Patting powder, in fact, is hanging dry paste.

Dry flour is used to lock in the moisture in the fish, so that after frying, the fish will take on a crispy texture on the outside and tender on the inside.

This step is very similar to sweet and sour carp, but the batter used is different.

Sweet and sour carp is made with a whole soufflé paste, which is a wet batter made by mixing flour and egg starch, while squirrel mandarin fish is used in a dry flour.

Zheng Guangyao took out the marinated fish, wiped the moisture and cooking wine on the surface with kitchen paper again, and then brought a clean plate with the right amount of cornstarch, the most common cornstarch, the most common cornstarch.

Then I added some custard noodles, which are rare in Chinese food.

Li Hao touched Xu Zhuo and asked curiously: "What is Ji Shi Fan? What is the effect of adding this thing? You tell me, and I can use it next time I write a tweet."

Nowadays, people especially like to read this kind of content that they don't understand at all, the more they can't understand it, the more they feel that they are tall, and if they can understand it, they will pick the fat and pick the thin, and find all kinds of faults. ”

This question is really difficult for Xu Zhuo, he doesn't know what custard powder is, but vaguely remembers that it seems that this ingredient will be used in desserts such as cakes.

When he was hesitating how to answer, Zheng Guangyao spoke: "Custard powder is a compound Western-style condiment, which is composed of a combination of loosening agent, stabilizer, food flavor, food coloring, milk powder, starch and filler.

It was first introduced in Hong Kong, and at first it was only used in Western food, but it was later adopted by Cantonese chefs and gradually became a common ingredient in Chinese cuisine. ”

From this point, it can be seen that Cantonese cuisine absorbs the characteristics of hundreds of schools.

If you want to change to other dishes, even if you don't reject this condiment, you won't actively use it in the dishes.

However, Cantonese cuisine is different, Cantonese cuisine will absorb any good techniques, ingredients or dishes, and then improve them into a way suitable for Cantonese cuisine, and carry them forward.

That's the beauty of growing cuisine.

Of course, the reason why Cantonese cuisine is a growth type is mainly related to the fact that Cantonese chefs are good at accepting new things, and the efforts of generations of chefs have made Cantonese cuisine an existence that can compete with French cuisine.

From this point of view, Cantonese cuisine is well-deserved first among the eight major cuisines.

When the custard powder is used, it should be mixed with cornstarch evenly, and Zheng Guangyao talked to everyone about the main effects of custard powder while stirring it.

The first is flavoring: custard powder can make the product produce a strong milky flavor and fruity flavor;

The second is color enhancement: adding custard powder to the paste can produce bright yellow;

The third is to increase the crunchy taste: add custard powder to the bulky paste, and the product is crispy but not shriveled after frying, and the shape is beautiful;

The fourth is to add stickiness and smoothness: adding custard powder when thickening some dishes can produce stickiness, which has a good thickening effect and higher transparency of the sauce.

These four effects make Custard powder a new favorite of Chinese condiments.

In particular, some fried sweet dishes are generally added with some custard powder to enhance the flavor and color.

After the starch and custard powder were transported, Zheng Guangyao began to shoot the powder.

He carried the tail of the fish, put the two pieces of fish skin down on the plate, and then grabbed the starch in the plate and sprinkled it evenly on the fish, and when sprinkling, he also needed to use his other hand to pull the gap cut out of the fish knife flower, so that the starch was sprinkled more evenly, so that the fried product would be more attractive.

After the two slices of fish were sprinkled, Zheng Guangyao lifted the fish meat with the tail and gently patted it on it with his hand.

The purpose of the beating is to allow the starch to penetrate deeper into the fish, and at the same time to allow the excess starch to fall off, so that the starch is not too thick and affects the taste.

After the powder was sold, Zheng Guangyao carried the part of the fish's tail and folded it forward, passing through the two slices of fish.

This is equivalent to two pieces of fish being twisted so that the flesh is facing outwards and the skin is facing inwards.

Once you've done that, it's time to fry it.

This is also the step that everyone is most willing to see, after all, fried food, although it looks very greasy, but regardless of color or taste, even just watching the ingredients gurgle up and down in the oil pan, it is also very appetizing.

Zheng Guangyao grabbed the tail of the fish with one hand and the head of the fish with the other, and then slowly put the fish into the oil pan and fried the surface slightly.

The purpose of this is to set the shape of the knife so that it does not stick or the knife is not fluffy.

Squirrel mandarin fish is a dish, to put it bluntly, what you want is the fluffy feeling of the flower knife, the fluffier the flower knife, the better the taste and taste of the dish made.

After the two slices of fish were all set, Zheng Guangyao threw the end of the fish into the oil pot, and the part of the fish tail continued to be lifted, this part only had the skin of the fish, not any fish, so it could not be fried with the fish, otherwise it would be fried.

When the fish in the pot began to change color, Zheng Guangyao threw the fish into it.

Then he stepped aside, dipped the starch of the squirrel head he had prepared, threw it into the pot, and fried it with the fish on low heat.

Squirrel mandarin fish is a dish that requires a lot of heat when it is fried.

When the fish is just out of the pot, the oil temperature should be high, so that the flower knife can be set, and at the same time, it will lock the moisture in the fish, so when it first started to fry, Zheng Guangyao has been preparing unhurriedly, and there is no sense of hurrying at all.

However, during the frying process, keep the heat on low so that when the fish is put into the pan, the oil temperature will drop, so that the fish will be fried slowly.

After the fish and squirrel heads were all fried, Zheng Guangyao fished them out with a colander.

Then turn on the high heat to raise the temperature of the oil in the pan and start re-frying.

There are two functions of re-frying, the first is to make the color more beautiful, and the second reason is to fry the grease on the surface, so that the dish is drier and will not be greasy.

Soon, the temperature of the oil in the pan rose to 70% hot.

Zheng Guangyao took the colander and put the mandarin fish meat and squirrel head in the pot and began to re-fry.

After about 30 seconds, he turned off the heat and used a colander to remove the fish and squirrel heads from the pot.

After taking it out, Zheng Guangyao brought a clean plate and began to arrange it.

He carefully placed the fish body on the plate with chopsticks, and then put the squirrel's head in front, and at this moment both the squirrel head and the fish body were fried golden, and it really looked like a squirrel.

In particular, the fluffy body and two straight back pectoral fins are even more like squirrels.

However, this can only be like a god, because there is no juice yet, only after the juice is poured, and then two peppercorn seeds or small particles similar to dark color are used to decorate the squirrel's head as eyes, and the dish is really done.

And with the addition of the ruddy sauce, this dish is not only like a squirrel, but a squirrel at all.

After Zheng Guangyao finished plating, he didn't stop at all, he took another wok, put it on the stove and began to make the sauce.

Only when the fish is crispy on the outside and tender on the inside, the dish will be delicious, so you have to hurry up and make the sauce after plating, and you can't delay for a minute.

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The new glasses arrived, and the monitor that had been used for nearly ten years was also replaced with a 2K level, not to mention, the new glasses and the new display immediately improved a lot of visual effects.

In order to celebrate, there will be a wave of five watches starting tomorrow.

Good night everyone!