Do you need to go through re-frying when making some fried foods?

Do you need to deep-fry your food? Frying something 2 times is to make it more crispy; since the key to crispy fried food surface layer is to dry it out quickly due to lack of water, while the internal structure of the water can't spread in time. This must be more oil, high temperature, each time to add less. If the ingredients are very large, then it must take a very long time to "cook". But high temperature and long time will burn the surface. If you deep-fry twice, the first time you can cook the ingredients first (either at a lower temperature or by taking them out before they are burnt, so that the part of the surface that has been at a high temperature continues to heat up, and the whole piece is cooked). In addition, after the ingredients are cooked, the water will fuse more closely with the molecular structure of the ingredients, and it will be less likely to spread. When you fry it for the second time, you don't have to worry about the problem of "undercooking", and the water in the internal structure spreads less easily than in the case of raw, making it easier to crisp up the top layer.

What deep-fried food is best is divided into two times to fry; generally to fry two times of the food itself specification is relatively large, it is likely that not very very easy to cook, such as beef steak, chicken cutlets, pork tenderloin and so on. The method of deep-frying twice is suitable for most deep-fried foods, such as fried potato chips, fried chicken, fried scallops and so on. However, if you make thin fried food, such as eggplant boxes, meat dumplings, proposed to use medium heat frying once can be.

Frying things how to separate the two fried; the first: ultra-low temperature frying; the first ultra-low temperature (five or six percent of the heat) frying purpose is to let the food itself to cut off the raw materials, so that the internal structure of the raw materials rotten. The purpose of frying is to break the raw material and let the internal structure of the raw material to be rotten. The purpose of frying is to prevent the food from losing too much moisture and drying out. At this time, the gap in the exterior of the food will penetrate some vegetable fats, so eating may feel very greasy.

Second: continuous high-temperature frying; through the first step before the solution of most of the food has long been cooked, but the surface is not crunchy, can not do the idealization of the actual effect, so carry out the second frying, the purpose is to make the material surface will be more crunchy, this time it is necessary to higher oil soft shorter time to make the outside world of the crunchy. Open the red, wait for the temperature of 90% hot case to add the food before the first frying. And because of the high temperature, food in the head of the residual steam will be released, mainly manifested in the pot in the food around there will be a lot of small bubbles, so here in a step of the whole process of oil into the food itself will be very little, and at the same time because of the association of the steam release, the previous existence of the oil in the gap in the food is more or less will be "released! "Some, but not a lot. And if you have been using go red, it is easy to fry scorched or fried dry.