Question 2: Which is better, fried fish, starch or flour? Flour is not easy to touch the pot, but starch will be tender when fried, depending on which aspect you value.
Question 3: What is the difference between dry flour and starch when frying fish? Sometimes when frying fish, you need to roll some dry flour, and then paste it or paste it, in order to absorb the water on the surface of fresh fish and not fry it badly. In addition, dry flour also has the function of absorbing peculiar smell, which makes the finished product more delicious. Why not roll the starch? It is well known in the industry that starch is not easy to absorb water quickly. If you fry it in an oil pan immediately, the hot oil will splash because of poor heat dissipation, which will bring unsafe factors, and the starch will grow again, resulting in bad taste, so the starch is also called raw flour, which is determined by its own nature.
Starch can also be mixed with cold water and boiled in boiling water. For example, Ge Fen starch instead of lotus root starch is actually starch.
Question 4: Fried fish pieces wrapped in flour or starch fried fish pieces wrapped in flour, it is best to match sweet potato starch.
Benefits:
Starch is to keep the water in the fish, and flour can make the fish fry more crisp.
Method of frying fish:
Ingredients: carp 1.
Accessories: appropriate amount of oil; Salt 3g; Cooking wine 1 spoon; 4 slices of ginger; 20g sweet potato starch; Wheat flour 40g.
Steps:
Slaughter the fish, chop it up, add ginger slices, cooking wine and salt for curing.
Add starch and flour.
Add a little water to make starch and flour stick to the surface of the fish pieces.
Add an appropriate amount of oil to the pot and heat it to 50% to 60% heat (the oil level turns at this time).
Put the fish pieces in the pot, don't turn them over yet. After about 20 seconds, the surface is basically shaped. Gently move them with chopsticks and leave the bottom of the pot.
Put down the other fish pieces in turn.
Fry until the surface is slightly yellow, and then take out the oil control.
Take out all the fish pieces after frying.
Then heat the oil to 70% to 80% heat (at this time, the oil surface turns light), and add the fish pieces to continue frying.
The surface is golden and crisp and can be fished out.
Fry all the fish pieces.
Question 5: Is starch or flour better for frying fish? How can I make it crisp and crisp? flour
Question 6: Flour or starch is better for fish frying and has high viscosity.
Question 7: How to fry fish with starch and flour? First, the starch is mixed with the eggs alive, and then coated on the fish.
Satisfied, please adopt.
Question 8: How to fry fish with eggs? Or noodles? Or starch? Mix a small amount of noodles with eggs, stir well, and wrap the fish with a thin layer.