How to adjust the fried batter, how to adjust the fried batter to be bulging and crispy

The batter for frying things is adjusted as follows:

Flour: starch = 3:1 ratio, add a little light soy sauce, then add water little by little, stirring constantly, until the batter is flowing but stagnant.

The batter should be thicker, rather thick than thin. Add starch in a ratio of 1 to 3 so that the fried stuff doesn't collapse as soon as it is put away.

How to adjust the batter and fry things to make them crispy.

Use beer to make the batter crispier when frying things like this:

Ingredients: 200 grams of flour, 200 ml of beer, 1 egg, 4 grams of salt, 1 gram of five-spice powder, half a gram of white pepper.

1. First, beat an egg into 200 grams of all-purpose flour.

2. Then add the beer slowly and slowly in several parts, stirring the flour as you go.

3. Stir it into a more viscous paste (the batter will flow down slowly when you lift the whisk), so don't pour the beer into it at once, pour too much batter and adjust it too thin to hang fresh mushrooms, 200ml of beer is the reference amount.

4. At this time, add 2 grams of salt, 1 gram of five-spice powder and half a gram of white pepper to the batter, and stir well (the dosage can be adjusted appropriately according to your own taste).

Lean ......300g flour ......50 g starch ......30-40g eggs ......1 pc.

Ginger ......Appropriate amount of garlic ......5 cloves of Sichuan pepper ...... minced Sichuan pepperAppropriate amount Light soy sauce ......2 scoops.

Wash the lean pork and cut it into strips about 5-6 cm long and cm thick. This makes it easier to take and makes the meat easier to cook.

Add an appropriate amount of minced garlic and ginger, Sichuan pepper, salt and light soy sauce to the chopped pork and marinate for 10 minutes. If you can't eat large peppercorns, you can use pepper powder instead.

Mix flour and starch and eggs into a batter. You can add 2-3 drops of water, the batter should be very thick, and if you add the meat strips, the meat strips will be white, and the meat color will be adjusted correctly. The amount of flour and starch is also my approximate estimate, in short, depending on how much meat there is, and then adjust the corresponding amount of paste, to ensure that each meat strip can be evenly coated with paste, not enough for us to adjust, not thick we add flour and starch, but the starch is less than flour, this proportion can not be lost.

Use chopsticks to sandwich the meat strips into the paste one by one, because the marinated meat strips before have light soy sauce, and adding them directly into the paste will make the paste thinner, and it will also make the color of the paste black, so please pay attention to this detail. We can keep the minced garlic and ginger and Sichuan peppercorns of the marinated meat and fry them together to make them more fragrant.

Put a small half pot of oil to keep the meat strips floating on top and not touching the bottom of the pan.

Pick up the meat strips with chopsticks and fry them in a pan over low heat. At first, I spread out the meat strips and fried them into strips, although they were fried more evenly and easily cooked, but I always felt that there was not enough flour, and it was not our Tujia style. Later, I still used chopsticks to pick up the two ends of the meat strips, bent the meat strips, and stacked them into an approximate circle shape when I put them down, and finally fried them out of the original shape of our Tujia fried crispy meat.

During the period, turn it over and fry it until golden brown on both sides, and then drain the oil and remove it.

There are 5 steps to <> how to make the fried batter bulging and crispy, and the ingredients you need are: baking powder, warm water, flour, purified water, eggs, salt, and five-spice powder. Here's how to make the fried batter bulging and crispy:

Steps.

The baking powder is boiled with warm water.

Melt the baking powder with warm water, add flour and purified water and stir into a thick batter, ferment for 3-4 hours, add baking soda and stir well.

Put the batter in the egg and beat it until strong.

Stir the batter well, add 1 egg and stir well, and beat until strong.

Flour stir with boiling water.

Stir 150 grams of flour with boiling water to form a thick batter.

Stir the two batters together.

Stir the two batters together, add salt and five-spice powder, stir well, and let the dough rise for 1-2 hours.

Stir before frying the batter.

Before frying the batter, stir the batter a little more, and use chopsticks to pick up a small ball of batter and put it in the pot. end

Here's how to make the batter fluffy and crispy:

1. Add baking powder and cooking oil

When preparing crispy paste, be sure to add baking powder and cooking oil, because baking powder can produce a large amount of carbon dioxide gas after heating, and carbon dioxide can make the crispy paste more fluffy, so that the fried food is more crispy, and cooking oil can reduce the toughness and elasticity of the crispy paste, so that the fried food is more crunchy.

2. The ratio of flour to starch is 3 to 1

When we prepare crispy paste, we must strictly grasp the ratio of flour and starch, in order to make the finished product fried crispy, the ratio of flour and starch must be 3:1, if the flour is too little, it will lead to the finished product to eat harder, if there is more flour, the mold will not be very crispy.

3. Don't add protein

Many families do not have custard powder, so in order to make the fried food look more golden, they will put 1 egg in it, in fact, when preparing crispy paste, the most taboo is to put egg white, egg yolk can be, but there is custard powder, there is no need to put it.

Precautions for adjusting crispy paste:

1. The ratio of flour and starch is 1:2, remember to add baking and acacia powder, which will make the batter skin more fluffy after frying.

2. There is no need to add eggs, which will not cause the fried food to become soft quickly.

3. When adjusting the crispy paste, follow the principle of adding a small amount of water many times to avoid adding too much water, and I don't know how to adjust the proportion of other ingredients in the future.

1. Beat the egg whites with chopsticks in one direction until they bubble and the chopsticks stand upright in the egg whites. Then add the dry starch and mix into a paste. The dishes made with it are full in appearance and tender on the inside.

Product characteristics: full, milky white color, soft texture.

2. Mix egg yolk with flour or starch and water. The dishes are golden in color and are generally suitable for cooking methods such as crispy frying and deep-frying. After crispy frying, the food is crispy on the outside and fresh on the inside, and it can be dipped in condiments when eating.

Product features: starch egg yolk paste products are soft and tender, flour egg yolk paste products are crispy and fragrant on the outside, and tender on the inside.

3. Mix whole eggs with flour or starch and water. It's simple to make. Product characteristics: hard and crispy, crispy and soft after cold, golden color; or soft and tender; Or crispy and fragrant on the outside and tender on the inside.

You must add a small amount of light soy sauce to the batter, and the color of the fried is good, because the new oil is not easy to color, but the fish is not tender after a long time of frying, and the color of the fried light soy sauce is golden and the taste will be very good.

How to fry fish:

1. Add an appropriate amount of five-spice powder, salt, and a small amount of soy sauce to marinate the fish for a period of time.

2. Adjust the batter, beat an egg into the low-gluten flour, add a little light soy sauce, and add an appropriate amount of water to make a thin paste.

3. Add hot oil to the pan, dip the batter in the batter, and start frying the fish.

4. Remove the fried fish and drain the oil, and it is ready to eat.

Here's how to fry fish batter:

1. Prepare the ingredients for mixing the batter, which are flour and eggs.

2. Crack the eggs into the flour.

3. Add an appropriate amount of water to the flour and mix the flour into a paste.

If you wrap the fish in batter and fry it, the color of the fried fish will be more beautiful and the taste will be more delicious. To make the fish even crispier, you can fry the fish twice.

Fishes are the oldest vertebrates. They inhabit almost every aquatic environment on Earth – freshwater lakes, rivers to saltwater seas and oceans. It is mostly cold-blooded, and a very small number are warm-blooded, breathing with gills and having jaws and fins.

There are about 26,000 species of known fish in the world, and it is a major group of vertebrates with the largest variety of species.

Tell you about two kinds of crispy paste:

1. 50 grams of flour, 50 grams of starch, 30 grams of oil, 1 gram of refined salt and an appropriate amount of water to make a paste.

2. Take 500 grams of batter, add 50 grams of water starch, 130 grams of raw oil, a little alkali and an appropriate amount of water, stir evenly into a paste, and let it stand for half an hour before use.

Note: paste, thickened, affect the taste; Thin, hanging unevenly on the surface of the fish, often appear "flower face" phenomenon. Oil Temperature:

Fry it in two times, the first low oil temperature (6 into heat) plays a role in shaping, not too high or too low. Too low and easy to get out of the paste; Too.

It is easy to stick and easy to paste in appearance, which affects the effect of re-frying.

The second time is better to fry the stalk reed at high temperature until the color is golden red (or golden yellow) and the appearance is crispy.

The flour is thinned and an egg and pepper are added.

The flour is thin and thin, add an egg, mix it well, light the fire, heat the oil, put it in the pot, turn the pot a few times, turn it evenly, and then it will be done.

Hello! To make the fried batter softer, you need to pay attention to and operate the following points:1

The amount of water: When making the batter, the amount of water should be appropriate, not too much or too little. If there is too much water, the batter will become thin and easy to harden after frying; If there is too little water, the batter will become thick and will easily harden after frying.

In general, about 100ml of water needs to be added for every 100 grams of flour. 2.Choice of flour:

The quality of the flour will also affect the softness and hardness of the fried batter. It is recommended to use all-purpose flour or low-gluten flour to make the batter, and do not use high-gluten flour because the batter made from high-gluten flour will be harder. 3.

Add some tips: There are a few tips you can add to make your fried batter softer, such as adding an egg yolk, a moderate amount of baking powder or soda, some milk, etc. These ingredients can increase the toughness and softness of the batter.

Hopefully, the above points will help you make fried foods that are softer and more delicious. In addition, it is also important to eat fried food in an eye, it is best to eat it immediately after frying and not store it for too long, so as to maintain the taste and deliciousness of the food.

1.You can pour the flour into a basin and decide how much you want to fry.

2.Knock in an egg first.

3.Add eggs when frying things, and the fried food will be crispy.

4.The face does not die.

5.Add water.

6.Be careful not to add water all at once, and it will be very troublesome.

7.To add gradually.

8.You can sprinkle water in a full basin, and pay attention to the chopsticks to start stirring.

9.The order in which the chopsticks are stirred is important.

10.Stir horizontally, or vertically, without stirring in circles, as this will make the flour clump and not easy to open.

11.Nowadays, most of the flour is high-gluten flour.

12.Continue to add water and continue to stir, still in a horizontal and vertical direction.

13.If you don't have enough water, keep adding it.

14.Wait until you see the batter thickening, set it aside and stop for half an hour.

15.After half an hour, continue to stir, at this time you will find that there are a lot of small bubbles, to open all the bubbles, you can force it, and you can beat it.

16.Frying different foods, the consistency of the batter is different, you can slowly experience it yourself.

Hello, the process of making batter for frying generally includes the following steps:1Prepare the batter:

Mix the flour, starch, eggs, salt and water in a blue and bring up, stirring well until there are no more grains left. Seasonings and spices can be added as needed. 2.

Heat the oil: Pour the oil into the fryer and heat to the proper temperature. In general, the temperature of the oil should be between 160-180 and can be measured with a thermometer.

3.Dip the batter: Dip ingredients that need to be fried (e.g., shrimp, chicken, vegetables, etc.) into the batter, making sure the batter is completely coated.

4.Deep frying: Place the battered ingredients in the fryer and turn with chopsticks until the surface is golden brown and crispy.

Remove the ingredients and place them on a paper towel to absorb any excess oil. 5.Plating:

Serve the deep-fried ingredients on a plate and sprinkle seasonings and spices as needed, and serve with a variety of sauces. It should be noted that during the frying process, it is necessary to pay attention to the safety of the reed bend to avoid oil splashing and scalding**, and at the same time to control the oil temperature to avoid excessive frying or overgrowth.