On holidays, fried foods on the table are generally very popular, such as fried crisp meat, fried hairtail, fried lotus root clip and so on. The taste is crisp outside and tender inside, fresh and fragrant, and the method is not complicated. The key step is "paste".
Hanging paste is to wrap the ingredients with a layer of paste, which can lock in the moisture and keep the flavor, and form a crispy skin after frying. Many people are "casual" when preparing crispy fried sauce. They use flour for a while and starch for a while, which is either too thin or too thick, resulting in the taste of the ingredients being either too soft or too hard, which can't meet the requirements of crispness.
Let's share with you the skills to reduce crispy fried paste. The chef said, add two more things to make sure it is fluffy and crispy, and everything fried is delicious.
There are three keys to crisp fried paste, one is what powder to use, the other is what water to add, and the third is what seasoning to add. Let me answer them one by one.
1, what powder?
When frying things, some people use starch and others use flour. It's all wrong. You should use flour and starch. Flour is easy to harden after cooling, and starch is easy to soften after cooling. When the two kinds of flour are mixed together, the taste is crisp. The ratio of flour to starch is 1: 1. If you want to be more crisp, you can increase the amount of starch, but it cannot exceed 1:2.
2. What water should I add?
You may think, why do you ask? It must have been added with water, which is what most people do. The chef said that adding water was a layman.
Clear water hardens the taste easily. In order to achieve crisp taste, the chef said to add beer, that's right. Beer is rich in foam, which is carbon dioxide. When frying, holes and particles will be formed on the surface of food to achieve crisp effect.
3. What seasoning should I add?
Want to taste more crisp, not hard or soft after cooling, in addition to oil, salt, spiced powder and other spices, but also add one thing, that is baking powder. Baking powder is a leavening agent, which will produce carbon dioxide when heated by water, so it can make the skin fluffy and crisp.
Let's share the specific methods of crispy fried sauce with the chef and collect it quickly. It will be useful to fry things on holidays.
Crispy fried paste
Prepare flour, sweet potato starch, baking powder, beer, eggs, salt, spiced powder, pepper powder and cooking oil.
working methods
Step 1: Mix flour and starch according to the ratio of 1: 1, add a spoonful of baking powder (about 3g) and stir evenly with chopsticks.
Step 2: Beat in an egg, pour in a proper amount of beer, and start stirring, without particles and dry powder, until a fine egg powder paste is formed, then pour in a proper amount of oil and stir well.
The third step is to lift the crispy fried paste by hand. If it is a continuous streamline, the viscosity is just right. If it doesn't flow down, it means it's too thick, thicker after pasting, and the taste is poor, so beer needs to be added; If the flow rate is too fast, it means that it is dilute and dry powder needs to be added. Don't forget the proportion, or 1: 1.
Step 4, when frying crispy meat and fried hairtail, the ingredients are a whole, and all of them can be hung up; But when frying lotus root clips and tomato boxes, use chopsticks to clamp them one by one to prevent them from being exposed.
Step 5, fry at high oil temperature, at least 50% to 60% hot. Whatever you fry should be put in the pot one by one, not together, it will stick together and become a big piece. Don't turn it over immediately after cooking, it's easy to paste and not solidify, and then turn it over after the ingredients float.
Step 6: Take it out after the color is golden, and fry it with 80% hot oil for another half minute, which makes the taste more crisp.
Fried directly, the taste is crisp and tender, not greasy at all. If you haven't finished eating, put it in a clean plastic bag and keep it in the refrigerator. Take it out when you eat it first, thaw it and fry it. Stir-fried paste, remember not to use water, but use beer and baking powder to ensure fluffy and crisp, and will not be soft after cooling.