Why add a little oil to the batter when frying

The main purpose of adding oil to the batter is to improve the batter's texture and frying effect. Specifically, the oil makes the batter softer and crispier, while also preventing the ingredients from sticking during the frying process, improving the brightness of the sauce.

In terms of the list of ingredients, the ingredients needed include flour, eggs, water, oil, etc. The ratio of these ingredients has an important impact on the quality of the fried food. For example, if there is too much flour, the batter will be too thick and affect the taste; If there is too much oil, the batter may be too oily.

In terms of the production steps, first mix together the flour, eggs, water and other ingredients and stir them into a batter. Then, pour the batter into the already heated oil pan and fry slowly over medium-low heat. Turn at the right time until the batter is cooked through and golden brown.

Finally, take out the fried batter and place it on blotting paper to absorb the excess grease to complete the frying.

In short, adding oil to the batter is to improve the taste and frying effect, the right amount of oil can make the batter softer and crispier, and at the same time, it can also prevent the ingredients from sticking and improve the brightness of the sauce. When making fried things, it is necessary to follow a certain ratio of ingredients and production steps to achieve the best taste and effect.

The oil that has been fried can be diluted with dish soap, water, and then poured into the waste water tank.

Due to the raw materials, processing technology and quality, the common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.

How to deal with fried oil:

First of all, we must figure out the safety of edible oils and fats, edible oils and fats after high temperatures, will produce substances harmful to the human body, generally fried once the edible oil is not harmful to health, if the oil temperature of fried things is low, then fried two or three times can also be used for food, after many times of frying edible oils and fats do not meet the food safety.

It is recommended not to purify it for consumption, but to use it as fuel, for industrial purposes or to dispose of it. The most intuitive thing is to look at the color of the oil, if the cooking oil is black, then no matter how many times you use it, you should give up eating.

In the process of frying food, many foods will produce a layer of foam in the oil pan, which is one of the peculiar smells in the residual oil after frying, therefore, in order to reduce the peculiar smell of fried edible oil, in the frying process, pay attention to removing the foam.

Fried paste is a mahjong term. It means that there is no Hu, but you look at the wrong card or deliberately fool the card and push the card down, and others find that the card is not Hu, which is regarded as a violation of the rules of the game.

practice. The term can now be used in many contexts. In the gaming world, the fried paste just happened to have done a very good job.

Prevent the occurrence of fried paste: In order to prevent the occurrence of fried paste, although the rules of mahjong vary from place to place, there is one that is recognized by the mahjong participants in the vast majority of regions: after a certain family claims to tie the card, it must immediately lie down all the standing cards in front of him, and the cards that have been lying down before (because of eating cards, touching cards, kongs, touching the flower cards.

and other reasons, lying down in front of the stand) together for the other three to check.

Normally, the one that announces the winning hand cannot shuffle its own announced cards before the other three have been checked and confirmed (or possibly by the referee in the competition) to ensure sufficient time for inspection and confirmation.

Deep-fried paste is a common cooking method that is widely used in Chinese cuisine. Its main feature is that the ingredients are fried in oil or pan at high temperatures, so that the surface of the ingredients forms a crispy crust and the inside remains tender.

In terms of the list of ingredients, there are many options for deep-fried paste, which can be made with a variety of meats, fish, vegetables, tofu, etc. Different ingredients can be paired with different spices and trimmings to create different tastes and flavors.

In terms of the steps to make it, the basic steps of the fried paste are as follows:

1.Prepare the ingredients: Choose the right ingredients, wash them and cut them into pieces of the right size.

2.Marinate ingredients: If desired, ingredients can be marinated with seasonings such as salt, soy sauce, cooking wine, etc., to add texture and flavor.

3.Prepare the batter: Mix the appropriate amount of flour and starch in a certain proportion, and then add the appropriate amount of water and other seasonings (such as salt, pepper, etc.) to make a batter. The batter should be of a moderate consistency so that it can evenly coat the ingredients.

4.Frying: Pour an appropriate amount of oil into a hot pan and bring to a suitable temperature (usually about 180-200).

Mix the ingredients in the batter and fry them in a hot pan. The frying time should be determined according to the size and thickness of the ingredients, generally fried until the surface is golden brown, and the inside can be cooked thoroughly.

5.Remove the ingredients: Remove the fried ingredients and place them on blotting paper to absorb the excess oil.

6.Serve: Put the fried ingredients on a plate, sprinkle with pepper, salt, chili powder and other seasonings according to your personal taste, and then serve to serve.

In short, fried paste is a simple, easy, and delicious way to cook and has a wide range of applications in Chinese cuisine.

Don't eat it if it's fried, it's not good for your health.

If it's already paste, it's best not to use it anymore. Do not heat on high heat again. The destruction of fatty acids in the original fried oil is more serious, and it is undoubtedly worse to heat it at high temperature again. Therefore, it is necessary to use this fried oil again and be selective when cooking.

Analysis: Hello! Fried food should not be eaten because the properties of the fried food have changed and it contains carcinogens.

Advice: Don't eat fried food to avoid outweighing. In fact, if you eat a little less, it won't matter, will it?

Crispy paste is an important condiment to crispy dishes, and it is also an essential survival skill for a chef. A perfect crispy paste can not only make the ingredients have a bright appearance, but also achieve a crispy outside and tender inside, and will not be soft for a long time, especially for dishes such as sweet and sour tenderloin, crispy milk, or silk drawing, the crispy paste directly determines the taste of the dish, and even the key to the success of a dish.

Today, I will share with you the recipe and proportion of the crispy paste that the chefs in the hotel are using, even if you are not a chef, you can use it at home, whether you make crispy bananas, crispy fried chicken, fried small fish, or any food you want to fry, and it will be a few points more delicious than before.

All-purpose crispy paste] No matter what you fry, it is crispy and not soft.

1.First of all, we prepare 150 grams of flour, 80 grams of starch, add 5 grams of custard powder, custard powder is mainly used to enhance color and brighten, 3 grams of baking powder to make the batter more fluffy, 10 grams of vegetable oil, puff pastry and brightening.

2.Then add an appropriate amount of water to make the flour into a runny batter. When adjusting the crispy batter, the water must be added in small quantities many times, so that it is easier to grasp the consistency of the batter, and can not be stirred in one direction, otherwise the batter is easy to strengthen, the stirring of the left three circles and the right three circles, and then grasping the method is the most suitable.

3.Next, I will take crispy bananas as an example to show you the effect of crispy paste. Prepare a few bananas, peel off and cut into small pieces.

4.Then put the sliced bananas into the crispy batter and stir gently to coat the bananas evenly.

5.Heat the oil in the pot, the oil temperature rises to 50% hot, start the pot when the oil surface is slightly smoking, put the bananas wrapped in batter into the pot in turn, after the bananas are finished, put the pot back on the fire, gently push the oil surface, and let the bananas be evenly heated.

6.Keep frying on low heat for about 2 minutes, and remove all the bananas into shapes and yellowish surfaces. Clean the impurities in the pot to prevent it from turning black during re-frying and affecting the appearance.

7.Turn to high heat to raise the oil temperature to 6 into heat, pour the banana into the pot, quickly re-fry for 20 seconds to remove the oil control, generally make crispy dishes, will be re-fried, so that the color is more golden and bright, crispy on the outside and tender on the inside, not easy to soften.

The mixed crispy paste can be used to fry fresh milk, make sweet and sour tenderloin, sweet and sour pork ribs, etc., and the finished dish is smooth and full, with a fresh, crispy and tender taste.

Note: When mixing, the water and egg liquid should be mixed evenly, and then starch and flour should be added together. Generally, the amount of flour and starch is 3 times that of egg wash, and water is added as needed to control the consistency of the paste.

The characteristics of this paste: the finished product is crispy in shape and golden and buttery in color.

Scope of application: It can be used for fried fish pieces, chicken pieces, crispy meat, eggplant boxes, lotus root boxes, etc.

In addition, if you want to hang the paste on the ingredients without desizing, you also need to pay attention to the following skills:

1. Squeeze out the water on the surface of the ingredients to be hung or wipe them dry with kitchen paper, especially the frozen ingredients in the refrigerator, which contain a lot of water inside, and it is easy to seep out water after hanging the paste and cause desizing, so you need to thaw it in advance. If you want to fry the crispy meat without depulping, this step of drying off the water before hanging the batter is absolutely indispensable.

2. When we prepare the paste at home, we must flexibly grasp the concentration of the paste, and when hanging the paste, we should also determine the concentration of the paste according to the characteristics of the ingredients and whether the ingredients have been frozen. Let me give you a detailed list of the requirements for different ingredients for paste:

If it is a tender ingredient, the paste should be wrapped thicker, because the tender ingredient contains a lot of water, so its water absorption is relatively weak, so the concentration of the paste is thicker, so that it will not be desized.

If the texture is harder, the paste should be wrapped a little thinner. Because it contains less water and has a strong water absorption, the concentration of the paste should be adjusted to be a little thinner, so that it will be more crispy when fried.

If the frozen ingredients themselves contain more water, the concentration of the paste can be thicker, which can also effectively prevent desizing;

If the ingredients are wrapped in paste and fried immediately, it is better to make the paste thicker, if the paste is too thin, the ingredients will not have time to absorb the water in the paste and cook in the pot, which will easily cause desizing;

If the ingredients are fried after a while, then the concentration of the paste should be adjusted to be thinner, because in the process of waiting, the ingredients will absorb the moisture in the paste, and the moisture on the surface of the paste will be air-dried, which is also a factor we need to take into account.

3. Finally, when wrapping the batter, the surface of the ingredients must be wrapped up, and no blank spots can be left, otherwise when the raw materials are cooking, the oil will soak into the ingredients from the place where there is no paste, which will make the texture of this part old and affect the taste.

In ordinary life, fried batter is also equivalent to a snack like fried fried noodles, but the shape of the fried is not too standardized and round, but the batter is adjusted, and the fried small dough will be soft inside and charred outside, which is very delicious. Let's talk about it: how to adjust the fried batter to make it crispy.

Tool material: 500 grams of flour.

1 egg.

Baking powder 2 grams.

baking soda.

Salt and five-spice powder are appropriate amounts.

How it works: 01 Now after the baking powder is melted with warm boiled water (about 30 degrees), about 350 grams of flour is added, pure water is put in the flour and stirred into a thick batter, and after fermentation (about 3 4 hours), put in baking soda.

02Stir the batter well with chopsticks, then add 1 egg, continue to stir well, and beat vigorously for a while.

03 Then pour about 150 grams of flour with boiling water and stir it into a thick batter, which is called hot noodles, and the noodles are easy to be brittle.

04 Then stir the above two batters together, put an appropriate amount of salt and five-spice powder, let the raised dough and the hot dough mix evenly, and then leave it for 1 2 hours to rest.

05Then, before frying the batter, stir the batter again, and then use chopsticks to pick up a small ball of batter and put it in the pot, trying to pick the batter dough evenly each time. In this way, the batter is softer on the inside and crispy on the outside.

Special Tips. Without the technique of frying fried dough noodles, the fried dough has a variety of shapes, which is not very beautiful.

Wake up a little longer on the top, and the fried dough will cook.

How do you adjust fried batter? This one. Whatever, you must pay attention when picking, don't adjust it too thin, pay attention to the moisture, and it will be particularly delicious when you do it.

Summary. 1. Add an appropriate amount of flour: a small amount of flour is dipped on the surface of the food before frying, which can make the temperature of the food surface rise more slowly and the hardness more moderate; 2. Add an appropriate amount of starch

Adding a certain amount of starch can make the surface of the fried food have a protective layer to prevent the oil from being too hot and the surface of the food will not burn; 3. Add a small amount of sugar: adding a small amount of sugar before frying can make the surface of the food more crispy and reduce the oil smoke; 4. Add an appropriate amount of egg white: Mixing egg whites with food can form a protective film on the surface of the food, so as to prevent the oil from burning the surface of the food.

1. Add an appropriate amount of flour: Dip a small amount of flour on the surface of the food before frying, which can make the temperature of the food surface rise more slowly and the hardness more moderate; 2. Add an appropriate amount of starch: adding a certain amount of rejuvenating powder can make the surface of the fried food have a protective layer to prevent the oil from being too hot and the surface of the food will not burn; 3. Add a small amount of sugar

Adding a small amount of sugar before frying can make the surface of the food crispier and reduce the oil smoke; 4. Add an appropriate amount of egg white: Mixing egg whites with leaky food can form a protective film on the surface of the food, so as to avoid the oil heat from burning the surface of the food.

1. Add an appropriate amount of flour: Dip a small amount of flour on the surface of the food before frying, which can make the temperature of the food surface rise more slowly and the hardness more moderate; 2. Add an appropriate amount of starch: adding a certain amount of rejuvenating powder can make the surface of the fried food have a protective layer to prevent the oil from being too hot and the surface of the food will not burn; 3. Add a small amount of sugar

Adding a small amount of sugar before frying can make the surface of the food crispier and reduce the oil smoke; 4. Add an appropriate amount of egg white: Mixing egg whites with leaky food can form a protective film on the surface of the food, so as to avoid the oil heat from burning the surface of the food.