What's the difference between dry frying, soft frying and crisp frying?

Dry frying Dry frying is a cooking method in which raw materials are changed into knives, seasoned with spices, and then dried or hung and fried to maturity.

Selection of raw materials: generally choose raw materials with tender texture, full fragrance and low water content. Animals include: pork tenderloin, fish and so on. Plants are: mushrooms, eggplant, yam and so on.

Technological process: the raw materials are ground with salt by changing knives, or fried with paste until cooked, then fried until dry, fragrant and crisp, and then put into plates after taking out the pot.

Technical points: Dry frying generally uses corn starch or water starch paste. After curing the raw materials, dry the surface with a dry towel before patting or hanging and frying.

Dry cooking pays attention to the outside coke and the inside tender, so the control of oil temperature is very important. Generally, it should be fried twice. The oil temperature should be controlled at 60% heat during the initial frying and 70% heat during the re-frying. If the oil temperature is low, the fried taste is greasy.

Representative dishes: dry fried tenderloin, dry fried hairtail, etc.

Soft frying soft frying is made by frying processed raw materials with soft frying paste. The finished product is soft outside and tender inside, with light color and full shape.

Selection of raw materials: generally choose raw materials that are easy to mature. Such as tofu, shrimp, etc.

Technological process: raw materials are cut into pieces, pickled, hung with soft fried paste, fried, drained and put on a plate.

Technical points: Soft frying generally uses soft frying paste or egg soaking paste. When frying, the oil temperature should not be too high, and it is generally controlled at about 50% heat. The color of the fried product is slightly yellowish, so that it can be loose outside and soft inside.

Representative dishes: soft fried shrimp, soft fried tofu, etc.

My understanding of crisp frying is generally made of cooked raw materials. Raw materials are cooked first, and then fried in hot oil, which is characterized by crispy texture.

Selection of raw materials: generally, animal raw materials are selected and fried after steaming or marinating, such as beef brisket, ribs and mutton.

Process flow: steam or marinate the raw materials, cook, hang, fry, fry, re-fry until crisp and oily, and then change knives and plates.

Technical points: If there are bones in the raw materials after steaming or marinating, the bones should be removed and then hung and fried. Soft and rotten cooked raw materials should be fried with the help of plates. The specific operation method is as follows: first, apply a proper amount of crispy fried paste on the plate, then put the raw materials on the plate, and then spray a layer of paste on the raw materials to evenly wrap them. Finally, push the raw materials into hot oil and fry until golden brown, and then fry until crisp.

Representative dishes: crispy fried beef brisket and so on.

Preparation of several pastes: dry fried paste: 50 grams of flour and 50 grams of starch, adding appropriate amount of water and stirring evenly, or directly using gouache paste (only mixing starch with water).

Soft fried egg paste: 35g of flour, 5g of starch15g, 50g of beaten egg white, appropriate amount of water, and 5g of salad oil.

Crispy fried paste: flour100g, add 2 grams of baking powder, 50 grams of starch, appropriate amount of water and 30 grams of salad oil until it is slightly thin and transparent.

~ ~ Solve the puzzle of "speculation" ~~ 1. Q: Is crispy fried the same as crispy fried?

Answer: No, first of all, the materials used for crispy frying are different. Generally, fresh boneless fish, chicken slices and other raw materials are used for frying. In addition, crispy fried sauce is used, which is slightly different from the taste of crispy fried sauce. The taste of crispy fried sauce is: after the finished product is eaten in the mouth, the sauce body immediately cracks against the teeth, which has a sense of resistance to eating, while the taste of crispy fried sauce is: after the finished product is eaten in the mouth, the sauce body is scattered against the teeth, and there is no resistance to eating. Finally, the characteristics of crisp frying are: golden color, full appearance, crisp skin and tender inside.

2. Isn't dry frying direct?

A: Direct frying is called clear frying, and direct frying is not paste or powder. Raw materials are generally cut into small pieces or thin slices, which are easier to cook. The bigger ones should be covered with flower knives, such as French fries and fried hairtail.

3. Q: Why do you need oil in the paste?

Answer: Oil is added to increase the brightness of the paste.

~ ~ tips on "frying" ~~ 1. About paste mixing: when mixing paste, you must not stir in the same direction, which is easy and laborious, and the hard paste is not easy to be wrapped by raw materials. The correct way is: first mix all the flour evenly, then add water, then stir it evenly by hand, without bumping, and then add oil and stir it evenly.

2. About "Fried": 1. Grease will be sticky after repeated use, and it is easier to adsorb on the surface of raw materials than new oil. Therefore, it is not recommended to fry old things, and the grease fried at high temperature for a long time is more likely to produce carcinogens. 2. It is easier to absorb oil when frying at low temperature, because the paste at low temperature will gradually form a thick shell and absorb more oil. So mastering the oil temperature skillfully is the key to not being greasy after frying. 3. Re-frying can not only make the taste more crisp, but also further force out excess oil.

3. About using oil: Peanut oil is recommended at home, which has high stability and full fragrance. Soybean oil bubbles easily when it is not refined, and it has a strange smell. Before use, it must be cooked to remove the odor, and the color can be golden yellow.

4. About the use of the paste: the paste can be used immediately, and it is best not to store it for a long time, especially in hot weather, which is easy to ferment and affects the effect of the finished product.

Stir-frying can be said to be a common cooking method in our family, even for everyone. It looks simple, but it's not. A slight mistake will affect the taste and beauty of the finished product. But don't worry, as long as you read my explanation, you will understand and master it more skillfully. I believe you can also cook delicious dishes.

The above is my work experience, and I hope that the catering predecessors will criticize and correct me.

What's the difference between dry frying, soft frying and crisp frying? -This question is really professional. Many of us can't refuse the fragrance, crispness, crispness and tenderness of fried food. Even if we eat fried food every day, we just want to eat it, and we don't care about the difference between dry frying, soft frying and crisp frying. In fact, if you want to understand eating, you really need to know what dry frying, soft frying and crisp frying are all about.

What's the difference between dry frying, soft frying and crisp frying? Dry frying is a method of pickling raw materials (fish, meat, mushrooms, etc.). ) add seasoning, then hang dry powder paste (or other paste) and fry it in the oil pan.

Yellow croaker with salt and pepper:

Materials ~

400g of small yellow croaker, one teaspoon of salt and pepper, lemon 1 piece, vegetable oil, refined salt, cooking wine and pepper.

Sauté ed

Soft frying should use soft paste (gouache and egg white or all of them), generally frying twice, frying with warm oil for the first time 1 time until the outer paste is condensed and the color is the same. The second time, fry in warm oil (some only need ten seconds).

Crisp frying is a method of hanging whole egg paste (or not) outside cooked or steamed raw materials and frying until cooked.

What's the difference between dry frying, soft frying and crisp frying? -

The difference between dry frying, soft frying and crisp frying is still very big. The methods of making different products and using different ingredients are also different.

Dry frying dry frying is to fry the ingredients with paste after pickling, or to wrap the ingredients with raw flour after pickling and fry them.

Dry frying is mainly aimed at tender ingredients, and the cutting shape of ingredients is generally strip, fast strip and sheet.

The first frying time is short, so it needs to be fried again. Dip in salt and pepper sauce after cooking.

The typical dishes made by dry frying are: dry fried tenderloin, dry fried hairtail, dry fried Pleurotus eryngii, dry fried meatballs and so on.

The difference between soft frying and other frying methods is paste. The paste used for soft frying is egg paste. The method of making egg bubble paste is to put the egg white in a bowl and beat it in one direction until it bubbles, then add starch and continue beating it in one direction until the starch melts and bubbles evenly.

Soft frying also needs re-frying, but the re-frying time is very short, and it can be re-fried in more than ten seconds.

Soft-fried dishes feel crisp at first bite, and then soft and waxy.

Typical dishes made by soft frying method are: soft fried shrimp, soft fried oyster locust, soft fried meatball, soft fried tenderloin and so on.

The difference between crisp frying and the first two frying methods is that the egg liquid is covered with a layer of bread crumbs.

Don't fry it any more, just fry it in the pot until it is golden.

Crisp frying is characterized by crispy skin, which is more fragrant because it is wrapped in egg liquid and bread crumbs.

The representative dishes made by the crisp frying method are: crisp fried ribs, crisp fried chicken wings, crisp fried oysters, fried chicken fillets, fried chicken chops and so on.

There is a big difference between dry frying, soft frying and crisp frying. Share this lesson with everyone today, and never worry about what materials to use or how to fry in the future.

stir-fry

Dry frying means using only dry starch or flour, without adding eggs, pastry powder and other materials. That is, after washing and pickling, directly pat dry starch or flour, dry fry small white striped fish, dry fry hairtail and dry fry loach, so that the fried things are crisp, fragrant and crisp.

Sauté ed

Soft frying is a paste made of eggs, flour, starch, baking powder and edible oil. (Generally, home cooking is to put two eggs in a pot, grab a handful of dried starch, two small handfuls of flour, add 1.3g baking powder, and add a spoonful of vegetable oil to stir into a paste that can be spun. ) The main fried products are soft fried prawns, soft fried Pleurotus ostreatus and soft fried beef tenderloin. Marinate the materials, put them into the beaten paste, stir them evenly, then fry them, take them out after frying, and heat them when the oil temperature rises to 70%.

Crispy frying

Crispy frying is dry starch, egg liquid and bread crumbs (which are sold in supermarkets, that is, leftover bread crumbs). There are mainly fried chicken legs and fried chicken wings. Practice: After the chicken legs and chicken wings are marinated, wrap them with dry starch first, then with broken egg liquid, and finally with bread crumbs, so that the skin can be fried quickly without frying again, and they taste crisp and tender outside.

In the cooking industry, "frying" is a very common production method, and "frying" can be subdivided into six operation methods. They are: dry frying, net frying, crisp frying, pan frying, soft frying and paper-wrapped frying. Before answering the question, let's know what kind of cooking method "stir-frying" is. Then I will explain in detail the differences between "dry frying", "soft frying" and "crisp frying".

Frying "frying" is a method of pickling raw materials with hot oil or warm oil, with or without gelatinization. Deep-frying is mainly used for raw materials with small shape and tender texture. The common seasoning flavors in pickling are soy sauce, cooking wine, salt, monosodium glutamate, pepper, onion and ginger.

(1). The main features of bombing.

(1) When frying food, you need to use a lot of cooking oil. In general, you should use the method of quick fire to maintain the oil temperature requirements of raw materials.

Most of the fried dishes are tender outside and crisp inside, dry, and most of them should be eaten with seasonings (salt and pepper, or tomato juice).

(2). The main points of frying.

Frying is a common cooking method. There are many kinds of vegetables, a wide range of materials and many kinds of paste. Although it is not complicated in operation, there are three requirements for cooking.

(1). Strictly control the temperature. Most of the cooking needs to be heated with oil, and most of them need to be fried twice, which is called "re-frying". The main reason for re-frying is that most of the cooking needs to be fried outside and tender inside. To achieve external coke, it is necessary to remove the moisture on the surface of the ingredients. To keep tender inside, it is necessary to shorten the residence time of raw materials in oil to keep more water. This is a contradiction, and the solution is to oil it two or three times at regular intervals.

② Marinate the raw materials before frying. Pickling raw materials, also known as "simmering mouth", is to pickle raw materials with corresponding condiments for a short period of time after changing knives. This is because the frying process can not be seasoned, but also to make the raw materials more tasty. Generally, when curing, you don't simmer your feet, so it is advisable to use eight-point mouth.

3. Cooking should be accompanied by condiments. The main purpose of bringing condiments to the table for dipping and using is to increase the taste of dishes and form a unique style, and secondly to make up for the lack of taste.

Through the above understanding, we understand what kind of production method is "fried", and then we will tell you what the production methods are "dry fried", "soft fried" and "crisp fried". (1) dry frying

Dry frying is to marinate raw materials with a knife, then soak starch in cold water, and then hang the soaked starch paste on the surface of raw materials. You can also directly put the dry starch into the raw materials, add a little cold water, stir, let stand for a while, and then fry in an oil pan, such as dry fried pork strips, fried meatballs, crispy meat, etc.

When doing dry cooking, remember to master the oil temperature. When frying again, increase the oil temperature, shorten the frying time, and achieve the effect of crispy outside and tender inside.

(2) Soft frying

Soft frying is a method of marinating raw materials, hanging egg paste or whole egg paste and frying with warm oil. This kind of frying needs to change the raw materials into small pieces or pieces, and the oil temperature should not be too low or too high to prevent burning or scorching. The main characteristics of soft frying are: soft and tender, delicious, neat and beautiful, such as soft fried tenderloin, soft fried omelet, soft fried shrimp and so on.

Soft frying does not need to be fried twice, but only once, which can keep the soft taste of the ingredients without being soaked in oil.

(3) Crispy frying

Crispy frying is a cooking method in which the raw materials are cooked, then fried until golden brown, and then put on a plate with a knife (some can be pasted before frying). Crisp frying is a cooking method in which the raw materials are cooked first. The method can be boiled or steamed, and it is required to be soft and rotten. Use hot oil when frying. The finished products are characterized by crispness, such as crispy chicken and crispy duck.

Crisp frying pays attention to crispness and delicacy, and in the use of ingredients, we always cook the ingredients in advance and then fry them with powder, which can make the dishes mature quickly, crisp and tender outside, crispy and delicious.

What's the difference between dry frying, soft frying and crisp frying?

① Dry cooking is widely used, and the production method is relatively simple. Moreover, the requirements for dishes are crisp outside and tender inside, and there is no special requirement for the use of hanging paste. Dry cooking can be mixed with dry powder, or wet starch can be used as raw material for hanging paste. Therefore, dry frying dishes is a very common cooking technique.

② Soft fried vegetables are relatively simple, and there are not many ingredients used to make soft fried vegetables. In addition, when making soft fried dishes, it is different from dry frying. Soft-fried vegetables are to keep the ingredients soft and tender, and there is no need to fry them in hot oil. Paste is to protect the ingredients and make them soft and delicious. At the same time, soft-fried dishes can be cooked once without secondary frying.

(3) Crisp frying is one of the fast cooking methods. It is a cooking method that the ingredients are cooked in advance, then paste or crisp powder is hung on the surface of the ingredients, and then hot oil is used to make them quickly form. When frying food, you can't fry it for a long time. Some fried foods don't need to be fried twice, but only need to be fried once with hot oil.

Although dry frying, soft frying and crisp frying are all cooking methods. However, it is quite different in the choice of ingredients, paste, oil temperature and heat. Although they all use a "fried" cooking method, the taste of the finished dishes is different due to different production procedures, but no matter how they are cooked, the dishes are delicious and have their own characteristics.

The so-called frying refers to the method that raw materials that have been processed by knife cutting, pickling, etc., or are powdered and pasted, or directly put into a pot with a large amount of oil and heated at different oil temperatures and different times to make the raw materials finally mature.

The earliest record of frying technology can be traced back to the birth of bronze cookers: there was a method of "frying" in the Zhou Dynasty; In the Tang Dynasty, "frying" was called "oil bath", and its technology was superb. For example, Shaanxi "oil bath cake" is made by wrapping hot noodles with auxiliary materials and frying them in hot oil. In the Song Dynasty, the technique of "frying" became more common, such as frying fish. Since then, "frying" has become one of the main cooking methods of Chinese food.

There are many kinds of fried raw materials, which can be whole chickens and ducks, or processed diced, sliced, shredded, strips, blocks, horns and other raw materials; A large amount of oil is used in the production process, but it is not the whole process of using hot oil, but needs to be adjusted according to raw materials; Some raw materials are fried once, while others need to be "cut off" twice-the temperature should not be too high during the initial frying, so that the raw materials can be soaked in it to mature slowly, and the oil temperature will be increased during the secondary frying, so that the surface of the raw materials can be quickly dehydrated and brittle.

According to the different texture of raw materials and operation technology, "frying" can be divided into nine types, including dry frying, soft frying and crisp frying.

stir-fry

Raw materials can be meat or vegetables. You can change the knife into pieces and slices, pat it with powder or paste after pickling, or chop it into velvet, and mix it with starch and seasoning to make balls. When frying, the ingredients should be oiled twice, and the dishes should be crispy inside and fragrant inside. Representative dishes are dry fried swordfish, dry fried tenderloin and so on.

Sauté ed

Soft frying is somewhat similar to dry frying, but the difference is that dry frying is a "hard paste" made of starch or flour, which makes dishes golden in color, crisp and attractive; Soft frying is "soft paste", which is made of whole eggs or egg whites mixed with flour, starch and other materials. The oil temperature should not be too high. The temperature of the initial explosion is 40% to 50% hot, and it will remain 60% to 70% hot when it is re-exploded. The finished dishes are light yellow and tender, which means soft fried shrimps and soft fried fresh mushrooms.

Crispy frying

Most of the raw materials used for crisp frying need to be cooked or steamed in advance. Cooking requires fire and hot oil. The raw materials can be put directly into the pot or hung with a thin layer of paste. Generally, 60% to 70% hot oil is used to fry directly until it is mature, and the dishes are crispy and tender, which means that the dishes include crispy beef and crispy fried liver.

The above is the difference between dry frying, soft frying and crisp frying. There are also six kinds of frying: clear frying, loose frying, dip frying, sticky frying, wrapped frying and crisp frying.

Clear bombing

Also known as "net bombing". Raw and cooked raw materials can be used, so it is named because it does not pat powder or paste when frying. Generally, the fried raw materials need to be oiled twice, first fried thoroughly at medium temperature, and then fried crisply at high temperature, so that the dishes made are crispy outside and soft inside, which means that the dishes are fried in large intestine and fried in eight pieces.

Sonza

After the raw materials taste, hang the sherry paste and fry it slowly in warm oil, and the finished product is crisp and soft. Representative dishes are fried shrimp balls and fried fresh mushrooms.

Soaking and frying

Fry the raw materials with warm oil and slow fire for a long time. The representative dishes are Deng Ying beef and crispy meat rolls.

Sticky substance frying

Seasoning and mixing the raw materials, chopping them into paste, making them into balls and other shapes, patting the powder and dragging the eggs, and then sticking crisp raw materials such as sesame seeds and peanuts into the pot and frying them to make the dishes fragrant, crisp, fresh and tender. Representative dishes include Gaza fish balls and sesame gold cakes.

Packaging and frying

The raw materials of this technology are often unlimited. Meat, poultry, seafood and vegetarian dishes can all play leading roles. They are cut into small pieces, seasoned and mixed well, then wrapped in egg skin, tofu coat or pig net oil and fried in oil pan. Golden color, crisp outside and tender inside. Representative dishes include fried liver flowers, rotten duck and so on.

Brittle frying

Chicken, pig, fish and shrimp can be used as raw materials, and vegetarian dishes such as cauliflower and mushrooms can also be used as raw materials. Generally, boiled in boiling water or brine, taken out, coated with syrup, dried in the air, and then fried in hot oil to produce caramelization reaction, which makes the skin of raw materials bright and crisp. Representative dishes are sweet-skinned duck, crispy pork hands and so on.

The above are the general differences between the nine "bombing" methods, hoping to help the topic.

Dry frying, soft frying and crisp frying are also common frying methods in cooking. Frying is also a cooking method that every family will use. Seemingly simple, in fact, there are many kinds of speculation. There is still a big difference between dry frying, soft frying and crisp frying. Mixing, frying and taste are different, and different frying methods are suitable for different ingredients.

Frying is a common cooking technique in our life. The fried food is golden, crisp, tender on the outside and delicious. In our life, every household will fry things, but many people may not know that there are many kinds of frying, such as clear frying, soft frying, dry frying and crisp frying. Different frying methods make foods taste different. Let's share the difference between dry frying, soft frying and crisp frying.

1. What is the difference between dry frying, soft frying and crisp frying? 1. First of all, let's learn about dry frying. Dry frying is made by seasoning raw materials with various seasonings, adding protein and starch for sizing, and finally frying. Dry frying is characterized by crispy outside and tender inside. Usually fried twice. After the first set, it must be fried again. After frying, it is crisp outside and tender inside.

2. Soft frying is made by selecting fresh and tender ingredients, processing them, hanging them and frying them. Soft frying is characterized by a slightly crisp appearance and a soft entrance. Soft frying can fully ensure the taste of the ingredients themselves. Soft fried batter is mainly made of whole egg liquid or egg white liquid and starch. Soft frying oil temperature is 50% hot, and one can be fried continuously at oil temperature without re-frying.

3. Crispy frying is usually cooked food, wrapped in paste and fried. Crisp frying is characterized by crispness and delicious taste. Crisp frying is usually directly wrapped with a layer of starch, then with a layer of egg liquid, and finally with bread crumbs. It is fried directly in the pot until it is golden, so it doesn't need to be fried again.

Second, the production method of dry fried, soft fried and crisp fried batter 1, dry fried batter: two eggs, corn starch and salt, two eggs in a bowl, add corn starch and salt, add a little water, stir well and stir into batter. The batter should be prepared in a non-Newtonian fluid state.

2. Soft fried batter: two eggs, corn starch 60g, salt 0.5g, soybean oil 10g. Beat two eggs in a bowl, add corn starch and salt, and stir well with chopsticks. Don't stir in one direction when stirring, so the batter will easily catch the ingredients. After fully stirring, add oil and stir well.

3. Crispy batter: 250g of flour, 50g of oil, 0/3g of baking powder/kloc-,380g of warm water and proper amount of salt. Put baking powder in the basin first, and add warm water, which will help the fermentation, and the fermentation will be faster. Stir well with chopsticks, then add flour and warm water, slowly.

Stir well, stir into a fine batter without particles, then add oil, stir well, add a little salt, stir well and let it ferment for ten minutes.

Summary: Now everyone knows the difference between dry frying, soft frying and crisp frying. The main difference between dry frying, soft frying and crisp frying is that the making method of batter is different, the frying method is also different, and the fried things taste different. The most important thing is batter. You can try it if you like.

What's the difference between dry frying, soft frying and crisp frying? Many years ago, my favorite fried food was fried ham sausage. During the Spring Festival at home, my parents make fried lotus root clips, fried meatballs and fried fish pieces every year. Although these delicious frying methods are different, I called this cooking method frying at that time.

Although I have thought about it, why can pork balls be directly fried in the oil pan after being kneaded? Braised directly when eating, rarely fried again?

Why should the lotus root clip be wrapped in paste and fried in the oil pan, and fried again every time you eat it?

Why do parents put eggs in fried fish pieces when they make batter?

At that time, I had a moment of doubt about the different methods of frying ingredients in oil pan. However, I was still a child at that time. When the temptation of delicious food appeared in front of me, the reason in my mind had long been forgotten, so that for many years, I didn't think about it specifically. I didn't ask why these frying methods are different.

Maybe it has something to do with my failure to learn cooking. In my layman's eyes, the technical terms in the eyes of many chefs have become bland. In my eyes, for a long time, I called them fried.

In recent years, I have often cooked delicious fried foods, such as dry fried small fish, dry fried hairtail, crispy chicken steak and so on. I suddenly became suspicious because of the crumbs. Why do you ask more questions? Crispy chicken chops can be breaded, why not dry fry small fish, and it seems that I haven't heard that dry fry small fish need breadcrumbs?

With these questions, I can only go to the library. I consulted many books and got a general understanding of the difference between them. It turns out that in the process of frying, there are still so many stresses. In order to taste delicious, it can be roughly divided into dry frying, crisp frying and soft frying. Here, I would like to introduce my understanding of these fried methods to you.

First, what is crisp frying?

The main feature of crisp frying is that the ingredients fried in the pot need to be wrapped in a layer of egg liquid first, then wrapped in bread crumbs, and fried directly in the pot until the color is golden. Moreover, for this frying method, there is no need to fry again. When you eat fried chicken chops in a chicken chops shop, you will find out which ones are to be fried again. They are all fried directly and then taken out.

Crispy frying is characterized by crispy skin. Because the skin of the ingredients is wrapped in egg liquid and bread crumbs, the entrance feels better, which makes us feel that the food made in this way is more fragrant.

Second, what is dry speculation?

Dry frying, this kind of frying method, I have made a lot of dry frying of small fish recently. Its main feature is that the ingredients to be fried need to be marinated to taste, then wrapped in dry starch and fried directly in the pot;

Dry frying needs to be fried again. Fry it in a pan until it is solidified, and then put it in an oil pan with high oil temperature for further frying. After cooking, you can use salt, pepper and other dipping materials to eat.

The main representative dishes are dry fried hairtail, dry fried small fish, dry fried meatballs, dry fried tenderloin, etc.

Third, what is soft bombing?

The two differences between soft frying and the above are that it needs to be wrapped in batter. Soft fried batter is mostly egg paste. First, beat the egg whites in a bowl until it bubbles, then add the starch and beat again, all in the same direction until the starch melts and bubbles.

The taste of soft frying is very crisp, the first bite is very crisp, and then it gives us the feeling of waxy powder. The main representative dishes are soft fried shrimp, soft fried meatballs, soft fried tenderloin and so on.

What's the difference between dry frying, soft frying and crisp frying?

Hello, everyone. I'm chef fu. Dry frying, soft frying and crisp frying have different names in different cuisines. Even in different places of the same cuisine, the appellation can be different. For example, crispy loach fried in Changsha, eggs are not mixed with powder. In other parts of Hunan, it is also called dry fried loach.

Generally, chefs don't consider this problem, because dry frying, crisp frying and clear frying are difficult to distinguish in practical work. However, when taking the chef's certificate, it is necessary to ask for differences. The national vocational skills question bank is very biased and difficult, and chefs can only answer according to the standard answers, which is another way in practical work.

Dry frying: generally mix some raw flour or a little flour to prevent the main ingredients from sticking to the pot. Take dry frying hairtail as an example: wash hairtail and chop it into five or six centimeters, marinate it with onion ginger wine and salt for a few minutes, drain the water, add a little raw powder and mix well, boil the oil until the oil smokes, fry the hairtail powder in the pot until the oil smokes again, swallow it and fry it for a little until the oil boils, then drain it and mix in different kinds of seasoning powder.

Soft frying is a possible cooking method for Hunan cuisine technicians and above. Test the chef's egg dipping and pasting skills and cooking skills. The finished product should be golden and full. Take soft shrimp as an example. Marinate the shrimp, beat three egg whites with chopsticks or an egg beater until the chopsticks can stand up, add a proper amount of cornflour and stir well, and the oil will smoke slightly. Drain the shrimps, mix in a little cornstarch, wrap the eggs in the bubble paste, fry until golden brown, drain the water, and serve.

Three crisp fried pork chops with Hunan cuisine as an example. Stripped pork tenderloin, cut into two or three pieces, 2cm 10cm long, tap on both sides with a knife, marinate in salted onion ginger wine for a quarter of an hour, drain and mix in two yellow eggs for later use, add flour and eggs to make whole egg powder, enlarge the bread crumbs into a plate, and burn oil to smoke. Pat the tenderloin with dry raw flour, then paste the whole egg, and then stick the bread crumbs, in small portions.