The head chef teaches you 9 practical "hanging paste" skills, no matter what is fried, dishes outside the crispy tender. When we eat those crispy skin, inside the tender dishes, will always be crisp and delicious flavor convinced, then this texture is how to come? That's when the ingredients have a layer of paste hanging on the outside! Like sweet and sour carp, squirrel guppy, chrysanthemum fish in addition to the beautiful shape, crispy texture, sweet and sour; like soft fried shrimp, fried eggplant box, fried lotus root is soft and tender, can also be done at home, so the only way to figure out what the paste is, what are the methods of mixing the paste, you know how the texture comes. Cooks can not do without these nine methods of hanging paste, master these skills, fried things outside of the scorched, crispy and delicious.

Doing dishes friends know, frying and frying will often use the method of battering and hanging batter, battering is through the egg white and starch and other raw materials ripe paste after the formation of a protective film on the surface of the ingredients, so that the food material is tender, locking the moisture; hanging batter is through the way to make the surface of the ingredients by patting the powder or hanging batter to form a layer of crispy shell, to achieve the effect of the product of the outside of the caramelized, so that the dishes have a unique flavor. The following share from a friend of mine, five-star hotel chef notes, full of dry goods, he is often used to guide the chef to do fried dishes, no wonder the hotel produce so exquisite, color ingredients, it is the secret, I organize today, share with friends nine practical ways to hang the paste, so that you can easily make a crispy and tasty food at home.

Paste is divided into beat powder paste, wet powder paste, whole egg paste, crispy paste, crunchy paste, egg bubble paste, breadcrumb paste, beat powder drag egg paste. The main ingredients of the batter are: egg (including egg white, egg yolk, whole egg), starch, flour, clarified flour, glutinous rice flour, baking powder, custard powder, breadcrumbs, sesame seeds and so on. Hanging paste refers to the ingredients and corresponding paste stirred together, hanging evenly on the surface of the ingredients to play the color, crispy skin, lock the moisture, taste tender practice, is the catering industry common call and cooking methods.

After the ingredients are marinated, they are directly patted with a layer of starch or flour and then fried.

Common dishes: egg yolk bureau pumpkin, salt and pepper shrimp, dry-fried tenderloin, dry-fried scallops, crispy sausage and so on.

Starch after water soaking starch is water starch is also called wet starch. Flour or potato starch is often used as the wet starch for frying.

For one serving, the ratio of ingredients to wet starch is 1:1.5.

Common dishes: pork in a pot, slipped meat, fried cooked prawns, charred pork strips, sweet and sour carps (pat dry powder and wet starch paste at the same time)

The whole egg batter, also known as the soft frying batter, is made of egg, starch, and flour mixed according to a certain ratio. Can add a little water or no water a method of mixing the batter, so that the dish is soft and fragrant, the outside of the caramel, the inside of the tender, golden color.

Common dishes: fried eggplant box, fried lotus root box, fried toon fish, soft fried fresh mushrooms, soft fried tenderloin, soft fried chicken fillet, etc., fried yellowtail can also be used in this batter.

The ratio of one serving of the amount used is: 2 eggs, 50 grams of starch, 50 grams of flour. Add water to the paste, the color is light, slightly less viscous. Do not add water to adjust the paste, the color of golden, viscosity is better, easier to hang on the raw materials, both methods can be.

With egg whites, starch and flour mixed in proportion to the paste method, often used in the color of white dishes do not need color. It is often used for dishes that are soft and tender.

Common dishes: soft fried shrimp, apple, banana and so on.

A serving of the dish using the ratio of egg white 2:1 starch and flour, that is, 100 grams of egg white, 25 grams of starch, 25 grams of flour.

Whole egg batter improved by the addition of baking powder, that is, egg, starch, flour, baking powder, custard powder in accordance with a certain proportion of the mixture of the paste. The fried dishes are crispier on the outside, expand better and have a fuller shape.

The proportion of a dish, an egg, 50 grams of starch, 50 grams of flour, 1 gram of baking powder, 5 grams of custard, 5 grams of salad oil.

Common dishes: sweet and sour pork, small crispy pork, crispy chicken pieces and so on.

Crispy paste from the flour, starch, custard powder, baking powder, salad oil in a certain proportion of the paste needs to be fermented, that is, after the paste is adjusted need to be left to stand for more than fifteen minutes, so that it is fermented, and become a dish crispy dregs.

The ratio of crispy paste is 1250 grams of flour, 500 grams of cornstarch, 125 grams of clarified noodles, 75 grams of glutinous rice flour, 25 grams of baking powder, 50 grams of custard powder. The thinner, thinner paste is also called crispy paste. Commonly used in Lu cuisine crispy chicken, crispy elbow and so on.

Common dishes: crispy fresh milk, banana fruit fried, Beijing roasted lamb, crispy elbow and so on.

The full name of this paste is patting powder drag egg dipped in breadcrumb paste, the first in the marinated raw materials on the surface pat a layer of dry powder (starch or flour), and then placed in the beaten egg liquid rolled egg liquid, and then dipped in a layer of breadcrumbs. Commonly used in some crispy fried or more tender texture of the dishes, crispy and delicious.

Common dishes: pumpkin cake, taro cake, crispy fried shrimp cutlets, fried pork cutlets, fried chicken cutlets and so on.

Egg whites after high-speed whisking foam, add the appropriate amount of starch and flour to mix the paste for the egg foam paste, also known as the loose fried batter, used in some of the loosely fried dishes, the color is white, soft and fragrant.

Common dishes: beautiful bean paste, Koryo prawns, early soft fried tenderloin soft fried fried chicken slices and so on.

The ratio of ingredients for one dish is four egg whites, 35 grams of starch, 15 grams of flour. Egg whites need to be whipped with a whisk to stand chopsticks as well, and then add starch and flour clockwise and well, that is, for the egg foam paste. Early chef production more with chopsticks whisking foam, more laborious kind of paste.

After the ingredients are marinated and patted on a thin layer of flour or starch, and then dipped in a layer of egg, a paste in the pan frying, but also can be glued to sesame, coconut, peanut crumbles and other deep-fried dishes, the surface of the dish to form a thin layer of protective film, so that the color of the dish is golden, the shape of the dish is more complete.

The ratio of one serving of the dish is about 25 grams of starch (flour), 2 eggs beaten into an egg wash, a little salt to taste.

Common dishes: pot collapsed tofu, pan-fried stewed flatfish, pan-fried stewed fish on the side, soft slip yellowtail, sesame tenderloin and so on.

Like roast duck, crispy pigeon, roast suckling pig, etc. outside the hanging is not paste, but crispy water. It is made from maltose, zhejiang vinegar and water diluted. Ingredients often need to be scalded and hung on the crispy water air-drying before roasting a cooking method, usually not into the paste of the category.

The above nine ways to hang the paste, is an experienced chef's recipe, after countless operations and the formation of people ratios, but also our catering people often use the method of hanging the paste, so that the dishes crispy, inside the tender in fact, there is a learning curve, a variety of ingredients need to hang the paste processing is also based on the requirements of the production of the dish to match the corresponding paste, like the friends hurry up and collect it! These tips for hanging batter, can be adjusted flexibly according to the fried stuff. Some ingredients can be used to hang a variety of paste methods, such as scallops can shoot dry powder, you can also hang soft fried paste, you can hang crunchy paste, and so on, according to the characteristics of the ingredients and the texture of the different can be done to hang the paste to adjust the fried texture is a subtle difference, or crunchy or fresh or soft, so master this knowledge, in the production of fried dishes, we can show off.