Chinese Cooking Method: Deep Fryer

There are usually 2 ways of frying in Chinese cooking:

1. Fry the ingredients directly
2. Fry the ingredients with batter

The latter is the most used. Here are some pointer on how to deep fry Chinese food most effectively.

1. The sizes of the parts ingredient must be uniform. The dimensions, including the thickness of the pieces you are frying should be as close as you can get them. Otherwise, some parts will be too much, some will be bad, and even the color will be different piece by piece.
2. Marinade ingredients in the dough / paste This will improve the flavor and aroma of your kitchen.
3. Maintaining proper oil temperature oil temperature required for each course will vary depending on ingredient types, sizes, beaters, skins, etc. For those that are not easily cooked, they will require cooking twice (see below). For those easily cooked, it can be done only over high heat. When frying, keeping the oil temperature is a constant need. Most Ideally, the ingredients need to be put together. If you are cooking large portions, then divide them, but still put each divided parts together to get the same flavor and color. Once done, pick them up with a filter to preserve the appearance.
4. Fry twice about the ingredients that are not easily Some fried dishes, such as requiring chicken or fish wrapped in balls are not easily cooked when frying. Therefore, these will require fry them twice. The first time you use medium heat 70 to 80% cooked. Take them out, increase the heat to high, then fry them again to achieve the desired results.

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