Clar, cooked on beer, is ideal for frying fish, chicken, sausages, vegetables, etc. It turns out very gentle and lush, and finished dishes acquire a delicious crispy crust and the original taste.
1
There are several types of cooking on beer: classic, lace and french. Each of them is distinguished by the composition. Consider each of the recipes in more detail. At the end you will receive recommendations on additional additives and products that can be prepared on the beer grade.
2
Classic Clar. Remember that all liquid components for the beard should be cold. Take one glass of light beer, as much flour and pinch of salt. Mix these components carefully. Then take a spoon and dry it into the clarity. This is done to check the desired consistency. If he covers it evenly, and the surface of the spoon will not shine - everything is ready.
3
Lace Clar. Take two glasses of light beer and as much flour. Mix the components. After that, finely chop the greens and add it to the total composition. At the end, put salt and spices to taste. Mix all the components thoroughly, as in the first case again. Everything is ready.
4
French Clar. Take two raw eggs and separate squirrels from yolks. Put two containers in the refrigerator. In a deep bowl, put one glass of flour. Add spices there, and then make a depression. Take two glasses of cold light beer and pour them into the recess. Add chilled yolks and two tablespoons of vegetable oil. In the cold proteins, pumped salt and sweat them well to form a foam. Pour them to all other components. Mix all the ingredients well. You can beat them with a wedge or mixer to a homogeneous state. Everything is ready! It is important to follow all the recommendations, then the can be air, light and lush.
5
Aromatic additives. You can turn your imagination and add to batter additional ingredients beer. Excellent fit and fresh and dried herbs, finely chopped vegetables such as onions, garlic, peppers, mushrooms. These components are preferably added to the thick batter, since liquid can not hold them during frying. Prominent chefs even add potatoes or pumpkin puree in a batter. Another great supplement - ground nuts of various types and hard cheeses.
6
Dishes of beer batter. Most often, the beer batter is used for cooking fish. But many housewives have already understood that it may well be suitable for other products. The original taste of the batter is well combined with chops, fillet, mushrooms, shrimp, zucchini, crab sticks, bell pepper, onion, eggplant, color or brussels sprouts, broccoli.
7
Recommendations:
Use batter immediately after cooking.
Remember that the oil on which you prepare the batter should be very hot. To learn his willingness, drip a little batter into the pan. If he zatantsuet - time. Otherwise, the batter will turn bold. If you are well warmed up frying fat, trim crust is formed, which will not allow the oil to penetrate inside.
To batter does not slip from the products, sprinkle them with flour.
When frying, make sure that products do not touch each other.
When golden crust is formed, catch products and place them on a paper napkin. This will allow excess fat to leave.
As you can see, the preparation of the batter is very simple. You can supplement it with any suitable ingredients. Even the French version will not take much of your time, and the dish will become an unusual and delicious taste!
0
1401
