Fried food usually uses flour, starch or a mixture of the two. Sometimes baking powder is added to make it crisp, such as crisp paste and foaming paste. Others are mixed with foamed egg whites to make the fried layer more fluffy and crisp. 1, only starch is used, the paste is thin, the skin is crisp after frying, the toughness is insufficient, the color is golden and shiny, and it is suitable for soft frying, such as common gouache paste, which is often used for soft frying and sliding frying. Potato starch is generally used, and corn starch is slightly worse. If you use wheat starch, it has a translucent feeling and strong adhesion.

2. Flour (mainly low-gluten flour) is used, and the outer coating is plump and thick, dark in color, tough and not crisp enough.

Knowledge expansion: what oil should be used for cooking food? 1. The most heat-resistant palm oil, coconut oil, butter, butter and lard should be used for frying.

2. Cooking should use peanut oil, rice bran oil, tea seed oil, refined olive oil, sunflower seed oil and soybean oil with good heat resistance.

3. Soup and cold salad should use flaxseed oil, perilla seed oil, walnut oil and unrefined virgin olive oil with poor heat resistance.