As the name suggests, a vacuum fryer is a type of machine used for deep frying, with good performance. Clear frying is one of the frying methods. Clear frying is a frying method where the raw materials are processed by knife cutting without sticking or sizing, and only seasoning is used to marinate the fried ingredients. The fried ingredients are then directly heated with hot oil over high heat to form a deep fry.
1. Select raw materials
It is advisable to use fresh and tender animal based ingredients such as chicken, duck, and meat for frying. The size of the formed product should be determined based on the age and tenderness of the ingredients.
2. Initial processing, performing knife work processing
If frying, be sure to chop the chicken into pieces of roughly the same size, and after frying, it can be pieced together into a complete chicken shape. For example, when frying liver, first remove the skin and then use a scraper to cut the skin; When cutting the liver, first remove the tendons and cut each pair of chicken liver into evenly sized, slightly triangular pieces.
3. Code flavor impregnation
The ingredients for the dish should not be powdered, starchy, or stuck, but before frying, they must be soaked with seasonings. The ingredients used vary from place to place, and according to the general rule, soy sauce, cooking wine, refined salt, pepper powder, etc. are used (some add white sugar, monosodium glutamate, scallions, etc.).
4. Vacuum fryer for frying
When frying with a vacuum fryer, attention should be paid to controlling the heat. Due to the fact that the frying ingredients are not burnt or powdered, and there is no protective layer on the outside, in order to fry these ingredients until they are crispy on the outside and tender on the inside or fresh and delicious, it is necessary to accurately control the heat according to the texture, shape, and size of the ingredients. The raw materials with small shapes should be fried twice or more times at high temperature. High temperature oil is applied to the main ingredients with large shapes to maintain their shape. During the process, warm frying is used to gradually allow the oil temperature to seep into the main ingredients. Before leaving the pot, high temperature frying is used again to ensure that there is no excess oil in the main ingredients. Large shaped raw materials can also be processed using heavy oil explosion method depending on the situation. In the process of frying raw materials, chopsticks, spoons, and spoons can be used to flip the raw materials at any time according to their changes in oil, so that they are heated evenly.
5. Auxiliary seasoning
The finished product of Qingfried Lai needs to be accompanied by auxiliary seasonings for consumption, such as seasoning bowls or plates. Usually, Sichuan pepper salt, spicy soy sauce, sweet bean sauce, and other condiments are used as accompaniment, sometimes accompanied by various refreshing vegetables
The above is the process flow of vacuum frying machine cleaning and frying. We provide high-quality vacuum frying machines, so you can use them with confidence.
