Six Types of Batter
The process of coating ingredients with batter is called "battering", which usually uses flour, water, starch, and sometimes eggs.
It is different from the "starching" method often mentioned by chefs. Starching is mainly used before stir-frying, such as fish slices in fermented sauce, shredded pork with fish flavor, and diced chicken with kung pao. It is thin, while the batter used for deep-frying should be thicker to better wrap the ingredients.
Coating with batter is not only to shape the fried food, but also to preserve the freshness of the raw materials and prevent the loss of water and nutrients due to high temperature, so that the food is crispy on the outside and tender on the inside, and full in appearance, just like "wearing a layer of clothes".
1.Egg white batter
As the name suggests, it is a batter made of only egg white and water, flour or starch. Generally, such batter is softer when fried, because egg white also contains a certain amount of water. And because there is no egg yolk, the color is also light, suitable for fried dishes that do not require color.
2.Egg yolk batter
This batter is made of egg yolk, flour or starch and water. Because there is no egg white, the water content is low, but there are more minerals, so the shell fried in the end will have a crispy texture and a more attractive color. For example, crispy lamb chops can be wrapped with egg yolk batter.
3.Whole egg batter
The batter is made with the whole egg liquid. The crispness and color of the shell fried with it are between egg white paste and egg yolk paste. It is more widely used, just like soft fried shrimp, most of which are wrapped with whole egg paste.
4.Water-based batter
The ingredients of water-based batter are only water and mung bean powder or starch. In addition, the dry starch and mung bean powder must be soaked until there are no particles before use. Otherwise, it is easy to cause splashing in the oil pan when frying, and the batter will have lumps in the end, which will not taste good.
When frying prawns, the batter is coated with water-based batter. The fried prawns are crispy and hard on the outside and tender on the inside, which reduces the possibility of collapse due to time. Other cooking methods that use water-based batter include sweet and sour pork tenderloin, pot-wrapped pork, and some cooking methods such as dry frying and fried food.
5.Coating with flour
Coating the raw materials with starch or low-gluten flour before putting them in the pan is called coating with flour. Some people separate it from coating with batter, but it can also be classified as a type of batter for fried food. Generally, squirrel fish and chrysanthemum fish are directly coated with flour and fried.
6.Coating with flour and egg batter
Coating the raw materials with flour, coating with egg liquid, and then coating with bread crumbs before frying is also called "auspicious frying". This method of coating with batter originated in the west and is now mostly used for frying pork chops, chicken chops, fish and shrimp chops. The outermost layer of dipping sauce can be made with not only bread crumbs but also crushed cashews or sesame seeds to make the crust more fragrant.
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