The chef teaches you nine practical "pasting" skills. No matter what you fry, the dishes are crispy outside and tender inside. When we eat those dishes with crispy skin and fresh inside, we are always impressed by the crispy and delicious taste. So how did this taste come from? That is, there is a layer of paste hanging outside the ingredients! Like sweet and sour carp, Sweet and Sour Mandarin Fish, chrysanthemum fish, in addition to beautiful shape, the taste is crisp, sweet and sour; Soft-fried shrimps, fried tomato boxes and fried lotus root can also be cooked at home, so only by figuring out what the paste is and what methods are available can we know how the taste comes from. Chefs can't cook without these nine kinds of paste-hanging methods. After mastering these skills, fried things are crispy and delicious.

As all friends who cook know, the methods of sizing and pasting are often used in frying and frying. Sizing is to form a protective film on the surface of the ingredients after the raw materials such as egg white and starch are matured and gelatinized, so that the ingredients are tender and smooth, and the moisture is locked; Hanging paste is to form a crispy shell on the surface of the ingredients by patting powder or hanging paste, so as to achieve the effect of making the dishes tender and tender, and make the dishes have a unique flavor. The following is a note from a friend of mine, the chef of a five-star hotel, who is full of dry goods. He is often used to guide chefs to cook fried dishes. No wonder the hotel produces so exquisite and colorful ingredients, which turned out to be secret. I sorted it out today and shared with my friends nine practical ways to paste, so that you can easily make crispy and delicious food at home.

Paste can be divided into batter paste, wet batter paste, whole egg paste, crisp paste, crispy paste, egg bubble paste, bread crumb paste and batter-dragged egg paste. The main raw materials of the paste are: egg (including egg white, yolk and whole egg), starch, flour, cooked flour, glutinous rice flour, baking powder, custard powder, bread crumbs and sesame seeds. Hanging paste refers to the method that ingredients and corresponding paste are mixed together and hung evenly on the surface of ingredients to make them colorful, crispy, moisture-locked, and fresh and tender. It is a common name and cooking method in catering industry.

after the ingredients are salted, they are directly coated with starch or flour and then fried.

Common dishes: pumpkin with egg yolk, salted shrimp, dry fried tenderloin, dry fried hairtail, crispy large intestine, etc.

Starch soaked in water is water starch and also called wet starch. Raw flour or potato starch is often used as wet starch for frying.

the consumption of a dish, the ratio of ingredients to wet starch is 1:1.5.

Common dishes: pot-wrapped meat, minced meat, fried prawns, roasted pork strips, and sweet and sour carp (dry powder and wet starch paste are used at the same time)

Whole egg paste, also known as soft fried paste, is made by mixing egg liquid, starch and flour in a certain proportion. A paste blending method with or without a little water can make dishes soft, tender and fragrant, tender outside and golden in color.

Common dishes: fried tomato box, fried lotus root box, fried Toona sinensis fish, soft fried fresh mushrooms, soft fried tenderloin, soft fried chicken fillet, etc. This paste can also be used for frying small yellow croaker.

The proportion of one dish is: 2 eggs, 5g starch and 5g flour. Add water to adjust the paste, the color is light and the viscosity is slightly lower. The paste without adding water is golden in color, has good viscosity and is easier to hang on raw materials. Both methods can be used.

The method of mixing egg white, starch and flour in proportion is often used for dishes with white color and no need of coloring. It's mostly used in the dishes with soft and tender ingredients.

Common dishes: soft fried shrimps, shredded apples, shredded bananas, etc.

The ratio of egg white, starch and flour is 2:1, that is, 1g of egg white, 25g of starch and 25g of flour.

The whole egg paste is improved by adding baking powder, that is, the paste prepared by mixing eggs, starch, flour, baking powder and custard powder in a certain proportion. The fried dishes have crisper skin, better swelling effect and fuller appearance.

the proportion of a dish is one egg, 5g starch, 5g flour, 1g baking powder, 5g custard powder and 5g salad oil.

Common dishes: sweet and sour tenderloin, small crispy meat, crispy chicken, etc.

Crispy paste is made of flour, starch, custard powder, baking powder and salad oil in a certain proportion and needs to be fermented, that is, after the paste is mixed, it needs to be allowed to stand for more than fifteen minutes to ferment, so that the dish becomes crisp and slag.

the proportion of crispy paste is 125g of flour, 5g of raw flour, 125g of cooked flour, 75g of glutinous rice flour, 25g of baking powder and 5g of custard powder. Thin paste, diluted paste is also called crisp paste. Commonly used in Shandong Cuisine Crispy Chicken and Crispy Elbow.

Common dishes: crispy fresh milk, fried banana fruit, roast mutton in Beijing, crispy elbow, etc.

The full name of this paste is to pat the egg with flour and dip it in the bread crumb paste. First, pat a layer of dry powder (starch or flour) on the surface of the pickled raw materials, then put it in the beaten egg liquid and roll the egg liquid evenly, and then dip it in a layer of bread crumbs. It is often used for some crispy or tender dishes, which are crispy and delicious.

Common dishes: pumpkin pie, taro cake, crispy fried shrimp chops, fried pork chops, fried chicken chops, etc.

The egg white is foamed after being whipped at high speed, and the paste mixed evenly with proper amount of starch and flour is called egg bubble paste, also called loose fried paste, which is used in some loose fried dishes with white color, softness and fragrance.

Common dishes: beautiful red bean paste, Korean prawns, early soft fried tenderloin and fried chicken slices.

The proportion of ingredients in a dish is four egg whites, 35g starch and 15g flour. The egg white needs to be beaten with an egg beater until the chopsticks stand, and then the starch and flour are added clockwise and evenly, which is the egg paste. Early chefs used chopsticks to whip and foam, which took a lot of effort.

after curing, pat a thin layer of flour or starch, then dip it in a layer of egg liquid, and fry it in a pan. You can also stick fried dishes such as sesame, coconut and peanuts to form a thin protective film on the surface of the dishes, which makes the dishes golden in color and more complete in shape.

The proportion of a dish is about 25g of starch (flour), 2 eggs are beaten into egg liquid, and a little salt is added to taste.

Common dishes: pot-collapsed tofu, fried stewed flat fish, fried braised fish, soft yellow croaker, sesame tenderloin, etc.

Like roast duck, crispy squab and roast suckling pig, it's crispy water instead of paste. Made of maltose, Zhejiang vinegar, clear water, etc. Ingredients often need to be scalded, hung with crispy skin, dried in water and then baked, and usually do not turn into paste.

The above nine kinds of paste hanging methods are the recipes of an experienced chef, which have been matched by countless operations. They are also the paste hanging methods often used by our catering people, which make the dishes crisp and tender. In fact, they are learned. All kinds of ingredients need to be paste-hung and match the corresponding paste according to the production requirements of the dishes. Friends who like them should collect them quickly. These paste-patting techniques can be flexibly adjusted according to the fried things. Some ingredients can be hung by various methods, such as dry powder with hairtail, soft fried paste, crispy paste, and so on. According to the characteristics and texture of ingredients, the suitable hanging paste can be adjusted, and the fried taste is slightly different, or crisp, delicious or soft, so if we master this knowledge, we can show our skills when making fried dishes.