There are several kinds of flour that can make fried things golden and crispy:

1. Egg yolk paste: 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 it can be dipped in seasoning when eating. ?

2. whole egg paste: it is made by mixing the whole egg with flour or starch and water. It is simple to make, suitable for frying and drawing dishes, and the finished product is golden yellow, loose outside and tender inside. ?

3. Beat the powder and drag the egg paste: pat the raw materials with 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 their high water content or oil content, such as soft fried chestnuts, shredded apples and fried fish fillets. This can make the raw material paste even and full, and it tastes fragrant and tender. ?

4. Beat the bread flour by dragging the egg paste: first, hang the whole egg paste evenly on the raw materials, and then pat a layer of bread flour or sesame seeds, almonds, pine nuts, melon seeds, peanuts, walnuts, etc. on the surface of the paste, so that the fried dishes are particularly crispy. ?

5. gouache: it is made by mixing starch with water. It is simple and convenient to make and widely used. It is mostly used in cooking methods such as dry frying, scorching, stir-frying and so on. The dishes are golden in color, crisp and hard on the outside and fresh and tender on the inside, such as dry fried tenderloin and fried fish pieces. ?

6. Pasting: First, add a proper amount of baking powder to flour and starch and mix well (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 there are bubbles of uniform size. Drop a few drops of wine in the paste before use to increase the smoothness. It is suitable for frying shredded cabbage. Because of the high water content in the dish, the shell is hard after frying with baking powder paste, which will not cause water overflow to affect the quality of the dish. The appearance is full, rich and smooth, golden in color, crisp outside and tender inside. ?

7. Crispy paste: It is made by adding 17% lard or salad oil into the hair paste, which is generally suitable for crispy and dry fried dishes. After cooking, it has the characteristics of crispness, crispness and fullness.

paste hanging is a common cooking technique in China, which is commonly called "dressing" in the industry, that is, a layer of powder paste like clothes is hung 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 with high-temperature oil. In this way, the moisture and flavor of the raw materials can be maintained, and the nutrients will not be lost because of protection, so that the dishes made can achieve the purpose of looseness, tenderness, fragrance and crispness. Increase the beauty of the shape and color of the dishes and increase the nutritional value.

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Love to ask questions. Love to ask questions [reference time 218-1-11]