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Chinese food culture has a long history, in the long history, the ancestors summed up dozens of different cooking techniques, such as: frying, frying, cooking, frying, stewing, slipping, boiling, stewing, etc. It is these different cooking techniques that form the Chinese food kingdom led by the eight major cuisines. Today I will share with you one of the most common cooking methods in daily life, "fried", which almost everyone who cooks will use it, but do you really understand?
Frying is a cooking method that is heated with high heat and using cooking oil as the heat transfer medium, which is characterized by high fire and more oil (generally several times more than raw materials, and the catering industry is called "big oil pot"). Most of the raw materials heated in this method are fried twice apart. The raw materials used for frying must generally be impregnated with condiments before heating, and after heating, they are often accompanied by auxiliary condiments (such as pretzel salt, tomato sauce, chili oil, etc.), and the characteristics of fried dishes are fragrant, crisp, crisp and tender. Due to the different textures of raw materials used and the requirements of products, frying can be divided into clear frying, crisp frying, soft frying, crisp frying, roll frying and special frying.
Fry
It is a method of sizing raw materials without hanging paste, mixing with spices and then putting them into an oil pot and heating them over high heat. Clear frying is an ancient traditional method of frying, and in addition to the common characteristics of "outer charred and tender", the dishes also have a unique texture of chewiness and bite. The more you chew, the more fragrant it is, which is a unique feature of deep frying. Raw materials are suddenly heated in the hot oil, the surface protein will degenerate and solidify and contract, and produce a caramelization reaction, showing a golden color, texture crisp effect; the raw materials are internally changed from raw to mature and dehydrated, so the raw materials are both tender and tough. Generally speaking, the main ingredients used in frying are mainly animal raw materials rich in umami substances, such as chicken, chicken breasts, pork tenderloin, pork liver, etc., which can fully reflect the fresh flavor and deliciousness of raw materials.
Example of frying: potato chips
Wash the sweet potatoes, peel them, cut them into slices about 0.5 cm thick; pour peanut oil into the pot, add sweet potato chips when it is 60% hot on high heat, fry until golden brown, drain the oil, put them on the plate, sauté sesame seeds (black sesame seeds) over low heat, chop the orange cakes into fine pieces; pour peanut oil into the pot, heat up and add sugar and appropriate amount of water, simmer over low heat to form a syrup, pour over potato chips, sprinkle with black sesame seeds and orange cake finely chopped, and serve.
Crispy fried
The crisp frying techniques are diverse, with obvious differences in the main ingredients used, the outer skin paint, the oil temperature and the method of operation. The above definition refers only to representative techniques.
The raw materials with skin are coated with syrup and fried in hot oil to produce a caramelization reaction, so that the outer skin of the dish increases the crispness of the powder that is more prominent than the general "outer caramel and tender inside", forming a unique feature. If it is not fried with syrup or other paints, its brittleness is greatly inferior. The "crispy chicken" made by Cantonese chefs using crispy frying method is a typical famous dish. The crisp frying method is not only suitable for one raw material of fried chicken, other raw materials such as meat, fish, shrimp, cauliflower, mushrooms, etc., and even dough made with eggs and flour can be used as raw materials for crisp frying. "Crispy frying" is not only a kind of syrup, but also can use other pastes that can play a crispy role, so the crispy content is relatively extensive, and the Dan crisp frying method is also common, there are the following keys, which must be paid attention to.
Example of crispy frying: Crispy fried bananas
The eggs are beaten in a dish, and the starch and breadcrumbs are put into two plates; the bananas are peeled and cut from the middle; the bananas are first dipped in egg liquid, then dipped in starch, and then dipped in egg liquid again, and finally wrapped in breadcrumbs; put oil in the pan, burn until 60% hot, fry the bananas until golden brown, and fish out the plate. Like can stick tomato sauce, even if nothing sticky is also delicious
Soft fry
The raw materials of tender and small shape (small pieces, thin slices, rectangular strips) are first mixed with condiments, then hung with egg powder paste, and then fried in a 50% hot oil pan, called soft frying. The paste used in soft frying is known in the industry as "soft paste". From the perspective of raw materials, it can be roughly divided into three categories; the first type is a paste made with egg-based starch, and the specific varieties are divided into four types: egg white paste, egg yolk paste, whole egg paste, and egg foam paste. The second type is a paste made of starch and water, commonly known as gouache paste, also known as "dry paste" in the industry also known as "hard paste". The third category is a variety of ingredients of the mixture of paste, mainly flour paste, crisp paste, etc., the former is made of baking powder, flour and water, the latter is made of fermented seeds (flour), flour, starch, horseshoe powder (water chestnut powder), salt, oil and water, but their taste quality and nutritional value are far inferior to egg foam paste.
Example of soft frying: soft fried tenderloin
Cut the pork tenderloin into 1 cm thick slices, gently pat it with the back of the knife, and then change the knife to a 1 cm long strip; put the cut pork into a bowl, pour all the spices, grasp it with your hands, marinate for 30 minutes; stir once in the middle, so that all the spices are integrated into the meat, there is no water, so as to prevent desizing; mix the batter (30 grams of flour, 30 grams of corn starch, 1 egglet) evenly (not too thin), pour into the meat (pick out the ginger shreds), stir well; pour oil into the pot, turn to low heat when 70% is hot, turn to low heat, Put the meat strips into the pan one by one and fry until slightly yellow; the oil continues to heat, and when it is 90% hot, pour the meat strips into the pan again, fry until golden brown, and then fish out, drizzle the oil.
Crispy fried
Hanging whole egg paste (there are also some without paste) on the outside of the ingredients of the boiled or steamed puff pastry is fried in the frying pan, which is called crisp frying. This technique is a new development in clearing. Because the raw materials are hung paste, a crispy film is formed when fried, which encapsulates the internal moisture of the raw materials and maintains the delicious taste of the dishes, becoming the most representative technique in the frying method. In particular, the texture of the dishes is much looser than other fried methods, so it is called "crispy fried". Although it comes from the frying, it is obviously different from the frying; one is the use of clinker with flavor, and the other is mostly hanging paste.
The main purpose of this technique is not to change the raw material from raw to cooked by heating, but to obtain a crispy effect on the surface of the raw material. Fried with pre-made clinker, the taste is richer than raw materials, and can obtain the effect of raw materials that cannot be reached by raw materials. However, not hanging paste will also have a high temperature and crispy effect, because some raw materials are rich in fat and protein, and under the high temperature conditions of the oil, a caramelization reaction is produced to make the surface of the dish texture crisp.
Example of crispy fried meat: Crispy fried meat