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Details for fried foods

Feb 18, 2020
  1. The oil temperature must be fixed. When frying, first use high heat to shape, then turn to low heat and slowly fry. If the oil temperature is too high, the oil will oxidize and produce a strange smell. At this time, you can remove the food and wait for the oil temperature to drop slightly before continuing to fry. Deep-fried food is sometimes fried black or endogenous, possibly because the oil temperature is too low. To avoid the oil temperature being too low, you need to do it: don't put the iced food directly into the oil pan, wait for it to melt and then wrap it with the batter and fry; as mentioned before, don't put too much food at one time.


2.Different ingredients require different oil temperatures. Low temperature: about 160 degrees Celsius, suitable for thicker meat, root vegetables, first frying of ingredients that need to be fried twice. Medium temperature: 170 ~ 180 degrees Celsius, suitable for all ingredients. High temperature: 190 degrees Celsius, suitable for re-fried ingredients. The method of testing the oil temperature is to drip the batter into the oil pan, the batter sinks to the bottom and then slowly floats up to a low temperature; if it does not sink to the bottom, it rises at halfway to medium temperature; if the batter is immediately in the oil, The surface of the pan is spreading out to be very hot.


3.The amount of frying oil must be sufficient to overwhelm the ingredients; do not use a pan, the role of the pan is to fry, not to fry.


4.Don't put too much food at one time. If you have too much food, you can fry it in several times.


5.The oil temperature must be fixed. When frying, first use high heat to shape, then turn to low heat and slowly fry. If the oil temperature is too high, the oil will oxidize and produce a strange smell. At this time, you can remove the food and wait for the oil temperature to drop slightly before continuing to fry. Deep-fried food is sometimes fried black or endogenous, possibly because the oil temperature is too low. To avoid the oil temperature being too low, you need to do it: don't put the iced food directly in the oil pan, wait for it to melt and then wrap it in the batter and fry it; as mentioned before, don't put too much food at one time.


6.Different ingredients require different oil temperatures. Low temperature-about 160 degrees Celsius, suitable for thicker meat, root vegetables, first frying of ingredients that need to be fried twice. Medium temperature-170 ~ 180 degrees Celsius, suitable for all ingredients. High temperature-190 degrees Celsius, suitable for re-fried ingredients. The method of measuring the oil temperature is to drip the batter into the oil pan, the batter sinks to the bottom and then slowly floats up to a low temperature; if it does not sink to the bottom, it rises at halfway to medium temperature; if the batter immediately spreads on the surface of the oil pan It's hot


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