Will the oil turn black after fried chicken with black bread?

This should not change after frying, and I thought that the starch wrapped in this package has a crispy surface effect, so even after high temperature frying, it will not affect its color change.

Cool black wrap.

The oil does not change color immediately after frying the chicken.

It will only slowly change color and blacken.

Usually not.

This is not going to fall off.

You can filter two oils.

There will be no color.

Hello, you need to control the temperature of the oil, so that the fried muscle will not turn black, and it will be very delicious.

It won't turn black, it's just the color of its surface, and the effect after he finally smashed it is still a little golden, which is a good ingredient.

The oil will turn black, because the impurities of the food that is good in the morning and evening will be hesitant.

Will the oil quality turn black after the cool black fruit powder fryer? I don't think it's going to get dark, but it's changing.

The pink fried chicken will not turn black when it is naked, and in this case, the color will not change much.

Hello, if you play more, it will only change color, and if we have less food, it will not turn black.

Hello, this depends on your skills, if you fry the chicken for a long time, this oil will deteriorate and turn black, not as bright as before.

For this kind of food, you can go to the Internet to search for it, you can also go to the local authorities to consult and see how they are you, or you can go to a specialist to consult and they will you.

In fact, we only use two ingredients, one is starch and the other is water. First of all, we need to take a small bowl, add an appropriate amount of starch to the bowl, add some water, stir well, but it must not be too thin, and it should be kneaded into a small ball. The second step is to get out of the pot, pour the black oil we fried into the pot, and burn it until it is about five or six percent hot, and then knead the wet starch we just mixed into a small dough by hand, and then gently put the kneaded small dough into the black oil and fry it on low heat for about a minute.

There is no need to turn it over during the frying process, and turn off the heat when it has been saved for about a minute, but at this time we don't need to take out the small dough, and then put the small dough directly in the pot and let it sit for about half an hour before taking out the small dough. And filter the oil again to remove some relatively large impurities, and finally the oil will become very clear, smell more fragrant, and taste more fragrant.

Because the starch itself has strong adsorption, we can fry the starch in the black oil for a while, which can adsorb a large amount of black substances in the black oil, and also absorb some odors in the black oil, so the black oil can automatically turn white, and some odors in the oil can also be absorbed, so this is the best way to deal with black oil. But when the oil is hot, the oil temperature is only 5 percent hot, but when we get into the small dough, Juventus.

Try to be as high as possible, so that the repair ability of starch will be stronger. When we fry the small dough for about a minute, turn off the heat, don't be in a hurry to turn it, let it stand for 30 minutes to allow the starch to slowly absorb all the impurities and odors. However, this method is only suitable for oil that is fried less than 5 times at home, if it is more than 5 times, it is not recommended to do so, because the number of frying is too much, and a large number of harmful substances will be produced in the black oil.

Generally speaking, after frying things, they will turn black, especially fried meat dishes and seafood things, there is fat in them, very dirty oil, if the fried things are added with condiments (sugar, monosodium glutamate and chicken essence will be caramelized when the oil temperature is too high). ）

After the oil is dirty, especially after it is blackened, it is difficult to make him change back to his original appearance. There is a way to make the quality of black oil a little better, mix the corn starch (soybean flour) with water into a slurry and pour it into the oil with a higher temperature and stir, and then there is a leak when the corn starch solidifies. This will suck up a lot of dirty oil residue.

How to clear the oil that has been fried something.

During the New Year's holidays, the family will use a lot of oil to fry some food, and it is a pity that the oil that has been fried is poured, and there will be a peculiar smell when used to fry other foods, and the rice that is not eaten is finished.

Here I will teach you a very simple method, we often have some leftovers that we can't eat, as long as the oil is poured into the pot and heated, the leftovers are put into the hot oil and fried, and the oil that has fried the food can be clear and transparent after this treatment.

Crystal clear oil.

This method is simple and practical, so you can give it a try! If you like it, remember to like and follow! Thank you.

The oil keeps heating and getting cool, and heating and cooling will produce toxins, and the oil will turn black when the thing is fried, but the cold oil is not delicious when it is fried, so it is recommended to use a small amount of oil at a time and change the oil frequently.

1. Be careful not to have fine pieces that are not fried in the pan.

2. The pot used on the first day must be cleaned. Because some people are reluctant to wash the oil on the pot.

3, is to sweep the pot. Commonly used in our hometown. Not bad. It is to cut the steamed buns. Dip it in water. In a saucepan as small as the oil. Debris can be removed inside. With green onions、You can also use it。

This kind of oil that has been fried repeatedly should be discarded, and large supermarkets and some high-end food stores should change the oil after frying for a period of time. Blackened oil contains carcinogens and should not be used continuously, and fried foods should be eaten sparingly.

It's all normal cooking oil, but it's just cheaper.

As for not being black, this is also to be filtered, and it will not be black.

You can filter it with a thin batter, or you can use shredded potatoes, and after frying, the residue will be on top, and then the oil will become clear.

Frying oil is continuously hydrolyzed, thermally oxidized, thermally decomposed and thermally polymerized in the process of fried chicken nuggets and other foods to form many oil-soluble by-products, including free fatty acids, pigments, peroxides, polar compounds, polymers, etc., with the deepening of the frying process, the color of the frying oil gradually deepens, and the physical and chemical indicators such as acid value, peroxide value, carbonyl valence, viscosity and so on continue to increase dramatically, and a large amount of smoke foaming. These impurities have a great impact on the quality of frying oil and fried food, which is manifested as follows:

1 Free fatty acids - will further catalyze the oxidative decomposition of frying oil; Greatly reduce the shelf life of food products; Lowers the smoke point of the frying oil, causing the frying oil to smoke.

2. Pigment - make the color of the food darker and darker, and seriously affect the uniformity of the appearance and color of the food.

3 Polymers – can make frying oil foam; It will also affect the heat exchange between the frying oil and the food; It greatly increases the oil absorption rate of food and affects the taste of food.

1. How to deal with the black oil after frying chicken:

We all know that after freshly fried food, it will leave food residues and blackening in the oil, first you can take out these residues one after another, and then leave the oil with the residues for a few hours to precipitate some substances in the oil. Then pour out the oil (note: do not pour out the substance that sinks to the bottom) add some peppercorns and tangerine peel and then fry them in the pot until these peppercorns change color, and then take out these peppercorns and tangerine peels, too much pepper will affect the quality of the oil, here you have to fry while watching with your eyes (the oil has a chemical reaction after the hot frying of food), and then add some green onions, ginger, garlic and fry together over low heat for another 5 minutes, pour out the oil and filter out the remaining residue, so that the remaining oil will be gorgeously transformed into fresh and fragrant oil, And when stir-frying, it is also very fragrant, which is not lost to peanut oil and olive oil at all.

2. The old oil should not be mixed with the new oil ginseng.

Because the old oil is used up and new oil is filled into the oil pot, the oxidation rate of the oil will be accelerated, and the oxidation of the oil will also be contagious. Generally speaking, adding the amount that a family needs for a week to the oil pot is sufficient. It is better to buy glass for oil pots, and it is better to buy small packages when buying edible oil, which is healthier.

After buying the oil in plastic bottles, it should be divided into dark glass bottles as soon as possible, because the rancidity rate of the oil is directly related to the light, so it should be protected from light.

There is that kind of filter cup** price between 30--70 to see the volume, if it is really dirty, wait for the temperature to drop a few drops of detergent, mix with water, mix well, and then pour it into the sewer, so as not to cause sewer pipeline problems.

Then pour, do you still want to eat?