The first type: corn starch.
Flour can be divided into flour and starch. Generally, we use more starch when frying meat, and starch is divided into corn starch and potato starch. Generally, it is better to use corn starch when we want to eat crispy meat. Pure corn starch is used to make sweet and sour meat, and its advantages are particularly crisp.
The second type: flour and corn starch are used at the same time, and the general ratio is1; 1, generally, this kind of taste is crisp and hard. If you like to eat with a little hard taste, you can mix flour and corn starch in half, and the cooked meat is unique and looks good.
The third type: pure flour. No matter what ingredients are fried, flour is hard and stick-like, with a strong texture, which is a little crisp, but not crisp. This is its characteristic. Therefore, people who like to eat crisp don't like to use flour, but most people like to add flour and eggs to their home-cooked meat. This is the practice of home cooking. The characteristic of eggs is crisp, but flour and eggs are not so hard when fried, but crisp, if they are cold.
Therefore, the batter wrapped when frying things is called? Crispy paste? If you want to fry any ingredients to be crisp, you should use crispy paste, and its ratio is flour and starch1:1,so that the ingredients fried with flour are crisp.
Remember: if you want to eat crispy meat, don't put eggs. Once you put eggs, they won't be crisp.