Beer-batter - very tasty!

Batter – it is the batter (or breadcrumbs) a liquid consistency, used for dipping into it the products to be frying. To cook the batter quickly and conveniently. For example, if today you decided to make chops, there is no need to dip the meat first in flour, then in egg and again in flour. Simply drop a piece of meat in the batter, then put in the pan. To prepare the batter often use beer. It is better to take soft. Many Housewives who have tried this recipe, speak positively about him, because carbonated drink gives “splendor" and the lightness of the final product, while the beer bitterness creates a nice addition to the taste of meat or fish. The alcohol is evaporated.

One of the most common - the recipe for beer-batter with egg. You need to sift the flour to saturate it with oxygen, then slowly infuse it with warmed beer and stir, until the mixture becomes homogeneous. It is necessary to add 2 egg whites, softened butter, salt and pepper according to your taste. The consistency of the batter should be like the low fat sour cream. Beer-batter used for cooking almost any meat dishes, vegetables, fish.

Remember that sour beer is suitable for batter, but razgazirovanie – no, so if unfinished drink remains in the bottle, it should tightly close the lid. If you are going to fry a lot, leave some beer: batter will likely thicken and it will need to be diluted.

How to prepare the batter to be enough and there are no extra? It is easy to calculate, the ratio of the batter and the products you intend to fry should be about one to one. That is, if you need to cook a pound, for example, fish, take the same amount of batter.

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The Proportions can vary, you can add more beer and fewer eggs – and Vice versa. If the beer-batter to make more liquid in the finished product it will be crispy and light, however, will miss the oil in the product. A thick batter tightly envelops the vegetables and meat, but after cooking, especially in a refrigerated state, it will be harsh and will resemble bread.

If the batter cook for about an hour (before frying), then when heat treated it will not become dry. However, if you prepare the beer-batter in advance and leave it to stand, the proteins need to add just before cooking food.

We Offer a simple recipe: shrimp in beer batter.

You will need-ounce package of crab sticks (choose those that are easy to deploy), one processed cheese or hard cheese varieties-200 grams, garlic, a little mayonnaise, vegetable oil. Prepare the beer-batter in the above recipe. In addition, you need to make the sauce.  Ingredients: sour cream (one Cup), garlic cloves, herbs, lemon juice, pepper, salt.

First prepare the stuffing for crab sticks. To do this, grate the cheese, skip the garlic through the frog, mix the two components by adding a little mayonnaise. The mixture should be thick. In General, as a filling you can use fried onions, carrots, chopped olives, walnuts – it all depends on the imagination and mood of the cook.

Gently expand crab sticks. In the middle put the filling: one teaspoon, spread evenly and roll up her wand. Try not to smear the filling on the edges of the flattened sticks to make it easy to roll it into a roll.

Sauté crab sticks in batter deep fried.

Prepare the sauce. Chop the garlic, herbs(dill, parsley) rinse with warm water and blend. In a small bowl or ramekin, pour sour cream, add garlic, chopped herbs, lemon juice, salt and freshly ground pepper place. Mix. Bon appetit!