中国菜烹饪技法之挂糊Cooking Techniques in Chinese Cuisine: Coating with Batter

挂糊是中国菜常用的一种烹饪技法，一般食物在炸、溜、煎、贴制作前，都需要对食物挂糊，制作出的食物能保持水分与鲜嫩，外皮酥脆，并能使食物保持原状。挂糊分很多种：1.蛋清糊，用蛋清、澱粉、面粉调制，炸出的食品松软柔嫩。2.全蛋糊，整个鸡蛋、澱粉、面粉调制，炸出的食物外酥内软，色泽金黄。3.蛋泡糊，把蛋清打成泡沫，与澱粉、面粉调制，炸出的食物外形蓬松、柔软。4.水粉糊，澱粉与水调制，可炸、溜。使食物酥脆、色泽金黄。5.发粉糊，面粉、发酵粉、水调制，炸出的食物蓬松，色泽金黄。6.脆酱糊，澱粉、水、花生油、发酵粉调制，炸出的食物外松脆裏嫩，蓬松金黄。

Coating with batter is a commonly used cooking technique in Chinese cuisine. Generally, before ingredients are deep-fried, quick-fried, pan-fried, or pan-seared, they need to be coated with a layer of batter. Food prepared in this way can retain its moisture and tenderness, achieve a crispy crust, and keep its original shape.There are many types of batter for coating: 1. Egg-white batter: It is prepared with egg whites, starch, and flour. Food deep-fried with this batter is soft and tender. 2. Whole-egg batter: It is prepared with whole eggs, starch, and flour. Food deep-fried with this batter is crispy on the outside, soft on the inside, and golden in color. 3. Foamy egg batter: It is prepared by whipping egg whites into a foam and mixing them with starch and flour. Food deep-fried with this batter has a fluffy appearance and a soft texture. 4. Water and starch batter: It is prepared with starch and water, and is suitable for deep-frying and quick-frying. It makes the food crispy and golden in color. 5. Baking powder batter: It is prepared with flour, baking powder, and water. Food deep-fried with this batter is fluffy and golden in color. 6. Crispy paste batter: It is prepared with starch, water, peanut oil, and baking powder. Food deep-fried with this batter is crispy on the outside and tender on the inside, as well as fluffy and golden in color.