10 kinds of hang paste and sizing raw materials ratio, preparation method and scope of application
hang paste and sizing are a common technique in Chinese food technology, and the industry is accustomed to calling it "wearing". They are a relatively important operating procedure before cooking. Whether the ratio of the raw materials used is appropriate and whether the operation method is correct, all directly affect the color, aroma, taste, shape, quality, and nourishment of the dishes. Next, I will talk about the difference between slurry and sizing, and how they are prepared. The difference between
hang paste and sizing
hang paste and sizing are basically the same raw materials used for sizing, but in terms of the degree of thickness, preparation method, use and characteristics of the paste and slurry, they have obvious differences.
1. Different degrees of thickness and thinness
There are more flour or starch used for hanging paste, and the paste is thick and thick. The starch is used for sizing, and the slurry is thin and thin.
2. Different preparation methods
hang paste is to first place various raw materials for making paste (such as flour, starch, water, egg liquid, etc.) in a container and stir evenly into a paste, and then put the main ingredients into the paste and hang them evenly. sizing is to add the main ingredients and various pulping raw materials (such as various condiments, egg liquid, starch, etc.) directly together and mix well.
3. Different uses and features
hang paste is mainly suitable for dishes made by cooking methods such as frying, sautéing, cooking, frying, pasting, shredding, , cream , etc. The finished dish has the characteristics of soft and crispness. Sizing is mostly suitable for dishes made by cooking methods such as smooth, smooth, and stir-frying. The finished dishes are smooth and soft.
Common types of paste and preparation methods
The raw materials used for hanging paste are rich in variety, and solid raw materials include: flour, various starch (such as corn flour, potato starch, etc.), rice flour, bread crumbs, sorghum flour, walnut powder, melon seed kernels, sesame , etc. Liquid raw materials include: eggs, duck eggs, milk, coconut milk, evaporated milk , beer, juice, etc. The ingredients for seasoning include: salt, MSG, cooking wine, sugar, etc. In addition, according to cooking requirements and dishes, some pastes also use baking powder (hereinafter referred to as baking powder ), fermented noodles, baking soda , baking powder , pigment, vinegar, cooking oil, as well as chicken glutinous rice, fish glutinous rice, shrimp glutinous rice and other ingredients.
Due to the different raw materials used for mixing paste, the effect will also be significantly different after the dish is prepared. Generally speaking, paste made of egg white and baking soda can make the raw materials smooth; paste mainly composed of starch (or flour, rice flour, etc.) can make the raw materials crisp or soft... There are many types of paste, and the ratio of materials and preparation methods are also very different from the local materials. But to summarize, there are several commonly used types of paste.
1. Paste mainly based on eggs
This paste is mainly made of eggs, starch, flour, etc. Generally, the mixing ratio of flour and starch is 1:2.5. According to the location of the eggs used, it can be divided into the following types.
A. Whole egg paste (also known as egg paste, whole egg paste, whole egg starch paste, egg double egg paste, etc.) Ingredients used: 100g egg flour, 50g starch, 125g of starch, appropriate amount of water,
Preparation method: First knock the egg into a small basin, add appropriate amount of water to stir,
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-