Recipes for cooking batter
Often people confuse cooking recipes with methods of cooking something using batter.
First of all, we note that the dumplings are not an independent dish, but an auxiliary, separately prepared product.
Clay is a liquid consistency dough thatcan be cooked on water, milk and even on beer. Preparation of batter is possible with the use of yeast, which gives a specific taste necessary for certain types of dishes.
The recipes for the preparation of the batter are distinguished by some ingredients, depending on how it will be used with what product and from the desired taste of the prepared dish.
Recipes for cooking batter are ways tocooking liquid dough, which is used for dipping in it of various products with their subsequent frying in a frying pan. As products of frying can be pieces: fish; meat; birds; fruit; vegetables.
Thick gluten is better used to produce a thick crust, (for vegetables and meat), liquid - for a thin crust.
The taste of batter can be changed, from sweet or salty, to sour or fresh. You can regulate the taste with such ingredients as: salt; sugar; honey; lemon.
Common ingredients for any batter are flour and eggs. All the rest is added to the dough according to the taste and purpose of the cooked batter.
Fry dishes in batter must be in a lot of oil, you can in the deep fryer.
How to cook cabbage in batter - two simple recipes
Recipe 1 - White cabbage in batter
Composition:
Cabbage, small tight head
Salt
Ingredients of batter:
Egg - two, chicken
Flour
Greens, dry mix
Oil for frying, vegetable
Preparation:
Cut it in half and divide it in leaves. For ease of separation of leaves, cabbage can be scalded in boiling water, after which the leaves are easier to separate and separate from the stump.
Preliminarily put a pot of salted water on a stove and boil it.
Dip the separated cabbage leaves into a saucepan and cook until half cooked.
In a separate bowl, prepare the batter. In the bowl, beat the eggs, adding salt, water, flour and greens. All components should be mixed well, until a homogeneous mass is obtained. The dough should be of medium density, like good sour cream.
In a frying pan preheat the oil, (vegetable), a large amount. The frying pan should be deep.
Each separated cabbage leaf is cut intoseveral pieces. Each slice dipped in a batter until uniform coating of the entire surface of the piece. Immediately shift the piece into a frying pan with oil, heated.
Fry pieces from 2 sides. Fry the pieces until a crust of golden hue is formed.
Ready to serve the dish on the table with sour cream and green sliced onions.
Recipe 2 - Colored cabbage in batter
Composition:
Cauliflower
Ingredients of batter:
Egg - two, chicken
Flour
Hard cheese
Oil for frying, vegetable
Preparation:
Put in advance on the stove, on an average fire, saucepan with salted water and leave until boiling.
Beforehand grate the hard cheese on a grater, for the subsequent sprinkling of the ready dish.
It is very good to rinse the head of cauliflower with running water. Allow the water to drain and lightly dry.
Gently, with a knife, divide the head into pieces along inflorescences.
Separate pieces of cauliflowersaucepan with boiling water. Boil the inflorescence of cabbage for ten minutes. After cooking, get pieces of cabbage from a saucepan and shift on a towel to dry.
Prepare the batter. To do this, separate the egg whites from the yolks. Beat separately. Whip the yolks to taste. Whisk the yolks again, adding flour. Then add the whipped whites and stir well. The dough should be of medium density, like good sour cream.
Each boiled and dried inflorescence of cabbageshould be completely dipped in batter and transferred to preheated oil in a deep frying pan or saucepan. Slices of cabbage in the test should float freely, completely immersed in oil. Fry the pieces until a crust of golden hue is formed.
Finished slices of cabbage after roasting to lay out on a dish. Sprinkle with cheese, which was prepared in advance. The dish is ready for use.
Recipes of cooking batter depend largely on the traditions of the national cuisine of each people. Nevertheless, the dishes in batter always take a worthy place on any festive table.
