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What is dry fried powder?

Dry fried flour is not flour. Fried powder is a kind of seasoning, suitable for Fried Spareribs, fried chicken steak, fried meat kebabs, fried meat pie, can keep the taste crisp, with this product to wrap the raw materials, can fully lock the raw materials of gravy, delicious taste. Flour is a kind of powder made from wheat. According to the amount of protein in flour, it can be divided into high gluten flour, medium gluten flour, low gluten flour and ungluten flour.

Different. According to the information on Sohu, the dry fried powder is adjusted by the desired taste, including starch, bread flour, sweet potato powder, potato starch, and so on. Crispy meat powder is mainly made from a mixture of flour, starch and baking powder, and the ratio of flour to starch is 3:1.

Dry fried powder many people who prefer fried food are relatively clear. This is a kind of ingredient that is often used in the process of deep frying. You can wrap what you need to fry with dry fried powder, which will become easier. Moreover, you can put some black pepper in the fried process, which will make the taste more delicious, with some barbecue taste, and children will like it more.

Dry fried flour is no ordinary flour. General dry-fried powder is added with excipients. For example: fluffy baking soda powder or baking soda, starch and seasoning and so on.

Crispy meat powder and dry fried powder should be the same, fried crispy meat powder is too white powder. Too white powder is raw potato starch, sticky enough, delicate texture, white color, when fried crispy meat, too white powder can completely wrap pork, and potato starch deep-fried will be condensed into a bubble powder, so it can make crisp and delicious fried meat.

How to mix the fried powder

1. The use of crispy fried powder is simple. Fully retain the original taste of the material, 1kg this product mixed with 8-5L water evenly. After 10 minutes, deep-fry the bread flour in 170 ℃ oil to give the food a crisp taste and can be kept for a long time. Powder will be evenly wrapped in the raw material in the powder, wrapped bread flour put more bread powder, wrapped in the raw material. Deep-fry in a frying pan of 170 ℃ for about 1 minute and 30 seconds. When finished, fully lock the delicious food.

2. Specific usage: 1kg fried powder mixed with 8-5L water. After 10 minutes, deep-fry the bread flour in 170 ℃ oil to give the food a crisp taste and can be kept for a long time.

3, the preparation method of fried powder: preparation materials: 1 egg, 80 grams of corn starch, 40 grams of flour, 3 grams of salt, 2 grams of baking powder, a small amount of water, a little salt and pepper. Beat an egg into the bowl, then add cornstarch, flour and baking powder, add the right amount of pepper and salt, grasp and mix well. After grasping well, add an appropriate amount of water according to the thickening degree of the paste, and then grab and mix to make the degree of flow.

4. how to use fried powder first, we take out a bowl and pour the right amount of crispy fried powder into the bowl. Then we beat an egg into the bowl and stir well. Then, we add the right amount of water. Then, we add a little bit of flour and stir well. Finally, we can wrap the fried food in the crispy powder.

How to mix fried powder to make it crisp?

1. Specific usage: 1kg fried powder mixed with 8-5L water. After 10 minutes, deep-fry the bread flour in 170 ℃ oil to give the food a crisp taste and can be kept for a long time.

2. The proportion of oil powder is the key to determine the success or failure of fried powder. The ideal oil-powder ratio is about 1:5 to 1:2, which ensures that the fried food is not too greasy and remains crispy enough. When using fried powder, make sure you have the right skills. Evenly wrap the ingredients in a thin layer of fried powder, then put them in a preheated oil pan, control the heat, and fry until the surface is golden brown.

3. Crisp paste: 50 grams of flour, 50 grams of starch, 30 grams of oil, 1 gram of refined salt and an appropriate amount of water. Note: paste, thick, affect the taste; thin, hang uneven fish surface, often appear "flower face" phenomenon. Oil temperature: fried twice, the first low oil temperature (6 into heat) plays a role in shaping, not too high or too low. Too low is easy to remove paste; too high is easy to adhere, the appearance is easy to paste, affecting the reblasting effect.

4. Whole egg: moderate, more commonly used. Usually fried food with whole eggs is fine. The color is golden, the aroma is fragrant and the taste is crisp. Key point: the professionals are not only the above. Mix the powder clockwise with a little vegetable oil and a few drops of white vinegar to make it more crisp. Baking powder: if baking powder is added to the crisp paste, fried shellfish will float like a ball and turn over automatically in oil, which is slightly difficult but not difficult to master.

5. To make crisp fried flour, the key is to use low-gluten flour and add the right amount of starch, baking powder and a little salt. This preparation ensures that the fried flour is expanded and crisp when heated, while the characteristics of low-gluten flour also help to form a crisp shell. In detail, low-gluten flour contains less gluten protein, which makes the batter less likely to produce an overly tough crust during frying, but to form a crisp outer layer.