Today, I will teach you a few tricks to ensure that you can also make crispy meat, which is absolutely crispy and delicious.
Seven secrets of frying crispy meat:
1. Pork belly is too fat and tenderloin is too thin. Therefore, it is best to choose fat and thin pork belly without fascia. In addition, before frying, the meat should be marinated in advance to taste better.
2. To make the batter of crispy meat, you can use whole flour or whole starch, but use half of flour and starch respectively, so that the fried crispy meat has the best taste and color.
3, and batter, add eggs to add egg white, because egg white can play a crisp role, too much egg yolk will soften.
4. When making batter, add some cooking oil into it and stir it thoroughly to prevent the meat from sticking. In addition, when frying, put them into the pot one by one to prevent them from sticking to the pot.
5, crispy meat should be crisp and delicious, the control of oil temperature is very important, and it needs to be fried again. The first time the oil temperature was slightly lower, the meat was fried; The second time, the oil temperature is higher, and the meat is crispy and can squeeze out some oil.
6. When making crispy meat, the paste should be thicker, so that the paste can completely wrap the meat and cannot be exposed. If the paste is too thin, the batter will not stick to the meat, and it will definitely not have a crisp effect, and it will easily drain the water from the meat frying, which will greatly reduce the taste.
7. Fried crispy meat is very important. You must fry it slowly with a small fire, not with a big fire. Because the oil temperature is too high, the surface just explodes and becomes brittle in an instant. Once it leaves the hot oil, the hot air and moisture inside will seep out, so the thin and brittle shell outside will definitely be soft. The frying time should also be controlled. If it takes a long time, the water in the meat will be lost and the meat will become hard.
Fried crispy meat
Ingredients: pork belly 1 kg, salt, sugar, pepper, half a bottle of beer, 3 eggs, 5 tablespoons of sweet potato starch, cooking wine 1 tablespoon, 2 tablespoons of light soy sauce.
Production method:
Step 1: Wash and slice pork belly.
Step 2: Put the pork into the pot, add soy sauce, cooking wine, salt, sugar and pepper, and marinate it by hand 15-20 minutes, and taste it.
Step 3: Take a bowl, add eggs, flour and sweet potato starch into the bowl, then pour half a bottle of beer and stir until there are no particles.
Tip: Use beer as batter, you can fry crispy meat without adding other shortening, and it will not soften after a long time, which is healthy and delicious. The amount of beer depends on the actual water absorption of flour, and the standard is that the consistency of the prepared batter is similar to that of yogurt.
Step 4: Oil the hot pot, and put a small amount of meat into the batter and stir it so that each piece of meat is evenly wrapped in the batter.
Step 5: When the oil temperature is 60% hot, put the meat piece by piece into the pot and fry it until golden on both sides, then take it out.
Step 6: Raise the oil temperature again, and then put the crispy meat into the pot and fry it again. Generally, it can be delivered in 10-20 seconds.