Do you need raw flour or starch to fry crispy meat? How many eggs does a catty of meat need?

Fried crispy meat is a delicious food that many people like to eat. Each place has its own different methods, but in general, the taste is not much different. "Fragrance, crispness and crispness" are the most prominent characteristics of fried crispy meat. The fried crispy skin is golden yellow, crisp outside and tender inside. The more you chew a piece, the better it tastes. Can be moved instantly, can't stop chopsticks.

Crispy meat is not only delicious when fried, but also can be used for stewing soup and shabu-shabu. Crispy meat can absorb the taste of soup and is very tasty. A bite of fried juice is enough.

Many friends like to eat fried crispy meat, but the fried crispy meat made by themselves is not crisp enough, it tastes a little unpleasant, and it is easy to soften when it is cold. These problems have been encountered in Bian Xiao before. Later, I specifically consulted a hotel chef. For the reasons of the above failures, I have summarized several reasons: the proportion of hanging paste is not adjusted well, the seasoning is not added correctly when pickling, and the oil temperature is not mastered when frying crispy meat.

The following small series will share the specific practices of fried crispy meat and several details that need to be paid attention to, and master the methods to ensure that the fried crispy meat you make tastes crisp, and the more you eat, the more fragrant it is.

-Fried crispy meat-

Prepare ingredients: 500 grams of pork belly, two eggs, appropriate amount of salt, appropriate amount of sweet potato starch, appropriate amount of pepper powder, a little cooking wine, a little soy sauce, a little onion and a little ginger.

Practice steps:

1. Peel the pork belly, cut it into 0.3cm thick slices, and put it in a basin for later use. You can choose pork belly or pure lean meat to fry crispy meat, but Bian Xiao thinks the crispy meat fried with pork belly tastes better, and the more you chew it, the more fragrant it is.

2. Add 10g peppercorns into the wok without oil, stir-fry slowly with low fire, and stir-fry until the peppercorns are crushed by hands.

3. Put the fried pepper granules on the chopping board and roll them into pepper powder with a rolling pin. It doesn't matter if the particles are bigger, it will taste better. Pepper powder is an essential seasoning for frying crispy meat. It is best to use freshly fried pepper, which is more fragrant.

4. Add onion slices and ginger slices to the chopped pork belly, then add appropriate amount of salt, chopped pepper powder, a little soy sauce and cooking wine, mix well, wrap it in plastic wrap and marinate it in the refrigerator for more than 30 minutes. Refrigeration can make sliced meat eat faster.

5. Take out the sliced meat after pickling, beat in two eggs, add appropriate amount of sweet potato starch and stir well. Finally, 20 grams of edible oil is added and stirred evenly again, so that the surface of each piece of meat is evenly covered with a layer of pulp. Add two eggs to each catty of pork, then add appropriate amount of sweet potato starch and stir until it is slightly resistant. If you want to be crispy and delicious, it is not easy to soften. No flour. It is best to add sweet potato starch. Crispy meat fried with sweet potato starch is much more delicious than other starches. Finally, the addition of edible oil can prevent the adhesion between meat slices, and it can also play a crisp role in the process of frying crispy meat.

6. Add an appropriate amount of cooking oil to the pot and heat the oil temperature to 40% to 50%. Put the pasted meat slices into the oil pan in turn, fry them until they are solidified and mature, and take them out.

7. Continue to heat the oil to 70% heat, put the fried crispy meat into the oil pan for re-frying, fry until the surface is golden and crisp, and then take out the oil control. The re-frying time is about 20 seconds, because the oil temperature is too high and the frying time is too long and it is easy to paste.

Tips:

1, fried crispy meat wants to be delicious. When marinating sliced meat, add freshly fried pepper powder, which is the key to taste improvement.

2. Add two eggs per catty of pork, add appropriate amount of sweet potato starch and stir until it is sticky. This ratio should be mastered.

3. The crispy meat should be fried twice, once for molding and twice for crispness, so that the fried crispy meat will be crispy outside and tender inside.