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What are the tips for frying?

What are the tips for frying dishes? Nowadays, all kinds of cooking materials are always available at home. People want to eat frying dishes, but it's just a little help. Here we introduce the methods and techniques of making fried dishes.

1、 Basic methods of fried vegetables

Deep frying is a cooking technique in which raw materials are pasted (sizing) or not pasted (no sizing) and heated in a large amount of oil pot at different temperatures. When frying raw materials, the amount of oil is more than the main material, 2-3 times of the main material, sometimes even more. It has a large amount of oil, fast frying and good cooking effect. The common methods are clear frying, dry frying, soft frying, loose frying, crisp frying, splash frying, dip frying, roll frying, etc. Although there are many methods, we often use the first few.

3、 Common raw materials for deep fried vegetables

Because the fried food here is directly used as a dish, rather than as a semi-finished product, but also for the next step of cooking, so the selection of ingredients has its limitations. Among the animal raw materials, the selection of raw materials is relatively broad, such as meat and dirty products of livestock (i.e. heart, liver, kidney, etc.), carcasses of poultry can be made into fried food, and heart, liver, gizzard and other raw materials are easy to use. Fish, shrimp, crab and other aquatic products can be fried. In the plant raw materials, the selection of materials is relatively narrow, including peanut, potato, sweet potato and so on.

3、 Main features of fried vegetables

Due to many fried techniques, the characteristics of the finished products are different.

The texture of fried vegetables is scorched outside (crisp, crisp) and tender inside (soft, waxy). The color is golden or reddish brown, and the taste is fragrant and delicious.

4、 Operation essentials of fried vegetables

First, deep frying is a popular cooking method with hot oil. In addition to the soft frying technique, the oil temperature is mostly between 50% and 80% heat, especially 60% and 70% heat.

Second, the frying method needs more oil, generally 2-3 times of the main ingredients. Some varieties need more oil, more oil and more heat, which is conducive to accelerating the cooking speed and improving the quality of dishes.

Third, all the raw materials must be uniform. In order to make the surface quality of vegetables consistent. In the specific frying process, to prevent the adhesion between the raw materials, if there is adhesion, it should be pulled out and broken off, and then fried into dishes in the oil pan.

Fourth, all fried products, mostly with salt and pepper on the table, in order to adjust the taste of dishes.