1, electronic frying machine can make the whole frying process much simpler, because the oil temperature is completely controlled (see "auxiliary tools" attached). Otherwise, you can also use a deep pot to avoid hot oil overflowing when spraying oil or boiling.
2, you can first spread two layers of kitchen paper towels on the baking tray or side baking tray, put the freshly fried ingredients on it, and absorb the excess oil.
3. First pour 3 inches of oil into the frying pan or deep pot. I like rapeseed oil, but vegetable oil, safflower oil and peanut oil can also be fried. If you think you use too much oil, about 2 inches deep is enough, but when you put the ingredients in the oil pan, the oil temperature will drop quickly, so you can use more oil to keep a uniform temperature more easily.
4. Heat the oil pan at medium and high temperature, and confirm the reading on the frying thermometer from time to time. When the temperature meets the requirements, gently stir the oil in the pot with a thermometer to ensure the correct reading. It doesn't matter if the oil temperature is 5 to 10 ℉ (about 9 to 18℃) higher than expected. The temperature will drop when the ingredients are put into frying. If you use an electronic cooking machine, set it directly to the required temperature. Although the electronic frying machine has the function of temperature control, it is recommended to use the frying thermometer first and then confirm the oil temperature.
If possible, cut the ingredients into the same size first, so that the frying time of the ingredients in the pot will not be too different.
6. Help the ingredients to wrap the batter.
7. Put one piece into the pot at a time. If it's squid or clam, just put a little at a time (this can prevent the hot oil from foaming too much at once and the temperature from dropping too fast). Take the ingredients to the edge of the pot near the oil surface and gently put them in from the edge of the pot. If it is too far away, it will spray oil.