1, procurement quality of required raw materials

(1) starch: choose good quality and white mung bean starch or eagle millet powder to make the finished product delicate and white.

(2) Flour: Low-strength flour should be selected to make the batter weak and easy to swell and dilute. If the strength of flour is too large or the dosage of flour is too large, the skin of the finished product will be too thick, which will affect the quality of dishes.

(3) Oil: You should choose colorless and clean salad oil, otherwise it will also affect the quality of dishes.

(4) baking powder: unopened within the validity period should be selected.

(5) Eggs: Choose fresh ones.

2. Mixing sauce: it is the key to the formation of dish characteristics and the key to the success or failure of dishes. Paste mixing should pay attention to the following aspects:

(1) Proportion of raw materials: Generally, raw materials include starch, flour, egg white (yolk), salad oil, baking powder and water, and there is a certain proportion among them. Specifically, the ratio of flour to starch is 3: 1. This ratio can make the prepared dough have a certain strength (gluten tension), which is not easy to break when expanding, and it is full and thin. If the amount of flour increases, the stronger the strength, the thicker the dough paste layer.

The ratio of powder to oil is 5: 1. Other things being equal, the paste is divided into three parts, one with less oil, one with normal proportion and one with more oil. There are three different results after molding: the paste layer with less oil is not full, the luminosity is poor and the skin is opaque; Too much oil separates the raw materials from the sauce, making it difficult to shape the dishes. At the same time, the oil should be put in several times, and the oil should be stirred evenly before being put in.

The ratio of flour to egg white is 500 grams of flour and 2 ~ 3 egg whites. Too much egg white will not only increase the strength of the paste, but also make the paste too thin and affect the quality. The amount of baking powder, due to the different product quality in the market, can be from less to more, and added while trying until it reaches the right amount.

(2) The consistency of the paste should be appropriate: too thick and too thick, which makes the raw materials hang too thick; Too thin to paste the raw materials. To test the consistency of the paste, it is generally to drag the raw materials through the prepared paste. When the raw materials are pulled out, three or five drops of paste fall off and are stopped, which is considered as the consistency of the paste is just right. For some special raw materials with certain grease on the surface, proper treatment is needed. The main method is to pat some dry starch on the surface of raw materials before pasting.

(3) stir evenly, stir now: the proportion is important when making paste, but stirring evenly is also an important link. The role of stirring has four aspects:

First, flour and starch can be mixed, and there are no particles in the paste; Secondly, gluten in flour can be fully dispersed and evenly distributed in dough; Third, you can make paste.

The oil molecules and starch molecules in the material form a blended state and become a whole; Fourthly, the yeast powder can be evenly distributed, and the molecules form a blended state and become a whole; Fourthly, the yeast powder is evenly distributed, and the finished product is not easy to foam. (4) In order to make the fried dishes crisp and tender outside and fragrant, it is suggested that you add a little beer when mixing the paste, which is better than adding water.

However, starch cannot be added to many crispy pastes, and the direct ratio is flour: raw flour: baking powder 10: 3: 1 water.