In hot fan, in the fat heated by an animal or vegetable oil, prepare fish and meat in batter or a breading, vegetables, dough products. The products fried in hot fan get a beautiful crunchy gold crust, and process of preparation occupies time minimum.
It is required to you
- - 1 l of vegetable oil or animal fat.
- For batter:
- – 1 egg;
- – 100 g of flour;
- – spices to taste;
- – water (beer, vodka, wine) to necessary consistence.
Instruction
1. Select only quality products for frying in hot fan. Cut all ingredients identical pieces, no more than a centimeter thick, otherwise they will be fried thoroughly unevenly. Dry up each piece, on it there shouldn't be a marinade or water.
2. Make batter or a breading if you fry vegetables, meat or fish. For batter stir egg, flour, spices and water to uniform consistence. Leave batter in the fridge for 15-20 minutes. If you collect to fry dough products, then create from it small balls. And if you cook, for example, pies with a stuffing, carefully fill a stuffing in dough, otherwise when roasting it can flow out and burn down.
3. Choose fat for frying. Best of all for this purpose oils – sunflower, cotton, soy, corn, peanut approach vegetable, but it is more preferable olive. Choose visceral beef fat, melted mutton or pork from animal fats fat. Butter and margarine don't use for hot fan. It is possible to prepare mix of vegetable and animal fats. For example, 40% of purified vegetable oil and on 30% of a pork and beef fat.
4. Pick up ware for frying in hot fan. Choose a frying pan or a pan with high walls. Don't use the enameled ware as at strong heating enamel breaks away. Consider that the pan from stainless steel will become covered by a deposit. Well pig-iron ware is suitable for preparation in hot fan. And if you prepare in hot fan rather often, then get a special deep fryer.
5. Heat oil to 170 – 180 °C. Lower in it a bread piece. If it foamed then, oil heated up enough. If fat is heated insufficiently, products will excessively absorb oil. And if temperature is too high, then products will burn, at the same time inside to remain crude. At emergence of smoke at once reduce fire.
6. Dip each piece in batter or bread. Put products in the heated fat so that they were completely shipped in oil and freely floated in it. Fry pieces on the one hand, and then forks or sticks turn on other party. All process of frying takes from several seconds to two minutes. Get already finished products a skimmer and spread out on a sieve or a colander that from them excess fat flew down.