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挂糊不但使菜肴外部香脆、内部鲜嫩，而且能保持菜肴的营养成分。黑龙江商学院杨铭铎教授等人的科学实验告诉我们，脂肪含量丰富的原料，挂糊油炸对水分、脂肪含量都显示出很强的保护作用。例如肥膘肉，蛋泡糊对水分的保存率可达89.1%，对脂肪的保存率可达80.2%，保护作用最强
The paste not only makes the dishes crispy and crisp, but also keeps the nutrition of the dishes. Heilongjiang Business School professor Yang Ming Duo and others’ scientific experiments tell us that fat-rich raw materials, hanging paste fried on moisture, fat content showed a strong protective effect. For example, fat meat, egg foam paste on the water retention rate of up to 89.1%, the preservation rate of fat up to 80.2%, the strongest protective effect