I got off work early today and worked hard to fry a plate of crispy chicken breast for my child. Originally, I thought of giving my child a delicious surprise when he came home, but the reality often backfired. When my child ate the chicken breast you worked so hard to fry, he didn't taste crispy, but it was soft and sticky and difficult to swallow. ...

In this case, we need a correct method to ensure the crispy taste of fried food. How to do it specifically? Here are some simple methods.

First of all, fried food should not be served in a hurry. Wait until it's a little cooler before frying it in the pan. This can not only make the fried food taste more crisp, but also solve the problem of poor taste after cooling.

Secondly, as we all know, fried foods that are cooled and softened are generally covered with flour and water before frying. At this time, we only need to add one more thing-bread crumbs (or dried steamed bread residue), which will make them delicious and prolong the crispness time of fried food.

Third, we might as well think about it from another angle. Why do fried foods soften? It's the humidity. Things that soften when they are cold must be caused by too much moisture. Of course, there are other foods, such as fried buns and peanuts, which will not soften directly when they are cold, but will gradually soften after a day or two. Why? It is precisely because the food itself contains less water, so it will not soften directly after cooling, but it will be in contact with the air for a long time, absorbing a lot of water in the air and slowly losing its crisp taste.

From this point of view, minimizing the moisture in food is also a good way to prolong the crispy taste of fried food. Of course, this method does not apply to all situations, but depends on the situation.

Fourth, there is another way. The fried food is cold, so you can put it in the pot for a while next time. The principle of doing this is to dry the excess water in the food, and the taste will naturally become crispy!