First, the classification of powder paste
Hanging paste of the main raw materials: eggs (egg white, egg yolk or whole egg), starch, flour, rice flour, baking soda, baking powder, bread flour, walnut flour, melon seeds and sesame seeds and so on. The structure and nature of these raw materials are different, and play different roles, such as egg whites, baking soda's main role is to make the raw material smooth; egg yolks, baking powder's main role is to make the raw material soft; starch, bread flour, rice flour, etc., the main role of the raw material is to make the crispy. Of course, these raw materials themselves do not have the above effects, need to go through the appropriate means of cooking, in order to produce the above effects.
Hanging paste modulation method is relatively complex, the types and proportion of materials are not fixed standards, often due to the cuisine, dish practices vary, now the commonly used paste is introduced as follows:
(1) egg white paste
Egg white paste, also known as egg white paste. Is made with egg white, starch or flour, the ratio of ingredients is 50 grams of egg white, starch or 50 grams of flour, can be added to the right amount of water, this paste can make the dishes outside the crunchy, tender, yellowish color, mostly used for soft fried dishes, such as "soft fried sesame waist", "soft fried shrimp", ' "soft fried fish" and so on.
(2) whole egg paste
whole egg paste, also known as egg powder paste, is the use of whole eggs (egg whites, egg yolks are used), starch or flour modulation into the feeding ratio of 1:1, that is, 50 grams of eggs, starch or flour 50 grams, plus an appropriate amount of water, which can make dishes to achieve the outside crispy, tender inside, golden color, usually applied to deep-fried slipper dishes, such as: "wrapped roast chicken", "tile fish", "deep fried". The "fried pork", and so on.
(3) egg bubble paste
Egg bubble paste, also known as Koryo paste, snowsuit paste. It is the egg white pumped into a foam, then add rice flour or starch, flour and mix it into, the feeding ratio of 3:1, that is, 150 grams of egg white, rice flour or 50 grams of flour (some 35 grams of starch, flour 15 grams of mix), this paste can make the dishes full of shape, loose and tender, white and beautiful color, mostly used for loose frying and other cooking methods, such as "snow-coated prawns," "deep-fried sheep's tail" and so on.
(4) gouache paste
Gouache paste, also known as dry paste, is made of starch and water, starch and water ratio of about 2:1, that is, 100 grams of starch, 50 grams of water, but depends on the quality of the starch, can not be generalized. Thickness of the flour paste, in order to be able to wrap the raw material is appropriate, this paste can make the dishes dry crispy, crispy, golden color, suitable for deep-fried slip and other dishes, such as "vinegar yellowtail", "sweet and sour pork" and so on.
(5) dry flour paste
Dry flour paste, also known as lion paste. The main ingredient is dry starch, the raw materials marinated in seasoning rolled on dry starch, this paste can make the dishes crispy and fluffy, golden color, the finished product is clear knife lines, more suitable for dry frying, crunchy slippery raw materials, such as "squirrel Mandarin fish", "Grape Fish" and so on.
(6) hair powder paste
hair powder paste is also known as pine paste. It is made of baking powder, flour and water. The standard material is 350 grams of flour, 450 grams of water, 15 grams of baking powder, the role of which can make the dishes rise hair full, loose and fragrant, yellowish color, more for deep-fried dishes, such as "noodle dragged fish sticks" and so on.
(7) Crispy paste
Crispy paste, also known as crispy fried batter. More production methods, commonly used: one is to use 20 grams of baking powder, 500 grams of flour, 150 grams of starch, 150 grams of vegetable oil, plus 600 grams of water. Another is to use 75 grams of fermented dough, 375 grams of flour, 125 grams of starch, 10 grams of refined salt, and then add 550 grams of water to mix, leave to ferment for about 4 hours, and then add 160 grams of peanut oil and the right amount of alkaline water mixing, and then leave for 20 minutes to use. Crispy paste method is different, but the effect is basically the same, so that the dishes outside the crispy, tender inside, full of hair, golden color. Generally used for deep-fried dishes, such as "crispy fried balls", "crispy shrimp" and so on.
(8) shoot powder drag egg paste
Shoot powder drag egg paste is the surface of the raw materials marinated in seasonings, first shot a layer of dry starch or flour, and then dragged into the egg paste. Material standards are: starch or flour 20 grams, 60 grams of eggs, to raw materials wrapped in the paste shall prevail, its role is to make the dishes taste tender, golden color. Mostly used for raw materials with high water content and too much fat, suitable for frying, pan-frying, sticking, popping and other cooking methods. Such as "pot sticker fish", "soft fried waist".
Second, the role of hanging paste
(1) to maintain the original flavor of the raw materials, and make the dishes outside the crispy, tender inside.
Processed into slices, filaments, dices, strips, blocks and other raw materials, if directly into the hot frying pan, the raw material will be suddenly subjected to high temperatures and quickly lose a lot of water and the texture of the old, the fresh flavor is reduced. After hanging the paste processing of raw materials, even in the hot oil in the fire, raw materials are no longer in direct contact with high temperature, hot oil is not easy to soak into its interior, raw materials, internal moisture and freshness is not easy to overflow, so that not only to keep the raw materials tender, at the same time, different ingredients and different oil temperatures, so that the raw materials after oil crispy, fluffy, or tender and smooth.
(2) make the raw material form full.
All kinds of processing and molding of raw materials, in the heating, it is easy to appear scattered, fracture, shrinkage, shriveling and other phenomena. After hanging the paste treatment, can avoid these phenomena, maintain the original form of raw materials, and more beautiful, complete and full form, beautiful color.
(3) to maintain and increase the nutritional content of the dishes.
Raw materials in the heating process, whether animal or vegetable raw materials, such as direct heat to indirect heat, raw materials in the nutrients are not subject to excessive loss, not only that, the paste itself is composed of nutritious starch, protein, etc., thus increasing the nutritional value of the dishes.
Third, hanging the key to the operation of the paste
1, flexible grasp of the concentration of various paste
In hanging the paste, should be based on the nature of the raw materials, cooking requirements, as well as whether or not the raw materials are frozen and other factors, to determine the concentration of the paste. Such as more tender raw materials, paste should be thicker, older raw materials, paste should be thinner. This is due to the more tender raw materials, containing more moisture, weak water absorption, the concentration of paste to thicken a little more appropriate. Older raw materials themselves contain less moisture, strong water absorption, the concentration of the paste to thin a little appropriate. If the raw materials in the hanging paste, immediately after cooking, the concentration of paste should be thicker, because the paste is too thin, the raw materials can not absorb the moisture in the paste, the pot cooking is easy to fall off. If the raw materials hung on the paste, not immediately after cooking, the concentration of paste should be thinner, to be used during the period, the raw materials to absorb some of the water, evaporate some of the water, the concentration is just right. Again, such as frozen raw materials containing more water, the concentration of paste can be thicker, not frozen raw materials containing less water, the concentration of paste can be thinner.
2, properly mastered a variety of paste modulation method
Modulation of paste, must master the first slow and then fast, first light and then heavy principle. Because at the beginning of the mixing, the paste of starch and flavoring has not been completely dissolved, water and powder has not been reconciled, the concentration is not enough, viscosity is not enough, so it should be stirred slower, lighter, to prevent the paste from overflowing out of the container. After a certain period of time after mixing, the concentration of the paste gradually increased, viscosity gradually strengthened, mixing can gradually accelerate the aggravation, in order to make it more and more thick, the more viscous, especially the egg foam paste should be more stirring, heavy stirring until you can poke chopsticks in the paste within the upright does not fall down so far. Stir out of the paste must be uniform, the paste can not have small powder particles, because the paste if there are small particles, raw materials over the oil when the small powder particles will burst off, resulting in the phenomenon of paste.
3, must use the paste to wrap up the surface of all the raw materials
Raw materials in the hanging paste, the paste should be wrapped around the surface of all the raw materials, can not leave a blank spot, otherwise the raw materials in the cooking oil will be from the place where there is no paste immersed in the raw materials to make this part of the texture of the old, the shape of the shape of the atrophy, color and lustre of the burnt yellow, affecting the color and aroma of the dish, taste and shape.
4, according to the nature of the raw materials and the requirements of the dishes selected paste
Due to the nature of the raw materials are different, different forms, cooking methods and dish requirements are not the same, the choice of paste is very important. Such as some raw materials with high water content, grease components, it is necessary to shoot the first powder, after dragging the egg paste, so that cooking is not easy to get rid of the paste, pay attention to the modeling or knife dishes, most of the "shoot the powder paste", if you use the other paste, it will make the modeling and knife pattern can not meet the requirements.
Fourth, hanging the paste of the finished product standards
1, the thickness of the same
2, the surface smooth