2. Turn on a low heat, and as the water temperature gradually rises, all the flour in the water dissolves into the water. At this time the color of the water is white, similar to the home cooking, make goose bumps soup when the color of the water. But don't make lumpy soup with lumps, that would be bad.
3, hand chopsticks have been stirring the flour in a fixed direction, can not stop, stirring speed should be uniform. It is the same as the chef cooking when the juice is the same meaning. Dissolved flour as the water evaporates, you can see the concentration of flour is getting thicker and thicker.
4, the water is absorbed about a small half of the time, the naked eye can see the flour up some small bubbles out of the way, gurgling, from now on, it is the flour to the paste transformation process. Use chopsticks to pick up, you can see the silk pulled up.
5, the last batter are sticky together, they can feel, even if the same direction of stirring, are beginning to labor. Stirring can stick chopsticks can be used. Can be adjusted appropriately, the effect is generally as white porridge. If you are using it for deep frying meat, the batter should be thicker and easier to coat.
Dry and wet batter
How to make dry batter:
Dry batter is low gluten flour with starch and water. Dry batter has a crispy texture after deep frying. Dry batter is suitable for dishes that are deep-fried and then further seasoned, such as charred prawns, stir-fried tenderloin, and deep-fried eggplant boxes.
How to make wet batter:
Wet batter is low gluten flour with egg and water. Wet batter is suitable for dishes that are fried and served directly without further seasoning, such as cumin chicken fillets, pepper-salted pork segments, and sesame fish fillets.
The types of batter
1, egg white batter
Egg white batter, also known as egg white batter, made with egg white and water starch. There are also eggs and flour, water modulation. You can also add an appropriate amount of baking powder to help hair. The production of egg white is not whipped, as long as evenly stirred in the flour, starch can be, generally applicable to soft fried, such as: soft fried fish sticks, soft fried mushrooms.
2, egg bubble paste
Egg bubble paste is also called Koryo paste or snowsuit paste. Beat the egg white with chopsticks in one direction until it is frothy and the chopsticks are upright in the egg white. Then add dry starch and mix to form a paste. Use it to hang the paste to make the dish to see, the appearance of the form of full, the texture of the outside of the loose inside tender. Generally used for special loose fried, such as: Koryo Ming shrimp, silver rat fish sticks. Can also be used for poultry and fruits, such as: Koryo chicken legs, fried lamb's tail, sandwiched bananas and so on. Production of egg foam batter, in addition to whipping techniques, but also pay attention to the addition of starch, otherwise the paste is easy to water, the dish is difficult to make.
3, egg yolk paste
With egg yolks plus flour or starch, water mixed. The production of dishes with a golden color, generally applicable to deep-fried, deep-fried and other cooking methods. The food is crispy and fresh, and can be dipped in seasoning when eating.
4, the whole egg batter
With the whole egg and flour or starch, water mixed into. Simple to make, suitable for deep-frying dishes, the finished product is golden yellow, fluffy and tender.
5, shoot powder drag egg paste
Raw materials in the hanging paste before shooting a layer of dry starch or dry flour, and then hang a layer of paste. This is to solve some of the raw materials containing water or grease is not easy to hang the paste and take the method, such as soft fried chestnuts, plucked apples, pot sticker fish fillets. This can make the raw materials hanging paste uniform full, eating mouth tender.
6, dragging the egg batter shot breadcrumbs
First let the raw materials evenly hung on the whole egg batter, and then hung on the surface of the batter on a layer of breadcrumbs or sesame seeds, almonds, pine nuts, melon seeds, peanuts, walnuts, etc., such as: fried pork chops, sesame fish fillets, etc., deep-fried dishes, especially crispy.
7, flour paste
Mixed with starch and water, the production of simple and convenient, widely used, mostly used for dry frying, charcoal, stir-fry, scratch frying and other cooking methods. Made of dishes golden color, outside the crisp hard, inside the tender, such as: dry-fried pork, scratch fried fish, etc..
8, baking powder paste
First in the flour and starch, add an appropriate amount of baking powder mixing flour and starch ratio of 7:3, and then add water modulation. Use cold water in summer and warm water in winter, then stir with chopsticks until there is a small bubble of uniform size. Add a few drops of wine to the paste before use to increase the smoothness. Suitable for deep-frying plucked vegetables, because of the high water content in the vegetables, with hair powder paste after frying the paste shell is relatively hard, will not lead to water spillage affecting the quality of the dishes, the appearance of the fullness of the rich and smooth, golden color, crispy outside and tender inside.
9, crunchy paste
In the hair of the paste by adding 17% of lard or salad oil into the mix, generally applicable to crispy fried, dry-fried dishes. After the preparation of dishes with crispy, crispy flavor, swelling and full of characteristics.
10, Koryo paste
Koryo paste, also known as egg paste, is processed from the egg white, can be used as the main ingredient of the dishes hanging paste, but also can be used as the main ingredient alone to make flavorful dishes.