The Spring Festival is coming. I wonder if everyone's dinner menu is ready? In the north, every household should prepare the hard dishes for the New Year's Eve in advance, and they can be eaten directly after being heated on New Year's Eve. These hard dishes include fried crispy meat, fried tomato boxes, fried lotus root boxes, fried hairtail and so on, and all these foods have a common feature, that is, they need to be pasted before being put into the oil pan, and only after being pasted can they taste crispy outside and tender inside.
But this method of making fried paste is a problem that puzzles many people. Once the fried paste is not done well, the cooked food will become a great failure, either too soft or too thick to fry. In short, the soul flavor will not appear. Today, Xiao Ning will share with you a method of making crispy fried sauce. Xiao Ning called this kind of fried paste "universal crispy fried paste", because as long as you learn this kind, you can fry anything you want, and everything will be crispy without softening. Let's have a look!
Flour 100g, sweet potato starch 100g, cooking oil 10g, baking powder 2g, salt 2g, egg 1, and beer.
1. First, pour the starch and flour into the basin at the same time, add salt and baking powder and stir well. There are many proportions of flour and starch in this fried batter. Xiao Ning shared the method of flour and sweet potato starch 1: 1. This method not only better grasps the dosage, but also makes the fried paste more versatile.
Salt can increase the taste, and the addition of baking powder can make food more fluffy and crisp, so baking powder is essential. Then pour in 10 g of cooking oil, which is also indispensable, because the food made of edible fried paste can be more crisp and can also play a role in brightening.
2. After breaking an egg, we need to add beer, because the water absorption of flour and starch is different, and the size of the egg is also different, so the amount of this beer depends on the final fried state. Using beer instead of water to make batter, the surface of fried food will be more crisp and cannot be softened for a long time. In particular, beer itself has the function of removing fishy smell and enhancing fragrance, and the fried food prepared with beer is more fragrant.
3. After adding the beer, we will directly mix it. This step is also very important, because if we stir with chopsticks, it is easy to produce pimples, and all the pimples can be rubbed evenly, and the cooked fried paste will be more delicate and evenly hung on the food.
Adjust the consistency with beer all the way until the batter can be cut into a line. The state of this batter is also the key to the final product, because the batter is too dry, and the fried food will lose its crisp taste because it is wrapped too thick; If the batter is too thin, it will not stick to the batter, and it is even more impossible to form the effect of crispy outside and tender inside, so this "one eye" state is the best.
4. After the fried paste is done, no matter what you fry, you should avoid pouring your brain into the fried paste and then into the oil pan. There is only one final result, which is to stick together. So we have to put them in the oil pan one by one, fry them until they are solidified, and then turn them over and stir them.
5. When the oil temperature is 40% hot, fry the food for the first time, put it in order, fry the food until both sides are golden, and then take it out. Then fry it again when the oil temperature is 60% hot, about 15-20 seconds This step can make the food more crisp.
6. Finally, remove the fried food and control the excess oil. If you eat now, just serve. If you want to keep it for later use, seal it with a fresh-keeping bag or box and freeze it in the refrigerator.
1, and the ratio of flour to sweet potato starch is 1: 1.
2. Adding edible oil can be crisp and bright, and baking powder can be more fluffy and crisp.
3. Beer instead of water can deodorize and enhance fragrance, making it more crisp and bubbly.
5, grasp by hand, more delicate and even.