Whether the fried thing is crispy in flour or fried in starch

Both are crispy and fried, and the method is as follows:

Materials. Ingredients; Chicken thighs, ginger, garlic, and eggs.

Accessories; Black pepper, salt, sugar.

Paprika cooking wine.

Soy sauce, flour, starch.

1. Cut the chicken thighs into cubes.

2. Pour in black pepper, sugar, salt, and chili powder.

3. Pour in ginger and garlic, add seasoning, stir evenly and marinate for 30 minutes.

4. Mix the flour with black pepper and salt.

5. Pour in the egg mixture and stir well.

6. Pour in the marinated chicken thighs and coat them with batter.

7. Dip in a layer of starch.

8. Fry in the oil pan until the surface is crispy and remove from.

9. After the oil temperature rises, fry again until the surface is golden.

10. Finished picture of fried chicken nuggets.

Cut the eggplant into the shape you want, then mix and taste, with flour. Corn starch is mixed with water to make a slime, you can also add seasoning, if you can, you can also add custard powder, custard powder is yellow, add less permission to make the color of the fried golden yellow; Then put the good eggplant into the adjusted batter and wrap it, and finally put it into the oil pan to fry, the oil in the pot is about 90 degrees, in the process of frying, the oil temperature should not be too high, the eggplant is fried in the oil pan until it floats up and waits for a minute or two, then scoops it up, drains the oil, it is best to drain the oil and wait until there is still a little temperature to eat. It tastes better this way.

Fried stuff wrapping is the easiest to get fat, but I personally think it's still the starch that is more brittle! But wouldn't it be bad to eat too much starch?

Eating a healthy diet is key!

Flour is relatively crispy, personal life experience. The starch is mainly puff pastry.

Sweet potato starch. Generally, the food fried with sweet potato starch is the most crispy, which is determined by the characteristics of sweet potato starch itself, and sweet potato starch can be used to fry it.

Because sweet potato starch is processed from sweet potato flour made from sweet potatoes, the sweet potato starch used at home is coarse, and it will show a viscous state when heated after dissolving in water, and its water absorption is very good, and the taste is more tough.

In addition, its viscosity is a little higher than that of other starches used in food, so it can be hung on food well, and the fried food will be more crispy. The starch that we are more commonly exposed to in our daily life is mostly for dietary purposes, generally corn starch, sweet potato starch, corn starch, wet starch, etc., and the use of each starch is also different, so you can choose according to your own needs.

No, the main ingredients of crispy fried powder are flour, baking powder, and starch can be regarded as a polymer of glucose.

1. **Different.

Starch is found in a wide range of foods, and in layman's terms, when we chew a certain food, the food can get sweeter and sweeter without adding additional sugar, which is the starch contained in the food.

Most of the starches we usually see are extracted from cereal potato plants with high starch content and low processing costs, including potatoes, corn, sweet potatoes and so on. Flour is a powder made from wheat, and it is a grain crop wheat.

From the point of view, starch is better than cereal potato plants, such as potatoes, corn, etc., and flour is better than wheat.

2. The composition is different.

Starch is a kind of polymer carbohydrate, which is formed by the polymerization of glucose molecules, and is divided into amylose and amylopectin. To put it simply, the main component of starch is glucose aggregates, and the final product is glucose. Flour contains many ingredients, including carbohydrates, proteins, dietary fiber, fats and other substances.

In terms of composition, the composition of starch is relatively simple, mainly glucose molecular aggregates; Flour is rich in ingredients and contains carbohydrates, proteins, and other substances.

Whether the fried skewers are delicious or not, the preparation of the crispy paste is very important, and if only flour is used, the fried crispy skin will be hard and thick. And if you use starch, although the taste is crispy, it is not easy to hang the pulp, and the crispy residue falls everywhere. So the best blend is to mix flour and starch together to neutralize the advantages of both, and today I will talk to you about how to do it.

Put 100 grams of plain flour and 50 grams of cornstarch in a bowl, mix well, and control the proportion. It should be noted that the flour should be made of low-gluten flour or medium-gluten flour, and it must not be used as high-gluten flour for bread. Then add 3 grams of baking powder and 3 grams of yeast powder (a little amount is enough with your fingers), then add 200 grams of water to make a thick and flowing batter.

Water should be added in small quantities many times, pour water over and over again and stir with chopsticks, according to the different water absorption of flour, the amount of water fluctuates up and down at 20 grams, and it must not be adjusted too thin. And pay attention to the stirring action with chopsticks should be gentle and slow, just to avoid gluten in the flour. After the batter is adjusted, let it sit for about half an hour to allow the yeast to fully ferment and fluffy.

Then we prepare the food to be fried, and when we are ready to fry it, add a spoonful of cooking oil to the crispy batter and stir it again to make it a moist and thin yogurt-like shape. This can make the fried food more beautiful in color, more crispy, and have the effect of breaking the flour. Some people will like the aroma of eggs, so you can add an egg to the crispy paste to replace some of the water.

The consistency must be well controlled, if it is thin, it is easy to break away and run away when it is fried, if it is thick, it will hang out of the paste thick, and the food inside is not easy to cook. <>

This crispy paste can be used to fry everything, whether it is vegetarian or meaty, it is delicious. And the fried food is more crispy, and it won't get hard and dry when cooled.

It will be crispier with starch, and most of the fried food is best coated with starch to fry, and it will be more crispy.

The starch is crispier, and the starch will be fluffy when it encounters water, so the fried skewers will taste better.

If you fry it with starch, it will be crispier, and if you use flour, the outer layer will be plump and not crispy enough.

When we fry ingredients, we recommend using starch, because the food fried with starch has a crispy taste, crispy on the outside and tender on the inside, and has a better taste when eaten.

If you use flour, it is difficult to know how long it will be fried, and if you fry it too shortly, it will not be crispy, and if you fry it for a long time, the ingredients will not be tender.

In addition to being used in cooking, starch is used in many fields such as food processing industry, pharmaceutical industry, textile industry and paper industry.

Starch is a very perishable thing, and there are a few things to pay attention to when preserving:

1. Anti-moisture:

Starch has good water absorption, it is easy to absorb moisture, swell and even spoil and mildew, when preserving, the starch should be stored in a dry environment.

If the storage environment has high humidity and high temperature, the starch may gelatinize, so the temperature of the storage environment should be below 15, the relative humidity should not exceed 70, and attention needs to be paid to ventilation.

2. Prevent odors

Because starch has strong adsorption, it can fully absorb the surrounding odors.

When preserving starch, it should be avoided to store it with items with strong odors, and if it has been infected with odors, it can be reduced or eliminated by drying.

Starch, also known as "starch", is a white odorless powder, mainly extracted from starchy substances such as corn and sweet potato. It can be eaten directly, can also be used for winemaking, and is also a cooking aid often used in and out of banquets, and has irreplaceable effects in cooking. In general, there are three ways to use starch in Chinese cooking, which are paste, sizing and thickening.

Hanging paste is to add dry starch to the raw materials before putting them in the pot; Sizing is to add water starch to the raw materials before putting them in the pot; Thickening is the addition of water starch before the pot to thicken the soup of the dish. So what kind of dishes are suitable for starch?

The starch used in cooking mainly includes mung bean starch, potato starch, wheat starch, water chestnut, lotus root starch, etc. Starch is insoluble in water, and when heated to 60C with water, it gelatinizes into a colloidal solution. Thickening is the use of starch properties.

Mung bean starch is the best starch and is generally rarely used. It is made of mung beans ground and precipitated, it is characterized by sticky feet, low water absorption, white and shiny color.

Corn starch can also be called corn flour, it is the most widely used starch in cooking delicious dishes, using corn starch to fry some delicacies, can achieve a crispy texture, so if you want to eat some crispy fried food, it is also a good choice.

The characteristics of potato starch are: strong viscosity, white color, good transparency, when making some stir-fried vegetables and soups, potato starch is often used to thicken, so that the soup is thicker, so as to enhance the taste. At the same time, it will also be used to marinate various meats, such as beef, shredded meat, meat slices, etc., the purpose of which is to lock in the moisture in the meat and achieve the purpose of tenderness and refreshing.

If you want to make pot-wrapped meat, it is best to use potato starch, because it is sticky and swollen, and the paste on the hanging is not easy to fall.

Sweet potato starch: strong water absorption, sweet potato starch is generally granular, dull, and the viscosity is difficult to control after Huhua, so it will not be used in thickening, mainly used for frying and making Chinese dim sum, vermicelli, flour skin, etc.

Cornstarch. Also known as corn flour, it is the most widely used starch in cooking delicious dishes. Frying some delicacies with cornstarch can achieve a crispy texture, so it is a good choice to eat some crispy fried food.

Corn starch is also known as maize starch, commonly known as six grain flour. White microstrip light yellow powder, corn is impregnated with sulfurous acid, crushed, sieved, precipitated, dried, ground and other processes, ordinary products contain a small amount of fat and protein. Strong hygroscopicity, up to more than 30 degrees.

Tapioca starch. As for tapioca starch, it is also relatively common, it can also be called cornstarch, it is generally made of tapioca starch and corn starch alone or mixed after combination, and these two starches are inexpensive and very practical.

Potato starch. The potato flour made of potato starch is very smooth, and it is very good to make a hot pot and a casserole, but the sizing and thickening are not as good as tapioca starch and corn starch, and it is easy to undergo aging reactions and reduce the taste of the dish, so it is not used much in the cooking process.

Wheat starch. Wheat starch, also known as flour, will be used to make some Cantonese dim sum, crystal shrimp dumplings and the like, with good transparency and good looks. If you've eaten dim sum and dumplings, you'll definitely find them delicious. That's right, that's where wheat starch comes in.

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Hello dear! 1. It is recommended to mix flour and starch. Sometimes baking powder is added to make it crunchy, such as crispy paste, foaming paste, etc.

Others are mixed with foamed egg whites to make the fried layer fluffier and crispier. 2. Starch is a high-viscosity substance extracted from potatoes, corn, etc., and its function is to rely on its water-related dissolution, it will exert viscosity when heated, and become sticky and mushy, wrapping other things or making the soup sticky. Flour also has a certain effect, but it is not as strong as starch.

Therefore, after frying with starch, the outer skin is crispy, thin and crispy, and the color is golden and shiny, which is suitable for soft frying. However, with starch alone, the hanging pulp is thinner and the toughness is insufficient, and the finished product is easy to become soft after frying. 3. The outer coating of flour (mainly low-gluten flour) is plump and thick, and it is tough, if there is really no starch at hand, then flour will be used at once.

However, the effect is not as good as that of starch, and the amount is a little more than that of starch. The flour is not fried enough to be crispy, uneven or crispy, the color is not good, and the color is darker. 4. To sum up, it is better to mix flour and starch to improve the effect.

Both are wrapped in fried crispy, and the method is as follows:

Materials. Ingredients; Drain source: empty chicken thighs, meat, ginger, garlic, and eggs.

Accessories; Black pepper, salt, sugar, chili powder, cooking wine, soy sauce, flour, starch.

1. Cut the chicken thighs into cubes.

2. Pour in black pepper, sugar, salt, and chili powder.

3. Pour in ginger and garlic, add seasoning, stir evenly and marinate for 30 minutes.

4. Mix the flour with black pepper and salt.

5. Pour the split brother into the egg liquid and stir well.

6. Pour in the marinated chicken thighs and coat them with batter.

7. Dip in a layer of starch.

8. Fry in the oil pan until the surface is crispy and remove from.

9. After the oil temperature rises, fry again until the surface is golden.

10. Finished picture of fried chicken nuggets.

Starch-coated fried: 1. The hanging slurry is thinner, the outer skin is crispy and crispy after frying, and the color is golden and shiny, which is suitable for soft frying and crispy frying.

2. Lack of resilience.

For example, the commonly used gouache paste is often used for soft frying, stir-frying, etc., and potato starch is generally used, and corn starch is slightly worse.

When wheat starch is used, it has a translucent feeling and strong adhesion.

Flour-fried (mainly low-gluten flour):

1. The outer wrap is plump and thick, 2. The color is darker, 3. It has the toughness of the pants and is not crispy enough.

Generally, it is often improved by mixing flour and starch, and sometimes baking powder is added to make it crispy, such as crispy paste beams, foaming paste, etc.

Others are mixed with foamed egg whites to make the fried layer fluffier and crispier.