When frying New Year's goods, I will teach you a "universal crispy batter". Everything fried will be fragrant and crispy, and it will also taste good when cooled. Every year after the 25th day of the twelfth lunar month, my mother will start frying all kinds of food needed for the New Year, such as twists,

Small snacks such as sesame leaves, as well as dishes such as meatballs, lotus root clips, and crispy pork.

Fried food always makes people love it. With its crispy texture and salty taste, you will never get tired of it no matter how you eat it.

In the past, fried food represented the taste of the New Year, and it was only so grand during the Chinese New Year. All kinds of delicacies were fried in a pot, drained, packed in plastic bags, and placed in a cool and ventilated place. It is very convenient to eat as you go.

In an era when supplies were scarce, these fried foods were the most delicious delicacies I could eat.

Lotus root clips, crispy pork, etc. are all fried with a layer of batter on the outside. Whether the texture is crispy or not is directly related to this batter, so this layer of batter is also called "crispy batter".

How to prepare crispy batter?

It's very simple, isn't it just flour + eggs + salt + water?

It would be wrong to think so.

The food fried using the above recipe must be eaten while it is hot right out of the pan. It will not taste good after it is cooled and will become hard easily.

Some people have replaced flour with starch, which also tastes best when it comes out of the pan and softens easily after cooling.

In twenty days, it’s time to fry the New Year’s goods again. Today I will share with you the correct method of making crispy batter. Save it and use it anytime.

There are two keys to making crispy batter, one is the formula and the other is the consistency.

If the crispy batter is too thick, the fried texture will be hard. If it is too thin, it will easily fall off the batter and dregs, so the consistency is very important.

Let me share with you a recipe for "universal crispy batter". No matter what is fried, it will be fragrant and crispy, and will not harden or soften after cooling.

All-purpose crispy batter 1. Prepare flour, starch, water, cooking oil, and baking powder.

Why no eggs?

In fact, the fried things are not crispy because they are made of eggs. The water content of eggs is very high, which makes them soft when fried.

Be sure to remember.

2. Take a large bowl, first add a tablespoon of flour, and then add 2 tablespoons of sweet potato starch. Remember to use sweet potato starch for the best effect.

Then add a small spoonful of baking powder and a small spoonful of cooking oil.

A large spoon is a large spoon used for serving soup in a rice cooker, and a small spoon is used for drinking soup. The amounts are different.

When making crispy batter, you cannot use only flour or only starch. Only by using them in combination can you get the best texture. The best ratio is 1:2. There is less flour than starch. If there is more flour, the texture will be hard.

3. Prepare a bowl of water, pour it into a large bowl several times, and stir with your hands while pouring.

Pour the water slowly until it forms a particularly fine old yogurt-like paste.

If you grab it with your hands, it will drip in a straight line, but the dripping speed should be slower. This state is the best.

After grabbing it, the crispy batter is completed. The fried outer skin is particularly crispy and does not harden or soften after cooling.

Let me share with you a delicious fried lotus root sandwich. It is a must-have delicacy for my family during the Chinese New Year. It is crispy on the outside and tender on the inside. It is so fragrant.

Prepare lotus root, pork filling, salt, minced ginger, chopped green onion, light soy sauce, oyster sauce, corn starch, crispy paste, and cooking oil.

1. Peel the lotus root, cut it with a razor blade, soak it in water and set aside to prevent it from turning black.

For the pork filling, add chopped green onion, minced ginger, salt, light soy sauce, and oyster sauce, and stir evenly with chopsticks until the meat filling becomes sticky.

2. Remove the lotus root slices and drain the water. Sandwich some meat filling in the middle. Gently squeeze it with your hands to make the lotus root and meat filling stick together. Put it into the crispy batter and hang it.

3. Pour an appropriate amount of cooking oil into the pot, heat the oil until it is 60% hot, put the battered lotus root clips into the hot oil and fry until slightly brown, then remove and drain.

4. The oil temperature rises to 80% hot, add the lotus root clips and fry again for 30 seconds, then remove and drain the oil, the lotus root clips are ready.