How can you make the oil not foam when frying things such as chicken wishbones

Foaming when frying food is very common, and you can't afford it, you can only reduce it.

Method. 1. Choose a source with relatively low viscosity, such as: salad oil.

Method 2: If there is still dregs in the oil, use a piece of white radish, prick a lot of small holes in the radish, and put it in the oil pot, which will suck all the dregs in it to the top, and the foam will disappear quickly.

Method. 3. Heat the oil at high temperature to remove the moisture inside, and then use it after precipitation.

Method. Fourth, foam is mainly caused by impurities. After the oil is put into the pot, boil it for a while, the oil temperature is high, and the foam will disappear after a long time.

Method. 5. You can also put a little salt after it is hot.

This phenomenon may be as follows: rancidity of oils and fats, mainly caused by too long time, and oxidation reactions occur when oils are exposed to air.

Or the crude oil contains impurities without precipitation, biological rancidity, fried food is accompanied by a spicy eye feeling, can be heated to smoke when off the fire, according to the amount of oil, sprinkle in dry flour, when the oil returns to room temperature, drain the oil and discard the residue, re-heat until the oil surface is turned, put in the green onion leaf ginger slices and a small amount of pepper skin, remove when the fragrance is out, and then put in a few pieces of tofu to clear the oil;

If the oil is too tender and the moisture content is large, you can also preheat part of the oil, add another part when smoking, and then heat it to the required temperature, and directly use tofu slices to clear the oil; Folks have a way to remove oil foam from old pickle slices.

If you are coated with bread crumbs or starchy eggs when frying the ingredients, it will definitely foam, and if there is more moisture, it will also foam, you can heat the oil and let it cool, and then heat and fry the stuff to froth a lot less, or put it in it to fry a green onion or garlic clove, which will also reduce foaming.

Boil the oil before it is used, so that it will not foam when you fry it next time.

It is recommended to control the oil temperature not to be too high, and take a leak net in time to remove the residue in the oil to avoid the accumulation of oil foam.

Material. 500 grams of chicken, 1 egg, 200 grams of flour, 150 grams of water, 250 grams of oil, salt and pepper.

Method. 1. Cut the chicken into cubes, add salt and pepper and marinate for 20 minutes.

2. Put the flour, water, salt and pepper together and stir, then add the chicken and stir.

3. Heat the oil from the pan, boil 250 grams of oil until eight mature, and fry the chicken.

Don't use second-hand oil.

Before frying, put the thing you want to fry in the starch and paste it.

1. The oil should not be overheated.

2. When making noodles, add eggs to ginseng.

Some of them won't be if the temperature is a little higher.

Fried chicken collarbones, the oil is used for two days, and it foams, what should I do?

Hello, glad to answer for you. 1.Increase the heat The oil foam may be the oil is always in a constant temperature, the fire does not change, at this time you can adjust the heat to the high fire mode, wait for the oil foam to disappear and balance, and then reduce the temperature to low fire or medium fire mode, and do not let the oil burn for too long, so as not to catch fire.

2.Remove the oil foam The oil foam may be due to the impurities in the oil, at this time, use a spoon to clean up the foam and impurities in the oil, but if it cannot be removed, you can put radish slices with small holes in the oil, and in the process of frying radish slices, impurities will be sucked into the small holes of radishes. 3.

After putting in the seasoning oil foam, you can add pepper or salt to the oil, and the pepper will absorb the oil foam at the oil temperature, and the salt melting can also remove the oil foam, but if you don't like to split Qi to make Huan pepper and salt, you can also put in water starch to remove the foam in the oil.

Summary. Kiss, there is residue in the oil, which is caused by impurity, and it may also be a problem with the variety of oil.

Kiss, there is residue in the oil, which is caused by impurity, and it may also be a problem with the variety of oil.

1. Variety problem: oils with high phospholipid content are easy to foam when exposed to high temperatures and affect normal use. 2. Number of uses:

The oil that has been used many times will have a lot of false width and foam difference when frying things. 3. Impurities: There are unclean impurities in the oil, and when the oil is heated, these substances will be fried, resulting in more foam.

4. Inferior oil: Among them, the mixed wheel lifts different oils, because the boiling point is different, there will be a lot of foam when heated.

Solution: 1. Take a spoon directly and skim out the foam. 2. Put peppercorns or salt.

If there is still dregs in the oil, the key is to use a piece of white radish (prick a lot of small ones on the radish) and put it in the oil pot, and it will suck all the dregs in it to the top. 3. There is a way to return the situation: use water starch and put some in the oil pot.

Summary. Kiss, fried chicken collarbones with peanut oil or you can choose to use vegetable oil to not foam, because the oil is more delicate, and it will not deteriorate after high temperature, and it will not foam when making.

Kiss, the shed judgment silver fried chicken collarbone with peanut oil or can be washed with vegetable oil will not foam, because the oil quality is more delicate, and the chain banquet and after high temperature will not appear deterioration, in the production of no foam.

In addition, the fried chicken clavicle needs to be cleaned first when making rotten, and it is necessary to add cooking wine and ginger slices to marinate it without rolling and leaking, so as to remove the fishy smell, and finally wrap a layer of starch in the oil pan to fry, the taste is more delicious.

How about rapeseed oil?

Kiss, rapeseed oil is also better, because there is no pungent taste, so it can also be used.

Fried chicken collarbones, the oil is used for two days, and it foams, what should I do?

Hello dear, I am glad to answer for you that the fried chicken fat foam is about to be replaced with new oil. Fried chicken can be heated in advance, after the slight smoke is burned, the auspicious key is slowly cooled, and then start to heat the fried chicken, so that there will be no frothing in the fried oil, you can also heat the oil again, put in a green onion to fry it, and then fry the food that needs to be fried, so that it will also be careful to avoid frying the oil foaming. It is best to use dry oil for fried chicken, such as:

Peanut oil, tung oil, etc. This kind of oil contains a large amount of oleic acid, low iodine quality, relatively stable, even if the oil temperature exceeds 200 °C, it will not oxidize and smoke. Semi-dry oils, such as rapeseed oil, cottonseed oil, soybean oil, etc., are prone to thermal oxidation after being heated.