Mixing starch and flour will make fried food golden and crisp, and it will not soften when it is cold. (The ratio of flour to starch is 1: 1)

Add a little baking powder. Generally, fried food tastes crisp, but not crisp enough. As long as you add a little baking powder, it will become extremely crisp, and if you bite it, it will drop slag;

Deep-fried meat is squeezed into fresh orange juice in braised pork, or acidic fruits such as passion fruit and pineapple, which can decompose the fiber in meat protein and help the meat become softer and more tender. Tender meat powder is the truth;

Re-frying: When frying something, it is best to fry it twice, which will make it more crisp and greasy. The first low-temperature frying, fried until raw. The second high-temperature frying will make the shell more crisp and force out the excess oil in frying.

skill

It is actually wrong to put flour and starch when frying things. The fried food made of starch is white in color, but hard and crisp in taste. Fried things made of flour are golden in color, but they will soften when they are cold, so mixing flour and starch in the same proportion will make fried things golden and crisp, and will not soften when they are cold.

Use the following general formula to fry food:

1 egg+a little baking powder +200g starch +200 flour.

(The specific dosage can be added or subtracted according to what you need to fry. )