What about fried food sticking to chopsticks in production?

Fried food tastes very good taste, especially when the New Year festivals, many friends choose their own home to make fried food, such as fried lotus root box, fried meat, fish and so on. These foods in the production need to glue a layer of batter, and this layer of batter will often stick to the chopsticks, the result is wrapped in a layer of thick chopsticks batter. In the fried such as sesame ball, rice cakes, millet cakes and other sticky food, with chopsticks in the oil when the stick will stick to chopsticks, thus affecting the finished product appearance,

Want to solve the problem, in fact, the method is very simple. Will wash the chopsticks dry surface moisture, the fine head on the fire before the fire into the black, so that carbonization, and then under the pan toss the fried food, can avoid the "sticky chopsticks" phenomenon The

Why charred chopsticks can avoid sticky sticky chopsticks? Because of the burning of sticky food, starch, especially the purchase of corn starch or sweet potato starch hot gelatinization, with a sticky, without preheating chopsticks on the surface there are many rugged places. Toggle food will be gelatinized starch sticking, once the break will destroy the shape of fried food.

After the preheated chopsticks surface composition is carbon, the surface is more smooth. And then toggle food will not be gelatinized starch sticky, to avoid the chopsticks were batter sticky, and thus also to blow out the food shape more beautiful.