The method of frying fish to make the batter crisp but not soft is as follows:

1. 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. The method of flour and sweet potato starch 1: 1 was shared. This method not only better grasps the dosage, but also makes the fried paste more versatile.

2. After breaking an egg, you need to add beer. Because the water absorption of flour and starch is different, and the size of eggs is different, the amount of this beer depends on the state of the final fried paste. 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.

3. Add some gouache, which is made of water and starch. When making gouache, first foam the starch with water to make it fully absorb water and expand. Wet starch paste made by gelatinization. When gouache is fried, the oil is not easy to paste and spill. Fried products have smooth surface, are not easy to soften, and are crispy and delicious. Gouache paste is used to stir-fry pot-wrapped meat, slippery meat, dry fried meat, sweet and sour yellow river carp and other dishes.

4, crispy paste, non-softened crispy paste, generally using corn starch, potato starch, flour, and some fluffy baking powder, add water. For example, if you want to look good and taste sweet, the chef in the restaurant will add some custard powder. Generally speaking, there is more corn starch and less potato starch and flour.

panada

A semisolid mixture usually used in cooking, usually made by mixing flour with water or eggs, milk and other liquids. You can also add leavening agents such as baking powder, or mix flour with carbonated water to produce a fluffy effect after cooking.