How to fry crispy meat to be crispy Tips for frying crispy meat to be fragrant and crispy

Hello! Flour for deep-frying puff pastry can make puff pastry more delicious! Flour makes the meat crispier.

Flour is generally used for fried crispy meat, the main function of starch can make the meat taste more crispy, the flour is more viscous, easier to stick to the surface of the meat, and the meat is fried evenly, delicious and tender.

In addition, when making crispy meat, you also need to prepare, cut the meat, add star anise, ginger slices, soy sauce, sugar and beer to marinate for a few minutes. Then hang a layer of flour paste on the surface of the meat before it can be fried.

If the meat is not marinated and fried directly, it will not taste good and will not taste good.

1. Ingredients: meat, salt, ginger, dark soy sauce, red wine, pepper, fried powder, sugar, eggs, peanut oil.

2. Prepare some lean meat or pork belly, prepare the meat according to personal preference, if you like to eat a little lean, prepare pure lean meat, and if you like to eat fat, prepare some pork belly. After the prepared meat is cleaned, it is changed into strips and put into a bowl, add white sugar, salt, ginger, dark soy sauce to the bowl, grasp it evenly, marinate it for half an hour, and then beat two eggs into the marinated meat, stir evenly with chopsticks, and make the fried crispy meat more crispy.

3. Prepare a small bowl, add two spoonfuls of fried powder to the small bowl, add a small amount of water to dilute the fried powder, heat the oil, add a small half bottle of peanut oil to the pot, wait until the oil temperature is 7 hot, wrap the prepared meat strips with fried powder, put them in the pot for frying, and wait until the meat strips are fried until golden brown, you can proceed to the next step. (When frying crispy meat, it is necessary to use low heat to fry it, so as not to be fried and burnt, in the process of frying crispy meat, use chopsticks to fry the crispy meat in the first course, you need to control the oil and take it out, wait for it to cool, and then put it into the oil pan, re-fry it with fifty percent hot oil, the time of re-frying is not too long, control it in about half a minute, and the crispy meat can be eaten by frying it hot, and the crispy meat that comes out of this way is crispy and crispy, and it is more flavorful than the crispy meat that is fried directly into the oil pan.

Pork belly, eggs, flour.

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

Deep-fried crispy pork. 2.The tenderloin should not be washed, and the water should be absorbed with a napkin or paper towel, cut into small strips about the thickness of the index finger, put some salt in the cut meat strips, stir in the egg juice into the meat, let it sit for 10 minutes, and then add too white powder to make a paste, and wrap the meat in it;

3.Fry the meat strips in the oil pan, first fry the skin over high heat, then adjust to low heat and fry until golden brown, scoop it up with a colander and eat;

4.Another way to eat is to eat the crispy meat, freeze and preserve, the next time you eat, boil it in cold water (the puff pastry of the meat will rot if you cook it again), and finally add Chinese cabbage to simmer over low heat, and add some salt or pepper to taste to taste.

Practice 2. You can sprinkle it with salt and pepper or dip it in tomato sauce, or process it to make a meat section of Northeast vegetables"It's all delicious.

1. Cut the pork loin into little finger-like strips or small pieces;

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

3. Beat the eggs and add starch to form a paste, and pour them into the adjusted meat pieces;

4. Marinate for more than half an hour;

5. After the meat in the pot is heated, put in the marinated meat pieces, first medium heat and then turn to high heat, if it is a thin strip of meat, it can be out of the pot after floating, if it is a meat piece, turn to medium and low heat and fry it for a while.

Method three. Ingredients: 500 grams of pork.

Seasoning: appropriate amount of peanut oil, a pinch of salt, 1 piece of ginger, 1 teaspoon light soy sauce, 2 eggs, a little white pepper, 1 2 teaspoons sugar, 100 grams of cornstarch. [1]

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Deep-fried crispy pork [1].

1.Peel the pork and cut it into thin slices of about the same size;

2.Put the sliced meat in a large bowl, cut a few slices of ginger into it, and add an appropriate amount of salt;

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

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

5.Beat in two more eggs, mix well with egg mixture, add about 100 grams of cornstarch or cornstarch;

6.The batter at the bottom of the bowl will not recover immediately after separating the meat with chopsticks, and there may be some places on the surface of the meat slice where there is no batter paste, it doesn't matter, after frying in the pot, the surface is evenly hung with batter, remember to mix it for a while when you mix it before;

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

8.In the first round of frying, don't be too old;

9.The first round of finished products;

10.Fry again over high heat, this time until the surface is golden brown and crispy.

1. Pork is cleaned, cut into strips and eaten more easily to take, in terms of pork selection, the best is the buttocks meat, fat and thin, you can also choose pork belly or tenderloin, if you like to eat leaner, you can choose lean meat.

2. When frying crispy meat, in addition to the meat to choose well, there is also the material, after adding flour or starch to fry crispy meat in a ratio of 1:1, the crispy meat made is more crispy and delicious, and then add an appropriate amount of pepper powder, eggs, salt, chicken essence, and then some beer, stir well.

3. Then put the pork strips in, let the pork evenly coat the adjusted paste, don't be in a hurry to fry it at this time, let the pork marinate for half an hour, which will add more flavor.

4. Get up a pot, put enough oil in the pot, try to do more, and then heat the oil until the oil in the pot appears to be textured, adjust the fire to a fire that is a little bigger than the low fire, and then put the meat strips into it one by one, the action should be faster, fry until it changes color, you can take it out, the best step for the crispy meat is to fry it twice to be crispy enough, and after the first time it is all fried, pour the crispy meat into it and fry it a second time, until the crispy meat becomes golden brown and can come out of the pot, so that the crispy meat is crispy and not easy to get wet.

5. The crispy and crispy crispy meat is fried, and those that can't be eaten at one time can be packed in a crisper box or crisp bag and stored in the refrigerator, and you can take it out when you want to eat it. Friends who like spicy food can also eat it with chili noodles.