What seasoning should I put in fried crispy meat?

1997, my youngest sister got married and invited the best chef in our village to give a banquet. Pure green feed pigs and their own sweet potato starch, fried crispy meat feels really fragrant!

At that time, the rural areas in Chongqing paid attention to "three steaming and nine buckles", so crispy meat appeared on the dinner table as a steamed dish. When frying in advance, it's always big pieces. Children in our yard like to steal small pieces of crispy meat from the basket!

I still remember that crispy meat was golden in color and fragrant. The first bite in your mouth is fragrant, and the second bite is numb ... because you bit pepper!

The end result was that I ate too much crispy meat and had diarrhea the next day. ...

①: Our practice is to peel the pig's forelegs and cut them into palm-sized pieces with a thickness of 2-3cm. Pickled with ginger and onion white wine.

②: Soak sweet potato starch in water to soften the big bubbles.

③: Pick out the marinated front leg meat, and pick out the large pieces of ginger and onion and throw them away. Add the egg mixture and stir well.

④: Add dried red pepper and salt and mix well, then add melted sweet potato starch and mix well.

⑤: Add rapeseed oil into the pot, and the oil temperature is 60% hot. Add the meat slices wrapped with sweet potato starch and fry them in oil until cooked. After molding, soak and fry until the meat is completely cooked.

⑥: Finally, when the oil temperature rises to 70% to 80%, it can be fried again until the crispy meat is golden and crisp, and then the oil can be removed.

The summarized materials are: pork foreleg or pork belly, sweet potato starch, ginger, onion, white wine, red pepper, salt, eggs and rapeseed oil.

PS: The fried crispy meat is golden in color, crisp in taste and rich in flavor.

In the northeast or a few places, it is ok to add flour when frying crispy meat, but I personally think that fried crispy meat with pure sweet potato powder is better! More fragrant and crisp! what do you think?

Special reminder: don't add water to fried crispy meat! Otherwise, spit water when frying, and you can mix eggs if there is no rice soup.

Hello! I'm glad to answer your question.

Fried crispy meat is often cooked by my mother and tastes delicious. Share my mom's method, I hope you like it.

working methods

1. Prepare a piece of pork belly, cut it into strips and put it in a bowl for later use (if you don't like fat meat, you can choose hind leg meat). Add Jiang Mo to the bowl to remove the fishy smell, coarse pepper powder to enhance the fragrance, chicken essence and soy sauce to enhance the color, salt to enhance the flavor, pepper to remove the fishy smell, and a proper amount of sorghum wine, stir well, grab it with your hands and marinate for five minutes for later use.

2. Prepare a bowl, add authentic peasant sweet potato powder, add three eggs, and stir evenly in one direction.

3. Pour the prepared slurry into the meat and stir evenly for later use.

4. Heat the oil in the pot to 50% heat, add the marinated pork belly, fry until the surface is slightly yellow, and take it out. Turn on a big fire and the oil temperature will rise to 70%. Fry the crispy meat until the surface is golden, take it out and put it on a plate.

Remember, if you want to fry crispy meat delicious, you must put wine and pepper. This step is indispensable.

Crispy meat is a special traditional dish, crisp and refreshing, fat but not greasy. It is common in all parts of China, mainly distributed in Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

When crispy meat is fried, the first feeling is fragrant, crisp and tender, delicious and delicious. Let's introduce you to the correct practice!

condiments

500g meat in front.

condiments

2 tablespoons sugar

5 tablespoons sweet potato powder

A handful of pepper granules

Two tablespoons of salt.

Two tablespoons of China liquor.

4 eggs

Steps of frying crispy meat

1. Wash the meat and cut it into small strips, which can be pork belly or front-sandwiched meat (I don't think the tenderloin is delicious because it is too thin).

2. Put it in a clean basin, add Jiang Mo, salt, pepper, sugar and cooking wine, and stir well.

3. Beat in the eggs and break them up. Beat them to make the egg liquid fully enter the meat, which lasts about 10 minutes to make the crispy meat crisp.

4. Add dry sweet potato powder, be careful not to add water, grab it evenly, let it stand for ten minutes, then grab it evenly without dry powder, and let it stand for another ten minutes. Grasp evenly, make sure that every piece of meat has powder, not too clear.

6. Pour the right amount of oil into the pot. Try it with chopsticks when the oil temperature is 70% hot. There are small bubbles around. Grab a piece of meat wrapped in powder and gently put it into the pot, one by one. After the meat is solidified, you can turn it over with a colander and continue frying until the surface is golden.

7. After frying all the meat, remove the drained oil, air it for about 5 minutes, and fry all the crispy meat in the pot for about 2 minutes, which is more crisp!

8. Delicious crispy meat is on the table. Take a bite. It's crispy outside and tender inside. Crispy and delicious. Smells good. ...

I usually order fried crispy meat at home or outside, but I don't know the recipe of fried crispy meat that is so delicious every time outside, and I won't fry it at home every time. In fact, crispy meat is about "crisp" or "fragrant". Just grasp these two key points to ensure that the crispy meat you fry is fragrant and crisp.

The choice of starch must use sweet potato starch, because a chef friend told me that their hotel fried crispy meat all uses sweet potato starch, and the crispy meat fried with this starch will be more crisp.

To master the heat, you must fry slowly in medium heat. If you want to taste more crisp, you should take it out and fry it again when it is slightly yellow.

Pepper powder, only with pepper powder, with meat, after frying, stimulated all the fragrance of pepper, making the taste of crispy meat more fragrant.

Pickling, in order to make the meat more delicious and fragrant, it is very necessary to marinate for a period of time, usually about 30 minutes.

The choice of meat is very important. You have chosen the meat, and this dish is almost half done. So what kind of meat should be used to stir-fry crispy meat? This is very simple. My family sells pork, and I know the purpose of each piece of meat very well. The best choice for deep-fried crispy meat is tenderloin, or the sandwich meat in the front leg, which is a very tender and smooth part of the pig. Crispy meat cooked in other parts will taste hard and firewood!

Fried crispy meat

Ingredients: tenderloin, salt, pepper, sweet potato starch, eggs.

Exercise:

1, cut the tenderloin into strips with uniform size, add appropriate amount of salt and pepper, grab well and marinate for a while.

2. Beat the eggs into the sweet potato starch, and fully stir the starch to a particle-free state. This process takes a long time. Put aside after stirring, and then stir until the starch completely absorbs the egg liquid.

3, the prepared paste, add the right amount of salt, then add the meat strips, evenly wrapped in thick paste.

4, put oil in the pot, the oil temperature is 70% hot, add crispy meat, slowly fry on medium and small fire, fry until the surface is slightly yellow, and then drain the oil. Drain the oil and fry again until the surface is golden.

Tips:

1, if you like the light Chili flavor, you must grind it into powder and sprinkle a little, but crispy meat without strong Chili flavor is soulless.

2. The sweet potato starch may be a little slow to dissolve. At this time, you can stir it a little, let it stand for 10 minutes and then stir it. You will find it easier to blend together, and I didn't add water!

3. The oil temperature still needs to be repeated. If you want to eat directly, just do as I say. If you need secondary processing, you can take it out directly when it is slightly yellow!

4, here is about a catty of meat, two eggs are enough, and sweet potato starch is about 100 grams, which is adjusted according to your own amount.

In fact, crispy meat is a special snack in many northwestern provinces, and the taste of each place may be a little different. I'll tell you about our Sichuan crispy meat method.

Ingredients: pork, eggs, starch (sweet potato starch), flour, cooking wine, salt, pepper, pepper, dried pepper (depending on taste demand), edible salt, edible oil and chicken essence.

1 First, choose pork according to your personal preference. Some foodies buy five flowers if they can accept fat meat, and buy lean meat if they can't. Remember to peel the fat and cut it into strips. I prefer lean crisp meat.

2. Cut the lean meat into strips, season it and marinate it in a bowl. Add edible salt, cooking wine, a little pepper and chicken essence. Stir well, and let stand for curing.

3. Next, heat the pot, turn to medium heat, put the pepper in the pot and dry fry until the smell is fragrant, and mash the pepper (you don't need to powder it, just crush it). If you like spicy food, you can stir-fry dried Chili until the shell becomes brittle and mash it for later use.

4. Start preparing crispy meat paste, starch and crispy meat according to 2: 1 (you can put all the starch in if you feel trouble), beat in the eggs, pour in a small amount of water, and stir well. Remember that it is best not to have bumps! After stirring evenly, add a little edible salt, a little pepper powder and a little chicken essence at one time and continue to stir evenly.

After stirring evenly, add the crispy meat and mix and stir.

5. After mixing well, you can cook! Heat the pan and pour in 1.5 knots of cooking oil, not too little. When the oil is heated, turn to medium heat (if you can't grasp the heat, you can turn to medium heat), and use chopsticks to fry the crispy meat in the oil pan.

6. After the crispy meat is fried and shaped, it is constantly turned over with domestic products, so that it is evenly heated and the fried surface is golden, and then it can be taken out of the pot.

Friends who like spicy food can put the fried dried peppers and prickly ash in an empty bowl and dip them while eating ~ well, is your mouth watering? Ha ha laugh

In fact, besides eating like this, you can also make soup! Hurry up if you want to eat!

Fried crispy meat is a home-cooked dish with tenderloin and eggs as the main ingredients. The taste is smooth and refreshing, and it has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness, strengthening muscles and caring skin.

manufacturing method

Exercise 1

1. Beat the eggs into a bowl and mix well;

2. tenderloin cannot be washed with water. Absorb water with a napkin or paper towel and cut into small strips the thickness of your index finger. Put some salt on the cut strips and wrap them evenly. Pour the egg juice into the meat and stir for ten minutes. Then add white powder to make a paste and wrap the meat.

3. Fry the meat strips in the oil pan, first fry the skin with a big fire, then fry it with a small fire until it is golden, and pick it up with a colander;

4. Another way to eat endless crispy meat is to keep it frozen. Cook it in cold water next time (the crust will rot in cook the meat). Finally, add Chinese cabbage and simmer, adding some salt or pepper to taste.

Exercise 2

It can be sprinkled with salt and pepper, dipped in tomato sauce, or processed into northeast dishes.

1, first cut pork tenderloin into pinky strips or small pieces;

2. Add pepper powder and a small amount of soy sauce, salt, chicken essence and onion ginger juice;

3. Beat the eggs evenly, add starch into a paste, and pour into the prepared meat;

4, pickling for more than half an hour;

5. After the meat in the pot is hot, put the marinated meat pieces, turn to medium fire first, and then turn to high fire. If it is a thin strip of meat, it can be cooked by floating. If it is sliced meat, turn to medium heat and fry for a while.

Exercise 3

Ingredients: 500 grams of pork.

Seasoning: proper amount of peanut oil, a little salt, ginger 1 slice, soy sauce 1 teaspoon, 2 eggs, a little white pepper, sugar12 teaspoons, and corn starch 100g. [ 1]

Steps:

1. Peel the pork and cut it into thin slices with similar size;

2. Put the sliced meat into a large bowl, cut a few pieces of ginger and add some salt;

3. Add a little soy sauce, if you want to add soy sauce, just a little, increase the umami taste, and put a little sugar;

4. Add a little white pepper and marinate for a while;

5. Beat in two more eggs, stir the egg liquid evenly, and add about 100g of raw flour or corn starch;

6. Separate the meat with chopsticks. The paste at the bottom of the bowl will not recover immediately. It seems that the surface of the sliced meat may not stick in some places. It doesn't matter. After frying in the pan, the surface paste is very uniform. Remember to mix for a while before mixing;

7. Add an appropriate amount of oil and heat, take the pasted meat slices, put them in a pot and fry them in batches;

8. When frying in the first round, don't fry it too hard;

9. The first round of finished products;

10. Fry once after the pot, this time until the surface is golden and crisp.

Fried crispy meat is a home-cooked dish with tenderloin and eggs as the main ingredients. The taste is smooth and refreshing, and it has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness, strengthening muscles and caring skin.

manufacturing method

Exercise 1

1. Beat the eggs into a bowl and mix well;

2. tenderloin cannot be washed with water. Absorb water with a napkin or paper towel and cut into small strips the thickness of your index finger. Put some salt on the cut strips and wrap them evenly. Pour the egg juice into the meat and stir for ten minutes. Then add white powder to make a paste and wrap the meat.

3. Fry the meat strips in the oil pan, first fry the skin with a big fire, then fry it with a small fire until it is golden, and pick it up with a colander;

4. Another way to eat endless crispy meat is to keep it frozen. Cook it in cold water next time (the crust will rot in cook the meat). Finally, add Chinese cabbage and simmer, adding some salt or pepper to taste.

Exercise 2

It can be sprinkled with salt and pepper, dipped in tomato sauce, or processed into northeast dishes.

1, first cut pork tenderloin into pinky strips or small pieces;

2. Add pepper powder and a small amount of soy sauce, salt, chicken essence and onion ginger juice;

3. Beat the eggs evenly, add starch into a paste, and pour into the prepared meat;

4, pickling for more than half an hour;

5. After the meat in the pot is hot, put the marinated meat pieces, turn to medium fire first, and then turn to high fire. If it is a thin strip of meat, it can be cooked by floating. If it is sliced meat, turn to medium heat and fry for a while.

Exercise 3

Ingredients: 500 grams of pork.

Seasoning: proper amount of peanut oil, a little salt, ginger 1 slice, soy sauce 1 teaspoon, 2 eggs, a little white pepper, sugar12 teaspoons, and corn starch 100g. [ 1]

Steps:

1. Peel the pork and cut it into thin slices with similar size;

2. Put the sliced meat into a large bowl, cut a few pieces of ginger and add some salt;

3. Add a little soy sauce, if you want to add soy sauce, just a little, increase the umami taste, and put a little sugar;

4. Add a little white pepper and marinate for a while;

5. Beat in two more eggs, stir the egg liquid evenly, and add about 100g of raw flour or corn starch;

6. Separate the meat with chopsticks. The paste at the bottom of the bowl will not recover immediately. It seems that the surface of the sliced meat may not stick in some places. It doesn't matter. After frying in the pan, the surface paste is very uniform. Remember to mix for a while before mixing;

7. Add an appropriate amount of oil and heat, take the pasted meat slices, put them in a pot and fry them in batches;

8. When frying in the first round, don't fry it too hard;

9. The first round of finished products;

10. Fry once after the pot, this time until the surface is golden and crisp.

Now hot pot restaurants eat more fried crispy meat. This dish is easy to learn but difficult to master. The key is to paste. After frying, it should be golden yellow, oil-free and crispy, especially if you eat Chili occasionally, it will be delicious.

(1) Cut 750g of pig's upper brain into chopsticks about 7cm long, then add 2.5g of salt, 1 g of monosodium glutamate, 2g of chopped pepper, 5g of onion slices and 5g of ginger slices, mix well, and marinate for15min, without onion and ginger.

(2) Beat two eggs into a bowl, add 50g water and 100g flour, stir well, and add small pieces of meat.

(3) Put the rapeseed oil into a frying pan and burn it to 60% heat. Put the evenly stirred meat strips into the pot one by one and take them out in golden color. When the oil temperature rises to 80%, put them in the pot and fry them again (this is very important). Take them out and put them on a plate.

I am the second sister. Let me answer the question of what seasoning to put in fried crispy meat.

In fact, if you cook crispy meat at home, you can make it taste like a restaurant, and it's not particularly difficult to do. When we eat hot pot at home or invite people to eat at home, it is a very good choice to make a delicious crispy meat, which can be eaten as a meat dish without being as greasy as a pure meat dish. Coupled with a little barbecue dip, this delicious crispy meat with rice is really a bowl of rice. Therefore, Second Sister likes to cook crispy meat at home, and she thinks it will be delicious to put these seasonings, so Second Sister also shares with you what seasonings to put in fried crispy meat.

Generally, when we fry crispy meat, we don't need to put extra heavy seasonings to highlight the flavor of crispy meat, because crispy meat itself is mainly crispy. When we cook crispy meat, we can get that delicious taste immediately by biting the crispy skin, so my second sister thinks it is the most ideal to make crispy meat according to this effect, so my second sister thinks that to make this delicious taste, we must first make the crispy skin well and add a little seasoning to make crispy meat.

1, starch and eggs

First of all, there must be starch and eggs. When you make crispy meat, you should have golden crispy skin, and you must add it. These two ingredients play an important role in the tenderness and smoothness of crispy meat. After we bite the shell, we will get a fresh and juicy taste, which is inseparable from the role of eggs and starch. In addition, adding starch and eggs will make the crispy meat absorb some water. Sometimes the crispy meat we make is dry because it contains eggs and starch.

2. Flour

Flour is used to fry crispy meat to form a shell. When we make crispy meat, we need to add a little flour to make the shell crispy besides relying on starch and eggs to make it smooth and delicious. This effect can not be achieved by putting starch, and it is more suitable to dip the outer layer in flour.

3, thirteen incense

Putting thirteen kinds of spices in crispy meat can make crispy meat delicious, and this can also be replaced by spiced powder, which can also have a good effect, so we can add thirteen kinds of spices to flavor it here, without adding other spices, and the basic spices can make crispy meat delicious.

4. Soy sauce and sugar

Adding a little sugar can make crispy meat taste better. Soy sauce is the main food here. This kind of crispy meat will be salty after adding soy sauce. Adding a little soy sauce can add a little less salt to give full play to the taste of thirteen spices, which will not be particularly salty and will be delicious.

Step 5 cook wine

When pork is cooked, it has a slight fishy smell, so it can be pickled with cooking wine, so that the taste can be fresh and delicious. Because onions and ginger are usually added in the later pickling, you can make delicious crispy meat.

The above is the answer written by the second sister about what seasoning to put in fried crispy meat.

Hello, everyone. I'm a country cook. Let me answer this question.

Fried crispy meat is a very popular food, and there are many ways to eat it. It can be fried, sprinkled with salt and pepper, cumin and Chili powder, eaten directly, steamed until crisp, eaten in soup, rinsed in hot pot, or used as one of the main ingredients of braised dishes. No matter how you eat it, the most important step in making fried crispy meat is seasoning, which determines whether the crispy meat is delicious or not.

In our hometown, every household will fry crispy meat before the Chinese New Year, because it can be used to make family dinner and entertain relatives and friends during the Chinese New Year. The ingredients used by each company to prepare crispy meat are basically the same, but they will be different according to personal hobbies. Generally speaking, we use pure sweet potato starch, thirteen spices, salt, cooking wine and onion ginger.

The fried crispy meat in our hometown is crisp outside and tender inside, so it won't soften even if it is cooled. This is our local specialty food. I remember when I was a child, I went to my grandmother's house for the New Year. My grandfather would fry a few baskets of crispy meat, and our children would eat it directly with crispy meat until they were full. My grandfather is a pig killer, and he is famous in Shiliba Village. His cooking is delicious, especially fried crispy meat.

There is still more than a month before the Spring Festival, and every household is preparing to fry crispy meat again. Today, the country chef will share with you how to make crispy meat in our hometown.

Ingredients used

Pork (the best tip) salt 500g, spice 13, cooking wine, scallion, 1 ginger, 1 sweet potato starch, half a bowl.

production process

1. Wash the pork first, then slice it, then cut it into strips, shred the onion and slice the ginger.

2. Put the cut pork strips, shredded onion and ginger slices into a container, add salt, cooking wine and thirteen spices, and grab all the ingredients by hand.

3. Cover with plastic wrap and put the sealed pork in the refrigerator for more than 30 minutes. The longer the time, the better.

4. Prepare sweet potato starch paste. This paste is very important, neither too thin nor too thick. Prepare a container, pour sweet potato starch into it, add water several times, and stir by hand. The starch paste stopped flowing when you put it down with your hands. At this time, the starch paste is ready.

5. Take the pork out of the refrigerator, pick out the onion and ginger inside, add the starch paste to the pork a little bit, and grasp it evenly by hand until every piece of pork can be hung with starch paste.

6. Boil the oil in the pot and put as much oil as possible. When the oil temperature is 50% hot, put the pasted meat strips into the pot one by one, otherwise it will be easy to agglomerate.

7. Put the remaining pork into the pot in turn and fry until golden brown. If you eat it now, you can fry it again, which is more crisp.

1. The best meat for fried crispy meat is pointed meat, which is tender. In my hometown, I usually buy a front leg. Fat meat is used to refine lard and lean meat is used to fry crisp meat. Crispy meat fried with pigs is especially fragrant.

2. Adding cooking wine, onion and ginger can not only deodorize, but also enhance fragrance. Pick out the onion and ginger before frying, otherwise it will be easy to fry Hu.

3. Some people struggle whether to use starch or flour. Practice has proved that the crispy meat fried with starch is more crisp and will not soften even if it is cold. The crispy meat fried with flour was crisp at that time, but it will soften when it is cold.

4. Deep-fried crispy meat must use pure sweet potato starch, and the crispy meat fried with pure sweet potato starch is more crisp and has a richer taste.

5. After the fried crispy meat is completely cooled and dried, it can be stored in a fresh-keeping bag.

There are many seasoning methods for fried crispy meat, and different places have different practices. Finding a seasoning method that suits your taste is the best way. My sharing is over. I hope I can help you.