Hanging paste is a common cooking technique in China, which is called "dressing" in the industry, that is, hanging a layer of powder paste on the surface of raw materials treated by knife workers. Because the temperature of raw materials is relatively high when frying, that is, the batter will immediately condense into a protective layer after being heated, so that the raw materials do not directly contact high-temperature oil. In this way, the moisture and flavor of raw materials can be maintained, and the nutrients will not be lost because of protection, so that the cooked dishes can achieve the purposes of looseness, tenderness, fragrance and crispness. Increase the beauty of dishes and increase the nutritional value.

There are many kinds of stickers, and the commonly used ones are as follows:

1. Egg white paste, also called protein paste, is made of egg white and water starch. It is also made of eggs, flour and water. You can also add a proper amount of baking powder to promote hair growth. When making, the egg white is not sent away, as long as it is evenly mixed in flour and starch. Generally suitable for soft frying, such as soft fried fish sticks and soft fried mushrooms.

2. Egg paste is also called Korean paste or snow coat paste. Beat the egg white in one direction with chopsticks until it bubbles and the chopsticks stand upright in the egg white. Then add dry starch and stir it into paste. The dishes made with it look full in appearance and fresh in taste. Generally used for special frying, such as Korean prawns, silver rat fish sticks and so on. Can also be used for poultry and fruits, such as Korean chicken legs, fried sheep tails, sand bananas and so on. To make egg paste, we should not only pay attention to the baking method, but also pay attention to adding starch, otherwise the paste will be easy to lack water and the dishes will be difficult to cook.

Egg yolk paste is made by mixing egg yolk with flour or starch and water. The dishes are golden in color and generally suitable for cooking methods such as crisp frying and deep frying. The fried food is crisp outside and fresh inside, so you can dip it in some seasoning when you eat it.

4. Whole egg paste is made by mixing whole eggs with flour or starch and water. Simple production, suitable for cooking and painting vegetables, and the finished product is golden yellow, loose outside and tender inside.

5. Beat the powder and drag the egg paste raw materials to apply a layer of dry starch or dry flour before hanging the paste, and then hang a layer of paste. This is a method to solve the problem that some raw materials are not easy to paste because of high water content or oil content, such as soft fried chestnuts, shredded apples, fried fish slices and so on. This can make the raw material paste even and full, and it tastes fragrant and tender.

6. Drag the batter out and pat the bread flour. Let the ingredients hang the whole egg paste evenly, and then pat a layer of bread flour or sesame seeds, almonds, pine nuts, melon seeds, peanuts, walnuts and so on. Paste on the noodles, such as fried pork chops and sesame fish chops. The fried dishes are particularly crisp.

7. Gouache is made by mixing starch and water. It is simple to make and widely used. It is mostly used in cooking methods such as dry frying, burning, frying and scraping. The dishes are golden in color, crisp outside and hard inside, fresh and tender, such as dry fried tenderloin and fried fish slices.

8. Paste the paste first, add a proper amount of baking powder to the flour and starch and stir evenly (the ratio of flour to starch is 7: 3), and then add water to prepare. Use cold water in summer, warm water in winter, and then stir with chopsticks until bubbles of uniform size appear. Drop a few drops of wine into the paste before use to increase the smoothness. Suitable for frying shredded cabbage. Because of the high water content of vegetables, the shell is hard after being fried with baking powder paste, which will not cause water overflow and affect the quality of vegetables. Full appearance, rich and smooth, golden color, crisp outside and tender inside.

9. Crispy paste is made by adding 17% lard or salad oil to hair gel, which is generally suitable for crisp fried and dry fried dishes. After cooking, it has the characteristics of crisp, crisp and full.

10. Korean-style paste, also known as fried egg paste, is made in protein, which can be used as the hanging paste of the main ingredients of dishes or as the main ingredients to make flavor dishes. The production technology of fried egg paste is relatively high, and the following operation essentials should be mastered when making it:

(1) The container for beating eggs should be a soup basin, which is convenient for chopsticks to beat in the basin, and it is easy to send away the egg paste and form the egg paste. The container must be clean, free of water and oil.

(2) Eggs must be beaten with fresh eggs. Eggs with broken yolk cannot be used. You should only use egg whites when you beat eggs. Egg yolk protein should be distinguished, and egg white should not be bastard yellow.