Flour and starch are both fine for fried meat. The meat fried with flour, it has a softer texture a bit. And the protein content of starch is lower, usually around 1%. So the texture of the meat fried with starch is more crispy. And the stuff fried with starch is a little tougher.

The difference between flour and starch fried meat mainly comes from the difference in composition. The higher the protein content of the grain, the "harder and crisper" it will be after frying. To describe the effect of fried food always use "crispy", in fact, crispy and crunchy is not the same texture. Generally, meat fried with flour has a crispy, hard texture, while starch has a crunchy, fluffy texture. These two are the difference in the texture of fried meat. Meat made with flour is crunchy when it first comes out of the pan and tends to get soft after sitting for a while, so starch will be used to make the meat.

There are many types of starch, the common ones are corn starch, potato starch, sweet potato starch and so on. Fried meat with sweet potato starch, with which to adjust the batter, not easy to take off the paddle, fried out of the crunchy feeling better, different starch to produce a different degree of crispness. Do not add water when mixing the batter, the meat back to soft also related to the addition of water, the correct should be to add eggs. Eggs can increase the stability of the batter, so that the meat can hang more paddle, eating can also be fragrant.

Fried meat tips

1, if you are not in a hurry to eat, salt can not be put;

2, five spice powder to put some, cumin powder moderate, pepper less put some, less soy sauce put some;

3, frying should be put into the time, do not put all at one time, it is easy to stick to a time;

4, like to eat a little bit softer, you can not use the re-frying.