There is a trick to frying crispy pork, what should you do if you want to fry crispy pork on the out

Crispy and delicious fried meat, is a lot of friends can not resist the delicious, seemingly simple dish, but stumped a lot of people, to remember that it is not a simple meat wrapped in flour fried, want to make as delicious as a restaurant, you must master the following aspects of tips.

1. Selection and marinating of meat.

Pork is the best choice for crispy meat, among which pork tenderloin is fine, juicy, and tends to become fluffier and tenderer when cooked. After the pork tenderloin is cleaned, cut into strips the size of the little finger, add rice wine, light soy sauce, white pepper, five-spice powder, ginger foam, an egg white and mix evenly, marinate for 30 minutes. The marinated meat does not smell fishy and is very tender.

2. Mix the batter.

A spoonful of wheat flour and a spoonful of corn flour are stirred well, an egg is beaten, a moderate amount of cold water is added, and a viscous and flowing batter is mixed, then about two grams of yeast are put in, cover the bag tightly, and foam for 30 minutes, which is also important for the crispy skin of the crispy meat.

3. Fried crispy pork.

Put salt, five-spice powder, and black pepper in the batter, pour in the marinated pork strips and mix so that each piece of meat sticks evenly to the batter. Then add some oil to the frying pan, the high fever is hot, and put the raw pork one by one on medium and low heat, don't put too much at one time, otherwise it will be easy to stick together. After one batch is slightly set, put another batch and fry it to a yellowish color, and then you can pick it up.

For the first time of frying, the fire should not be turned on very much, otherwise the outside will be cooked too quickly, and the meat inside is not yet cooked, so it should be fried slowly, and the vegetable oil will penetrate into the meat sufficiently. After all the frying is done, the pot is heated again to eighty, and the pork strips are poured into the red, and they are quickly rolled and fried again to turn into an attractive golden brown, and you can scoop it up to control oil and replenish water. The purpose of re-frying is to make the skin more crispy, so it is enough to fry it quickly for dozens of seconds.

These three points are the tips for making crispy meat, and everyone must pay attention to it. Knowing this point, you can make crispy pork that is more fragrant than the one in the restaurant. When eating, you can sprinkle some five-spice powder and chili noodles.

When the oil in the pan is 50% hot, add the crispy meat in and fry it again. The second time to fry the crispy meat is to make the crispy meat crispy on the outside and tender on the inside, the first time to fry the crispy meat is to fry the puff pastry, and the first time to fry the crispy meat is to fry the puff pastry, there is no time required If it is too long, half a minute is enough. When the time comes, take it out immediately.

Once you've controlled the oil, sprinkle some cumin powder or chili flakes and you're ready to enjoy delicious fried crispy meat.

The main trick is to mix the batter, we mix the potato starch with flour and water in a ratio of 1:1 into a batter, and then hang it on the meat, so that the crispy meat is crispy on the outside and tender on the inside, which is particularly delicious.

You can wrap it with some starch or batter when frying, so that the fried crispy meat can be more golden and crispy on the outside and tender on the inside.

In the process of frying crispy pork, the pork should be coated with small crispy meat powder inside and out. When the temperature is 8 hot, put it into the oil pan and fry it, and then the oil temperature rises again and then fry it again.

I think you can choose to wrap the crispy meat with breadcrumbs or flour, and the crispy meat must be smaller, and it should be too slow to deep-fry.

I think it is important to pay attention to the heat not to be too big, and to fry it over low heat, otherwise it is easy to fry the meat old.

I think it's important to fry it quickly over high heat to reduce the loss of moisture in the food, so that it can be crispy on the outside and tender on the inside.

Three tips for frying crispy meat:

1. The meat should be marinated in advance before it can be flavored;

2. Add an appropriate amount of oil to the batter and stir well;

3. After heating the oil over high heat, turn to medium heat and fry slowly.

Ingredients: 250 grams of pork belly, 10 grams of sugar, 2 tablespoons of cooking wine, 100 grams of frying powder, 2 tablespoons of light soy sauce, 5 grams of salt, 2 cloves of garlic, 3 grams of monosodium glutamate, 250 grams of oil.

Production process: 1. Cut the pork belly into strips, add sugar, cooking wine and light soy sauce and mix well;

2. Pat three garlic cloves and cut them into cubes and put them into 1 medium, and marinate them together for one night or one morning;

3. Mix 300 grams of frying powder with water, add a little salt and monosodium glutamate;

4. Add an appropriate amount of oil and make a thin paste;

5. Pour the marinated meat strips into the batter and coat the meat strips with batter separately;

6. Pour oil into the pot, heat it, put in the meat strips with batter one by one, and fry until the batter is golden brown.

Ingredients: 300 grams of pork.

Excipients: 3 eggs, 45 ml of water starch.

10 g of salt 30 ml of beer.

2 slices of green onion and 5 slices of ginger.

2 star anise, 1 cinnamon.

15 ml soy sauce 8 grams of sugar.

3 grams of white pepper.

The steps of the preparation of the small crispy pork.

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. Beat the eggs in a bowl;

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 oil smoke rising, put in the crispy meat that was fried before, fry it again, and remove it when you see that the surface becomes browned;

5.There is no need to add oil to the pot, put in the fried crispy meat, put in the green onion, ginger, star anise, cinnamon, soy sauce, sugar, salt, add the stock (or water), 1 2 places of the meat, after boiling the soup over high heat, cover and simmer slowly over medium-low heat for half an hour, until the crispy meat is soft and rotten, the soup becomes thicker, and you can sprinkle an appropriate amount of white pepper and chives after the pot.

Deep-fried crispy meat can also be fried at home to create an external effect, first buy the meat back and marinate, then coat it with starch, and then coat it with a layer of breadcrumbs, so that it is very crispy.

Be sure to pay attention to the marinade of the meat, you can add some cooking wine, the thickness of the meat is different, so that you can make a delicious taste.

To choose the lean meat of the front leg of the pig, wash it with water, cut the lean meat into small strips, add sugar and salt to the pot, add chicken essence and pepper, add a little cooking wine, marinate the pork for 15 minutes, stir with fragrant powder and eggs and add water to make a batter, mix the batter and pork together, let the pork be fully coated with batter, and then put it in an oil pan and fry it until the surface is golden.

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.

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.

The flour and starch are the crispest in a ratio of 3:7.

The batter is coated on the surface of the meat to keep it tender and bright, and a layer of crispy skin is fried to make the meat more fragrant.

The starch has a better swelling ability, and the flour is more crispy and hard after frying, so it is generally recommended to use more starch with less flour, so the starch is 7 and the flour is 3, so the fried skin will be more loose and crispy.

Fried food tastes crispy. If it is not well adjusted, it is quite delicious when it is first fried, and it will be soft after two days. New Year's fried things, teach you universal paste, the characteristics of crispy paste is not easy to soften, fried things are particularly crispy, fried things are cooled, sealed in a sealed bag, put a few days of disrespectful digging and soft.

Difference Between Starch and Flour

1. Different ingredients: flour comes from wheat, and starch is processed foods such as potatoes and sweet potatoes. Flour is the product of wheat after it has been finely ground and peeled, while starch is a product that is produced by purification, drying, etc.

2. Different properties: starch is a polysaccharide substance obtained after separating proteins and other substances from flour, which is insoluble in water, and will absorb water and expand in hot water to become a viscous translucent colloidal solution. Flour is a powder made by grinding wheat directly after it has been peeled.

3. Different appearance: the starch is very white, and the color is purer; Flour, on the other hand, is yellowish in color compared to starch.

Ingredients: pork belly, green onion and ginger, cooking wine, Sichuan peppercorns, egg white, sweet potato starch, salt, light soy sauce, cooking oil.

Recipe: 1. In the morning, I went to the vegetable market and bought more than 2 catties of five-spine pork, and cleaned the pork belly with warm water first. When frying small crispy pork, choose pork belly with three layers of flowers, this kind of pork is fat and thin, and it tastes better.

2.After the pork belly is washed, the moisture is controlled, and the taste of the pork skin is relatively hard, so it is left for pork skin jelly.

3.Cut the pork into thicker slices, then cut it into strips and put it in a bowl for later use. The strips should be cut slightly wider, too thin to be good enough in shape and taste.

4.Prepare a section of green onion cut into sections with an oblique knife, peel the ginger and cut it into thin slices.

5.Now to season the pork, add green onion and ginger, add half a spoon of light soy sauce to add fresh color, add half a spoon of cooking wine to remove the smell, add a small spoon of salt, a spoonful of Sichuan peppercorns, fully grasp and mix evenly and marinate for 20 minutes to taste.

6.Now let's mix a batter, prepare a large bowl, beat in 3 egg whites, don't add egg yolks, only use egg whites to fry the crispy meat, so that it will be more crispy and will not be soft when it is cold.

7.Add 150 grams of sweet potato starch, a teaspoon of salt, a little cooking wine to the egg whites, and stir well with chopsticks. Remember not to add water at this step, if it feels a little dry, you can add some beer or light soy sauce, if you add water, the fried crispy meat will easily soften.

Finally, mix it into a more viscous starch paste.

8.After the meat is marinated, pick out the peppercorns and green onion and ginger, then put the meat into the batter, grasp and mix evenly, so that each piece of meat can be evenly coated with a layer of starch paste.

9.After the meat is evenly coated with batter, add half a spoon of cooking oil and half a spoon of light soy sauce, and mix evenly again. Adding oil can make the fried crispy meat more crispy, and adding light soy sauce can make the color of the crispy meat more beautiful.

10.Add a little more oil to the pot, boil the oil until the chopsticks put it in and bubble densely, turn to medium heat, and use the chopsticks to put in the wrapped meat strips one by one.

11.After frying until it is set, separate the sticking together, and continue to fry it on medium heat for about 7 minutes, and the meat is basically cooked in 7 minutes, and the color is slightly yellow. At this time, turn on the high heat, continue to fry for about a minute, fry the crispy meat until the color is golden brown, and use a colander to control the oil and remove it.

This crispy and delicious little crispy pork like a reed is ready, and it can be eaten after a little cooling. The crispy meat fried according to this method does not need to be fried again, it is very crispy when fried once, and it will not be soft when it is cold. The ingredients are pork belly instead of pure lean meat, the taste is not dry or woody, crispy on the outside and tender on the inside, it tastes particularly fragrant, the more you eat, the more you want to eat, if you like it, try it!

Ingredients: 1 kg of Xuntan dry pork belly, 20 Sichuan peppercorns, 1 large ingredient, 1 green onion, 2-3 slices of ginger, 2 cloves of garlic, 3 tablespoons (45ml) of light soy sauce, 2 tablespoons of dark soy sauce (30ml), 1 tablespoon (15ml) of rice wine, 2 grams of salt, appropriate amount of water starch (thick).

Method: 1. Clean the pork belly and cut it into 3 cm pieces. Add rice wine, light soy sauce, dark soy sauce, and salt for half an hour for later use.

2. According to the ratio of starch and water 5:1, adjust 1 part of thicker water starch, put it into the marinated meat and mix it, so that each piece of meat is glued with starch.

3. Put oil in the pot, add the cherry blossom pork belly after the oil is hot, fry until the color is golden brown and remove it.

4. Put green onions, ginger, garlic slices, peppercorns, and ingredients in a bowl to lay the bottom, put the fried pork belly, and pour in water (the same amount as the meat in the bowl).

5. Put it in the steamer, start from the steamer and steam for 1 hour.

Tips: 1. The final steaming link is very important, which can remove the greasy and make the dish taste better. So don't omit or shorten the time!

2. The water starch should be thicker, but there should be no dry powder, and the ratio of starch and water should be 5:1.

3. When grabbing the mixed meat, try to attach the water starch to each piece of meat, and grasp and mix evenly.

4. If you feel that the pork belly is a little fat, it is okay to change it to pure lean meat in Mudong.