Egg white batter Also called egg white batter, made with egg whites and water starch. There are also eggs and flour, water modulation. You can also add an appropriate amount of baking powder to help develop. The production of egg whites do not whip, as long as evenly stirred in the flour, starch can be
Question 2: how to make a better batter hanging on the fried fish? Fish processed, sliced and drained, beat an egg (duck eggs are better) to take the egg white part of the executive, add salt pepper, a little sugar seasoning, evenly live in the fish, not too much, infiltration is enough. Go to 100 grams of flour, add 20 grams of sticky rice flour, 5 grams of cornstarch, mix well, fish put in evenly dipped in dry powder. Heavy work to fry the fish, fish up and drain the oil. Add fierce fire, the fish back to the pot to turn and deep fry, until the golden horse work to fish up, it is OK.
Question 3: fried small croaker how to hang batter dry fried small croaker practice
1. small croaker scales to remove viscera and gills, pay attention to remove the dark large blood vessels attached to the spine, and the black film inside the mouth, wash and drain, add salt and slightly pickled
2. use a deep pot to add flour, one by one into the fish, shaking the pot, so that all the surfaces of the fish are coated in flour
3. Remove the fish from the bowl and place on a dry plate until the flour is moistened
4. Heat oil in a wok over medium-high heat and place your hand on the top of the wok so you can feel the heat. Cooking tips
1, the small yellowtail fish itself is very fresh, do not need any seasoning, a little salt is enough, rather light, when eating can be sprinkled with salt or pepper;
2, frying the fish with dry flour is easier to grasp than batter, crispy skin, not greasy. Flour can be appropriate more points, the rest of the flour I usually use to make pimple soup;
3, the fish inside and outside are full of dry flour, be sure to wait for the flour wet and then into the pot, so as not to drop the dry flour when frying, it will be easy to paste;
4, frying the fish in the amount of oil to be no more than half of the fish as well as, too little is to pan fry the fish, the texture is completely different. And if the oil is too little, the oil temperature is not good to control, but more oil;
5, fried fish fire should not be too small, because the fish is very easy to cook, the surface of the inside of the golden cooked, if the fire is too small, frying time is long, the fish will be dry firewood;
6, if you want the surface is more crispy, you can fry all the fish, with a hotter oil to re-fry it again. Drain the oil after deep-frying and plate the fish with a kitchen paper towel underneath to minimize the oil on the surface of the fish.
Question 4: How can I make fish crispy on the outside and soft on the inside when deep-frying? Frying is a kind of high fire, more oil, no juice cooking method, divided into the following kinds:
1, dry frying, also known as charcoal frying. After the seasoning marinade, and then pat dipped in the appropriate amount of starch or cornstarch, wet starch of the main ingredients, into the frying pan fried into. Dry-fried vegetables in the shape of the main material square, diamond-shaped pieces, triangular pieces, there are also round or small whole material. The process is once or twice fried. When dry-frying raw materials, pay attention to hang the batter evenly, into the frying pan of raw materials to the right amount, otherwise the batter is easy to fall off. Mixing paste juice, soy sauce to the right amount, more black, less colorless (to date red is good). Specific operation is: put the raw materials in a container, add soy sauce, cooking wine, sugar, monosodium glutamate, eggs, starch, the first slurry, and then pour the oil into the pot, placed on a high flame, burned to five ripe, will be sauced raw materials one by one into the frying pan, frying until the oil temperature rises to six or seven ripe, the raw materials with a funnel out, and then gently patted with a hand spoon and the surface of the raw materials formed into a hard skin patted out of the cracks, so that it is crispy and not hard. Then put the raw materials into the frying pan again, move to the micro-fire to continue to fry, until the oil temperature drops to three mature, and then move the frying pan to a high fire, the oil temperature rises to seven mature, the raw materials out, plate, eat dipped in peppercorn salt can be.
2, soft frying the main ingredients will hang a thin layer of egg batter to reduce the main material moisture loss, and then under the frying pan frying. Requirements for more eggs, more starch, the batter is thin and thick, hot oil on the fire. The main ingredients should be dried with a clean cloth before mixing and marinating, and the flavor of the mix should not be too strong. Generally, frying is done in two batches. The first time with warm oil, fried to the outer layer of paste solidified, consistent color, no raw powder when fishing; the second time with high-temperature oil, will be the main ingredients under the pot fried (shorter time) can be.
3, crispy fried The main ingredients will be hung on the special crispy paste, and then fried, or the main ingredients first steamed, brine, and then hang a small amount of egg paste (there is also no paste), with hot oil frying. The battered ones are mostly made of raw materials with bones, while the non-battered ones are made of raw materials with different bones. Crispy fried batter itself is very expansive, so the main ingredients hanging batter thickness should be appropriate to avoid the main ingredients expanding too much or not crispy. Raw materials under the frying pan oil temperature should be mastered in six or seven mature, until the outer layer appears dark yellow or apricot yellow and crispy.
4, deep-fried main ingredients do not hang paste, do not shoot powder, with seasoning marinade after frying. Generally cut the raw materials into triangular pieces, add soy sauce, cooking wine mixed marinade. When the oil is heated to seven mature, pour the raw materials, about one minute of deep-frying, to five mature fish out. The second time the oil is required to fry eight mature, about ten seconds can be fried.
5, crispy fried will be the main ingredients, ingredients and rot skin or net oil wrapped into a roll, flat round rectangular shape, hanging a layer of water starch paste outside, and then deep-fried. The main ingredients are generally cut into nail slices or silk, the knife requires consistent, in order to prevent the frying of raw and cooked differently. When wrapped with rotting skin or net oil, the seal should be firmly stuck with egg paste, so as not to crack, and with the horse in the rotting skin or net oil above a few small holes, in order to exhaust, to avoid deep-frying bloated up, affecting the appearance of beautiful. Frying, you should first use hot oil to fry solid shape, and then use warm oil to fry through, and finally use oil to punch frying.
6, oil immersion frying the main ingredients first boiled or steamed to maturity, sprinkled with seasoning, and then splashed with hot oil. The main material is best live fish, the main material by steaming with more soup water to pour sprinkle seasoning to be poured. Operation, the first pouring sauce, then sprinkle green onions and ginger, and then splash hot oil, and finally sprinkled with parsley that is completed.
There are many types of hanging paste, the more commonly used are the following.
1. Egg white paste, also known as egg white paste, with egg white and water starch modulation. 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 whites do not whip, 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 and so on.
2. Egg bubble paste, also known as Koryo paste or snowsuit paste. The egg white with chopsticks in one direction, beating until foamy, chopsticks in the egg white upright not down until. 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, etc.. Can also be used for poultry and fruits, such as: Koryo chicken legs, fried lamb's tail, sandwiched bananas and so on. Making 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 and mixed. The production of dishes with a golden color, generally applicable to deep-fried, deep-fried and other cooking methods. Crispy fried food outside the fresh, eaten when dipped in seasonings.
4. whole egg paste with the whole egg and flour or starch, water mixed into. It is simple to produce, suitable for deep-fried pulling dishes, the finished product is golden yellow, outside the loose tender. ...... >>
Question 5: how to get the surface of the fried fish fluffy crispy puffy fried fish hanging batter recipe: 25 grams of flour, 10 grams of rice flour, 60 grams of starch, noodles Xin pastry 2 grams of sugar or glucose 3 grams of salt 2 grams of monosodium glutamate (MSG) 0.5 grams, 120 grams of water. Process: Mix the above ingredients and dissolve them into batter, then put the organized fish into the batter to hang the batter. Then, one by one, put into the 120 degrees frying pan to fry up, fish out. Raise the oil temperature to 160-180 degrees, and again into the fried fish deep-fried until crispy.
Question 6: How to make the mouth of the fish open when frying Hello friend, you want to make live fish for live food!
Live to eat live fish:
Main ingredients: carp 1 750 grams, seasonings: 100 grams of starch, 50 grams of cooking wine, 5 grams of salt, 5 grams of monosodium glutamate, 10 grams of King of Fresh Flavor, 50 grams of broth, peanut oil 1.5 kilograms (125 grams of oil consumption).
Cooking method: the main points of this dish is "three fast a fine", three fast is: one is processing fast, whether scaling, gutting, gutting, fish on both sides of the cut flower knife, should be quick and clean, scaling does not go to the gills, with a knife striking the head of the fish, so that the fish fainted and not dead; two is cooking fast, hanging paste, deep frying, cooking juice must be agile and coordinated; three is served fast, the dish is served fast, salt 5 grams of MSG, 5 grams of fresh flavor king 10 grams of stock 50 grams of 1.5 kg of peanut oil (oil consumption). The third is to serve fast, that is, out of the dishes on the table quickly, requiring skillful knife work, cooking skills. Live to eat live fish is cooked in a fresh and flavorful way, live fish dipped in uniform paste, quickly deep-fried in hot oil until cooked; at the same time, adjust the fresh juice made after pouring on the fish body can be.
When frying the fish, use a rag to wrap the head of the fish, always more than the gills about 2cm, frying the body of the fish does not fry the head.
The characteristics of this dish: when eating, the fish is alive, the fish meat is extremely tender and delicious, the taste of fresh and fragrant, the view of the living life now, gills moving mouth open. Diners are surprised, such as someone to the fish toast, when the wine poured into the mouth of the fish, the fish in the wine *** under the gills move faster, the mouth of the fish open bigger, which is called "live to eat live fish," it is really interesting.
Question 7: How to fry fish batter and good with Add eggs, flour, starch, salt, five-spice powder, pepper, and finally add some oil and mix well
Question 8: When frying fish with starch or flour is good? How can I make it crispy and crunchy? Flour