油炸技巧和窍门（Tips and tricks for frying）.docVIP

油炸技巧和窍门（Tips and tricks for frying） First, the preparation of crisp pulp: The food wrapped with crisp starch, add water into crisp paste, can be fried after cooked food, crisp outside tender. Professional food condiment shop for sale, but also their own modulation, preparation methods have two kinds. 1) low gluten flour 500 grams of flour, 100 grams, 5 grams of salt, 60 grams of flour, baking powder 18 grams, fully mixed into 2) citric acid 3 grams, sodium bicarbonate 7 grams, phosphoric acid two, calcium 3 grams. Mix the above 3 ingredients with 10 grams of flour, then add the flour to 100 grams, and mix it for 4-6 minutes. Two, powder: Refers to the potato starch, potato starch on the surface of the film a little fried chicken, the appearance is shiny, light can cause loss of appetite. Three, custard powder: A mixed seasoning help material, pale yellow powder, the custard powder added 10% to play the following three advantages: 1) crisp pulp powder in bright color 2) can produce rich milk fragrance 3) more crisp and soft flat Four, bread crumbs: It is made from wheat and uses bread crumbs to fry the food. The taste is crisp, the appearance of it is golden yellow, and the crispness of food can be preserved for a long time. Preparation of some commonly used crisp paste First, crisp starch powder 100 grams, egg 1, water appropriate Two, crisp pulp 100 grams, egg 1/4, salad oil 1 grams, water amount Three, low gluten flour, 100 grams 5-10 grams, egg custard powder 1/2, sugar 1.5 grams, 5 grams of salt Four, low gluten flour 100 grams, 10 grams of starch, egg 2, the amount of water Several commonly used method of hanging pulp A, cured meat and make a thin layer of flour fried directly Two, take flour, wrapped in crisp fried paste Three, wrapped in crisp pulp, and then evenly stick to a layer of bread crumbs Japanese style fried chicken with coffee Ingredients: chicken breast 500 grams Marinade: onion slices, scallion, ginger 50 grams, 10 grams of chicken curry powder,