Teacher Fu teaches you 8 practical hanging paste skills, fried things crispy on the outside and tender on the inside, and the detailed recipe tells you. Speaking of the doorway of the hanging paste, there is something to talk about. Look at these dishes first, they all need to be hung paste. Such as sweet and sour Yellow River carp, soft fried shrimp, plucked apples, dry fried yellow fish, pot collapsed tofu, fried eggplant box, pine nut prawns, crispy prawns, fried crispy meat, etc., which dish is not drooling. Now that everyone has time, it is also very interesting to study the skills of hanging paste at home. There is nothing mysterious about hanging paste, it is very simple and easy to operate. Today Qi Ge shared 8 kinds of practical hanging paste skills, including all the hanging paste dishes, after everyone fried things do not have to worry, collect at any time to use, fried ingredients outside crispy inside tender, detailed recipes are below.
These 8 methods and recipes of hanging paste, including all the paste dishes, can be collected by everyone. This is a head chef carefully shared, the teacher Fu taught you 8 practical hanging paste skills, fried things crispy on the outside and tender on the inside, detailed recipe to tell everyone.
<h1 class = "pgc-h-arrow-right" >, gouache paste (wet starch paste</h1>).
Keywords: pot wrapped meat, slippery meat segment, dry fried meat segment, sweet and sour Yellow River carp, etc
Composed of dry starch and water, it is composed of 1 part starch and 0.8 parts water, which is suitable for dry frying, boiling, cooking and other methods. A dish usually requires 800 grams of dry starch with 650 ml of water.
When mixing the paste, pay attention to the starch thoroughly kneaded, otherwise it is easy to splash the oil when frying.
<h1 class = "pgc-h-arrow-right" > second, whole egg paste (whole egg starch paste).</h1>
Keywords: soft fried chicken breasts, soft fried rice, fried eggplant box, fried crispy meat, fried mushrooms, etc
As the name suggests, whole egg paste is made with whole egg mixture and starch (including flour) (flour and starch are 6:4, which is 3 times more than egg mixture). Suitable for frying, boiling, cooking, pot roasting and other cooking methods.
Whole egg paste is the most widely used, such as crispy meat on the basis of the whole egg paste, added baking powder, pepper powder, etc., added salad oil, etc., many paste types have innovations, with the cooking purpose and formed, but the basic paste will not change.
When mixing the paste, it should be adjusted to the thick and sticky to the raw material, not flowing.
<h1 class = "pgc-h-arrow-right" > three, egg white paste (protein starch paste</h1>).
Keywords: snow sponge bean paste, crispy white meat, etc
Egg white paste is composed of egg white and starch, the ratio of egg white to starch is 2:1, and the adjusted paste can stand chopsticks as well.
<h1 class = "pgc-h-arrow-right" >4, egg foam paste (hair egg paste, Koryo paste).</h1>
Keywords: soft fried scallops, plucked apples, etc
The egg foam batter mainly whisks the egg white into an egg bubble shape (it is more convenient to have an electric whisk at home), add starch and a small amount of flour and stir well. Suitable for cooking techniques such as soft frying and steaming, such as soft fried scallops and Korean prawns.
<h1 class="pgc-h-arrow-right" >5, dry powder paste (beat powder paste).</h1>
Keywords: dried fried knife fish, spicy shredded meat, etc
After the raw materials are pickled at the bottom, a thin layer of dry starch is dipped, suitable for frying, frying, cooking, frying, etc. This time we all know that the frying knife fish should be dry powder paste.
<h1 class= "pgc-h-arrow-right" > six, shoot powder and drag egg paste</h1>
Keywords: pot collapsed tofu, dried fried pomfret, fried braised yellow croaker, etc
After the raw materials are marinated at the bottom, they are first patted on the surface of the raw materials with flour or starch, and then a layer of egg liquid hanging paste is dragged, which is suitable for frying, collapsing, simmering and other methods.
<h1 class= "pgc-h-arrow-right" > seven, beat powder dragging egg dipping paste</h1>
Keywords: cream chicken balls, sesame meat strips, nut duck square, etc
After the raw materials are marinated, the flour is first dipped, the egg mixture is dragged, and then the mixture is mixed into ingredients such as breadcrumbs, coconut, sesame seeds, peanut kernels, etc.
<h1 class = "pgc-h-arrow-right" > eight, flour paste (crispy paste, crispy paste).</h1>
Keywords: fried crispy meat, crispy prawns, etc
There are 2 methods. The first type is made of flour, baking powder (baking powder), and water, and is suitable for fried crispy meat.
The second kind of flour, starch, baking powder (baking powder), salad oil, egg whites are mixed, the ratio is (4:1:0.25:1:1:1) add water to make a thin paddle, customary called crispy paste or crisp paste, for crisp frying, such as crispy fried prawns, crispy fried fresh milk.
These 8 kinds of paste can be used flexibly, such as with fish, like to eat crispy fried can use the 8th kind of crisp fried paste, you can also use the second kind of whole egg paste, frying knife fish can be used to shoot powder paste, you can also shoot powder to drag egg paste, mainly depends on the style of personal cooking.
Teacher Fu teaches you 8 practical hanging paste skills, fried things crispy on the outside and tender on the inside, and the detailed recipe tells you. Hello everyone, I am Qi Ge said food, every day will share food recipes and cooking skills, welcome everyone to pay attention. If you like this article, please help like, comment, retweet and favorite, for me is the motivation for creation.
bibliography:
Dai Guibao,Wang Shengguo. Gastronomy[M].Hangzhou: Zhejiang University Press, 2011: 545-551