How to fry crispy meat, how to make fried crispy meat

Steps to fry crispy pork:

Ingredients: 660 grams of pork.

Excipients: 1 teaspoon salt, 1 2 teaspoons Sichuan pepper powder, 50 grams of flour, 50 grams of sweet potato starch, 2 eggs, appropriate amount of water.

Steps: 1. Wash and slice the pork. Add a little salt and pepper powder to grasp well, marinate to taste.

2. Mix flour and sweet potato starch 1:1, add two eggs, a little peppercorn powder, add a little water and stir well.

3. The adjusted batter is not thin or thick (pick it up with chopsticks, it will flow slowly).

4. Add the meat slices and mix well.

5. Heat the oil until it is 60% hot, and put the meat slices into the pot.

6. After the shape is set, turn it to avoid uneven heating, fry until golden brown, and drain the oil.

7. Heat the oil pan over high heat, fry the fried crispy meat again, and fry it thoroughly.

The preparation of fried crispy meat.

Ingredients: 500 grams of pork, appropriate amount of peanut oil, salt, prepare a piece of ginger, two eggs, 100 grams of corn starch.

1. Peel the pork and cut it into thin slices.

2. Put the cut pork in a bowl and then. Cut a few more slices of ginger, put them in a bowl and add salt to taste.

3. Play that again and put a little light soy sauce. If you use dark soy sauce, you only need a little bit to enhance the freshness, and add a little sugar at the end.

4. Add a small amount of white pepper, stir evenly and marinate for 15 minutes.

5. Beat two eggs into the pot, stir well, and add 100 grams of cornstarch.

6. Stir the meat with chopsticks, and then if you look at the surface of the meat slices without mush, you can put the meat slices in the pot and fry them. It is important to note that the stirring time should be as long as possible.

7. Put the meat slices in the pan and fry them.

8. This last point is a precaution, that is, when frying, wait until the surface of the meat slices is golden brown.

What kind of powder is used to fry crispy meat.

The crispy pork is made by deep-frying pork, which is very crispy and tastes very delicious, and is coated with a layer of starch. When frying crispy meat, we should prepare pure starch, for example, any kind of starch in our life can be used to fry crispy meat, may say that flour is not allowed to fry crispy meat? If you use starch, the flavor of the fried crispy meat is more delicious.

Let me tell you what is the main function of starch? The effect of starch is to make the meat more crispy when eaten. Because starch has a better consistency than flour, it sticks to the surface of the meat very easily, so the meat fried with starch is very tender.

How to fry crispy meat to make it crispy and crispy.

Fried crispy pork seems to be a very simple dish, and the method of fried crispy is also very particular, how to make fried crispy pork crispy and crispy? What is the most critical step for it? So let me tell you! Then I'll solve this mystery for you!

Prepare 500 grams of fat and lean pork, three eggs, 300 grams of starch, a green onion, an appropriate amount of peppercorns, salt, and cooking wine.

1. Clean the pork, cut it into strips of about 5mm, put it on a plate, beat the eggs on the meat, then put the cooking wine, salt and peppercorns prepared in advance in a bowl, stir well, and marinate for about 15 minutes.

2. Put the starch in a bowl and stir well.

3. Heat the oil in the pan and put the starch-coated strips of meat in the pan. Fry until the surface of the meat slices is golden brown.

4. When the meat is slightly cooler, put it in the oil pan, repeat the check, and take it out.

5. Fried crispy pork first. If it is dipped in salt and pepper, it is very tasty, and the most critical step is the choice of starch, we have to use pea starch. Also pay attention to the ratio of starch to egg, so that the fried crispy meat will be very crispy and delicious, and it will taste crispy and crispy.

First of all, let's prepare the ingredients:

Rapeseed oil. Salt.

Sugar. Rice wine.

Ground white pepper. Sweet potato starch.

2 eggs. 500 grams of semi-fat lean pork.

Steps: Step 1

First, cut the pork into thin slices, add rice wine, white pepper, sugar, salt, mix well and marinate for more than ten minutes.

Step 2 After marinating, crack the eggs in and continue to mix well.

Step 3: Add the sweet potato starch slowly, without trying to add it all at once.

Step 4 Mix well into a thin paste, and use chopsticks to pick up a piece of meat, so that the liquid does not drip off.

Step 5: After the oil is hot, put the meat slices into the oil pan one by one and fry them over medium-low heat.

Step 6 Fry until golden brown, take it out, and use blotting paper to absorb the oil.

Step 7500 grams of pork can be fried in a large bowl, and you can increase or decrease the amount of ingredients according to actual needs when cooking.

Deep-fried pork teaches you the correct way to make crispy meat, from marinating meat to mixing batter.

First of all, the meat will be cold after marinating for a while, and then the meat will be very comfortable when it is coated in fried powder.

The fried crispy meat is crispy on the outside and tender on the inside, and it is crunchy in one bite.

Hello knead it hot, then wrap that meat, that fried powder and you're done.

Ingredients: 500 grams of plum meat or pork loin, 5 grams of Sichuan pepper noodles, 1 tablespoon of cooking wine, 2 tablespoons of salt, 200 grams of sweet potato starch, 4 eggs, 5 grams of pepper.

Steps: 1. Cut the meat into thin slices, each slice is about 2-3 mm, add 1 tablespoon of salt, chopped peppercorns, cooking wine and marinate for 20 minutes.

2. Prepare sweet potato starch, 1 tablespoon of salt and pepper and stir well.

3. Add eggs, stir evenly with chopsticks, it is definitely not good to stir at the beginning, the resistance is very large, and it will feel smooth slowly, do not add water to the whole process, and rely entirely on the egg liquid.

<>5. Pour the marinated meat slices into the batter, let the batter evenly wrap the meat slices, and each slice is coated with batter.

6. When the oil temperature is 6 hot, put in the raw meat slices, put them into the pot one by one and fry them thoroughly, do not pour them all at once, it is easy to stick together.

7. Fry to this extent and you can fish it out, some of it has changed color, don't roll it into a lump, and you can fish it out in 30 seconds for the initial frying.

8. If you want the crispy meat to be delicious, you also need to re-fry it twice, turn on the high heat to raise the oil temperature, pour in all the small crispy meat and fry it for one minute, and wait until the color is golden and the batter is crispy, then you can take it out.

9. After letting it cool slightly, sprinkle some chili noodles, pepper and salt, and stir well, so that the fried crispy meat is crispy and fragrant, and the taste is crispy and not greasy.

Ingredients: 800 grams of pork belly, 100 grams of sweet potato flour, 800 ml of rapeseed oil, 1 egg.

Excipients: 20 grams of Sichuan pepper, 5 grams of salt.

1. Wash and prepare the pork belly, then cut into medium pieces.

2. Add the chopped pork belly to the pepper powder and chopped peppercorns.

3. Add an egg, sweet potato starch and some salt.

4. Grasp it evenly by hand, so that each piece can be coated with starch, and it can be dried a little bit, but it can't be too thin, otherwise it won't hang starch.

5. Inject rapeseed oil into the pot, rapeseed oil will bubble a lot with the heating process, and slowly the bubbles will disappear as the temperature increases.

6. At this time, we can throw a piece down to test the oil temperature, and the oil temperature that will roll over immediately is just right.

7. Then quickly wrap starch with chopsticks piece by piece and throw it into the fryer to fry, to control the heat is too high, immediately turn off the fire and control it on medium heat.

8. After frying for about seven or eight minutes, the color is almost the same, and you can fish it out.

9. Put it out of the pot and put it on a plate, and the crispy meat can be fried.

Food: [Fried crispy pork] [Ingredients] Foreleg meat, Sichuan pepper, salt, light soy sauce, white wine, flour, corn starch, eggs [Production steps] 1. First prepare a piece of foreleg meat, and fry the small crispy meat with the foreleg meat, which will be more tender to eat. After removing the pork skin, cut the pork into long strips with a knife and put it on a plate for later use.

Next, prepare the soul of the small crispy meat peppercorns: get out of the pot, pour the peppercorns into the pot, turn on low heat to fry the peppercorns dry and fry the fragrance, and when you see the color of the peppercorns darkening and smell the obvious fragrance, turn off the heat and put the peppercorns out, put them on the board, and roll it with a rolling pin. 2. The authentic method of small crispy meat is not to put pepper powder, but to use fried and crushed pepper granules by yourself, so that it will taste more burnt and fragrant.

When grinding the peppercorns into a few grains, you can do not grind them too much. Then take half of the peppercorn noodles and put them into the cut pork, then add an appropriate amount of salt, a little light soy sauce, and a little bit of key ingredient liquor, a little. The liquor has the effect of removing the smell and making the fried crispy meat more fragrant.

After all the ingredients are added, directly grasp and mix evenly, so that the pork can fully absorb the flavor, grasp it well, put it aside, and marinate for about ten minutes. At this time, let's prepare the batter, add 30 grams of flour, 60 grams of cornstarch, a pinch of salt, and the remaining peppercorn noodles to the bowl. 3. Finally, beat in two more eggs, grab and mix all the ingredients directly until they are viscous, and then add a small amount of water many times.

Remember to stir well every time you add it, if the crispy meat batter is well adjusted, it will taste crispier and crispier, and it will not soften even if it is cold. If the batter is too dry, it will not taste fragrant if it is too thick on top of the pork, and if it is too thin, the crispy texture will be reduced. The best viscosity of the fried crispy batter is to grab the batter by hand and it can flow down in a straight line, and when it does not break, stir it for a while until the batter is smooth and free of particles.

4. After the batter is adjusted, pour the freshly marinated pork into it, and mix it directly so that each pork can be coated with a layer of batter, which is not too thin and not too thick. Pour a little more cooking oil into the pot and heat the oil to 60% heat on high heat, that is, when the chopsticks are put down and dense small bubbles can quickly bubble. Turn the heat to low and put the crispy meat into the pot one by one, remember that you can't pour it all together, it will easily cause the crispy meat to stick together, and at the same time, you can't add too much, if you put too much, it will be fried unevenly.

After putting it into the pot, use chopsticks to move it in time to make the heating more even. Wait until the surface of the crispy meat is slightly yellow, then control the oil and remove it. After the oil temperature is raised again, return the crispy meat to the pan for a second time and fry it for 15 seconds.

Prepare the ingredients.

200g of pork belly or lean meat, 60g of corn starch, 2 eggs, 2 peppercorns, cut pork into strips, then add a spoonful of cooking wine, a spoonful of salt and a spoonful of peppercorns.

Method: Stir-fry peppercorns over low heat without oil, fry the fragrance to the paper, roll out 60g of starch and 2 eggs with a rolling pin and stir into a paste, then add a large spoon of peppercorn powder and mix thoroughly, then pour the meat into it and mix well, so that each piece of meat is coated with paste.

Heat the oil in the pot, the oil temperature is six or seven hot (chopsticks are put in to make small bubbles), fry the meat strips until the surface is golden and set, remove the oil control heat and increase it, and then fry it for 1 2 minutes to make the surface color and more crispy

Sprinkle with salt and pepper powder and paprika at the end and serve!

"Fried crispy meat" is fried like this! Teach you 5 tips for crispy meat, crispy meat is not soft at all!

Cut the pork belly into thick slices and marinate in salt and cooking wine.

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Mix the two eggs well.

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The starch is mixed with a little water to make a thick juice.

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Add the egg mixture. <>

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Add starch juice and add a little white pepper Sichuan method also adds Sichuan pepper powder.

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Loosening the oil in the pan means that there is more oil.

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When the oil temperature rises, put a piece down and try it.

Bubble bubbles and you can continue to put them on.

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The oil should be just over the crispy meat, fry one side and then turn over and continue to fry.

Fry until golden brown on both sides and the meat is crispy.

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The fat part is oily but not greasy, and the lean part is crispy but not firewood, which is the best realm.

Fried crispy pork is a home-cooked dish on the table of Chinese families, which is relatively simple to make, and the production process belongs to the frying category.

Ingredients: pork belly.

Excipients: starch, eggs, minced ginger, Sichuan pepper, salt, edible oil.

Steps to fry crispy pork:

1.Cut the half-fat and half-lean pork belly into strips, beat the eggs, and cut the ginger into minced ginger. (The reason why I didn't put garlic in the pan was because I felt that garlic was easy to paste when fried, and it would taste bitter).

2.Add an appropriate amount of salt and monosodium glutamate to the egg mixture and starch, pour it into a container containing meat, and add an appropriate amount of Sichuan pepper and minced ginger. (You can also put some five-spice powder).

3.Pour oil into a pot and heat it over high heat, add the evenly mixed meat strips, and change to low heat to fry.

4.Fry until golden brown and then get out of the pan.

Tips: It can also be lean meat, ribs, etc. Pork belly is half fat and half lean, and it tastes good.

Ingredients for deep-fried crispy pork: 300 grams of pork (tip of the rump), 3 eggs, 45ml of water starch, 5 grams of salt, 30ml of beer, 2 green onions, 5 slices of ginger, 2 star anise, 1 cinnamon, 15ml of soy sauce, 8 grams of sugar, 5 grams of salt, 5 grams of white pepper. Method:

1. After washing the pork, cut it into 3 cm slices, the thickness of the meat slices should not exceed 1 cm, add 5 grams of salt, grasp well with your hands, and marinate for 10 minutes. Put the eggs in a bowl and beat them, add water, starch and beer, beat evenly, pick them up with chopsticks, and feel that the liquid will flow down slowly; 2. Heat the oil pan over medium heat until it is 4 hot, put the cut pork into the egg liquid, and make it evenly coated with a layer of egg liquid; 3. Then put the wrapped pork into the oil pan in turn, keep the heat medium-low, slowly fry until the surface turns yellow, and then remove it; 4. Until all the meat is fried, heat the oil in the pan again over high heat until it is hot at 7, and after the pot begins to have fumes rising, put in the crispy meat that was fried before, fry it again, and remove it when you see that the surface becomes browned.