Generally speaking, fried foods have the characteristics of long storage time, rich flavor, golden color, and beauty. Moreover, the processing technology of fried foods is simple, so fried foods have always been a popular type of food in China. Frying machine equipment is used for frying food. What is the method of frying food?

1. Crispy fried. The raw materials with skin, usually whole chickens, ducks, etc., are first blanched in boiling water to make the outer skin shrink and tighten. And apply maltose on the surface, blow dry it, and put it in a hot oil pot over high heat. Keep stirring and pour the hot oil into your stomach. When the whole body is fried to a light yellow color, raise the top of the pot and let the ingredients soak in the oil until crispy before serving. When the oil temperature rises, take it out.

2. Dry fried. After soaking the raw materials with seasonings, remove the moisture, mix dry dough, and fry until charred. It can make the raw materials crispy on the outside and have a burnt yellow color.

3. Soft explosion. After using small pieces, thin slices, rectangular strips, and other raw materials to make a paste, boil the oil in the pot at 60% to the boiling point and then fry until the outer surface becomes hard, about 80%, and when the pills are ripe, remove them.

4. Clear the explosion. Soak the raw materials in soy sauce, salt, and wine, and deep fry them over high heat in a deep fryer. Generally not burnt, it is crispy on the outside and tender on the inside after frying.

5. Crispy fried. Steam the ingredients until they are tender, hang egg white and batter on the outside, then deep fry until the outer layer is dark yellow and crispy. The characteristic of crispy frying is that it is crispy on the outside and crispy on the inside.

6. Paper packaging explodes. Paper wrapped frying is mostly done with fresh and boneless ingredients, processed into slices or cubes, mixed with egg white and added with ingredients and seasonings, wrapped in glutinous rice paper or glass paper, and fried in oil. The characteristic of this frying method is that it can maintain the original juice and make the raw materials particularly fresh and tender.

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