If the fried food keeps getting soggy, start from the dough - 12 golden ratio of batter
Sometimes it's strange when you fry it at home. When you just take it out, it's crispy, but after putting a few on the plate, it...
Sometimes it's strange when you fry it at home.
When I just pulled it out, it was crispy.
The dish quickly collapses after you put a few on it.
Shrimp, sweet potatoes, and vegetable fries
I thought the material was the problem, but surprisingly there is a difference.
It is a lot from the dough.
You can't type it for too long,
The dough can't be lukewarm,
Even if the oil temperature drops, the crispness remains
It won't last long.
So I prefer complicated recipes when frying
The dough should be cold, stirring should be short, and the oil should be
Hot enough
First take care of these three things.
Today, shrimp, squid, sweet potatoes, pork cutlet, and mushrooms
So that you can take it out right away depending on the material.
Fried clothes with 12 golden ratios
I organized it in one sheet.
Every time I fry, I wonder "how much flour and water did you put in?"
Save it so you don't search again.
The standard is 300g of ingredients per plate.
1 cup of flour, 1 cup of cold water,
Put six or seven pieces of ice in it.
1 cup is based on one paper cup.
For more crispness, instead of water
You can mix water and beer in a 3-to-1 ratio.
The frying oil temperature is like dropping the dough.
If you go all the way to the floor and come straight up, it's 170 degrees,
If it gets hot in the middle, it's 180 degrees.
Put the wooden chopsticks in and wait 2~3 seconds later.
It is appropriate when the residual particles come out.
Below are customized according to the material
It's the twelve dough and frying temperature.
1. Shrimp
Powder 1 : Water 1 : 3 ice · 170~180 degrees.
Scrub the tail residue and straighten your back
Put one at a time to make it crispy.
2. a cuttlefish
Powder 1 : Water 1 : 3 ice · 170~180 degrees.
You must wipe off the moisture carefully so that the oil does not splash.
If you put a little knife cut into it, it won't dry out.
3. Vegetable assortment
Powder 1 : Water 1 : 4 ice · 160~170 degrees.
Slice the carrots and onions thinly.
Lay out one noodle at a time and put it in.
4. a sweet potato
Powder 1 : Water 1 : 3 ice · 170 degrees.
Cut with 0.7cm at low temperature
Fry it for 3~4 minutes until it is cooked through.
5. pork cutlet
Flour → egg wash → breadcrumbs in order · 170 degrees.
After cooking properly for 5 minutes
If you fry it a little more once, it will be crispy.
6. a hen
Powder 1 : Water 1 : 3 ice · 170 degrees.
After frying and cooling it once
If you fry it again at 180 degrees, the outside will be crispy.
7. Kim rolls
Glass noodles soy sauce · flour 1 : water 1 · 170 degrees.
Roll the rice noodles in the seaweed and roll the dough thin.
Sprinkle it on so it doesn't burst.
8. a red pepper
Fill the filling and flour 1: water 1 · 160~170 degrees.
Coat the whole pepper with thin layers of batter.
Just cook it a little.
9. a mushroom
Powder 1 : Water 1 : 3 ice · 170 degrees.
The rice and chicken rice are wiped off the moisture.
Slice it thickly.
10. a lotus root
Powder 1 : Water 1 : 3 ice · 170 degrees.
Slice it 0.5cm and soak it in vinegar water.
If you wipe off the moisture and put it in, the darkening will be less.
11. an eggplant
Powder 1 : Water 1 : 3 ice · 170 degrees.
Slice it long and put it in salted water for a while.
Squeeze out the moisture and apply it thinly.
12. banana
Powder 1 : Water 1 · 170 degrees.
Cut it in half and wrap it thinly.
Just cook the outside for 30 seconds.
It's a fried mixture for copying.
The basic is 1 cup flour : 1 cup cold water : 3~4 ice cubes.
For a thick one, 1 cup flour : 1/2 cup batter powder : 1 cup water.
For more crispness, water instead of water·beer 3 : 1.
The reason it gets soggy is usually the temperature.
If the oil is lukewarm, the dough will absorb the oil.
I'm so tired from eating.
Is the dough cold, or is the oil 170 degrees?
If only these two things are right, most of it will be solved.
The thing I remember most is double frying.
Once at low temperature, once at high temperature.
If you fry it twice, the outside becomes hard.
Even when the fried food cools down, the crispiness lasts a long time.
If you put too much, the oil temperature will drop.
It's good to put it in a little bit at a time.
Frequently asked questions
Q. What if there is no frying powder?
A. Even if you mix half starch into the flour, it will be crispy.
Q. How many times can I use the oil?
A. Use it up to 2~3 times when it's clear, and discard it when it gets dark.
Q. How do you heat the remaining ones?
A. The air fryer will be crispy again in 180 degrees for 3 minutes.
Fill the oil halfway and make sure to wipe out the moisture.
If boiling oil splashes, the risk of burns increases.
The handgrip is inward so that the child's hand cannot reach it.
Powder 1 : Cold water 1 : 3~4 ice cubes,
The oil is at 170~180 degrees.
Cold dough and double frying
It is the key to keeping the frying crispy for a long time.
Save it and fry it every time
Please take out this frying batter mix.
#Fried #FriedBatterGoldenRatio #CrispyFried #ShrimpFried #VegetableFried #SweetPotatoFried #Katsu #FriedBatter #FriedTemperature #HomemadeFried #FriedPowder #AirFryerFried #OneRecipe #OneMealOfficial