How to adjust the batter of fried eggplant, how to adjust the batter of fried eggplant to make it cr

The method of making the batter crispy and hard in the fried eggplant sandwich is to mix the flour, sticky rice flour, and baking powder in a ratio of 1:3:1. Here's how;

1. Materials. Ingredients: Eggplant, 600 grams.

Excipients: 100 grams of shrimp, 75 grams of pork (fat), 25 grams of wheat flour, 100 grams of millet flour, 25 grams of baking powder, 400 grams of dace.

Seasoning: 150 grams of lard (refined). Second, the practice.

First, put the flour, rice flour and baking powder together;

Pour in a little water, open into a thick slurry and let it ferment;

Peel off the eggplant skin in the "interflower" style and soak it in water.

Carve. scoop up, obliquely cut into double pieces of "clamp" shape;

Dace loin chopped into minced meat;

The shrimp meat is pressed with a knife, and the fat meat is finely chopped;

Mix the dace, shrimp and fatty meat together, and mix them with an appropriate amount of salt, sugar, starch, etc. to form a gelatin;

Take this fish gelatin, stuff it into each eggplant clip in an appropriate amount, and dip it in the fermented slurry after it is completely brewed;

Put it in a simmering oil pan and fry it until golden brown.

1. Adjust the batter according to the ratio of flour:starch = 3:1, I generally use 3 tablespoons of flour, 1 tablespoon of starch, and a little light soy sauce.

2. Then add water little by little, stirring constantly, until the batter is flowing but stagnant.

3. Lift the chopsticks and the batter will flow down slowly, and the batter flowing into the batter bowl will leave traces and disappear after a while, this is the batter.

This should be called gouache paste, not batter.

The standard point approach is:

Put the starch in a bowl (you can just put half a bag of cornstarch) and add water, a little more than starch. Put the bowl there, and after a while the white water will become clear, and the starch will sink, and then pour out all the water, and the thick paste at the bottom of the bowl will be enough, just use it.

However, it is easy to get rid of the paste by doing so, so it is recommended that you use another method;

Dip some water on the surface of the eggplant, just wet the whole surface, and then pat it on the top of the starch, a thick layer, which is simple and does not take off the paste.

Eggs, flour, beer with a pinch of salt and pepper to make a batter (a batter made with beer can make the fried stuff crispier).

You can't use cornstarch. Cornstarch is used to thicken. When making soup, the corn starch will have a transparent feeling.。。

It is recommended that the landlord go to really adjust the batter.

I buy it at the supermarket or the market.

A kind of fried powder. Boxed. It's all good inside. Just add water. There are proportions on it that you can try to get down.

This kind of fried powder comes out of the fried thing is golden. And brittle.

This kind of thing is generally used in restaurants.

I hope it can be of some help to the landlord.

<>1. Starch: Adding a certain proportion of starch to the batter will increase the crispy taste. All flour has no crunchy texture.

2. Oil: Stir the flour and starch in a ratio of 2:1, pour in an appropriate amount of salt, cooking oil and water, and stir well. Cooking oil will make the batter crispy and bulky.

3. The state of the batter: pour water into the batter, add a little each time, add it multiple times, the state is not too thin, not too thick, just enough to flow. Put the eggplant in the batter so that the batter can evenly coat the surface of the eggplant.

The eggplant is cleaned first, the bottom of the eggplant is removed, and it is cut into hob pieces, so that the cut eggplant is easy to heat evenly, and then a batter is adjusted, the flour is made of all-purpose flour, add an appropriate amount of water, if you do not grasp the amount of water, then add it slowly little by little, stir evenly every time, see the state and then add water, put a little salt in the batter, so that the eggplant will taste when fried out, fresher and more delicious.

Ingredients: 2 eggplants.

Excipients: appropriate amount of corn oil, a little flour, a little salt.

Steps: 1. The state of the batter is uniform without gnocchi, put the eggplant pieces into the batter, the batter can form a film on the surface of the eggplant, that is, the commonly known batter can be hung, see the figure below for the specific state, and wrap the eggplant in batter for later use.

2. The next thing is to put an appropriate amount of corn oil in the waterless pot, of course, like soybean oil, there is no water in the pot, only oil, the oil will not splash out, the oil and water will splash everywhere together, the oil will slowly heat up, stand in the middle of the oil with chopsticks, see small bubbles around the chopsticks, and the oil temperature is just right.

3. It is worth noting that the oil temperature is not constant, when the eggplant is put into the oil, the oil temperature is dropped, so every time you put the eggplant you have to wait for a while, the oil temperature rises, and then the next operation, the surface of the fried eggplant will form a layer of batter, the reason why the paste is adjusted with flour instead of starch, is because the paste out of the starch will be harder after frying, although the shape is very good-looking, but I personally feel that the taste is not as good as the flour paste, the flour paste is more fragrant and delicious.

4. Don't hang too much batter on the surface of the eggplant, the batter is too thick, and it feels like eating fried noodles, so that the thin layer of batter can highlight the taste of the eggplant. Eggplant does not need to be fried a second time, the eggplant itself can be eaten raw, and the eggplant is very soft and easy to fry through, so the frying time should not be too long, and frying it once is enough.

Here's how to fry eggplant batter crispy:

1. Add cornstarch or flour to increase the thickness and consistency of the batter and make it easier to adhere to the eggplant.

2. Add some baking soda or baking powder to make the batter more crispy.

3. Add ice water or beer to the batter to make the batter crispier and pureer.

4. Before frying the eggplant, evenly dip the eggplant with dry starch, which can make the lead batter better attached to the eggplant, and at the same time increase the crispiness.

5. When frying eggplant, you can control the oil temperature between 170-180, which can make the batter crispy faster.

6. Too much or too little water in the batter will affect the fluffiness, so it is necessary to control the amount of water added according to the proportion in the recipe.

7. During the production process, the batter should be fully stirred to evenly distribute the air bubbles in the batter, so as to achieve a fluffy effect.

Tips for selecting eggplants

1. Look at the shape.

Generally, eggplants can be divided into two main categories, one is straight-looking, and the other is somewhat curved. The advice of an old vegetable farmer is to buy eggplants and try to choose ones that are slightly curved. In general, naturally grown eggplants will have a certain degree of bending, not particularly straight, and the degree of bending is not the same.

Although the appearance of some bent and dismantled eggplants is not very good-looking, it is better because of the good taste.

2. Look at the color.

When buying eggplant, you can also observe the appearance and color of eggplant. Generally, freshly picked eggplants are relatively dark in color, generally dark purple, and the surface is very shiny, which indicates that the eggplant is very fresh and has sufficient moisture. If there is obvious color difference on the surface of the eggplant, and it is dull, and the color is brown, it means that the eggplant has been stored for a long time and is no longer fresh, so don't buy such an eggplant.

How to make the batter of fried eggplant: Add 4 tablespoons of sweet potato starch, 2 tablespoons of flour, 1 small dot of baking powder, 1 egg to the bowl, then add an appropriate amount of beer, adjust the flour paste to the consistency of yogurt, add a small amount of salt and peppercorn powder to the flour paste. Oranges

Here's how to make the crispy fried eggplant box:

Ingredients: eggplant, pork in the tuning, egg, flour, sweet potato starch, light soy sauce, beer, salt, pepper, peppercorns, chicken juice.

Steps: 1. Cut the pork into pieces and put it in a meat grinder.

2. After grinding the pork into the meat filling, add 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of pepper, an appropriate amount of chicken juice, half a chicken stupid egg white, and stir the meat filling in one direction.

3. Cut the eggplant into 3 mm slices, keep the bottom connected without cutting off, you can put a chopstick at both ends of the eggplant, so as to ensure that the height of the connection below is consistent.

4. Cut off the above cut eggplant every two slices, so that it can be cut into an even eggplant clip.

5. Stuff the eggplant clip with the meat filling, and then spread the extra meat filling evenly on top to prevent the meat filling from squeezing out when frying.

6. Put the eggplant box into the flour paste and wrap it evenly.

7. Boil the oil in the pot to 70% oil temperature, and put it into the eggplant box covered with starch paste.

8. Eat the fried eggplant box while it is hot until the slag drops, and it will be crispy when it is cold and will not be soft.

The ratio of batter is flour:water 3:5, but the exact ratio should be adjusted according to your taste.

If you like to eat more crispy eggplants, you can add a little more flour to the random shot; If you prefer softer and more glutinous eggplants, you can add a little more water. When blending, add 2 tablespoons of starch to increase the stickiness of the batter and make the eggplant more tightly coated.

The batter needs to be mixed with some fine sand or breadcrumbs to make the fried eggplant more crispy. But be careful not to add too much, otherwise the fried eggplant will be very hard. Also, when stirring the batter with chopsticks, be quick and gentle to avoid the batter being stirred.

When frying eggplant, be sure to use a slow heat to avoid the eggplant being fried. Before frying, dry the surface of the eggplant with a kitchen paper towel so that the oil does not spill out. At the same time, the eggplant should be completely immersed in the oil until golden brown, so that it can be fried to a crispy texture.

Precautions for fried eggplant

1. Before frying eggplant, you must first soak it in salt water and then wrap it with cornstarch, which is the key first step to ensure that the fried eggplant is golden in color and absorbs less oil.

2. Fried eggplant should not be fried over low heat, nor on high heat, but over medium heat. Fried eggplant on low heat is easy to absorb a lot of fat and tastes greasy, while fried eggplant on high heat is easy to fry and burnt and black, and the inside of the eggplant is not cooked, and it is ugly and unpalatable when fried. Medium heat is the most suitable!

3. There are many ways to eat fried eggplant, you can continue to wrap it in egg liquid to make crispy eggplant, you can fry sweet and sour eggplant to make sweet and sour eggplant, you can also make braised eggplant, it will be very easy to taste, and the fried eggplant is not greasy, and the taste is particularly fragrant and tender.