Why do you want to fry two fritters
Soybean milk and fritters are the classic mix of Chinese breakfast. But why do you want to fry two fritters?
Two fried together with good effect
The reason why the fritters will expand hollowly is that the bulking agent is added to the raw material. The classic formula for leavening agents is based on alum (aluminum potassium sulfate dodecahydrate) and baking soda (sodium bicarbonate). Alum can chemically react with sodium bicarbonate to produce carbon dioxide, and the gas expands rapidly by heat, which increases the volume of the dough. Cantonese-style fried fritters usually use ammonium bicarbonate as a bulking agent, and also expand by the decomposition of ammonium bicarbonate to generate gas.
The chemical reaction of alum and sodium bicarbonate does not take place instantaneously, but it takes a certain amount of time. Therefore, the temperature of the fritters must not be too high. Otherwise, the surface will be quickly crispy shaped, hindering the expansion of the dough, and will not receive the hollow effect. Whereas the overlapping of two cakes does not directly contact the oil, the temperature is relatively low, which is conducive to the slow progress of the reaction, and there is enough time to produce gas, so that the frying oil hollow expansion effect is good.
In many places, the fritters are single, but the temperature of the fritters increases rapidly at the same temperature, and the degree of swelling is far less than that of the double roots. The single root can also blow out the very big effect, but need to control the temperature of the oil to prevent the surface from hardening hard.
The fritters don't eat too often
Although it is said that the fritters are "regulars" for breakfast, nutrition is not recommended for regular fritters. The reason is as follows:
High energy
The fritters are deep-fried with flour. The starch in the flour has a strong oil-absorbing ability. The fat content of the fritters is almost 12 times that of the flour. The latest data shows that the energy supply ratio of fat in urban residents in China exceeds 35.5% (a reasonable range of 20% to 30%), which easily leads to overweight and obesity, and should be highly valued.
High aluminum content
The state stipulates that alum can be used as a leavening agent in the production of fritters, and that the amount used is “appropriately added according to production needsâ€. Long-term intake of aluminum may lead to excessive standards, aluminum will accumulate in the brain, kidney, liver and other tissues, accumulate to a certain extent can produce chronic toxic effects, causing neurological lesions. Eat more foods containing aluminum, it will affect children's neurological development, but also may induce dementia. In recent years, although there are aluminum no-fat noodle strips on the market, the cost is high and their use is not universal.
Contains toxic and harmful substances
High-temperature repeatedly fried oils will contain many toxic and harmful substances, including trans-fatty acids, free radicals, and carcinogens such as benzopyrene; while starchy foods may produce carcinogenic acrylamide when fried at high temperatures. These substances are Physical harm is great.
Therefore, although the fritters are one of the oldest partners for breakfast, they are not recommended for regular consumption.
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