How is the crispy paste used for cooking made, and what should I pay attention to?

Sweet and sour tenderloin, crispy chicken thighs, fried mushrooms, lotus root clips, etc., many delicacies are inseparable from the fried batter, and if you want to make it delicious, the preparation of crispy paste is the most critical step. Today, I would like to introduce to you my self-created all-purpose crispy paste, which is suitable for 90% of dishes.

Prepare the crispy paste.

Put 100 grams of low-gluten flour, 30 grams of cornstarch, 2 grams of baking powder, half an egg white, add a small amount of water many times, stir fully until there are no particles, then pour in about 20 grams of cooking oil, stir again, and finally dip the batter with chopsticks, showing a flowing state and being able to hang the pulp.

Precautions.

1. It is better to choose low-gluten flour, no fascia, the batter is easier to evenly wrap the ingredients, and will not form a clot. If you don't have low-gluten flour, you can use all-purpose flour (ordinary flour for daily use) instead, and be careful not to use high-gluten flour, which will be fried into a large gnocchi.

2. Cornstarch is usually used for cooking at home, and commonly used corn starch or potato flour can be used, the powder is delicate and easy to melt. Try not to use mung bean starch, which has poor absorption and is easy to fry too hard.

3. If you want the crispy skin to play a fluffy and crispy taste, you must let the baking powder give full play to the effect, after the batter is stirred, let it stand for about 15 minutes, especially when making crispy chicken wings and chicken thighs, the fermentation time should be extended, so that the crispy skin can be scaled and crunchy.

4. Try to choose edible oil with a lighter taste, salad oil, corn oil, etc., try not to use peanut oil, which will rob the food of its own fragrance. Oiling is essential, not only to make the batter look beautiful, but also to reduce the amount of oil absorbed when frying, so that the food is not too greasy.

Finally, depending on the ingredients, salt, pepper and other seasonings are added to the crispy paste. The first time to fry the slurry, the oil temperature is five or six percent hot, and the pot should be controlled, and the crispy skin will be fully expanded.

The crispy paste used in cooking is made by mixing some egg whites and corn starch and low-gluten flour with water, you need to pay attention to grasp some appropriate grams, adjust a certain proportion, pay attention to add some cold water, pay attention to stir evenly, pay attention to keep no obvious particles in the crispy paste, and pay attention to whether these crispy pastes can be hung on the dish.

The crispy paste used for cooking is made of egg white and starch, and then add an appropriate amount of water, pay attention to the temperature of the water when cooking, it is best to choose about 35 warm water, the ratio of starch to water is 2:1, so that the batter prepared will taste very good when used to cook.

The crispy batter is made with green onions, ginger, garlic and batter. It is necessary to pay attention to the process of preparation, pay attention to the time of preparation, pay attention to the residence time on the pot, but also pay attention to the cooking time, and also pay attention to the condiments put in.

The crispy paste of fried things is stirred evenly with glutinous rice flour, corn starch, eggs and a small amount of water, and the following is an example of the crispy pork chop method:

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.

1. Batter, a semi-solid mixture commonly used in cooking, is usually made by mixing flour with water, or eggs, milk and other liquids.

3. Let's start with the ingredients you need:

Flour, eggs, salt, baking powder, cooking oil, mung bean flour, corn starch, baking soda, potato starch.

4. The ratio of the four batter preparation methods tells you. The first kind of whole egg batter: prepare a lead shed in the bowl and beat an egg, then put in 60 grams of corn starch and salt, stir into a paste, do not stir in one direction, stir back and forth, so that the stirred batter is easy to hang on the ingredients, and it is easy to get tendons along one direction, so that it does not need to stick to the ingredients.

5. Add another 10 grams of soybean oil, the soybean oil can be divided into two parts, stir until the oil and batter are completely fused together. Lift it up and be streamlined. This batter is characterized by being crispy and then soft, and is suitable for fried soft dishes, such as fried tenderloin, shrimp, mushrooms, beans, etc.

6. The second kind of batter is called hard paste: put 80 grams of mung bean flour, 1 gram of salt, and 70 grams of warm water in a bowl to mix it, and the starch content is different. The amount of water is flexibly controlled by yourself, and then add 15 grams of soybean oil to it, which can also be added in two parts, stir again until the oil and batter are fused, and lift it into a streamlined shape.

This kind of batter is suitable for the Northeast pot meat and meat section. Dishes that taste crispy and soft.

7. The third kind of crispy paste: put 50 grams of plain flour, 60 grams of potato starch, 3 grams of baking powder, 1 gram of baking soda, 1 gram of salt in a bowl, then add 110 grams of water, stir left and right until there are no particles, and then add 15 grams of soybean oil.

8. It can be used for all kinds of paste-filled dishes, such as sweet and sour loin, fried mushrooms, fried eggplant boxes, etc. The characteristic of this batter is that the fried ingredients have a particularly crispy taste, which is not easy to soften, and it is still crispy after two hours.

9. The fourth bubble paste: Beat the egg white into the bowl, keep the egg yolk for it, stir it again, and then add 20 grams of plain flour, 20 grams of corn starch, 50 grams of potato starch, 2 grams of baking powder, 1 gram of salt, 20 grams of water and stir well, also stirring left and right. Add 30 grams of cooking oil to shake, the oil can be divided into three times, and this batter is also the most oiled.

10. The oil cannot be seen on the surface of the adjusted batter. In short, no matter what kind of batter you mix, the oil temperature is also very important. Keep it hot at about 150 degrees when you put it in the pot, the oil temperature is too low, the ingredients are easy to absorb oil, and the batter is easy to fall off.

If the oil temperature is too high, the ingredients are easy to fry on the outside, and the inside has not been fried thoroughly, so if you want the ingredients to be fried crispy, you can re-fry them when the oil temperature is high, and the high oil temperature can also force out the oil that the ingredients have sucked in.

Crispy and fried.

Flour ratio bai: 50 grams of flour

20 grams of early indica rice flour, 30 grams of potato (sweet potato) starch, 20 grams of salad oil, 1-2 grams of flour crisp, 1-2 grams of edible salt, grams of sugar, grams of five-spice powder (or sand ginger powder, chili powder, etc.), 100 grams of cold water, etc. How to use: Stir the noodles, edible salt, sugar, five-spice powder, starch, rice flour and flour into cold water in turn, stir and dissolve evenly, add salad oil, stir again, and ferment for 20 minutes to hang the batter.

Fried mushrooms, fried crispy meat, fried fish, all need to be hung in advance, fried food made of paste, the skin will be more crispy, which requires us to adjust the crispy fried paste in advance, no matter what is fried is fragrant, crispy fried paste, remember not to add water, we will master its detailed methods and skills in place, fried food is delicious and not soft, this time I want to share with you is the practice of crispy fried paste, learned the method of crispy fried paste, fried a plate of mushrooms, crispy on the outside and tender on the inside, eat more fragrant than meat, sprinkle some cumin and chili powder after the pot, It's more enjoyable to satisfy your cravings, so let's learn how to do it together.

Crispy fried paste - dry fried mushroom preparation:Spare ingredients:200 grams of oyster mushrooms, 100 grams of starch, 1 gram of salt, 50 grams of flour, 2 eggs, 5 grams of cumin powder and chili noodles;

Production process:The first step, a handful of oyster mushrooms, pluck them from the roots, tear the mushrooms into 1-2 cm wide strips, soak the oyster mushrooms in salt water, clean them, squeeze the water in the oyster mushrooms with both hands, and set aside;

In the second step, mix the starch and flour together, prepare a bowl, knock in 2 eggs, beat the eggs with a little salt, put in a little flour in batches, adjust it to be viscous, but use chopsticks to pick up the batter that can be left in a straight line;

The third step, the crispy fried paste is adjusted, let it stand for a few minutes, then stir it evenly, put the oyster mushrooms in the batter, stir well, so that the oyster mushrooms can be hung with crispy fried paste, and add more cooking oil to the pot;

The fourth step is to heat the oil, drop one or two drops of batter with chopsticks to quickly float, at this time, put the oyster mushrooms that stick to the batter into the pot, put them one by one, fry them in stages, and slowly shape the crispy fried paste on the surface of the oyster mushrooms;

Step 5, after seeing the surface discoloration, take it out first, let it stand for 3 minutes, turn on high heat, heat the oil in the pot, put in the fried oyster mushrooms, fry again on high heat for 30 seconds, remove it, control the oil, sprinkle cumin powder and chili powder to eat.

2. Oyster mushrooms do not need to be blanched, and subsequent operations can be carried out after cleaning, remember that the washed oyster mushrooms need to be squeezed dry until there is no water that can seep out when pinched by hand, because if there is too much water in the oyster mushrooms, the fragrance cannot be released;

3. After the oyster mushroom is coated in batter, you need to add up a little to control the excess batter, the batter is too thick and easy to absorb oil, and it is not refreshing to eat, the oil temperature of fried mushrooms needs to be mastered, and remember not to put too much at one time, you need to ensure that each oyster mushroom can be heated evenly, so that the fried is delicious, and the skin can be more crispy by frying it again.

Preparation method Take 250 grams of crispy fried powder, 60 grams of corn starch, 50 grams of plain flour, 5 grams of baking soda powder, 3 grams of salt, mix well, pour 400 grams of beer first, stir well in one direction, then add 30 grams of salad oil, stir well and put it in the refrigerator.

First, add flour, starch and refined salt to a bowl in a ratio of 6:2:1 and stir well, then cover with plastic wrap and leave for 4 hours to ferment. Finally, pour the clear oil and alkaline water into a bowl in a ratio of 2:1 and stir well.

Starch: You should choose mung bean starch or eagle millet flour with white color, which can make the finished product delicate and white.

2.Flour: Low-strength flour should be used to make the batter less strong, easy to swell, and thin skin. If the flour is too strong or the amount of flour is too much.

3.Oil: Choose a colorless and clean salad oil, otherwise it will also affect the quality of the dish.

The preparation method of crispy paste is to use starch with eggs, pepper, a little sugar, salt, water, and try to make it thinner, so that the crispy paste is crispy.

How do you adjust the crispy paste? The most detailed production method is shared with you!

Crispy dishes are crispy and tender in the mouth, and are a popular craft dish in recent years. It is usually made by mixing flour, cornstarch, salad oil, chemical loosening agent and appropriate water into a thin paste and frying it.

The crispy batter ratio is flour: cornstarch: baking powder 10:

3 : 1 water to taste. The shell is translucent and golden in color.

The key to its production is to prepare crispy paste, and the preparation of crispy paste is inseparable from the understanding of the properties of various raw materials and the mastery of proportions. Now I have some experiences in my work practice and combine them with relevant theoretical knowledge.

The preparation method is flour, corn starch, salad oil put together with water to mix, paste according to the gluten of the flour, stir appropriately, such as the use of high gluten powder, you need to adjust the gluten, otherwise the gluten will be agglomerated after stirring, which is not conducive to operation and affects the quality of dishes. If low-gluten powder is used, it should be used slightly when blending.

Stir a few more times to make the only gluten of the flour fully energized, so as to increase the plasticity of the paste and make the finished product have a certain skeleton. The baking powder used in the paste should not be mixed with other ingredients, otherwise baking soda and pansulfone will be present.

The rapid reaction in the paste causes the carbon dioxide gas produced to be lost, resulting in insufficient carbon dioxide gas when frying is heated, which affects the crispiness of the dish. Therefore, other ingredients are generally mixed into a thin paste first, and then baking powder is added when the paste is hung.

Mix well to reduce the time that the baking powder is in the paste, which also reduces the chance of carbon dioxide gas loss. Oil.

Salad oil should be used when frying, with 2 3 into the oil temperature is appropriate, and the paste on the top is fully launched when the product floats on the oil surface and flips slightly, then it is heated and shaped, and finally in 6 7

When the oil is warm, it is ripe and scooped up, and it is served on a plate (when dining, it can be accompanied by a small plate of seasoning to dip in). Cooking method: It is used to prepare and cook crispy dishes.

Deep-fried crispy paste.

Use glutinous rice flour, jade du rice starch

Add a small amount of water to the eggs and stir evenly, dao is an example of crispy pork chops below

Ingredients: pork tenderloin, glutinous rice flour, eggs, corn starch, salt, cooking wine, pepper, Thai sweet and chili 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 the pickled large discharge.

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