There are many kinds of frying in the process of making Chinese food:

1. Dry frying: Features: crisp outside, soft inside, crisp and hard shell, and strong dry flavor. Representative dishes: dry fried tenderloin, dry fried meatballs, dry fried hairtail, dry fried yellow croaker, etc.

2. Geely Fried: Features: crispy and tender. Representative dishes: fried shrimp steak, fried chicken steak with Geely, and fresh shrimp balls with Geely.

3. Wrapping and frying: Features: crisp outside and tender inside, beautiful shape and rich fragrance. Representative dish: fried spring rolls.

4. Pouring and frying: Features: good color, which can keep the raw materials fresh and tender. Representative dishes: fish fillets in oil, prawns in oil.

5. Loose frying: Features: soft outside, soft and tender inside, milky white color and full body. Representative dishes: Korean prawn, Korean perch fillet, snow-covered red bean paste.

6. Crispy frying: Features: The dishes fried with crisp pulp are crispy in skin, dark yellow in color, full of swelling and soft inside. Representative dishes: crispy fried milk and crispy melon. Process flow: material selection? Preliminary heat treatment? With syrup? Dry? Fried? Load the plate.

7. Pan-frying: Features: crisp and fragrant, with rich fragrance. Representative dishes: buttered peanuts, fried cashews, fried spinach pine, light shadow beef, etc.

8. frying in oil: features: the dishes fried in oil have bright red color, tender meat and crisp skin. Representative dishes: crispy chicken, chicken with oil drench, crispy fried chicken with milk.

9. Crispy frying: Features: crispy outside and tender inside, with abnormal crispness and soft inside. Representative dishes: crispy fried shrimp section, crispy fried duck breast and crispy chicken wings.

11. Paper-wrapped frying:

Features: It can keep the original juice and make the raw materials especially fresh and tender. Representative dishes: paper-wrapped three delicacies, paper-wrapped chicken, paper-wrapped golden roll, wafer seafood roll and paper-wrapped egg yolk roll.

11, soft frying: features: crispy outside and tender inside. Representative dishes: soft fried tenderloin, soft fried chicken chops and soft fried chicken wings.

12. Soaking and frying: representative dishes: scallops soaked in oil, grass-roots soaked in oil and mandarin fish soaked in oil.

It can be seen that the catering culture in China is profound!

Method of crisp frying oysters:

511g of oysters, 511ml of raw oil, and proper amount of flour, starch and salt

Practice

1. Wash fresh oysters with salt and starch once each.

2. Boil boiling water, put in oysters and cook for one minute; Then pour it into the strainer to drain the water.

3. Pour the starch and flour into the dish, mix them evenly into powder, and put the oysters into it and dip the powder evenly.

4. heat 511ml of raw oil in a wok, add oysters, fry until golden brown, take out, and serve with salt and pepper.