When I first learned to cook, I was most afraid of frying pan, like frying a meatball and shrimp, the sizzling sound of oil and the idea of oil splashing from time to time. My mind is full of explosions in movies, just like keeping up with the "execution ground", and I have a tragic feeling of heroic sacrifice. . .

However, I can't learn. My stomach won't allow me, especially in winter. My stomach is like a bottomless pit. I only miss hot fried chicken, fried tenderloin, fried fish, chips and frying. . . Well, I can't stop talking about it.

Because of the infinite "attachment" to frying, and I keep jiaozi, cooking at home is relatively healthy. So, I began to accept the frying pan bit by bit. After practicing for so many years, I can finally hold my head high, haha ~

If, like me, you are not sure about the oil temperature, composition or disposal of the remaining oil, then please continue reading!

1 min, learn to judge the oil temperature ~

Many times, a series of words such as "the oil temperature is 50% hot" and "70% hot" often appear in our Chinese food recipes. For people who are not good at cooking, it looks really awkward.

2 when it is hot: the oil changes little and is suitable for frying sauce.

When it is 50% hot: when you put the wooden chopsticks in the oil, you can see tiny bubbles floating, which is suitable for sliding or frying shredded pork.

When it is 70% hot: there are dense bubbles around the wooden chopsticks. At this time, it is suitable to stir-fry onions, ginger, garlic and other seasonings, or directly start cooking.

80% heat: dense bubbles with obvious smoke. This time is suitable for frying or frying meat or fish. High temperature can make the skin more brittle.

Four frying methods make fried food taste better ~

If you are a novice, before cooking, it is best to completely dry or dry the ingredients with kitchen paper towels, which can reduce the splash when cooking, and we will not be so afraid ~

stir-fry

Like dry fried fish, dry fried tenderloin, you usually eat less. "Dry frying" here refers to dipping some dry powder (flour, starch, etc. ) into the ingredients, fried in high-temperature oil until the skin is crisp.

Dry fried ingredients are crisp, dry and fragrant. If you eat it right away, put it directly into the oil pan when the oil temperature is 70% to 80% hot.

If you want to make sweet and sour sauce later, such as sweet and sour meatballs and sweet and sour fish, fry them in 50% to 60% heat, remove them and drain them, and then fry them when the oil temperature rises to 70% to 80% heat.

After frying, it is not only easy to hang juice, but also more crisp to eat.

Reference recipe: fried sweet and sour small yellow croaker slices

Crispy frying

In addition to the dry powder wrapping mentioned above, in fact, we can also wrap bread crumbs or egg yolk liquid to make the skin of food more crisp and the overall flavor more intense.

Specifically, after pickling, wrap the egg yolk and then hang the starch paste, or wrap the egg yolk and then wrap a layer of bread crumbs. After the oil temperature is 70% to 80%, put it in a pot and fry it until the outer layer is dark yellow and crisp.

Reference recipe: Chicken wings with garlic

Coated frying

Usually, fried chicken or lotus root box is covered with a coat. The coating directly determines whether the food tastes crisp or not, and uneven coating may make it difficult to fry the ingredients thoroughly.

I'm packing jiaozi. I hope the dough is moderately thick and evenly wrapped. I can use flour or starch, add a small amount several times, and then stir it gently.

After wrapping the face coat, put the ingredients into a 70% hot oil pan as soon as possible, otherwise the face coat will not hang easily when it is wet. The following Toona sinensis fish can be used as your reference, and the amount of batter here is just right.

If you wrap the upper skin and fry it, the outer layer will turn golden and you can take it out at the first time. Then, after the oil in the pan is heated, you can put it in the oil pan and fry it, and it will be ok in about 10s.

Fried in this way, the skin is crisp, and the bite is tough and soft, which is very delicious ~

Reference recipe: Fried lotus root box with salt and pepper.

Clear bombing

In addition to mixing with other seasonings, it can also be fried directly without hanging paste. If it's noodles, you can fry it directly.

For meat, marinate it with soy sauce and cooking wine in advance, dry it completely or in the sun, and then put it in a hot oil pan to fry it thoroughly.

Reference recipe: fried cheese bread balls with garlic, pepper and shrimp balls.

After frying the rest of the oil, it's solved ~

I know that every time I finish frying, I look at the leftovers and a pot full of oil. I'm worried about frying for cooking. How to deal with the remaining oil is really a problem. I don't know how to use it if I don't pour it out. It feels particularly wasteful to pour it out.

So, I usually solve it like this:

① make pasta.

You need to add some oil and make some jiaozi, pancakes or Chinese snacks in our house. At this time, you can use some leftover oil.

(2) making Chili oil.

Usually eat noodles, cold salad and the like, it is inevitable to add Chili oil, pepper oil and onion oil. When the fried food is coming to an end, add spices such as Chili and pepper.

After that, just pour the prepared seasoning oil into a clean sealed bottle and put it in the refrigerator for 2~3 weeks.

③ Used for stewing or making soup.

Many vegetables should be blanched in boiling water before cold salad. When blanching, you can put 1 tablespoon oil into boiling water, so that the leaves are bright in color and soft in taste.

Moreover, when cooking vegetable soup, you can also use a little leftover oil, especially the leftover oil of fried meat and chicken, which can also increase the flavor.

Finally, I have to remind everyone that although fried food is delicious, there is still a lot of oil. For our weight loss and health, it is ok to be greedy occasionally, but don't be too greedy ~