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Detailed Explanation of Fried Potato Chip Processing Technology
1. Raw material formula: 100 kg potato slices, 0.5 kg baking powder, 0.5 kg chemical seasoning, 20 kg potato starch, 0.6 kg emulsifier, 65 kg water, 1.5 kg refined salt. 2. Process flow: raw material mixing -> pressing and slicing -> frying -> finished product. 3. Key production points: Pressing and slicing: After mixing the above materials in proportion, use a tablet press to press them into thin sheets 0.6-0.65 cm thick (moisture content about 39%), then cut the pressed sheets according to the required width
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How to make pan-fried fish with sauce taste delicious? Detailed steps
1) Clean one trout and make a few cuts on both sides so it absorbs the flavor more easily. 3 scallions, cut diagonally into sections. 2) Stuff most of the scallion sections into the trout's belly, coat both sides well with light soy sauce, and marinate for about 20 or 30 minutes. 3) Prepare the dipping sauce: half a spoonful of Liubiju dried paste + diluted with boiling water + a small half spoonful of brown sugar + a small half of a chopped hot pepper + minced ginger + a few drops of fish sauce. This sauce was something I mixed at random, and it turned out quite tasty, with a very strong savory bean paste aroma. Originally it was supposed to use some kind of "tamarind sauce," but I did not
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Recipe and Cooking Techniques for Stir-Fried White Cuttlefish Shreds
[Features]The fish shreds are snow-white, complemented by three kinds of shredded ingredients in this stir-fried white cuttlefish shreds dish; the colors are pleasing to the eye, the texture is soft, tender and smooth, and the taste is delicious. It is a delicacy for early spring. [Ingredients]300 g cuttlefish. 10 g rehydrated shiitake mushrooms, 100 g green leafy vegetables, 20 g egg white, 15 g ham. 20 g Shaoxing wine, 10 g scallion-ginger juice, 2 g refined salt, 15 g water starch, 1.5 g monosodium glutamate (MSG), 500 g lard (100 g actual consumption). [Preparation Process]Clean the cuttlefish, cut off the flesh on both sides, skin side down
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What shapes do potato fried snacks come in
The raw material formula uses dried potato powder as the main ingredient, with gluten powder, soybean protein powder, dried egg powder, polysaccharides and starch as auxiliary ingredients. In the production method, one or more of the components selected from the above auxiliary ingredients are added to the dried potato powder. There are no special restrictions on the amount of each component added, but the most suitable addition amounts are respectively: gluten powder 0.5-20% (weight percentage, the same below), soybean protein powder 0.2-10%, dried egg powder 0
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How to make Pan-Fried Silver Fish (Guo Yi Yin Yu) delicious? Detailed steps shared
[Cuisine]Shandong cuisine [Ingredients]150 g silver fish, 50 g egg liquid, 2 g salt, 1 g monosodium glutamate (MSG), 8 ml cooking wine, 0.25 g pepper powder, 20 g starch, 2 g scallion, 1 ml vinegar, 45 g vegetable oil, 2 g sesame oil, 30 g stock. [Preparation process]1 Wash the silver fish, wipe off the water with a clean cloth, put into a large bowl, add cooking wine, MSG, salt, pepper powder and sesame oil, and marinate until flavored. 2 Beat the eggs with chopsticks. Coat the fish evenly with starch.
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Detailed Processing Technology of Fried Lamb Meatballs
In winter, it is the peak season for residents in northern China to consume lamb, especially households in Shanxi, Inner Mongolia and other places, where people have the habit of eating a whole lamb in winter. Lamb can be eaten in many ways, among which lamb meatballs are one of the favorites of ordinary families, but lamb meatballs are generally made in large batches by big enterprises, while small and medium-sized enterprises make few, and ordinary households make even fewer. Lamb on the market is generally expensive now, and the production cost of pure lamb meatballs is high. Here we introduce a lamb meatball production process that uses lamb as the main ingredient and chicken as a supplement. Because chicken protein content
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Key Processing Techniques for Fried Flavor Foods Made from Oyster Mushrooms
Using fresh oyster mushrooms as the raw material, fried processing can produce flavored dried oyster mushrooms and oyster mushroom nutritional oil. 1. Raw material selection: Choose fresh oyster mushrooms of suitable maturity, normal mushroom shape, free of disease spots and insect damage, and with spores not yet released as the raw material. 2. Raw material handling: Cut off the mushroom stems, quickly rinse with clean water to remove debris, drain, then use a fan to blow-dry the surface moisture. Do not soak for too long during washing; if the mushrooms absorb too much water, use a centrifugal spin dryer to remove most of the moisture. After washing, cut the raw material into mushroom strips 2 cm wide. 3. Frying: Use refined rapeseed oil; the oyster mushroom addition
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How to make delicious two-color pan-fried fish? A detailed guide to the home-style method
Main ingredient: grass carp. Auxiliary ingredients: 2 fresh lemons, 3 eggs, chopped celery, shredded red pepper. Seasonings: salt, pepper, brandy, flour, butter, ginger-scallion water. Method: 1. Scale, gut and clean the grass carp, remove the bones and cut into fillets, marinate with salt, brandy, chopped ginger and scallion, and pepper, then coat with flour and egg wash and set aside; 2. Heat a frying pan, add butter, and when the oil is 40% hot, add the fish fillets and fry until golden brown on both sides, then arrange on a plate; 3.
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How to make pan-fried sablefish (silver cod) delicious? A home-style recipe to share
[Ingredients and seasonings] 400 g sablefish (silver cod), 10 g yellow rice wine, salt to taste, 5 g each of MSG, scallion-ginger juice and pepper-salt, 2 g pepper powder, 2 eggs, 20 g starch, 1000 g oil. [Procedure] 1. Cut the sablefish into long rectangular pieces, add scallion-ginger juice, yellow rice wine, salt, MSG and pepper powder, and marinate for 5 minutes. 2. Beat the eggs into a liquid, add starch to make a salty egg batter; drag the fish pieces through the egg batter, pat with starch, and deep-fry them one by one in a 70%-hot oil wok until yellow in color and crisp outside, then remove,
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Sugar-Fried Shrimp
Half a pound of small headless shell-on shrimp, (small shrimp absorb flavor better), dark soy sauce (for color, and it is not salty), a few cloves of garlic minced, a small amount of ginger, sugar. 1. Heat the oil over high heat to 90-100% hot, then toss the shrimp into the wok; some shrimp will turn red immediately, stir-fry for about 10 seconds, until all the shrimp that can turn red have turned red. 2. Pour in about 2 large spoonfuls of soy sauce, add 1 small spoonful of sugar. Stir-fry for 5 to 10 seconds. 3. Add the minced ginger and minced garlic, and once the garlic aroma comes out, remove from the wok. To judge whether the shrimp are cooked, they should be medium firm
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