How to fry things more crispy

Many people like to eat fried foods. Fried foods are usually very crispy and taste delicious. However, everyone knows that although fried foods are delicious, a common problem is that it is difficult to keep them crispy. This is a problem that many people encounter when making fried foods. How to make fried foods more crispy is something that many people are concerned about.

How to make fried food crispier?

Egg white paste: This paste is made by adding egg white, flour and water to make it thick. It can also be made with egg white and water starch. If you add a little baking powder, it will expand even more. This kind of batter is mainly used to make soft-fried foods, that is, foods that are not so crispy, such as soft-fried mushrooms, soft-fried fish strips, etc.

Egg foam paste: also called snow-coated paste, this paste is made by thoroughly beating the egg white and then adding dry starch into it. Generally, we don’t use this kind of fried batter at home. This batter can be used to wrap fruits and fry them, or some specific dishes such as Korean prawns. It is generally not used in cooking at home.

Egg yolk paste: This is a kind of paste that we usually use for cooking at home. It is made by adding egg yolk, flour or starch, and then mixing with water. The food fried with it is golden in color and crispy when eaten. It is generally used to make some fried dishes. For example, fried pork tenderloin or fried shrimp. The color of the dish looks very beautiful after frying, and it is suitable to be eaten directly after frying (whole egg batter is very similar to this batter).

Coating with flour: This is a method of coating the raw materials with a layer of flour or dry starch in advance, and then coating them with a layer of egg batter. This method is more suitable for situations where it is difficult to coat the surface of drier ingredients with egg batter. It is commonly used to make candied fruit or dishes such as fried fish fillets, so that the raw materials can be evenly coated with batter. Coat with egg batter and breadcrumbs: Needless to say, everyone will understand it at a glance. This is to allow the ingredients to be well coated with breadcrumbs. The most common use is to make fried steaks, so that the fried dishes will be very crispy. The effect of not using a single batter will be much better.

Water-based paste: It uses starch, but it is not simply mixing water and starch together. Instead, you have to wait for the starch to settle, pour out the top layer of water, grab the wet starch inside, and then mix it with the ingredients. This is also the most commonly used paste by restaurant chefs when processing meat ingredients. It is not often used for dry frying, but is better used for sweet and sour pork, pork tenderloin, and fish fillets. The shell of the dish made in this way is harder and crispier.

Making batter: This is more troublesome and few people use it now. I believe friends in the northern part are more familiar with it. It is the batter made from flour and starch when we fry dishes during the Chinese New Year. However, there is a little trick to making this paste well, that is, after stirring it, add a few drops of wine into it, so that the finished product will have a better gloss. The ratio of flour to starch is about two parts flour to one part starch.

Crispy batter: The dishes fried with this batter have a crispy outer skin, but the color is slightly darker. It is also very simple to make. Just add about 10 to 20 percent lard or salad oil to the batter mentioned above and mix well. The effect of lard is slightly better than that of salad oil. But this kind of thing is rarely used now.

Dry starch paste: This is what we often see chefs calling patting starch on food shows. In fact, this is a relatively simple and quick method. It’s just that we don’t prepare so much starch at home, so the result is not as good as that made by chefs. In fact, if you have enough starch at home, you can also make the same look as they do.

Tips:

No matter what kind of ingredients you use when coating them in batter, you must make sure not to squeeze out the water, especially if they are frozen. If you don't squeeze them out clean, the batter may lose its pulp when coating them. Also, be careful to use less liquid seasoning, as the batter will be diluted and the effect will be poor.