How to succeed in 100 shots?

Hanging batter is a common technique in cooking. In the more professional industry, it will be called "dressing". The reason why the paste will be hung in the cooking process is because in the process of frying, the temperature is relatively high, and the paste is equivalent to having a protective film, so that the ingredients are not directly in contact with the high temperature, and the moisture and fiber of the ingredients are maintained.

Hanging paste is a difficult thing for novices. But if you cook regularly, practice makes perfect. Almost all of them can be hung up successfully.

In fact, when it comes to hanging batter, we must first know what kind of ingredients to make, because the batter used in different ingredients is different, and we must adjust the batter and make different dough according to different ingredients, so as to improve the taste of the ingredients. Next, I will introduce you to several ways to hang paste.

There are several ways to hang the paste.

1. Whole egg batter.

The most common thing in life is the whole egg batter, which is made by mixing a whole egg with flour or starch and then adding water, and the finished product is pure golden brown and the taste is very crispy. It can be used for deep-fried hairtail, deep-fried crispy pork, fried mushrooms, etc.

2. Egg yolk paste.

Egg yolk paste is made by adding only egg yolk with flour or starch and adding water. Fried out of golden color. The taste is crispy. Therefore, if you want it to be crispy, you can fry it with egg yolk paste.

3. Egg white paste.

Egg white is made by using only egg white, adding flour or starch, and then adding water, such as fried tenderloin and fish sticks, you can use egg white paste, and the color of the production is yellow.

4. Gouache paste.

It is a paste made directly with starch and water. The texture of the food made with the water paste is crispy and hard, but the inside is also very tender, such as fried eight pieces.

These batters are the most common and most commonly used. In addition to learning how to prepare batter, we also need to pay attention to the problems that need to be paid attention to when hanging batter.

Problems that need to be paid attention to when hanging paste.

1. When hanging the paste, the moisture on the surface of the ingredients that need to be hung must be controlled to dry, otherwise it will be easy to depulp.

2. The batter can not be placed for a long time, and when it is used, it can be adjusted with use, and it will lose its effect if it is placed frequently.

3. Edible oil is sometimes used when mixing the paste, and water is a must, if you add these two liquids again, you must add them slowly, and stir them fully when you add them.

Epilogue. If you want to make a fool of the stickers. Practice makes perfect, and theoretical knowledge is far less important than practice.

If you want to be successful, you must have a thick batter. Put the appropriate amount of flour and starch in a bowl in a ratio of about 3:1.

Crack in three more eggs and stir slowly with chopsticks. After the eggs and flour are fully combined, slowly pour in water to dilute them until there are no granules on the surface.

To make the paste, mix the flour and starch together, crack in two eggs, and stir until there are no granules.

In order to hang the paste successfully, then the process of preparing the paste is also very important, first we put the potato starch into a bowl, add water according to the ratio of 2:1, and stir well.