dry frying

dry frying is a cooking method in which the raw materials are changed into knives, marinated with seasonings, and then dried or hung with paste to fry until they are mature.

selection of raw materials: generally, raw materials with tender texture, sufficient fragrance and less water content are selected. Animals include: pork tenderloin, fish and so on. Plants are: mushrooms, eggplant, yam and so on.

technological process: raw materials are salted and beaten with a knife or fried with hanging paste until cooked and fried until dry, fragrant and crisp.

technical points: corn starch or water starch paste is generally used for dry frying. After raw materials are salted, dry towels should be used to absorb water on the surface before beating or hanging and frying.

Dry-fried dishes pay attention to the tender inside, so the control of oil temperature is crucial. Generally, it should be fried twice, and the oil temperature should be controlled at 61% heat during the initial frying and 71% heat during the re-frying. If the oil temperature is low, the fried taste is greasy.

representative dishes: dry fried tenderloin, dry fried hairtail, etc. Soft frying

Soft frying is made by frying processed raw materials with soft frying paste. The finished product is soft outside and tender inside, with light color and full shape.

selection of raw materials: generally, raw materials that are easy to mature are selected. Such as tofu, shrimp, etc.

technological process: raw materials are cut, pickled, hung, fried with soft fried paste, and then drained.

technical points: soft fried paste or egg soaked paste is generally used for soft frying, and the oil temperature during frying should not be too high, generally controlled at about 51% heat. The fried finished product is slightly light yellow in color, so that it can be loose outside and soft inside.

representative dishes: soft fried shrimps, soft fried tofu, etc. Crispy frying

My understanding of crisp frying is generally cooked raw materials. Raw materials are first processed and cooked, then hung and fried in hot oil, which is characterized by crisp and fragrant texture.

selection of raw materials: generally, animal raw materials are selected and fried after pre-cooking treatment such as steaming or marinating, such as beef brisket, pork ribs and mutton.

technological process: the raw materials are steamed at the initial stage or marinated, hung with paste, fried and fried again until the oil is crisp and drained, and then put on a plate with a knife

technical points: if the raw materials are steamed or marinated, the bones are removed, and then hung with paste and fried. Soft and rotten cooked raw materials should be fried with the help of a plate. The specific operation method is as follows: first, apply a proper amount of crisp fried paste on the plate, then put the raw materials on the plate, and then spray a layer of paste on the raw materials and wrap them evenly. Finally, push the raw materials into hot oil and fry until golden brown, and then fry until crisp.

representative dishes: crispy fried beef brisket and so on. Link the preparation of several pastes:

Dry fried paste: 51 grams of flour and 51 grams of starch, and add appropriate amount of water to mix well, or directly use gouache paste (only use water to mix the starch).

egg white soft fried paste: 35g of flour, 15g of starch, 51g of broken egg white, right amount of clear water, and 5g of salad oil.

crispy fried paste: 111 grams of flour, 2 grams of baking powder, 51 grams of starch, appropriate amount of water and 31 grams of salad oil are added, and then it can be adjusted to a slightly thin point like transparent cream. ~ ~ Solve the doubts about "frying" ~~

1. Q: Is crispy frying the same as crispy frying?

a: no, first of all, the materials used for crispy frying are different. Generally, raw materials such as fish and chicken slices are used for crispy frying, which are tender and boneless, and have sufficient flavor and little odor. In addition, crispy fried paste is used, which is slightly different from the taste fried by crispy fried paste. The taste of crispy fried paste is: after the finished product is eaten in the mouth, the paste immediately cracks against the teeth, which makes it feel resistant to eating, while the taste of crispy fried paste is: when the finished product is eaten in the mouth, the paste is scattered against the teeth, and there is no resistance to eating. Finally, the characteristics of crisp frying are: golden color, full appearance on the outside, crisp skin and soft inside.

2. Isn't dry frying direct frying?

a: direct frying is called clear frying, and it is cooked directly in deep frying without pasting or patting powder. Raw materials are generally cut into small pieces or slices, which are easier to mature. If they are larger, they should be covered with flower knives, such as French fries and fried hairtail.

3. Q: Why do you need oil in the paste?

a: oil is added to increase the brightness of the paste. ~ ~ Tips on "frying" ~

1. About mixing and pasting: When mixing and pasting, you must not stir in the same direction, so it is easy to work hard, and the paste after working hard is not easy to be wrapped with raw materials. The correct way is: first, mix all the flour evenly, then add water, and then put oil and paste evenly after grasping and mixing with your hands.

2. Oily after frying: 1. Oils will be sticky after being used for many times, and will be more easily adsorbed on the surface of raw materials than new oils, so it is not recommended to fry things with old oils, and the oils fried at high temperature for a long time are more likely to produce carcinogens. 2. It is easier to absorb oil when frying at a low temperature, because the paste at a low temperature will slowly form a thick shell and absorb more oil. So mastering the oil temperature skillfully is the key to not being greasy after frying. 3. Re-frying can not only make the taste more crisp, but also further force out excess oil.

3. About the use of oil: The family recommends using peanut oil, which has high stability and full fragrance. Soybean oil is easy to foam without refining, and it has a strange smell. It must be cooked to remove the strange smell before use, and its color can be golden yellow.

4. regarding the use of paste: the prepared paste can be used immediately, and it is best not to store it for a long time, especially in hot weather, which is easy to ferment and affects the effect of finished products. Written at the end

frying can be said to be a common cooking method in our family, even for everyone. It looks quite simple, but it is not simple. A slight mistake will affect the taste and beauty of the finished product. But don't worry, as long as you can understand it after reading my explanation and master it more skillfully, I believe you can make dishes with good taste.

the above is my work experience, and I hope that the catering predecessors will criticize and correct my shortcomings. What's the difference between dry frying, soft frying and crisp frying? -

This question is really professional. Many of us can't refuse the aroma, crispness, crispness and tenderness of oil-fried food. Even if we eat fried food every day, we just want to eat it, and we don't care about the difference between dry frying, soft frying and crisp frying. In fact, in order to understand eating, it is really necessary to know what dry frying, soft frying and crisp frying are all about.

-what's the difference between dry frying, soft frying and crisp frying? -dry frying

is the method of pickling raw materials (fish, meat, mushrooms, etc.) with seasoning, then hanging dry powder paste (or other paste), and then frying in an oil pan.

Yellow croaker with salt and pepper:

Ingredients ~

411g of yellow croaker, one teaspoon of salt and pepper, 1 lemons, vegetable oil, refined salt, cooking wine and pepper. Soft frying

Soft frying should use soft paste (gouache and egg white or all of them), which is generally fried in two times, the first time with warm frying until the outer paste is solidified, and when the color is consistent, take it out; For the second time, fry in warm oil (some only need ten seconds).

Crispy frying

is a method of frying cooked or steamed raw materials with whole egg paste (or not) on the outside.

-what's the difference between dry frying, soft frying and crisp frying? -

There is still a big difference between dry frying, soft frying and crisp frying, and the methods used to make different products and different ingredients are also different.

Dry frying means that the ingredients are salted and fried with paste, or the ingredients are wrapped in raw flour and fried.

Dry frying is mainly aimed at tender ingredients. Generally, the shape of cut ingredients is strip, fast and flaky.

It takes a short time to fry for the first time, so it needs to be fried again. After being taken out of the pot, you can eat it with dipping sauce such as salt and pepper.

The representative dishes made by dry frying are dry fried tenderloin, dry fried hairtail, dry fried oyster mushrooms, dry fried meatballs, etc.

The difference between soft frying and other frying methods is that The method of making egg bubble paste is: put egg white in a bowl, and keep beating in one direction until it bubbles, then add starch and continue beating in one direction until the starch dissolves and the foam is even

Soft frying also needs to be re-fried, but the re-frying time is very short, and it can take more than ten seconds

The food made by soft frying feels crisp when you bite the first bite. Then there is the soft waxy taste

The typical dishes made by soft frying method are: soft fried shrimp, soft fried oyster locust, soft fried meatballs, soft fried tenderloin, etc.

The difference between crisp frying and the previous two frying methods is that it is not necessary to re-fry, but directly fry until golden

. The crust is more fragrant because it is wrapped in egg liquid and bread crumbs.

The representative dishes made by crisp frying method are: crispy fried pork ribs, crispy fried chicken wings, crispy fried oysters, fried chicken fillet, fried chicken chops, etc.

There is a great difference between dry frying, soft frying and crispy frying. I will share this lesson with you today, so I won't worry about what materials and how to fry them in the future.

dry frying

dry frying is to use only dry starch or flour, without adding eggs, crispy flour and other materials, that is to say, after cleaning and pickling the ingredients, directly pat them with dry starch or flour, dry fry small white catfish, dry fry hairtail and dry fry loach, so that the fried things are crisp, fragrant and crisp, but not fragrant.

Soft frying

Soft frying is a paste made of eggs, flour, starch, baking powder and cooking oil. (Generally, home cooking is to put two eggs in a pot, grab a handful of dry starch, two small handfuls of flour, add 1.3g of baking powder, and add a spoonful of vegetable oil and stir to make a paste that can pull up silk.) The main fried products are soft fried prawns, soft fried oyster mushrooms and soft fried beef tenderloin. After pickling the materials, put them into the beaten paste and stir them evenly, then fry them, take them out after frying, raise the oil temperature to 71% and fry them again, so as to fry them again.

Crispy frying

Crispy frying means that there are dry starch, egg liquid and bread crumbs (which are sold in supermarkets, that is, leftover bread crumbs). Crispy frying mainly includes crispy fried chicken legs and crispy fried chicken wings. Practice: after the chicken legs and chicken wings are pickled, they are covered with dry starch first, then with scattered egg liquid, and finally with bread crumbs, so that the skin can be fried quickly without being fried again.

In the cooking industry, "frying" is a very common production method, and "frying" can be subdivided into six operation methods. They are: dry frying, clean frying, crisp frying, plate frying, soft frying and paper-wrapped frying. Before answering the question, let's first understand what kind of cooking method "frying" is. Then I will explain in detail the difference between "dry frying", "soft frying" and "crisp frying". Frying

"frying" is a method that the raw materials are salted with a knife, and they are cooked with hot oil or warm oil with or without pasting. Frying is mainly used for raw materials with small shape and tender texture, and the seasoning tastes commonly used in pickling are soy sauce, cooking wine, salt, monosodium glutamate, pepper, onion and ginger.

(1). The main characteristics of frying.

① when frying food, you need to use a lot of cooking oil. under normal circumstances, you should use the method of rapid fire to keep the requirements of raw materials for oil temperature.

② fried dishes are mostly tender and crispy, and most dishes should be eaten with seasoning (salt and pepper, or tomato juice).

(2). Key points of frying.

frying is a common cooking method. There are many kinds of dishes, a wide range of ingredients and many kinds of paste. Although the operation is not complicated, the requirements for cooking should be mastered in the following three points.

①. We should strictly control the temperature. Most fried dishes need to be heated with oil, and most of them need to be fried twice, which is called "re-frying". The main reason for re-frying is that most fried dishes need to be fried outside and tender inside. To reach the outer coke, it is necessary to remove the moisture on the surface of the ingredients. To keep the tender inside, it is necessary to shorten the stay time of the raw materials in the oil to keep more moisture. This is a contradiction, and the solution is to oil twice or three times at intervals.

②. Marinate the raw materials before frying. Pickling raw materials, also known as "simmering mouth", is to marinate the raw materials with corresponding condiments for a short time after changing the knife. This is because seasoning cannot be carried out in the frying process, and it is also to make the raw materials more tasty. Generally, when pickling, you don't simmer your feet, so it is appropriate to use eight-point mouth.

③. Fried dishes should be served with condiments. The main purpose of bringing condiments to the table to dip in food and use is to increase the taste of dishes and form a unique style, and secondly to make up for the lack of taste. Through the above understanding, we understand what kind of production method "fried" is, and then we will tell you what the production methods of "dry fried", "soft fried" and "crisp fried" are.

(1) dry frying

dry frying means that after the raw materials are salted with a knife, the starch is soaked in cold water, and then the soaked starch paste is hung on the surface of the raw materials, or the dry starch can be directly put into the raw materials, stirred with a small amount of cold water, stood for a period of time, and then fried in an oil pan, such as dry fried pork strips, fried meatballs, crispy meat, etc.

when making dry-fried dishes, remember to master the oil temperature, and when frying again, increase the oil temperature and shorten the frying time, so as to achieve the effect of crispy outside and tender inside.

(2) Soft frying

Soft frying is a method of pickling raw materials, hanging egg paste or whole egg paste, and frying them with warm oil. This kind of frying should change the raw materials into small pieces or pieces, and the oil temperature should not be too low or too high to prevent them from being burnt or burnt. The main characteristics of soft frying are: soft and tender, fresh in taste, neat and beautiful in shape, such as soft fried tenderloin and soft.

Soft frying does not need to be fried twice, but only needs to be fried once, which can keep the soft and tender taste of the ingredients and prevent them from being soaked in oil.

(3) Crispy frying

Crispy frying, a cooking method in which the raw materials are cooked, then fried until golden brown, and then put on a plate (some can be hung and fried). Crispy frying is a cooking method in which the raw materials are cooked first, and the method can be boiled and steamed, and it is required to reach a soft and rotten degree. When frying, hot oil is used, and the characteristics of the finished product are: crispy, fat and tender, such as crispy.

crispy fried