What starch is the crispest for the meat section, and what starch is used for the meat section

with potato starch.

Today I would like to share with you the traditional famous dish of the Northeast, the pork section. The preparation is simple, and the ingredients are easy to prepare. The taste of the dishes is also very delicious, charred on the outside and tender on the inside, salty and delicious.

Adults and children are particularly fond of eating, selected pork plum meat, and then marinated into the flavor, fried in the pot wrapped in starch, the shell is crispy, and the meat inside is tender and tender, this dish is salty, and it is very refreshing to eat. If you like it, you may want to try it, and let's take a look at how to make it.

Meat section] Ingredients preparation]: pork plum meat, green pepper, starch, salt, soy sauce, cooking wine, thirteen spices, sugar, green onions, ginger.

How to make it]:

1.Cut the meat into slices with a thickness of about 1 centimeter, then pat the meat with the back of a knife until the meat is very fluffy, and then cut it into small pieces with a length of 3 centimeters.

2.Put the cut meat strips into a bowl, add 3 grams of salt, add a spoonful of cooking wine, add a spoonful of soy sauce, a little thirteen spices, and then grasp it well with your hands. Marinate for 5 minutes, at this time cut the green pepper into slices, mince the green onion and ginger and set aside.

3.Find a clean bowl and fill it with potato starch, then add water and stir and let it sit for about 10 minutes or so to separate the starch and water.

4.Pour out the prepared starch water, pour out the water on it, pour the remaining starch slurry into the marinated meat bowl, and then grasp the meat and starch slurry evenly.

5.Heat the oil, the oil temperature is 5 into the heat, then put the meat pieces into the pot one by one, fry them over medium heat until the skin is golden and take them out, and then put the meat into the pot and fry it again after the oil temperature in the pot rises.

6.Heat oil in another pot, add ginger and garlic and stir-fry until fragrant, add a spoonful of soy sauce, a little salt and sugar, a small half bowl of water, add a small amount of starch water, season into juice, and then add green peppers and stir-fry, pour the fried meat into the pot, stir-fry quickly over high heat, so that the green peppers and meat segments are covered with soup, and you can put them out of the pot and put them on the plate.

Slipped meat with cornstarch. Of course, corn starch is used to make the boiled meat section, potato starch is generally used to thicken, and the meat section should be tightly pulped, and it can not be adhered to each other, and the potato starch will stick together if you don't pay attention to it, and it is easy to be brittle with cornstarch, and you can't highlight the softness and smoothness of the vegetables.

Characteristics of the sloping meat segmentPork, also known as pork meat, is one of the main livestock, belongs to the pig family, its taste is sweet and salty, rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other components, pork is the main non-staple food of daily life, sweet taste, flat nature, can nourish yin, moisturize dryness, nourish blood, fatty meat mainly contains fat, and contains a small amount of protein, phosphorus, calcium, iron, etc.

The meat section is a traditional famous dish in the Northeast region, with the characteristics of crispy outside and tender inside, fragrant and delicious, the finished product is crispy and tender inside, salty and delicious, the home-cooked food on the people's dinner table, the pot wrapped meat derived from the meat section is the classic in the Northeast cuisine, and the characteristics of the meat section are smooth and salty.

The specific method of the meat section.

Ingredients: 300g pork tenderloin, 5 peppers, half a carrot.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of garlic, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of vinegar, 1 egg yolk.

Method: 1. Cut the carrots and peppers into diamond-shaped slices.

2. Cut the pork loin into small pieces, put cooking wine into the pork, add the egg yolk, and remember that the authentic way to make the boiled meat section is to use only the egg yolk.

3. Add salt, not too much, and put it in the refrigerator to marinate for half an hour after mixing.

4. After half an hour, take it out and put in the starch paste, and mix it thoroughly before marinating for a while.

5. Shred the green onion and ginger, slice the garlic, take a bowl and add the sauce: 1 spoon of cooking wine, 2 spoons of soy sauce stuffed boys, 1 spoon of vinegar, a little salt, a little sugar, a little chicken essence, 15 grams of starch and stir evenly and set aside, 6. Put oil in a hot pan, and the meat pieces will be fried one by one one when the oil temperature is 7 hot, and remove them after frying.

7. Raise the oil temperature and fry again, remove the oil control and set aside.

8. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry the pot.

9. Add carrots and green pepper slices and stir-fry until broken.

10. Add the fried meat and stir-fry evenly.

11. Add the seasoned sauce again, stir-fry evenly, drizzle with oil, and put on a plate.

Tips: 1. Adding egg yolk to the batter is better than adding egg whites and whole eggs to the fried meat segment, which is an authentic practice.

2. The proportion of the sauce is probably as good as mine, but it can be increased or decreased according to the actual situation.

3. Stir-fry the vegetables and then add the meat to stir-fry.

4. Quickly add the juice over high heat, and do not put too much water in the sauce, otherwise it will affect the taste if it is in the pot for too long.

5. Hanging slurry on the meat segment is the key to this dish, and adding starch paste to the seasoning sauce is more viscous and not easy to fall off.

6.When frying the meat segment, you can re-fry it once, and the meat segment will be more crispy.

Starch should be used to make the meat section

The meat segment is made of starch, and he is the smooth, somersault, delicious and nutritious of the beef.

- [Slippery Meat Section] - Main Ingredients]: 300 grams of pork loin, 1 green pepper, 1 bell pepper [Cured meat seasoning]: 2 grams of salt, 5 grams of cooking wine, 100 grams of potato starch [Making seasoning]:

1 section of green onions, a few slices of ginger, 2 cloves of garlic [stir-fried sauce]: 2 grams of chicken essence, 3 grams of sugar, 5 grams of light soy sauce, 2 grams of dark soy sauce, 5 grams of starch, 1 gram of sesame oil (or clear oil) - production method and steps - [step 1]: soak 100 potato flour in water half an hour in advance, pour off the water on it after soaking thoroughly, mix it with only the wet starch at the bottom and the meat segment, stir it repeatedly with your hands, and finally pour in a little vegetable oil and stir it well for later use.

Step 2: Wash the pork loin and cut it into 3 cm long segments with a thickness of about 1 cm for later use. [Step 3]:

Then rinse the cut meat with water several times, then squeeze the water and put it in a bowl, add 5 grams of cooking wine, a little salt, and marinate with your hands for 10 minutes. [Step 4]: Wash the green pepper and bell pepper, remove the seeds, and cut into pieces of the same size; At the same time, cut the green onion into chopped green onions, cut the ginger into minced pieces, and cut the garlic into minced garlic and put it on a plate for later use.

Step 5]: Put the prepared wet starch into the marinated meat segment, grab it slightly, as long as the meat segment can be coated with starch. [Step 6]:

Heat the oil until it is about 50% hot, put in the starchy meat segments one by one, and then fry until it is set, then remove it. [Step 7]: Then re-raise the oil temperature to about 80% hot, put in the meat section for secondary re-frying, and remove the oil when the golden meat section is crispy.

Step 8]: Take a small bowl and put 2 grams of chicken essence, 3 grams of sugar, 5 grams of light soy sauce, 2 grams of dark soy sauce, a small bowl of water, 5 grams of starch and sesame oil in a bowl and stir well to make the juice. [Step 9]:

Put a little bottom oil in the wok and stir-fry the green onions, ginger and garlic until fragrant, add the green pepper pieces and bell pepper pieces and fry the raw pieces, pour the fried meat into it, and quickly pour in the sauce at the same time, quickly stir-fry evenly over high heat, and put it on the plate.

First of all, to make a crispy and tender slice of meat, starch is recommended as it absorbs the juice and forms a thin layer of crispy crust during cooking.

Here's how:

1.Prepare the required ingredients, including pork, starch powder, water, salt, monosodium glutamate, cooking wine, and ginger and garlic.

2.Cut the pork into thin slices and marinate with salt, MSG and cooking wine for 10-15 minutes.

3.Mix the starch and water well, then place the marinated meat slices into the starch paste so that the meat slices are completely covered with starch paste.

4.Add an appropriate amount of oil to the pan and fry the meat slices until golden brown on both sides.

5.Put the fried meat slices out of the game, then add ginger and garlic and fry until fragrant.

6.Pour the fried ginger and garlic into a bowl, then add an appropriate amount of salt and monosodium glutamate to taste the imitation lam.

7.Put the fried meat slices into the seasoned bowl of soup and stir well.

That's the detailed steps to make a pork slugger, I hope it helps you. Prepare the bridge.

Hello, it's better to use sweet potato flour, sweet potato flour is more viscous and easy to adhere to the surface of the meat, and you can also add an egg to lock in the moisture in the meat.

For the final thickening, you can refer to the base material: starch, add your favorite resistant vertical flavor, such as honey, black pepper, silver wheel tomato paste, white sugar, minced garlic, chili powder, vinegar and so on.

Fried crispy pork with special congratulatory powder, sold in the supermarket, with salt, chicken essence, light soy sauce, oil consumption, minced garlic, millet spicy, sesame oil, add half a bowl of water, it is best to add a little starch, mix thoroughly. For the final thickening, you can refer to the base material of the bridge pie: starch, add your favorite consumer flavor, such as honey, black pepper, tomato paste, white sugar, minced garlic, chili powder, vinegar and so on.

Use potato starch, or sweet potato starch. For the sauce: light soy sauce, dark soy sauce, cooking wine, chicken powder, sugar, salt, oyster sauce, aged vinegar, add half a bowl of water and stir well for later use.

The special powder for fried crispy meat is sold in the supermarket, with salt, chicken essence, light soy sauce and dark soy sauce, consumption is served with oil, minced garlic sells holes, small Tanqi rice is spicy, sesame oil, add half a bowl of water, it is best to add some starch, mix thoroughly.

In fact, only corn starch is used for paste, and the starch is added to soybean oil (the amount is slightly less) and water to make a non-Newton Chang shouting fluid. It is also simple to remember to re-fry the bowl of juice once, and the salt, sugar, soy sauce, and lake can withstand pure wild powder.