Food hanging paste is not as simple as putting a little batter on the surface. We need to mix batter according to the characteristics of food, so that we can get twice the result with half the effort. First of all, there are many kinds of hanging pastes, including whole egg paste, yolk paste, egg white paste, egg dragging paste, gouache paste, flour paste, crisp paste and Korean paste. 1
Today, Bian Xiao wants to share with you a universal crispy paste, which needs four materials, namely eggs, flour, starch and water. Are all indispensable. The paste can be golden and crisp, not greasy at all, and it can be said that everything is fried and delicious.
Formula Name: Universal Crispy Whole Egg Paste
Ingredients: 2 eggs, 50 grams of flour, 0/25 grams of starch/kloc-,clear water, salt, pepper, spiced powder and other seasonings are properly blended according to personal taste. )
Method of making: first knock the eggs into a small pot, add a proper amount of water and stir well, then add flour and starch and stir well into a paste.
Note: when preparing, you should first mix the water and egg mixture evenly, then add the starch and flour and mix well. Don't stir hard. Generally, the amount of flour and starch is three times that of egg liquid. Add water as needed to control the consistency of the paste.
The characteristics of this paste: the fried finished product is crisp in appearance, golden and shiny in color.
Scope of application: it can be used for frying fish, chicken, crispy meat, tomato boxes, lotus root boxes and so on.
In addition, if you want to hang the paste on the ingredients without desizing, you need to pay attention to the following skills:
1. Squeeze out the water on the surface of the food to be pasted or dry it with kitchen paper, especially the food frozen in the refrigerator contains a lot of water and needs to be thawed in advance. In addition, it should be noted that if the food needs to be pickled, the seasoning should be put as little as possible, otherwise the slurry will be unstable. In order to fry crisp meat without peeling, it is absolutely indispensable to dry the water before gelatinization.
2. When we mix the paste at home, we must master the concentration of the paste flexibly. When hanging the paste, the consistency of the paste should also be determined according to the characteristics of the ingredients and whether the ingredients have been frozen. Give you a detailed list of the requirements of different ingredients for the paste:
2. 1 If it is tender food, the paste should be wrapped thicker. This is because fresh food contains a lot of water, so its water absorption is much weaker, so the concentration of paste should be thicker, so as not to peel off.
2.2 If the material is hard, the paste should be wrapped thinly. Because it contains less water and has strong water absorption, the concentration of the paste should be adjusted to be thinner, so it will be more brittle when fried.
2.3 If the frozen food itself contains more water, the consistency of the paste can be thicker, which can also effectively prevent desizing;
2.4 If the ingredients are wrapped into paste, fry them in the pot immediately, and it is best to make the paste thicker. If the paste is too thin, the ingredients will be cooked in the pot before they can absorb the water in the paste, which will easily lead to desquamation;
2.5 If the ingredients are hung on the paste for a period of time before frying, the concentration of the paste should be adjusted to be thinner, because in the process of waiting, the ingredients absorb the water in the paste and the water on the surface of the paste will dry, which is also a factor we should consider.
3. Finally, when wrapping the paste, all the surfaces of the ingredients must be wrapped, and no blank spots can be left. Otherwise, after the raw materials are cooked, oil will penetrate into the ingredients from the place where there is no paste, which will make this part of the texture old and affect the taste.