For Beginner Cooks, Don't Be Afraid, This Simple Method Will Let You Instantly Understand Oil Temperature and Achieve Perfect Deep-Fried Dishes
One can see through the temperature of the oil and understand its secrets
Low oil temperature (80-100℃)
Test status:Only small oil bubbles are produced, even no oil bubbles; the slurry is dropped into the oil pot, it must wait for a while before floating up.
Ingredients suitable for deep-frying:
1. Ingredients coated with egg foam made of egg wash.
2. Foods that need to be re-fried (to avoid food moisture loss).
Medium oil temperature (120-160℃)
Test status:Oil bubbles begin to increase and rise; the slurry is dropped into the oil pot, it will immediately sink to the bottom of the pot and then float up.
Ingredients suitable for deep-frying:
1. General deep-fried food.
2. Pastries coated with easy-to-burn flour.
3. Ingredients coated with seasoning slurry.
Small amount of deep-fried ingredients.
High oil temperature (170℃ above)
Test status:A large number of oil bubbles will be produced; the slurry will not sink to the bottom of the pot and immediately float out.
Ingredients suitable for deep-frying:
1. Dry powder frying method.
2. Slurry frying method.
3. Ingredients with a large amount or many ingredients.
Basic frying method – Ji Li Fry
Basic method
Ji Li Fry comes from Western deep-frying, so it is also called 'Western frying'. It is to coat the ingredients in turn with low-gluten flour, egg wash, and outer coating, and then deep-fry them in medium heat.
Applicable dishes:Make the ingredients have a distinct taste, maintain a relatively long crispy feeling, produce a more beautiful appearance, produce more conspicuous granules.
Basic taste:Very crispy, the outer skin and inner ingredients have a distinct taste, the surface has obvious granular feeling.
Frying method guide:
1.Before frying, the marinated pork ribs are first coated with a thin layer of low-gluten flour, which is used to absorb the next step's egg wash, so the order cannot be reversed. And the excess powder must be shaken off first, otherwise the outer skin will easily fall off when fried.
2.The marinated low-gluten flour pork ribs are then coated with egg wash, which can increase the viscosity, and can firmly adhere when coating with the outer coating.
3.The characteristic is the outermost coating, which is generally a crispy pastry, when coating, you need to press it slightly, can complete and evenly coat.
4.The oil temperature cannot be too high, the frying time should not be too long, otherwise the outer coating will easily turn black and taste not delicious.
Ingredients Low-gluten flour + egg wash + bread flour (easy to color crispy shell)
Bread flour is made of wheat, it is not sticky, so it is not easy to adhere to the food surface, it is usually used by coating other dough or egg wash on the fried food first.
Bread flour has different thicknesses, the crispy bread flour is better for frying food, it has a crispy taste, its appearance will also present a beautiful golden yellow, and it can maintain the crispy degree of the fried food for a relatively long time, it will not become too soft too quickly, it is more crispy, and it tastes good even when cold.
Ribs are delicious even after overnight
1.If there is unconsumed pork bone soup, it should be put in a sealed container or wrapped with plastic film and put into the refrigerator.
2.If there is no refrigerator, it is not complicated. First, heat the soup again (boil) for a few minutes, this is to sterilize. If the soup is not much, heat it in a pot and cool it down; if the soup is a lot, the pot cannot be put into the refrigerator, so immediately divide the soup into containers when the soup stops boiling, and use a completely dry container that cannot be used with water. Wait until the temperature of the soup drops to room temperature and then put it into the refrigerator. Do not stir the middle, otherwise there will be bacteria entering.
3.When frying ribs, put the overnight fried ribs back into the pot and fry them at a low temperature, this is to prevent the outer layer of the ribs from turning black due to the sudden increase in oil temperature, and the meat juice will not be lost.
Tips 1: Fry at low temperature
When frying the cold fried ribs, you must not open a large fire! It is recommended to use a low-oil frying method, so that the ribs will not instantly turn black due to the sudden increase in oil temperature, and the meat juice will not be lost.
Tips 2: Use oven
You can also make the overnight fried ribs come back to life with a small oven at home. It can excrete the excess oil, which will not differ much in texture from freshly fried, just lacks the fragrance of just fried.
Tips 3: Steam then fry
If the overnight fried food is fried back into the pot directly, it will easily dry out the moisture contained in it, which will taste dry and tasteless. Here is a trick, that is, to put the overnight fried ribs into the electric pot for a short time, wait for the outer skin to absorb moisture, then take it out and fry in the oil pot, it will be like freshly fried.
Using the same principle, you can also directly immerse the overnight fried ribs in water and then fry them, but remember to drain it, otherwise it will fry the oil.
