1, many people don't get the oil temperature up to the heat, and the meat is put in, so it will surely come out of the batter.

Fried first put a little down to test the oil temperature, if thrown into a meat immediately around the continuous bubbling sound bared oil temperature is probably almost. If it does not reach this level, continue to burn.

Of course, the oil should not be burned too hot, burned to smoke, so that the fried meat section is easy to paste.

2, in addition to food thrown into the oil, the oil is going to have a cooling effect

If you pour in too much meat at one time, the oil temperature will drop a lot, which will also lead to the meat section of the paste off the frying is not good

The amount of oil and meat section of the proportion to pay attention to the amount of oil and oil temperature is high, you can put some more oil quantity is small, we should be divided into batches of frying

the same pot of frying things not too much,

3 actually flour and starch can hang batter.

Flour paste just fried out more crisp, but dipped in water and wet will be soft, so the flour paste is suitable for fried food directly after eating, such as fried chicken, KFC and so on, not suitable for frying and then thickened with water to slip fried, because it will become soft and floppy.

The starch is drier and harder than the flour batter, and is not suitable for direct consumption. And after the water after the starch crust of the crispness will become less hard, crispness is more moderate, so slip the meat section of this dish are generally used starch batter deep-fried, and then thickened with water starch.

And if you use flour, after thickening the meat out of the section is not so crisp, will wilt.

And if you use flour, the meat will not be so crispy after thickening.