. Raw and cooked paste</h1>
Raw and cooked paste is a batter mixed with "cooked paste" and "raw paste", which is very commonly used because it is simple and smooth and easy to wrap ingredients. Generally fried more crispy dishes, normal oil temperature after the pan frying once again until the ingredients float, fished out again at high temperature re-frying, fried dishes are characterized by crispy skin is not soft, like dry fried tenderloin, sweet and sour carp, pretzel mushrooms and other dishes are suitable for raw and cooked paste.
(1) Add half a bowl of corn starch to the bowl, pour in the appropriate amount of boiling water, stir evenly, and make a "cooked paste"; take a clean bowl, add an equal amount of corn starch, pour in the appropriate amount of water, and stir into a "raw paste".
(2) Pour the "raw paste" into the prepared "cooked paste", knead it evenly by hand, and then apply it to the surface of the ingredients to fry it. Some people do not have corn starch at home to replace with potato starch, although you can hang paste, but it is not recommended to use potato starch here, the first fried is easy to "collapse", the second without corn starch fried out of the crisp taste.
The standard of raw and cooked paste: The starch paste with the water ditch is not easy to form, and it cannot be grasped by hand, but after adding the cooked paste, it can be easily grasped by hand, and after hanging on the surface of the ingredients, the paste can slowly flow down on its own.
<h1>3. Hair batter</h1>
Hair batter is also called crispy paste, is the flour mixed with yeast powder, after fermentation made of batter, commonly used to make some blistering fluffy, crispy dishes, generally 60% of the oil temperature into the ingredients set, and then re-fried, fried until golden crisp, like fried lotus box, tempura, fried eggplant box and other dishes are suitable for hair batter.
(1) Add 5g of yeast to the bowl, pour in the appropriate amount of warm water, stir well, and dissolve the yeast powder. Pour a small amount of boiled yeast water into 200g of flour and stir into a batter. Note that warm water should be used here, cold water can not dissolve the yeast powder, and hot water will "burn" the yeast powder in the yeast powder, and the yeast cannot be fermented after it loses its activity.
(2) After the batter is fermented for about 40 minutes, add an appropriate amount of salt and cooking oil, stir well, and then you can hang the ingredients on the paste and fry it in the pan.
Standard of hair batter: Hair batter literally means that it needs to be made noodles, it takes time to ferment, and the fermented batter can see the state of "foaming", and the batter is relatively fluffy when it is fried after the pan, and it can be easily fried "open".
Tip: The temperature is low in winter, if you do not see "blistering", you can extend the time appropriately, or put the batter into the steamer of boiling water, and use the residual temperature of the steamer to accelerate the fermentation time.
——Lao Jing said——
After frying things, there will generally be a lot of oil left, like fried some pasta is good, after precipitation can be used for stir-frying, but if it is fried fish, shrimp oil, there will be a fishy smell, in fact, only 1 trick can turn these oils into treasure. After the oil of the fried food is filtered, add batter, ginger slices, green onion, star anise, peppercorns, fragrant leaves, cinnamon, low heat and slow frying until the ingredients change color, stimulate the aroma and fish out, so that the original fishy oil will instantly become fragrant, add some when stir-frying, the dish can be more delicious, killing two birds with one stone.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.