Small details of fried food
&The quantity of frying oil must be enough to submerge the ingredients; do not use a pan, which is used for frying rather than frying.
You can't put too much food into the pot at one time. If you have too much food, you can fry it in several parts.
The oil temperature should be fixed. When frying, first set the shape with a big fire, then turn the small fire to slow fry. If the oil temperature is on the high side, the oil will oxidize and produce peculiar smell. At this time, the food can be fished out and the oil temperature can be slightly reduced before continuous frying. Fried food is sometimes burnt black or endogenous, probably because the oil temperature is too low. To avoid too low oil temperature, do not put the frozen food in the oil pan directly, and then wrap it in the oil pan for frying; also, as mentioned before, do not put too much food at one time.
Different ingredients need different oil temperatures. Low temperature - about 160 ℃, suitable for thick meat, root vegetables, ingredients that need to be fried twice. Medium temperature - 170 ~ 180 ℃, suitable for all food materials. High temperature - 190 ℃, suitable for re fried food. The way to test the oil temperature is to drop the batter into the oil pan, and the part of the batter that sinks will gradually float up is the low temperature; if the batter does not sink down, it will float up in half, it will be the medium temperature; if the batter immediately spreads on the surface of the oil pan, it will be the high temperature
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