2. Mix 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. Product features: the starch yolk paste product is soft and tender, and the flour yolk paste product is crisp and fragrant outside and tender inside.
3. Mix the whole egg with flour or starch and water. It's very simple to make. Product features: hard and brittle, soft after cooling, golden color; Still tender; Or crispy outside and fragrant inside, fresh inside and tender inside.
Extended data
Matters needing attention in frying fish
It is very important to keep the skin intact when frying fish. If you stick to the pot, it will be a mess, which will seriously affect the appearance and the confidence and fun of cooking. In fact, it is not difficult to fry a complete goldfish. When frying, the fire should be big and the oil temperature should be high! In this way, the protein in the fish skin can quickly solidify when the fish enters the oil, forming a golden crispy protective layer. There will be no embarrassing situation of sticking to the pot.
If you don't know what high oil temperature is, you can observe it and wait until the oil smokes. Be careful of oil droplets splashing, and don't turn the fish immediately. Wait until one side is almost cooked, so it is easy to turn it over again (because one side has solidified) and you only need to turn it once to avoid breaking the fish.
It is better to wipe the frying pan with a piece of ginger before frying fish, because ginger juice is slippery and can effectively prevent the pan from sticking, and those foods that are easy to stick to the pan can be solved by this method.