Catch the fried cod chips
By VicentaLakin
First, let's start with what's meant by "fried": it's a way to hang up the raw materials that are to be cooked, and then it's fried, and then it's picked up. Catch and fire are combined, fast. When the main material is hung and fried and fried, it's made with the juice. There are two methods of catching the paste, one by turning the starch into porridge with egg fluid, and the other by turning the starch into porridge with fresh water. He did a great job, thanks him here, forgets his name, and feels like he's not very nice enough to say that next time he learns from someone else, he has to write it down. It happens that cod is in the fridge, so it's been done twice, for the first time with eggs and flour, and it seems to have been tougher, for the second time with a small amount of vegetable oil, reduced hardness and resilience, and added a softer sense of paste。
Recipe Recommendations
- Cod 约200 grams
- low-gluten flour 5 tablespoons
- corn starch 5 tablespoons
- water 6 tablespoons
- vegetable oil 2 tablespoons
- egg yolk in 1
- baking powder 1/2 teaspoon
- salt appropriate amount
- sugar appropriate amount
- white vinegar appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- sweet and sour
- fried
- an hour
- senior
Steps for Catch the fried cod chips
1
(b) Unfrozen fish pieces, filtration of water and slices, salt 2/3 spoons, sugar 1/4 spoons, pepper 1/2 spoons, wine 1 spoon and corn starch 1 spoons
2
With a bowl of five spoons of flour, about five spoons of corn starch, two spoons of vegetable oil, one egg yolk, six spoons of water, and one-two spoons of bubble powder, to mix even paste
3
(a) Fill the fish tablets, and put them in the oil pan, so that they are 40 to 50% hot, and when they reach light yellow, they extract filter oil
4
(b) Raise the temperature of oil to 70-80% heat, then blow it back to gold and extract filter oil
5
(b) A small bowl, with approximately one quarter of the water, about one-quarter of the water, about one-half spoons of white vinegar, salt, sugar, and corn starch, one-two spoons of soy sauce, and a taste of too much sour, with more sugar and too much vinegar, until the sweetness is appropriate
6
It's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, it's hot, but it's not too big. It's good to see that。Catch the fried cod chips Make Tips
1. According to descriptions from urban netizens and others, Zhua Chao generally requires a relatively thick batter coating, not the kind where you simply dust it lightly with flour before frying;
2. The first frying is a light fry; the oil should not be too hot. Then, raise the oil temperature and fry again until golden yellow;
3. The sauce is generally completely absorbed by the batter coating, leaving no excess liquid in the serving dish. As seen in the picture of the finished product, there is no visible extra sauce at the bottom of the plate; therefore, when preparing the sauce, it cannot be too thin or too much;
4. Adding a small amount of sesame oil to the sauce enhances the aroma of the dish and makes the sauce glossier.