Description of oil temperature skills of fried skewers

1, most meat can be eaten in about 5 minutes. After the meat is out of the pot, add seasoning.

2. Some tender meats, such as tenderloin, chicken breast, fish and shrimp, can be fried at warm temperature, and the oil temperature can be controlled at 80℃- 120℃ during frying. At this oil temperature, there is no smoke and noise on the pan surface, and the oil surface is relatively calm.

3. If the water content of raw meat is high, it can generally be cut into thin slices when sorting mutton skewers, and then hung with starch or eggs after seasoning. Then make it into a sticky paste or wrap it in sticky rice paper and cellophane and fry it.

4. If the oil temperature is low, the meat will be dehydrated less after frying. At this time, the color will be light, and the finished skin will be soft and tender and juicy.

5. Chicken wrapped in paper, soft fried tenderloin and other meats are suitable for hot frying. When frying, the oil temperature should be controlled at 120℃- 180℃. At this oil temperature, the pan surface will emit blue smoke, the oil surface will be calm, and there will be noise when stirring with an iron spoon. Because the oil temperature is high, the frying time is short.

6. Mutton kebabs such as fried ribs and crispy chicken usually cut the meat into diced, strips and slices, while the poultry is whole and the surface needs to be hung up. Some are hung and dipped in a layer of crumbs or steamed bread crumbs, and then fried in an oil pan. Because of the high oil temperature, it is generally fried twice, and the finished product will be light yellow or golden yellow, crisp outside and soft inside.