1. quantity: the quantity of frying at one time is about half of the surface area of oil. If the quantity is too much, the oil temperature will drop and the frying time will be prolonged, but the finished product will not be fried simply.
2. Temperature: fry the fish and chicken with bones in low temperature (160℃) first, then scoop them up with a colander, heat the oil (180℃) and fry them again to make them colored, and remove excess water to make the food crisp.
Tip: the treatment of repeated oiling
Think it's a pity to throw away the fried oil once? As long as it is handled properly, frying oil can still be reused: 1. Residues can lead to deterioration of oil. Remember to drain the residue with filter paper when the oil is hot. Cold oil will stick.
2. Allow the oil to be fully cooled, sealed and stored in a dark place.
3. The accurate frying sequence can make the oil last longer: first fry shrimp, western-style fried things, fish, fried chicken pieces and so on. Because the fried food wrapped in flour will scatter flour in the oil and pollute the oil, it is best to fry it last.