To the Lunar New Year 27, the mother will get up early, ready to prepare a variety of ingredients, set up a frying pan, began to fry New Year's Eve with a variety of fried goods, fried can be eaten directly, you can also be used in a plastic bag, but also can be secondary processing, such as steaming, stewing, shabu, etc., delicious and convenient. The second processing, such as steaming, stewing, shabu-shabu, etc., delicious and convenient.

The most important thing about fried food is the layer of crispy batter wrapped around the outside of the ingredients. Crispy batter how to adjust? Not eggs and flour so simple, want to achieve the effect, the mix of seasonings is very important.

Often, just out of the pan is quite crispy, but put a while on the cold or soft, is the crunchy paste is not adjusted properly. Today I share with you a few "all-purpose crunchy batter", we learn a lesson, after frying what is crispy, not soft for a long time.

The first

Prepare 1500 grams of flour, 200 grams of glutinous rice flour, sifted through a sieve, so that the particles are more delicate, and then add 150 grams of corn starch, 150 grams of cornstarch, 150 grams of baking powder, 150 grams of baking powder, and finally add 25 grams of salt, stirring well with chopsticks.

Take 100 grams of the above mix, add 150 grams of water, let it sit for 20 minutes, then add 10 grams of salad oil and mix well, the crunchy batter is ready. This recipe was learned from the head chef's uncle, who used this crunchy batter to fry things in his restaurant. After adding raw flour and clarified flour, the texture is more crispy and it stays crispy for a long time.

However, this crunchy batter has to be mixed and fried on the spot, and can't be stored for a long time, up to 2 hours.

Type 2

Prepare 500 grams of refined flour, add 30 grams of non-aluminum baking powder, 30 grams of custard powder, 250 grams of cornstarch, and mix well with chopsticks. Then pour in 800g of water and mix to a fine yogurt-like consistency, and finally pour in 80g of cooking oil and mix well.

Custard powder is a kind of spice powder, often used to make pastries, puddings and other pastry, it has a strong milky and fruity flavor, play the role of aroma, thickening, color. The food fried with it has a very strong flavor and the color is golden, very nice. For example, fried fresh milk is made with it.

The third

Prepare 75 grams of low gluten flour, 75 grams of cornstarch, 75 grams of glutinous rice flour, mix well with chopsticks, and then add 20 grams of custard powder, 20 grams of crispy powder, 5 grams of baking powder, mix well and then pour in the right amount of water, while pouring and stirring, mixing into a fine and thick paste can be. It can be lifted with a handful of hands and can form a straight line to flow down.

The fourth

Prepare 100 grams of flour, add 20 grams of cornstarch, 1 gram of yeast, 5 grams of non-aluminum baking powder, 3 grams of salt, use chopsticks to mix well, and then pour 150 grams of water, stir into a fine paste, and finally add 20 grams of cooking oil to mix well.

These 4 kinds of crispy batter fried out of the food are crispy outside and tender inside, and cooled down will not be soft, fried in advance and put in the refrigerator frozen, New Year's guests directly with, very convenient. The following and you share a fried crispy meat, a dish two eat, you can eat yourself, but also can be made into steamed crispy meat, too fragrant.

Fried crispy meat

Tenderloin, pepper, salt, soy sauce, oyster sauce, chicken essence, cooking wine, five-spice powder, green onions, ginger, crispy paste.

1, tenderloin cleaned and sliced, add green onion, ginger, cooking wine, with a hand grasp and mix for 2 minutes to remove the fishy flavor. Then add salt, soy sauce, oyster sauce, chicken essence, pepper powder, cumin powder, five-spice powder, cooking oil, and once again scratch well and marinate for half an hour.

2, take out the green onion and ginger, pour the meat into the crispy paste, and use chopsticks to mix well, so that the meat is evenly coated with the crispy paste. It is recommended to use the third type of crispy paste.

3, pour the oil in the pan and heat, 50 percent hot, turn to medium heat, use chopsticks to clip the meat slices into the pan to fry, do not pour in together, will stick together, the color of the light brown and then fish out.

4, the oil temperature rose to 70% hot, poured into the crispy meat frying again for half a minute, the color of golden brown and fish out, fried crispy meat is ready to eat, eat outside the crispy tender.

5, put the fried crispy meat into the steam bowl, add the right amount of salt, pepper, star anise, green onions and ginger, and then pour into the soy sauce, soy sauce seasoning, add the right amount of water, not more than half on the line.

6, steamer with water to boil, the steam bowl on the pot to steam for 40 minutes, steamed crispy meat is done, eat especially soft.