Clay on beer - fast and tasty

Clay is a dough (or breading) of a liquid consistency, used for dipping in it products that are to be fried. Cooking with batter - fast and convenient. For example, if today you decide to make chops, you do not need to dip the meat first with flour, then into the egg, and again into flour. It's enough just to drop a piece of meat in a batter, then put it on a frying pan. Beer is often used to prepare batter . It is better to take a low-alcohol. Many mistresses who have tried this recipe, respond positively about it, because the carbonated drink gives "splendor" and airiness to the final product, and beer bitterness creates a pleasant addition to the taste of meat or fish. At the same time, alcohol is evaporated.

One of the most common is the recipe for a batter on a beer with an egg. It is necessary to sift the flour to saturate it with oxygen, then slowly pour hot beer into it and stir until the mass becomes homogeneous. To her, you need to add 2 egg whites, softened butter, salt and pepper to your liking. Consistency of batter should be like low-fat sour cream. Beer on beer is used for cooking practically any dishes from meat, vegetables, fish.

Remember that sour beer is suitable for batter, but there is no dissolved beer, so if the unfinished beverage remains in the bottle, it must be tightly closed with a lid. If you are going to fry a lot, then leave some beer: the dough will most likely thicken, and it will need to be diluted.

How much to cook a batter, so that it is enough and there is no excess? This is easy to calculate, the ratio of batter and products that you intend to fry, should be approximately one to one. That is, if you need to cook half a kilogram, for example fish, take the same batter.

The proportions can vary, you can add more beer and fewer eggs - and vice versa. If the beef on the beer is made more liquid, then in the finished product it will be crispy and light, but at the same time it will let the oil into the product. Thick claret tightly envelops vegetables and meat, but after cooking, especially in the cooled state, it will become harsh and will resemble bread.

If the clay is infused for about an hour (before frying), then it will not become dry when heat treated. However, if you prepare the bee-eater on the beer in advance and leave it to stand, then the proteins must be added directly before the frying of the products.

We bring to your attention a simple recipe: crab sticks in beer batter.

You will need a 200-gram package of crab sticks (choose one that can be easily deployed), one processed cheese or a hard cheese - 200 grams, garlic, a little mayonnaise, vegetable oil. Prepare a diner on the beer according to the above recipe. In addition, you need to make a sauce. Ingredients: sour cream (one glass), clove of garlic, herbs, lemon juice, ground pepper, salt.

First prepare the filling for crab sticks. To do this, grate the cheese, pass the garlic through the garlic, mix the two ingredients, adding a little mayonnaise. The mass should get thick. In general, as a filling you can use fried onions, carrots, crushed olives, walnuts - everything depends on the imagination and mood of the cook.

Carefully unfold the crab sticks. In the middle, put the filling: one teaspoon, evenly distribute it and fold the stick. Try not to smear the stuffing around the edges of the unfolded wand, so that it's convenient to roll it into a roll.

Fry the crab sticks in deep fried batter .

Prepare the sauce. Grind garlic, greens (dill, parsley) rinse with warm water and chop. In a small salad bowl or kremanku pour sour cream, add there garlic, chopped herbs, lemon juice, salt and put freshly ground pepper. Stir. Bon Appetit!