Crunchy batter is an important ingredient in crunchy dishes, it is usually the processing of raw materials into shape hanging flour, flour, salad oil, chemical fluffing agent and the appropriate amount of water mixed into a thin paste after frying and become.

Crispy batter ratio is flour: flour: baking powder: baking powder 10: 3: 1, water. The shell is translucent and golden in color.

Making method is flour, cornstarch, salad oil together with water and mixing, the paste should be based on the gluten of the flour, stirring appropriately, such as the use of high-gluten flour, you need to adjust the gluten up, otherwise stirring gluten after the lump, not conducive to the operation, affecting the quality of the dishes. If the use of low-gluten flour, then the modulation should be slightly more forceful stir a few times, so that the flour only gluten is fully energized, in order to increase the plasticity of the paste, so that the finished product has a certain skeleton.

The baking powder used in making the paste can not be stirred with other ingredients, otherwise it will make the baking soda and sulfone in the paste of the rapid reaction, the carbon dioxide gas produced by the dissipation of carbon dioxide gas, resulting in the frying of the carbon dioxide gas produced by the heat of the insufficient, affecting the degree of crispiness of the dishes. Therefore, the other ingredients are generally first modulated thin paste, in the hanging of the paste and then add the baking powder to mix, reduce the time of the baking powder in the paste, which also reduces the chance of carbon dioxide gas dissipation.

Products fried in salad oil, 2-3 oil temperature is appropriate, to be fully initiated with the paste on the products floating in the oil surface when a little flip, it will be heated and shaped, and finally in 6-7 oil temperature when the maturity of the salted fish up, plate that is (dining, can be accompanied by a small dish of seasonings for dipping).

Cooking method: used in the production of crispy fried dishes cooking method. Representative dishes: crispy shrimp, crispy meatballs, crispy goulash and so on.

Fried crispy meat is a tenderloin, eggs as the main ingredients of the production of home cooking, taste smooth and refreshing, with the deficiency of strong body, nourishing Yin moist dry, rich muscle and skin effect.

When making fried crispy meat, it is recommended to always fry more, usually fried crispy meat sprinkled with pepper, chili noodles, or with tomato sauce, you can eliminate a large part of it. After the remaining meat is softened, it is just enough to be stewed in a pot, two dishes in one. This dish and soft fried tenderloin there is a certain difference, meat quality is recommended to choose the tip of the rear buttocks, fat and lean ratio in the fat three lean seven is the best, so that the fried crispy meat with a lot of gravy, the flavor is very fresh, stewed when the gravy will penetrate into the broth, so that is the authentic small crispy meat.

When making crispy fried series of dishes, you can add beer to the batter, which not only removes the fishy, but also makes the food more delicious, such as fried lotus root box, eggplant box, fried pork chops and so on, the flavor is very unusual, next time you can try. Do pastry leftover egg yolks, in addition to scrambled eggs, can be used to make batter, fried a steamed bun, spring fish, etc. are good, but also to avoid waste. You can also add pea tips, green bamboo shoots, mushrooms, asparagus and stewed together, good nutrition and taste, but also according to their own tastes, add other vegetables, steaming pot, certainly very tasty.

Pork is the main staple of daily life, all the sick and weak, post-partum blood deficiency, face yellow and win thin, can be used as a nutritional tonic.