Question about fried paste What does fried paste mean

The basic constituent elements of the substance are C, H, O after frying, H, O combine into H2O dehydration and carbonization, it will turn black, because general items can not only have C, H, O and other elements and N, P, S and other heated chemical reactions after frying will generate toxic substances, eat less is not a big deal, eat more will definitely not work, meat food blackened must not be eaten, there are carcinogens.

Eating fried foods often causes cancer. The oil is easy to paste when it is overheated. Use fresh oil, lower the oil temperature, and fry over medium heat.

It is better to eat less fried food, and eating more can cause cancer. But in general, no matter what you are frying, the temperature of the fire and the temperature of the oil must be mastered, not necessarily waiting for the oil to boil or the fire must be burned to the most vigorous so that things can be delicious, people do not often say that the water for boiling fresh noodles must not be boiled, if you boil and then put in the noodles, your noodles will be boiled into a piece, and the middle part will not be cooked, in addition, the fried peanut oil can not be boiled, but also with medium heat, so that the fried peanuts are not fragrant and crispy.

Things deteriorate, of course, chemical reactions, and turn black, as if they were carbonized.

It's a chemical reaction, and you can see Marx when you eat it.

Is it easy to paste the pan when frying the golden dough (fried pile)? It turns out that if you add some of this stuff, it won't stick to the pan when it is fried.

I don't know what you blew up? Do you mean oil or something that has been fried blackened?

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.

You can't eat something that has been fried. Burnt things often contain benzopyrene, which is a carcinogen. So it's better not to eat it. After the human body ingests too much, it will lead to an increase in the complication rate of cancer, which will affect people's health and be difficult to treat.

Benzopyrene (benzopyrene) is a fused cyclic aromatic hydrocarbon mining group containing benzene rings. The fusing position of the benzene ring is different, and benzopyrene is divided into two types, benzo[a](1,2-benzopyrene)pyrene and benzo[e]pyrene (4,5-benzopyrene). The common one is benzo[a]pyrene, abbreviated as B[a]P, CAS number is 50-32-8, the chemical formula is C20H12, and the molecular weight is.

At room temperature, it is yellow powder, with a melting point of 179, insoluble in water, slightly soluble in methanol and ethanol, and soluble in organic solvents such as benzene, toluene, xylene, acetone and amine, ether, chloroform, dimethyl sulfoxide, etc.

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.

The crispy paste of fried things is made with glutinous rice flour, corn starch, eggs and a small amount of water and stirred evenly

Ingredients: pork tenderloin, glutinous rice flour, eggs, cornstarch, salt, cooking wine, pepper, Thai sweet and spicy sauce.

1. Prepare the ingredients.

2. Cut the pork loin into large thin slices.

3. Stir the salt, cooking wine, starch and pepper of the pork chops and marinate for one hour.

4. Glutinous rice flour, corn starch and eggs are stirred well with a small amount of water.

5. Stand still for 10 minutes.

6. Put 300ml of rapeseed oil in a pot.

7. Fill the crispy paste with a large amount of pickled crispy paste.

8. Put it in a pot and fry it for about six minutes on high heat.

Preparation materials: 400g of loin, appropriate amount of oil, appropriate amount of salt, appropriate amount of peppercorn noodles, appropriate amount of flour, appropriate amount of sesame salt.

1. Slice the tenderloin first.

2. Cut into strips. 3. Add salt to the flour.

4. Add peppercorns.

5. Add an appropriate amount of water to make a wet beard.

6. Add the tenderloin strips to the wet beard and wrap the beard.

7. After the oil is hot, add the tenderloin and fry it until golden brown.

8. Remove the oil, dip it in sesame salt and eat.

This crispy paste is also known as crispy paste in the industry, or crispy paste for short, which is a mixture of thin paste.

After the raw material is wrapped in it and then fried in oil, the crispy paste will form a gluten network when heated, and the starch caramelization reaction will occur, so that the wrapped raw materials can retain the internal moisture to the maximum extent, and achieve the characteristics of crispy outside and tender inside.

There are two ways to prepare crispy paste, one is also known as "quick paste" or "baking powder crispy paste"; The other is made with old leaven noodles, also known as "yeast crispy paste" or "there is a kind of crispy paste". The former kind of flour crispy paste is used more because it is easy to use, but the frying effect is obviously not as good as the latter.

Flour crispy paste (rapid pulp):

Ingredients: 500 grams of flour, 100 grams of corn starch, 20-25 grams of baking powder, 5 grams of salt, 100 grams of refined oil, 550-600 grams of water.

Preparation: Put the flour, cornstarch, baking powder and salt in a plate and stir well. Then add water to mix, and then add refined oil to mix well.

Precautions: 1. Water should be added in three times, but the stirring time should not be too long, and the force should not be too large, so as not to break the gluten.

2. After this crispy paste is prepared, it should be used immediately, and it will affect the finished product effect if it is placed for too long.

Yeast crispy paste (there is a kind of crispy paste).

Raw materials: 500 grams of all-purpose flour, 100 grams of starch, 150 grams of old yeast (if yeast powder is used, the dosage should be about 10 grams), 150 grams of refined oil, 10 grams of refined salt, 6 grams of edible alkali (if yeast is used, do not add edible alkali), 550-600 grams of water.

Production: Mix the old yeast with water, put it into the flour mixed with starch and refined salt, and then leave it for fermentation for 3-5 hours, add edible alkali to mix evenly, and finally put in refined oil and mix well.

Precautions: 1. Pay attention to the dosage when adding edible alkali, too much or too little will affect the quality of crispy paste.

2. The fermentation time should change according to the change of the season, the summer time should be slightly shorter, and the winter time should be appropriately longer.

3. Oils and fats cannot be added in advance, otherwise fermentation will be affected.

If you want to give your baby calcium, you can often eat like this and dilute the batter a little.

The batter is divided into two types: dry paste and wet paste, the former has a crispy taste after frying, and the latter has a soft taste after frying. Dry paste is suitable for dishes that have been fried and then further seasoned, such as scorched prawns, stir-fried tenderloin, and fried eggplant boxes, while wet paste is suitable for dishes that have been fried and eaten directly without further seasoning, such as chicken fillet with cumin, meat segments with salt and pepper, and sesame fish fillet.

How to make the batter of fried food.

Summary. Hello, dear.

Put oil in the batter to make the batter more soft and crispy, and it is not so easy to stick to the pan when frying, and then it can make the surface of the batter more shiny and easy to cook.

Why add a little oil to the batter when frying.

Hello, dear. Put oil in the batter to make the batter more soft and crispy, and it is not so easy to stick to the pan when frying, and then it can make the surface of the batter more shiny and easy to cook.

Thank you. It doesn't mean anything.

I made a typo, I'm sorry to kiss him

What is that. Not then.

Starchy eggs, or baking powder.

This profession is called whole egg batter. Put the starch in a pot and add the appropriate amount of eggs. Mix into a thick paste, then add a little net oil. In this way, the egg batter will not clump, which is conducive to the raw materials to hang the batter.

Pat the starch directly or mix with egg whites and dry starch.