2, some of the texture of the more tender meat, such as tenderloin, poultry breast meat, fish and shrimp can be used to warm oil frying, deep frying oil temperature control at 80 ℃ - 120 ℃ can be in this oil temperature, the pot surface without smoke, no sound, the oil surface is more calm.
3, if the moisture content of the raw meat is very high, in the finishing of the meat skewers can usually be cut into thin slices, seasoned and then hung on the starch or eggs and so on, modulated into a sticky paste or wrapped in glutinous rice paper, cellophane for deep-frying.
4, if the oil temperature is low, the dehydration of the meat will be less after deep-frying, the color is lighter, the finished product will be fluffy skin, tender and juicy inside.
5, like paper wrapped chicken, soft fried tenderloin and other types of meat, suitable for hot oil frying, deep frying oil temperature control at 120 ℃ - 180 ℃, in this oil temperature, the pot surface will smoke, the oil surface is more calm, with an iron spoon stirring there will be a ringing sound, due to the high oil temperature, so the deep frying time is shorter.
6, like fried ribs, crispy chicken a class of meat skewers, meat is usually cut into small dices, strips, slices and other shapes, poultry is the whole, the surface also need to hang paste, some hang paste and then dipped in a layer of crushed bread crumbs or steamed bread crumbs, at this time into the frying pan frying, due to the high temperature of the oil, generally have to re-frying 2 times, the finished product will be yellowish or golden, outside the crispy inside the soft and tender.