How to get foam in the frying pan of croquettes

Here are the results:

1. It is recommended to brake the oil thoroughly before the croquettes, so that the excess water can completely overflow, and it is best to use clean oil to avoid blistering caused by oil residue. And the oil temperature should be a little higher, if it is caused by the poor quality of the oil, then add a section of green onion white to the oil, which can reduce the oil foam. In addition, pay attention to the oil temperature should not be too high, otherwise it is easy to cause the appearance to be burnt and the heart is not ripe, after repeated frying of the raw oil, it will continue to foam, the oil at this time can not be used to fry things, to change the new oil, fried raw materials foaming oil, can be mixed with stuffing.

Causes of frothing meatballs.

1. Oil. Some oils are heavy because of the complex ingredients. There are many cases of soybean oil and peanut oil foaming, especially crude oil, secondary oil and other oils with high phospholipid content, which are easy to foam when exposed to high temperature and affect normal use.

Because phospholipids are very easy to absorb water, and phospholipids themselves are a good surfactant, which emulsifies oil and water, producing rich foam and overflowing. Peanut oil is freshly pressed and has not been allowed to settle for a long time. The water does not completely evaporate during frying.

However, the current refined oil has basically removed phospholipids, so there is almost no such phenomenon, and it is recommended to use it. Or it is an inferior oil, which is mixed with a variety of different oils, and the boiling point is different, so it is easy to foam.

2. Oil temperature. The oil temperature is also easy to foam when it stops in the low temperature area for a long time, so wait for the oil to heat up before putting it in the pot. The oil temperature should be about 60 degrees, overheated, the outer skin of the balls is paste, the inside is not cooked, too cool, and the balls are not easy to form.

First, use 7 hot oil to set the meatballs, and then control the temperature of the oil on low heat to 6 hot to fry the meatballs thoroughly. To put the meatballs, you only need to fry the skin to golden brown and set. At this time, the meatballs are about 8 ripe, and they can be frozen after cooling, and then processed when eating.

3. The oil is used many times.

The number of times the oil is used also affects the number of times you use it, and when you use it many times, you will get a lot of foam. The oil is dirty, and there are a lot of impurities in the used oil.

4. Moisture. The meatballs have a lot of moisture, and the oil foams when it meets water. Therefore, it is necessary to pay attention to less material and control the moisture in the material.

What to do if the fried meatballs are frothed in oil.

1. Take the spoon directly and skim out the foam. Or beat it off with a spoon.

2. Put peppercorns or salt. If there is still dregs in the oil, put a piece of white radish in the oil pan, and it will suck all the dregs in it to the top.

3. Use water starch and put some in the oil pan.

4. Sit the oil on the fire, stir while heating to prevent overflow, and someone should watch it until the oil smokes and there is no bubble, and then it can be used again.

5. If it is caused by oil, it should be replaced with new oil.

6. Scoop up the fried products first, add fire, and wait for the oil temperature to come up, and then put it down to fry. In addition, pay attention to the oil is not hot, do not discharge, reduce the material, control the moisture in the material, increase the initial temperature of the material, etc.

7. If the oil is dirty and dirty, you can use some white powder water to sprinkle it into the high-temperature oil and fry it, and you can pick it up when the white powder floats up, so that you can clean up the oil impurities.

8. After pouring the oil into the pot, add a few green onions before there is no smoke to remove the oil foam.

TIPD: If the oil foam spills out of control, turn off the heat immediately.

When the croquettes are frothed, if the oil in the pot foams, you can take a spoon or soup spoon to skim out the foam and continue to fry, you can also add some pepper or salt to the pot, or sprinkle some starch into the pot, which can be alleviated, or it may be because the temperature is not enough, you can take out the fried product first, increase the heat and wait for the oil temperature to go up before frying, if the above methods are not possible, you can change the new oil to fry again, because it may be a problem caused by too many times of oil use or poor quality of oil.

Summary. Solution: 1. Use a spoon to remove the foam. 2. Put an appropriate amount of ginger slices in the oil, or put some starch. 3. After taking out the foam, stir the oil while frying things, which can prevent the temperature of the oil from being too high and foaming.

Solution: 1. Use a spoon to remove the foam. 2. Put an appropriate amount of ginger slices in the oil, or put some starch. 3. After taking out the foam, stir the oil while frying things, which can prevent the temperature of the oil from being too high and the simple shed from foaming.

In addition, it is recommended that before pouring oil in the future, it is best to boil the pot first, and watch the heat in the pot slowly rise before pouring the oil, which can effectively avoid the fryer. After using the fryer, the oil is treated and boiled until it boils, sprinkle two large handfuls of flour, the flour will be quickly carbonized, turn off the heat and stir for a while, and then let the toner sink into the skin and mess with the cherry blossom lake, the above is the oil fryer that has been sucked away impurities and can be reused A lot of foam in the fryer What is the method to solve a lot of foam in the fryer, which can be solved by the following methods: high temperature burning bush Before frying, heat the oil to smoke, turn to low heat and continue to heat for 5 10 minutes Turn off the fire.

After the oil has cooled, pour out the oil from the upper layer for frying, so that it is not easy to bubble again. After adding scallion oil to the pot, put a few green onions before the smoke starts, which can also reduce foaming to a certain extent. DefoamersSilicone defoamers are effective in eliminating foaming in oil pans.

But it is recommended not to use it as much as possible.

There is a lot of foam in the deep fryer, which can be solved by the following methods: 1. High temperature Before frying, heat the oil until it smokes, turn to low heat and continue to heat for 5 to 10 minutes and turn off the heat. After the oil has cooled, pour out the upper layer of oil for frying, so that it is not easy to foam the pants.

2. Add green onions: After the oil is put into the pot, put a few green onions before the pure imitation smoke can also reduce the foaming to a certain extent. 3. Defoamer:

Silicone antifoam fiber additives can effectively eliminate foaming in oil pans. But it is recommended not to use it as much as possible.

The croquettes can be skimmed out with a spoon when foaming in the pan. There are many reasons for the foaming of the oil pan, which may be due to the poor quality of the oil, or the temperature of the oil is not high, and the oil is used more times. If there is a lot of water on the meatballs, they will also foam after being put in the oil pan.

If the foaming is more severe, it is recommended to start another pot.

Generally, soybean oil and peanut oil are foaming, and these oils are easy to foam when they encounter high temperatures, which affects normal consumption. If it's a problem with oil, you can change it to a better one. Also, be careful not to put the meatballs in immediately, you should wait for the oil in the pan to reach 7 percent before putting the meatballs in the pan.

If you use the oil for croquettes a lot of times, it will foam. There are a lot of impurities in this oil, which is very dirty, and it will cause foaming when the boiling point is not right. The water on the meatballs should not be too much, and when pinching the meatballs, drain the water, try not to have too much water, and then put the meatballs into the oil pan to fry.

Specific problems need to be treated specifically, first find out the problem, and then solve the problem. Another point to note is that when croquettes, the oil temperature should not be too high, otherwise it is easy to cause the appearance to be browned and the heart to be undercooked. If you don't have a good grasp of the heat, you can fry it slowly over medium-low heat to avoid the meatballs from being fried.

Summary. You can choose to use a spoon to beat off the oil foam when the croquettes are frothed, which can effectively remove the oil foam, or put a radish in the oil and prick some small holes in the radish to effectively absorb the oil residue and avoid the phenomenon of oil foaming. Or stir gently when the oil is foaming, which can also reduce the oil foam.

If you use too much oil for frying, it will also cause too much oil foam, so you can choose to change the oil to reduce the phenomenon of excessive oil foam. Or put a green onion in the deep-frying, which can also eliminate the oil foam. Once the oil foam is uncontrollable, it is necessary to turn off the heat immediately and handle it carefully.

What to do when the oil foams when the croquettes are fried.

You can choose to use a spoon to beat off the oil foam when the croquettes are frothed, which can effectively remove the oil foam, or put a radish in the oil and prick some small holes in the radish to effectively absorb the oil residue and avoid the phenomenon of oil foaming. Or stir gently when the oil is foaming, which can also reduce the oil foam. If you use too much oil for frying, it will also cause too much oil foam, so you can choose to change the oil to reduce the phenomenon of excessive oil foam.

Or put a green onion in the deep-frying, which can also eliminate the oil foam. Once the oil foam is uncontrollable, it is necessary to turn off the heat immediately and handle it carefully.

Hope mine can help you.

Summary. 1. The quality of oil: soybean oil and peanut oil foaming are more common, especially crude oil, secondary oil and other oils with high phospholipid content, which are easy to foam when exposed to high temperature and affect normal use, while the current refined oil has basically removed phospholipids, so there is almost no such phenomenon and will not foam.

2. The temperature of the oil: the oil temperature is easy to foam when it stops at the low temperature area for a long time, and then the oil is hot, the oil temperature should be about 60 degrees, overheated, the outer skin of the balls is pasted, the inside is not cooked, too cool, the balls are not easy to form, first use 7 into hot oil, the balls are shaped, and then the oil temperature is controlled at 6 into the heat, the balls are fried thoroughly, and the balls are fried until the skin is golden and shaped, and the balls at this time are about 8 mature, and they can be frozen after cooling, and then processed when eating.

Why does the croquette oil foam a lot.

1. The quality of oil: soybean oil and peanut oil foaming are more common, especially crude oil, secondary oil and other oils with high phospholipid content, which are easy to foam when exposed to high temperature and affect normal use, while the current refined oil has basically removed phospholipids, so there is almost no such phenomenon and will not foam. 2. The temperature of the oil

The oil temperature is also easy to foam when it stops in the low temperature area for a long time, wait for the oil to heat up and then go to the pot, the oil temperature should be about 60 degrees, overheated, the meatballs are pasted, the inside is not cooked, too cool, the balls are not easy to form, first use 7 into hot oil, the balls are shaped, and then the oil temperature is controlled at 6 into the heat, the balls are fried thoroughly, and the balls are fried until the skin is golden and shaped, and the balls at this time are about 8 mature, and they can be frozen after cooling, and then processed when eating.

The above is the answer to your question, if you have any other questions, I am always available to answer them

It is recommended to thoroughly smash the oil before the croquettes to allow the excess water to overflow completely. And try to choose clean oil to avoid oil residue and other causes of foaming in the process. And the oil temperature should be a little higher, if it is caused by the poor quality of the oil, add a section of green onion white to the oil to reduce the oil foam.

In addition, pay attention to the oil temperature should not be too high, otherwise it is easy to cause the appearance to be brown and the heart is not ripe. After repeated frying of the raw oil, it will continue to foam. At this time, the oil cannot be used to fry things. Change the oil to a new one. The oil that has been fried and foamed can be mixed with filling.

First of all, the oil should be hot and then put it in the pot, and secondly, the water in the balls should not be too large, so that there will be no oil foam

Ingredients: 200 grams of minced pork, 1-2 carrots, 1 egg, a little pepper, a spoonful of light soy sauce, a little flour, a little salt, an appropriate amount of water, an appropriate amount of cooking oil.

Production steps: 1. Wash the carrots and rub them into shreds and chop them for later use.

2. Cut the green onion into chopped green onions, and mince the ginger for later use.

3. Prepare the minced pork.

4. Add chopped green onion and ginger, stir in one direction after beating an egg 5. Add a little salt, pepper, light soy sauce, flour, water, stir evenly and set aside (the water must not be too much, and the filling can be mixed together).

6. Stir well.

7. Pour more cooking oil into the pot and heat it, add an appropriate amount of meat filling and fry it into balls8, fry it until golden brown and remove it.

9. Finished product drawing.

The quality of the oil should not be very good, but it will be better to put some raw onions or vegetable leaves.

The cause of blistering in the oil pan is usually caused by impurities or moisture in the oil.

It is recommended to thoroughly smash the oil before the croquettes to allow the excess water to overflow completely.

And try to choose clean oil to avoid oil residue and other causes of foaming in the process.