Fry meat in batter … It would seem a simple dish. But there are many questions when preparing batter. How thick should the dough be, on what basis should it be prepared and how can you diversify the taste? Try to make batter according to several recipes and choose the one that you like best.
It is necessary
- Recipe number 1:
- - 2 eggs;
- - 1 glass of flour;
- - salt;
- - 25 g of vodka.
- Recipe number 2:
- - 1 glass of flour;
- - 0.75 glasses of milk;
- - 3 eggs;
- - 1 tbsp. vegetable oil;
- - salt;
- - spices.
- Recipe number 3:
- - 250 g of beer;
- - 1 egg;
- - salt;
- - ground red pepper;
- - flour.
Instructions
Step 1
Recipe number 1
Mix eggs and flour until smooth. Season the mixture with salt to taste. Add vodka, mix everything. Vodka will add splendor and lightness to the batter. The thickness of the batter in the finished product depends on its initial thickness. The thicker the crust you want, the thicker you make the batter. Dip the prepared piece of meat into the dough and deep-fry it on all sides until golden brown. This recipe is suitable for cooking chicken and pork meat.
Step 2
Recipe number 2
Warm milk to room temperature. Pouring it carefully into the flour, combine everything into a homogeneous mass without lumps. Add eggs and vegetable oil, mix everything again. Salt the batter to taste and let it sit for 15-20 minutes. Then you can start frying the meat. This batter is best suited for pork. To obtain different flavors, you can add coriander, cumin, cumin, red and black pepper, marjoram, rosemary to it. You can use one type of spice or combine them to your liking.
Step 3
Recipe number 3
Try making a batter based on beer. In this case, it will turn out to be light, fluffy, with a barely perceptible shade of freshly baked bread. Mix the beer with the egg, salt and pepper the mixture to taste. Add flour in small portions, stirring thoroughly. The batter should be slightly thicker than sour cream in consistency. In order for the meat to cook better, cut it into thin slices and beat off on both sides. Put the cooked meat in batter on a paper napkin to drain off excess fat, and serve hot.
