[問題] 炸豬排粉肉分離該如何是好?
不知道為什麼我炸出來的豬排
粉和肉會分離
為什麼外面賣的都不會有這種狀況呢?
我做的是日式豬排
肉先沾鹽白胡椒
然後低筋麵粉-乾的
然後蛋液
然後低筋麵粉-乾的
然後蛋液
然後再麵包粉-乾的
到底為什麼炸完了
吃起來皮和肉會分離?
是沾的順序不對嗎?
還是麵粉要沾水再裏呀?
還是蛋液只能沾蛋白不能有蛋黃呢?
好想炸出皮和肉不分離的豬排呀!
拜託有經驗的人告訴我囉!感謝!!!
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