1. Add cornstarch Cron Starch; it is neutral and most suitable for mixing flour paste and meat paste. The hardness of the flour is appropriate, not too hard, and crispy under the action of eggs and other seasonings. You can add more flour when seasoning. ?

2. Cornstarch Potato Starch; strong, hard, white powder, most suitable for gravy. If the ratio of prepared fried powder is not appropriate and too much, it will be too "burnt and hard". Generally, you should add less and use it with corn flour and flour. ?

3. Flour: Increase the expansion of the batter. Add a little less to have a soft and fragrant texture. ?Egg egg white: The egg white powder has a "hard" effect, suitable for crispy pulp, salt and pepper squid, salt and pepper shrimp, etc. ?

4. Egg yolk: crispy, if crispy, it will become soft easily. If you want it to be crispy and firm, use less or no egg yolk. The egg yolk will turn yellow, but the flavor will be better than the egg white. ?

5. Whole eggs: moderate, more commonly used. Generally, whole eggs are sufficient for fried foods. Golden color, fragrant aroma and crisp taste. ?

6. Key points: Professionals are more than just the above. Beat the mixed flour with a little vegetable oil and a few drops of white vinegar clockwise to make it more moist and crispy. ?

7. Baking powder: If baking powder is added to the crispy paste, fried scallops will float like balls and turn over automatically in the oil. It is a little difficult but not difficult to master.