Easy-to-learn food skills of crispy frying (dish example: crispy duck)
Crispy fried
Crispy frying is the cooking method of hanging the surface of the raw materials that are steamed and soft and mature into the flavor, heated in a hot oil pan until the surface is crispy, and the inside is loose and tender. Finished product features: deep golden yellow, crisp and tender, clear and mellow.
(1) The process of crispy frying
The process of crispy frying is:
Raw materials steamed crisp soft into the flavor→ mixed paste to drag the surface layer → high heat 60% or 70% of the hot oil under the → low heat heating so that the inside is tender and → the hot oil is fried again out of the pan drainage oil→ change the knife plate, with condiments on the table
(2) The operation essentials of crispy frying
(1) Fresh, tender or older and toughest animal raw materials are selected, generally using whole or large shape raw materials. Such as net chicken, tender duck, wild fowl and so on. After preliminary processing and finishing, it is matured by steaming or brine method and reaches crisp and soft. Deboning is ripe after deboning. Most of the raw materials are leather or bone with skin. (2) After the raw materials are cooked, drain the water, modulate the paste, generally with egg yolk paste or gouache paste, by egg liquid, starch and a small amount of flour, water and increase the appropriate amount of grease. There are also raw materials that are cooked and fried without hanging paste to make dishes. The paste should be mixed evenly and should not be too thick or too thin. Evenly drag on the surface of the raw material (3) Master the oil temperature and heat. Net pot a lot of oil, heat the heat to 60% or 70% of the oil temperature, the raw materials of the hanging paste into the oil and fry. After setting the shape, turn the heat down to a low heat to make the inside heat loose and tender. Then move the heat to re-fry, so that the outer layer is crispy and crispy, and drain the oil. It is necessary to grasp the temperature and time of the heated oil according to the size of the raw material and the nature of the raw material. Finished dishes need to be changed to a knife plate, to the skin face up, stacked neatly and beautifully, with condiments on the table together, generally with Huai salt, pepper salt flavor plate with.
Crispy fried poultry raw materials are more used and the whole with bones and larger shape. There are two ways to heat for a long time, one is to cook into the flavor to make the ripe and crispy: the other is that the frying process is first set with hot oil, then heated on a low heat to make the interior tender, and finally the hot oil makes the surface layer crisp. The oil temperature should not be too high to avoid dark or scorched cortex. Crispy frying is suitable for batch steaming into the form of crispy soft ingredients, and then fried in parts. The raw materials of livestock game are generally large raw materials with skin or no skin and bone, steamed into flavor, mature and soft, cooled and changed into large pieces, then hung paste, fried. It can be heated into a dish at one time with hot oil. Examples of crispy fried dishes are: crispy duck, crispy chicken, fried lid, pot roasted elbow and so on.
Methods and procedures
(1) Raw material processing: The processing of crispy fried raw materials is determined according to the characteristics of the dish. Some need to wash the raw materials; some need to make the whole material out of the bone; some need to repair the raw materials first, and then steam and cook; some process the raw materials into mushrooms and mud.
(2) Flavored or hanging paste dishes: that is, eggs, starch and other condiments are evenly spread inside and outside, and soaked into the flavor.
(3) Raw material cooking treatment: the raw materials of crispy frying are first preliminarily matured into soft or tender semi-finished products, and the preliminary cooking treatment method is determined according to the characteristics of the dish. You can choose three kinds of cooking treatment methods: steaming, boiling and boiling water. Either way, the raw materials should be processed to a degree of tenderness or tenderness from the bone.
(4) Hanging paste pat powder For boneless semi-finished products or cake products, according to the requirements of the dish, you need to choose whole egg paste, crisp paste or hanging paste, pat powder. Hanging paste, patting powder can take the direct hanging paste method or take the method of hanging paste first and then patting powder.
(5) Frying: The semi-finished products of crispy frying generally use the method of one-time frying. When the oil is heated at 70% heat, the lower half of the finished product is fried until the color is golden and the crispy hair is crisp. (6) Plate loading: After the raw materials are fried or large pieces, they should be changed to knives and plated immediately.
Operational key:
(1) According to the nature of the semi-finished product and the paste powder, the dry thickness of the semi-finished product hanging paste is determined, the amount of powder is patted, and the thickness of the hanging paste should be appropriate. Generally rich in oil or soft ripeness can be photographed more powder, which can not only show the texture of the semi-finished product, but also highlight the characteristics of crispness.
(2) The two key links directly related to the edible effect are the initial cooking treatment and crisp frying. The initial cooking treatment should achieve a good degree of soft ripening, and it must have the correct compound taste and preservation and flavor. When frying, grasp the quantity of semi-finished products and the time of hanging paste and patting powder, the size of the firepower, the amount of oil, the level of oil temperature, the heat of frying, etc. It is also necessary to protect the appearance of the semi-finished product that is not hanging paste.
Example: Crispy duck
Ingredients: 1 fat duck weighs about 1200 grams
Seasonings: 20 grams of salt, 8 grams of ginger, 55 grams of green onion, 1.5 grams of allspice powder, 35 grams of cooking wine, 45 grams of sweet noodle sauce, 5 grams of sugar, 1 gram of monosodium glutamate, 20 grams of sesame oil, 25 peppercorns, 1450 grams of cooked vegetable oil (actual consumption of 100 grams)
Flavor type: salty and umami
Characteristics of the dish: golden color, crispy skin and tender meat, delicious flavor
Tool preparation: one white waist plate, flavor dish
Process::
The ingredients are processed → the flavor of the maceration→ steamed→ fried→ plated into dishes
steps:
(1) Slaughter the ducks for primary processing.
(2) Cut off the washed fat duck and use ginger, green onion, cooking wine, and pepper five-spice powder to spread the inside and outside of the duck body thoroughly, marinate for 30 minutes, and steam it into the basket until it is soft and tender.
(3) Mix the seasonings evenly, put them in two small plates, select the white part of the green onion and cut it into 5 cm long shallot segments, cut a few knives at each end of each section, brush with sesame oil and put it on the plate. Serve with sweet noodle sauce and a plate of green onions.
Notes:
(1) The duck must be kept for 30 minutes for flavor impregnation, and if the maceration time is not enough, it will be fried immediately, which will cause the raw materials to be mild or tasteless.
(2) When cooking, the heat should be mastered so that the duck is soft and does not straddle the rack.
(3) When crispy frying, the oil temperature should be guaranteed.
Characteristics of the dish:
(1) The skin is crispy and tender, and the taste is delicious.
(2) The color is golden and the shape is complete.
(3) The utensils are properly matched.