Evergreen Crispy Coating in Hand, Worry-Free Frying of Everything
Frying makes people happy, but for most foodies, this operation is not friendly. Mastering the oil temperature is secondary, mainly because it's difficult to figure out the crispy technique. Passing three, dusting with powder, dry frying, crispy frying, different ingredients require different methods. This would be a headache for a kitchen newbie.
Recently, everyone has been researching cooking at home, so let's invite a professional chef from a hotel to sharethe (wan wan de qipi hu – 'evergreen crispy coating')method.
Once you master it, everything can be fried!
| Ingredients |
Eggplant............1
Green and Red Peppers............1
Cornstarch.................1 portion
Flour............2 portions
Corn Starch............4 portions
Cooking Oil............as needed
Sugar............1 spoon
Fish Sauce with Steam............3 spoons
Soy Sauce............a little
Oyster Sauce............a little
Garlic............2 cloves
Dried Chili Peppers............as needed
Peppercorns............as needed
| Steps |
■ Cutting and Preparing the Eggplant.Cut the eggplant into strips first, then cut into pieces of a suitable size according to your preference.■ Making the Crispy Coating.To make a crispy and crunchy coating, the proportions are crucial. Mix cornstarch, flour, and cornstarch in a ratio of
1:2:4and mix thoroughly, adding a little water at a time to create a coating with the right viscosity. This coating can be used for almost all ingredients, such as chicken wings, chicken legs, french fries, and lotus root.■ Coating the Eggplant.
Dip the cut eggplant into the crispy coating and stir evenly, ensuring that all sides are coated with the coating.■ Frying.Pour a large amount of cooking oil into the pot, heat to6-7 (6-7 chen he – '6-7 out of 10 heat levels')
and then you can fry the eggplant. When adding the eggplant, keep your hands low, add them one by one, and avoid splashing oil.■ Second Frying (for a Crisper Texture).After the first frying, you can take out the eggplant, let it cool slightly, and then increase the oil temperature to quickly re-fry. This will also make the color look better.
■ Sauce.In a small bowl, add 1 spoon of sugar, 3 spoons of fish sauce with steam, a little soy sauce, and oyster sauce, and stir until the sugar is completely melted.
■ Seasoning.Heat a small amount of oil in a separate pan, add garlic and dry chili peppers and peppercorns to fry out the fragrance, then pour the prepared sauce into the eggplant and stir-fry quickly to make bellflower eggplant.
■
■ 13
■
