First of all, what is sizing? Sizing, also known as sizing, sizing, etc. Generally, the main ingredients are marinated with a little bottom flavor (pay attention to the amount of salt); When pulping, the technique should be moderate to avoid scratching the main material; Grasp the thickness of the slurry, make the raw material slurry "hard" and avoid the phenomenon of "spitting water" and "desquamation". After beating, the main ingredients should be mixed with appropriate amount of cold oil, and then put in the refrigerator for 2 ~ 3 hours before use. This can not only prevent the oxidation discoloration of the main material after contact with air, but also solidify the moisture in the main material, which can be quickly dispersed during lubrication. The solid raw materials used for sizing are: starch (water chestnut powder, mung bean powder, sweet potato powder, corn flour, etc. ), rice flour, baking soda or baking powder. Liquid raw materials include: egg (yolk, egg white or whole egg), water, etc. Seasonings are: salt, monosodium glutamate, cooking wine, pepper and so on.
The first skill: egg white paste, the raw materials used: egg white, wet starch, cooking wine and salt (the dosage standard is generally 500 grams of main ingredients, 35 grams of egg white and 25 grams of starch). Production method: one is to marinate the main ingredients with seasoning, then add egg white and wet starch and mix well. Another method is to mix egg white humidified starch into slurry, and then add seasoning to the marinated main material and put it into egg white powder slurry and mix well. Note: when preparing, the amount of egg white and wet starch should be less, and it is advisable to have a thin slurry on the surface of the main material. Scope of application: suitable for sizing fish fillets, shrimps and other particularly delicate raw materials that require white color.
The second skill: whole egg powder slurry, the raw materials used: whole egg liquid, wet starch, salt, cooking wine and pepper. Production method: after the main ingredients are marinated with seasoning, add whole egg liquid and starch and mix well (or mix starch and eggs into slurry first). Scope of application: it is mostly used for frying, frying, frying and other dishes with certain color, such as diced pepper and diced chicken with sauce.
The third skill: the raw materials used to beat baking soda (also called baking soda slurry): egg white, starch, baking soda, salt, water, sugar and so on. (Material standard: 500g of egg white, 30g of starch, 5g of baking soda, salt10g, proper amount of sugar) Production method: dissolve baking soda in a little water and stir well, then add egg white and stir well. When in use, it can be added to the main material pickled with seasoning in advance. Scope of application: It is mostly used for cooking materials with older texture, more muscle fiber content and stronger toughness, such as beef and mutton.
The fourth skill: raw materials used in gouache (dry powder slurry): dry starch, clear water, cooking wine and salt. Production method: firstly, marinate the main ingredients with seasoning, then add dry starch and water (the ratio is 1: 2) and stir evenly to form slurry on the surface of the main ingredients. Note: the dilute consistency of the slurry should be determined according to the moisture content of the main material, and it is advisable that the slurry can evenly wrap the main material. Scope of application: it is mostly used for animal raw materials with high water content such as liver, waist and belly, as well as chicken, fish, shrimp and squid.