脆皮糊和脆浆糊的调制与运用(国外英语资料).docVIP

脆皮糊和脆浆糊的调制与运用 There are several kinds of egg paste, whole egg paste, egg white paste, and crisp paste Whole egg paste is a whole egg (egg white, egg yolk are used), starch or flour with a small amount of water into a paste. This paste is mainly used for dry fried, such as fried fried fillet, fried fish and so on. The whole egg paste, is to make the dishes crisp, loose soft, golden color, increase the nutritional content of food. In some dishes, the whole egg paste also acts as a toning agent. Such as fried fish Ding, hung on the whole egg paste fish, fried, golden brown, increasing the beauty of the dishes. The whole egg paste modulation method is: the whole egg into the bowl, stir open, add flour or starch, thick when you can add a small amount of water, stir into a paste can be. Material ratio, to dry fried fillet as an example, fillet 4, two, available eggs 1, starch or flour 1.5, two. Whole egg paste is made from a whole egg mixed with flour or starch and water. It has the advantages of simple manufacture, suitable for frying dishes Roberts, refined gold, sotomatsu rienen. Materials: the proportion of the sweet scented osmanthus meat for example, dry starch 75 grams, 30 grams of whole egg, Yellow Wine, the amount of soy sauce. (also served without soy sauce) Egg white paste is a paste made from egg white, starch or flour with water. Mainly suitable for soft fried, such as soft fried fish, soft fried fillet and other dishes. The function of egg white powder is to make the dishes soft and pale yellow. Method of making egg white paste, is the egg white into the thick wet starch, stir, or into the flour add cold water stir well, pour over the raw materials used in the bowl grasping uniform, or a piece of raw material into paste, the drag after the raw material evenly with a paste layer. Raw materials, such as pigs, chicken, duck, etc., are suitable for mixing in a bowl. Fish and fish sticks should be pulled in. The proportion of materials used in order to soft frie