Battering is a commonly used technique, that is, a coat-like paste is hung on the surface of the processed raw materials. Because the temperature is relatively high during frying, the batter will immediately condense into a protective layer after being heated, so that the raw material does not directly contact the high-temperature oil. In this way, the moisture and umami taste in the raw materials can be maintained, and the nutrients will not be lost. The prepared dishes can achieve the purpose of being loose, tender, fragrant and crisp, and increase the appearance and color of the dishes. Cantonese people call hanging paste called sizing, and Sichuan call it Maqian.
Crispy paste
Modulation method:
1. Mix 9 grams of baking powder and 3 grams of yeast first, then add 95 grams of ordinary flour, 35 grams of refined cornstarch and horseshoe flour (the three kinds of flour should be sifted through a sieve in advance), and stir well.
2. Add another 105 grams of water (usually add in two times, if the amount of preparation is large, add in three times), 1 egg, stir well, and finally add 15 grams of salad oil, stir vigorously in one direction, and when it is adjusted When the paste is in the form of transparent condensed milk, seal it with plastic wrap and let it stand at room temperature for more than 10 minutes.
Features:
The shape of the dishes is full, and the taste is more crunchy than other batters.
Application:
The most widely used, it is often used to make deep-fried, dry-fried or crispy fried products, such as crispy fried prawns, crispy fried pork slices.
Tempura battering
Modulation method:
The preparation method of is similar to that of crispy batter, except that it is made with tempura powder as the main raw material. The general preparation method is 50 grams of tempura powder, 90 grams of ice water, 15 grams of egg yolk, and 2 grams of salt. You can also prepare tempura powder with water without adding egg yolk.
The preparation method without adding eggs is:
50g tempura powder, 110g ice water, 2g salt and mix well.
Features:
The color is white with a hint of yellow or snow white, the texture is very crisp, and the "outer" of the fried dishes is very light and thin, and the inner ingredients can be clearly seen.
Application:
is more suitable for making high-end fried dishes, such as Japanese tempura fried prawns, tempura fried assorted.
Egg White Paste
Modulation method:
50 grams of egg white, whipped evenly, add 50 grams of mixed powder, 30 grams of water, and 5 grams of salad oil and mix thoroughly.
Characteristics: The color of the dishes is white with light yellow, and the shape is crisp.
Application: Soft fried products, such as soft fried prawns and soft fried whitebait.
Egg Paste (Shirley Paste, Goryeo Paste)
Modulation method:
1. Put the egg whites of 5 eggs into a stainless steel container, and use a whisk or bamboo chopsticks to beat in one direction. Egg bubble).
2. Put the chopsticks in the egg bubble. When the chopsticks can stand upright, it means that the egg bubble has been successful. Add 20 grams of dry starch and 10 grams of flour and mix well.
Features:
The difference between and egg white batter is that the egg white must be beaten in advance, and then other ingredients are added to make it. Therefore, compared with the egg white paste, its color is more white, the texture is loose and tender, and the cooked dishes are more plump than the raw materials wrapped in the egg white paste.
Application:
The finished product requires snow-white products, such as sandwiched bean paste, sandwiched banana, and Korean prawns.
roux
Modulation method:
100 grams of flour (sifted in advance), 3 grams of salt, 120 grams of water and mix thoroughly, then add 10 grams of salad oil and mix thoroughly.
Characteristics: The skin of the dishes is harder and the color is golden.
Application: products with relatively firm and crisp appearance.
Egg Yolk Paste
Modulation method:
50 grams of egg yolk, whisk in one direction, add 50 grams of flour and starch mixed powder, 30 grams of water, and 5 grams of salad oil and mix thoroughly.
Characteristics: The color is more golden, and the taste is relatively crisp and hard.
Application:
Products that require golden color, such as golden salmon and golden chicken chop.
Patting powder and mopping custard
Modulation method:
Spread a layer of dry starch or dry flour on the raw materials before applying the paste, and then put a layer of paste. Generally, 20 grams of flour and 60 grams of eggs can be mixed thoroughly.
Characteristics: The dishes are full in appearance and tender in taste.
Application:
Some raw materials have a lot of water content or oil content, which is not easy to hang up and take the method.
Whole egg batter
Modulation method:
50 grams of eggs beat in one direction evenly, add 50 grams of mixed powder (flour and cornstarch in a ratio of 7:3), 30 grams of water, and 5 grams of salad oil and mix thoroughly.
Features:
The shape is crisp and the color is golden, but it is not as bright as the yellowish dishes that are deep-fried with egg yolk paste.
Application:
General fried dishes can be used, and they are mostly used to make homemade fried dishes, such as fried eggplant box and fried lotus box.
Fried paste
Materials used:
75g flour, 50g starch, 20g egg yolk, 75ml water, 75ml peanut oil.
Modulation method:
First stir the water (warm water in winter) and egg yolk, add peanut oil and stir well, then add starch and flour and stir until small bubbles are formed, and let it stand for 15 minutes (30 minutes in winter).
Applicable scope:
Generally suitable for deep-fried, dry-fried and other dishes.
Gouache
(also known as starch paste, wet starch paste, dry paste, etc.)
Materials used:
Appropriate amount of dry starch and water (the ratio of starch to water is 2~2, 5:1) Preparation method:
Put the dry starch in the container with clear water to moisten it, let the starch bloom until there are no hard particles, then add an appropriate amount of clear water and mix it evenly into a thicker porridge-like paste.
Note:
Due to the different quality of starch, the ratio can be changed. The concentration of the gouache is required to be large, so it is better to be able to wrap the raw materials. In addition, the dried starch must be soaked in cold water in advance.
Applicable scope:
It is mostly used for dry frying, deep-frying, frying and other products.
Battered
(also known as powder, dry powder paste, lion paste)
Materials used:
Dry starch or flour
Modulation method:
Pick the raw materials that have been marinated with seasonings, directly dipped in dry starch (or flour), and let the surface of the raw materials and their own moisture combine with the dry starch to form a paste film.
Applicable scope:
It is mostly suitable for dry-fried, clear-fried, fried, crispy and other products.
Drag egg paste
(also known as roll robe paste, pat powder drag egg paste, etc.)
Materials used:
Egg liquid, dry starch or flour
Modulation method:
After pickling the main ingredients with seasonings, pat the surface with a layer of dry starch (or dry flour), then put it in the beaten egg liquid to mop, and then perform preliminary heat treatment or formal cooking.
Applicable scope:
It is mostly used for frying, pot stickers and other products, such as pot stickers fish fillets, raw fried mandarin fish fillets, etc.
Fragrant fried paste
Raw materials used
Egg liquid, flour (or dry starch or inlay powder, which is composed of half of japonica rice flour and glutinous rice flour), bread crumbs (or dried steamed bun residue, etc.)
After pickling the main ingredients with seasonings, pat the surface with a layer of dry starch (or flour, or wrap it with wafer paper, egg skins, etc.), then drag the egg liquid and stick it on A layer of bread crumbs and lightly compacted by hand (to prevent the bread crumbs from falling off during the heating process), fried into a dish is good.
Note: According to different dishes, you can add the whole egg batter to the main ingredient, and then stick the crumbly crunchy auxiliary materials, such as sesame, walnut, almond, pine nut, melon seed, peanut, cashew, walnut. Wait.
Applicable scope:
is mostly used for fried products.
Hair paste
Hair paste (also known as soda paste, loose paste)
Materials used:
Flour, starch, water, baking powder (baking soda or baking powder), salt, and peanut oil (the ratio of flour, starch, water, baking powder, and oil is 7:2:9:0.35:5) Preparation method:
Mix flour and starch first, then add water and peanut oil to make a paste, add baking powder (previously use a small amount of warm water to boil) and stir well, continue to stir with chopsticks until small bubbles, let stand for 15 minutes (in winter Leave it for 30 minutes) to use.
Note:
This kind of paste has good swelling properties. When frying dishes, the oil temperature is controlled at about 170℃, and the paste has the best leavening effect. You can also add a few drops of wine to the paste before use to increase the smoothness. The amount and time of baking powder must be controlled well. If the baking powder is too little and the time is short, the fluffy effect will not be achieved; if the baking powder is too much or the time is too long, it will be excessively bulky and easy to crack.
Applicable scope:
This paste is crispy and loose after being fried, and it is mostly used for deep-fried and deep-fried products.
Puff pastry
(also known as egg yolk paste)
Materials used:
75g flour, 50g starch, 20g egg yolk, 75ml water, 75ml peanut oil Preparation method:
First stir the water (warm water in winter) and egg yolk, add peanut oil and stir well, then add starch and flour and stir until small bubbles are formed, and let it stand for 15 minutes (30 minutes in winter).
Applicable scope:
Generally suitable for deep-fried, dry-fried and other products.
Egg white crispy
The raw materials used: egg white, starch, water, peanut oil, each appropriate amount of preparation method:
First whipped the egg whites to foam, add a little water and stir well, then add peanut oil and stir evenly, then add starch and stir to form a paste, and let it stand for 15 minutes.
Beer paste
Materials used:
Flour, starch (the ratio of flour to starch is 1:2), clear oil, and beer.
Put the beer into a bowl, add in clear oil, starch and mix well, then add flour and mix well, and let it stand for 15 minutes.
