Braised fish wrapped in flour or starch

Braised fish can be coated with flour or starch, but starch is more suitable for keeping the fish fresh and tender, while flour can form a more crispy shell. The choice mainly depends on taste preferences and cooking needs. When braised fish is coated with starch, the starch particles are delicate and gelatinize quickly when exposed to heat, which can quickly lock in the moisture of the fish meat and form a transparent and crispy coating layer. The braised fish wrapped in starch has a more tender and smooth taste, suitable for people who like juicy and tender meat. Corn starch and potato starch are commonly used choices. The former has slightly weaker water absorption but better glossiness, while the latter has stronger viscosity and high temperature resistance. Attention should be paid to the oil absorption of starch, and the oil temperature should not be too high during frying to avoid outer layer burning. For people who need to control their sugar intake, starch encapsulation may slightly increase their carbohydrate content. The shell of braised fish wrapped in flour is thicker and crisper, and the gluten in the flour forms a mesh structure at high temperatures, which can withstand longer stewing times. Middle gluten flour has good extensibility and is suitable for cooking methods that require frying and juicing. Whole wheat flour can increase roughness but increase dietary fiber content. Flour has a lower oil absorption than starch, but it may mask the natural flavor of fish meat. If you pursue golden crispy texture and need to stew for a long time afterwards, flour is a better choice. Gluten allergy sufferers should avoid using wheat products. When making braised fish, you can try mixing starch and flour in proportion to balance crispness and tenderness. It is recommended to choose non genetically modified corn starch for starch, and unbleached medium gluten flour is preferred for flour. Regardless of the type of wrapping material chosen, the fish meat should be thoroughly dried and the wrapping layer should be thin and even. Before cooking, the wrapped fish meat can be refrigerated and left to stand, which helps the ingredients stick to the fish meat. Paired with ingredients such as ginger and scallions to remove fishy odors, controlling the amount of soy sauce and sugar, it preserves the deliciousness of fish while adhering to healthy eating principles. hypertensive patients can reduce the amount of powder coating to lower sodium intake.