How about crispy sweet and sour water?

Crispy water, sugar and vinegar will do.

Crispy water is mainly made of sugar and vinegar. Sugar can make the epidermis more golden, and vinegar can make the epidermis more compact. After air drying, baking or frying will make the epidermis brittle.

First, we put a bottle of mineral water into a bowl, add 50g white vinegar, 50g red vinegar and 100g maltose, and stir slowly until the maltose melts. If friends like a little bouquet, they can also put a spoonful of high-concentration liquor in it.

Finally, to make crispy chicken and duck, you should first pour hot water on the surface of the chicken, and then air-dry it with crispy water. Homemade is the most fragrant, and crispy water is mainly made of sugar and vinegar. Sugar can help the epidermis to color, and vinegar can make the epidermis firm; After air drying, baked or fried skins will become brittle. Crispy water and crispy paste are suitable for crispy pigeon, crispy chicken, crispy quail, crispy duck and other dishes.

Basic information

"Crispy pigeon" is a traditional dish in Cantonese cuisine and belongs to Cantonese cuisine. It has the characteristics of crisp skin, tender meat, red color and delicious taste. Eating regularly can strengthen the body, clear lung and smooth qi. With the continuous development of cooking technology, three cooking methods have gradually formed: cooked frying, raw frying and baking.

Either way, pigeons are hung with crispy water after a series of processing. The finished product is crisp outside and tender inside, bright red in color and rich in fragrance. The production process of these three methods is not complicated, but it is not easy to achieve the ideal effect.