The family version of small crispy meat, how to fry it to make it crispy?

Introduction: Crispy pork can be eaten as a formal dish or as a snack. The crispy pork just out of the pot will have a particularly crispy texture and sizzling oil, making people want to eat it.

However, now the small crispy pork can be said to be very popular, and it can be regarded as a traditional famous dish with Chinese characteristics. The topic I want to share today is how to fry the family version of small crispy meat to make it crispy.

1. The family version of the small crispy meat, how to fry it to be crispy.

First of all, you need to prepare the ingredients, pork belly, cooking wine, light soy sauce, salt, green onion, ginger oil, and sugar. Wash the prepared pork belly, cut it into strips, then add a small amount of light soy sauce, cooking wine, sugar, and stir well. If the stirring process is too dry, you can add some water and cooking oil in an appropriate amount.

During the stirring process, you also need to add some minced garlic to remove the fishy marinade. Prepare an appropriate amount of corn starch and flour, add an appropriate amount of water and stir well, and then add an appropriate amount of salt to enhance the flavor. Stir into a paste and pour the marinated pork belly into the batter.

Until each strip of crispy pork is able to fill the batter, then pour oil into the pan. When the oil is hot, put the meat strips one by one with chopsticks, and do not put all of them into the pot, otherwise the meat pieces will stick to each other and affect the taste together. When you see the meat fried to golden brown, take it out.

Then re-heat the oil, fry the fried crispy meat strips again, and then re-fry them, pay attention to the process of re-frying, the temperature must be high, and fast. Avoid scorching. After it cools, the small crispy meat fried in this way will have a particularly crispy texture.

2. Conclusion. All in all, if you want to make the small crispy meat crispy on the outside and tender on the inside, then you must focus all your energy on marinating the meat slices and mixing the batter. First of all, the meat slices should be marinated and watered, so that the meat slices can be eaten more tenderly.

The preparation of batter is also a technical work, to ensure that the ratio of starch and flour is in 9:1, and then add some vegetable oil and water in an appropriate amount to reconcile evenly, the small crispy meat is also easier to bite, both suitable for children to eat, but also suitable for the elderly to eat.

When making it, you need to cut the pork belly into slices, add light soy sauce and dark soy sauce to marinate, then coat it with starch and eggs, and then put it in a pan to fry it at a temperature of 180 degrees Celsius.

First of all, prepare fresh tenderloin, cut the meat into strips, marinate it in starch and salt for a while, then coat the hot surface with egg wash and breadcrumbs, put it in a pan of oil, and fry it on both sides repeatedly.

First, cut the small crispy meat into small pieces, wash it, marinate it with cooking wine and oyster sauce for 15 minutes, beat the eggs in a bowl, put the marinated meat into the eggs, stir well, heat the oil in the pot, burn until it is five mature, put the marinated meat in medium heat, fry until golden brown on both sides, fry for three minutes on high heat, and remove from the pot.

Crispy pork is a characteristic traditional dish, a local specialty snack in Shanxi Province, Shaanxi Province, Henan Province and other places. Crispy, tender, refreshing, fat but not greasy, it is more common in various parts of China, mainly in Shanxi, Henan, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places. If you want to study, I recommend that you go to school to study.

Answer: 1. Ingredients needed to make small crispy meat:

250 grams of pork tenderloin, 80 grams of sweet potato starch, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of cooking oil, 2 eggs.

Second, the practice of small crispy meat:

1. Roast dried peppercorns in a non-stick pan.

2. Mash the peppercorns.

3. Cut the pork tenderloin into thin slices about 3 mm thick.

4. Put half of the amount of salt and peppercorn powder into the meat slices. Grasp well and marinate for a while.

5. Put two eggs in the sweet potato starch.

6. Stir well.

7. Add the other half of the salt and peppercorns. Mix well.

8. Put the marinated meat slices into the egg batter.

9. Put oil in the pot. The oil temperature is 60% hot.

10. Put in the meat slices one by one and fry them over low heat.

11. Fry until golden brown on both sides and remove it.

12. Finally, the crispy pork is ready.

The special powder for small crispy pork is composed of corn starch, starch, salt, five-spice powder, pepper powder, and Sichuan pepper powder.

It is very convenient to have a small crispy meat powder, you only need to cut the meat, and then add a little water to some crispy meat powder, you don't need to pour a lot of water, you can also beat an egg, and each meat has some crispy meat powder, and the oil temperature is not too high, and some will add a little beer to it, so that the fishy smell will not be particularly big, and it will be more delicious.

Tips for frying small crispy pork:

Add cooking oil to the pot, the amount of oil should be more, turn down the heat when it is hot to four or five percent, put the battered pork belly into the pot, do not put too much at a time, avoid crowding, and fry it until the surface is slightly yellow.

Don't be too anxious to fry at first, avoid frying the outside and not cooking inside, put the oil in the pot when the temperature is not too high, turn on medium and low heat when frying, and fry the crispy meat thoroughly. Also, don't fry it until golden brown at once, if you want it to be very crispy, don't forget to re-fry it.

When frying, the oil should be heated hotter, almost the degree of slight smoke on the oil surface, at this time there is seven or eight percent of the hot oil temperature, pour a part of the crispy meat into the pot and fry it quickly, take it out after the color deepens, control the oil and put it on the plate, so that the fried crispy meat is particularly crispy.

The main ingredients for fried crispy pork: pork loin, eggs, corn starch, cooking wine, salt, sugar, Sichuan pepper powder, baking powder.

To prepare the ingredients, cut the pork loin into strips, add cooking wine, salt, sugar, and peppercorn powder and mix well. Marinate for 30 minutes, mix the marinated meat strips with eggs, starch, baking powder and mix well, mix the mixed meat strips, pour the small pressed rapeseed oil of Arowana Grandma Township into the pot, ** heat the Arowana rapeseed oil to 6 to 7 layers of heat, and put the mixed meat strips one by one.

When it is golden brown, remove it, fry all the meat strips, heat the oil over high heat, and pour the fried crispy meat back into the pan and fry for about 10 seconds. Take out the fried small crispy meat and put it on the oil blotting paper to absorb the oil on the surface, and eat it while it is hot, the fragrant and crispy is really delicious.

This dish should first use cornstarch, don't use flour, it will be very chai with flour. Cornstarch should be added in small quantities many times, not all at once The meat crisp must be re-fried twice, and it will become more crispy.

When making fried crispy meat, it is recommended to fry more, generally the fried crispy meat is sprinkled with pepper salt, chili noodles, or with tomato sauce, and more than half of it can be eliminated. After the remaining meat is soft, it can be stewed in a pot and eaten with one dish.

There is a certain difference between this dish and the soft fried tenderloin, the meat quality is recommended to choose the tip of the back buttocks, the fat-to-lean ratio is the best in the fat three and seven thin, so that the fried crispy meat has a lot of gravy, the taste is very delicious, and the gravy will penetrate into the soup when stewing, so it is the authentic small crispy meat.

For the marinade of small crispy meat, you must add some homemade pepper powder, the taste is very different than before.

To make homemade pepper powder, heat a wok and put a large handful of peppercorns, slowly dry it over low heat, and crush it after it cools, basically it's OK! Don't grind it too much, just a little grainy! Then there is the choice of meat, if you like to eat a lean one, you can use tenderloin.

Ingredients: 500 grams of tenderloin, 50 grams of dried Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of chicken essence, 1/2 tablespoon of pepper, 1 large amount of flour.

spoon, 2 tablespoons starch, 2 eggs, 1/2 tablespoon salt, 1/2 tablespoon baking powder, appropriate amount of cooking oil.

Steps. As mentioned earlier, the method of pepper powder, just prepare it directly! Handle the meat first, cut the tenderloin into strips, add light soy sauce, cooking wine, chicken essence, pepper, grasp and marinate for 30 minutes;

Let's make another batter! Take a large bowl, add starch, flour, salt, baking powder, eggs and stir well, and then add a little cooking oil and stir well! Pour it into the marinated strips of meat, grasp well and set aside;

Heat the wok, add enough cooking oil, heat the oil to 6 degrees, about 180 degrees, and put the meat strips into the pot one by one! Do not stir immediately after serving, fry for 1-2 minutes before flipping. It needs to be fried for 4-5 minutes, and then the oil temperature is raised after re-frying, and it is OK to fry for 30 seconds;

After the small crispy meat comes out of the pot, sprinkle a large handful of barbecue ingredients while it is hot, and stir well.

Tip: Don't marinate the meat strips for less than 30 minutes, otherwise they won't taste good! In addition to cutting into strips, it can also be cut into thick slices, which is also very good;

When mixing the batter, add some baking powder to it, which can make the fried crispy meat fluffier and crispier! Then you have to add some cooking oil to it, so that the fried crispy meat is brighter and the color is better;

Then when frying, don't stir the meat strips immediately after they are put into the pan, so as to avoid debating. After frying for 1-2 minutes, turn it again, and shake it gently to open if it sticks together. Re-frying is very important, the oil temperature is not lower than 7 percent, and the time is not too long, about 30 seconds.

The special powder for small crispy pork is made with starch, eggs and sugar. 50g of 80g of starch and 30ml of warm water, stir well with chopsticks, and put 3g of baking powder. The eggs are beaten with a whisk and mixed with starch, then three pieces of sugar are added.

After marinating the crispy meat, use chopsticks to smear it with an even layer of starch.

Small crispy meat recipe.

Ingredients: pork tenderloin, Sichuan pepper powder, salt, sweet potato starch, egg.

Preparation: 1. Clean the pork and cut it into slices, then change the knife and cut it into long strips.

When cleaning pork, do not rinse it directly on the faucet with running water, as there is a high probability that dirty things will splash on the board or table along the water. When you wash it, you can directly soak the pork in a basin of light salt water for 5 minutes, and then scrub it clean, and it is also a good choice to wash it with flour.

2. Add edible salt and pepper powder to the tenderloin, knead well and marinate for 20 minutes to taste.

You don't need to add too much seasoning, because you also need to add seasoning to the batter, otherwise it will be slightly salty when fried later. Sichuan pepper powder must be fried and ground freshly, and the taste of hemp can not be bought on the market. In a dry pan, stir-fry over low heat to bring out the fragrance, and then put it in the food processor and polish it repeatedly.

3. When marinating meat, we process the batter. The batter of crispy meat must be adjusted with sweet potato starch, 120 grams of sweet potato starch put 3 eggs, then put a little salt and peppercorn powder, and stir into a delicate and viscous paste.

Sweet potato starch is sticky, and it will not come off when fried, even if you want to shake the crispy meat when cooking hot pot, the skin on the surface will not fall off. The seasoning is already in the marinade, so add less when you put it this time.

4. Mix the marinated tenderloin in the batter and grasp well.

5. Spread oil paper in the air fryer baking tray, then put the tenderloin on it one by one, fry it at 180 degrees for 10 minutes, then turn it over and fry it for another 10 minutes.

Step 1: Cut the pork belly into medium-sized slices. Add light soy sauce, cooking wine, oyster sauce and a pinch of salt to marinate. You can add a little blending oil to make the meat slices more tender.

Step 2: Prepare an empty bowl and add starch and eggs. Five-spice powder, cumin powder and stir evenly.

Step 3、This must be stirred slowly so that it is not thin or dry Step 4、Put a little more blending oil than usual in a pot. Turn the heat to low, and the meat slices of Dad's good are fried on the ground fruit at this time, and then turn over the other side after watching the heat. Don't push it, or it'll rot.

Step 5: You can eat it directly when you get old. This is usually enough to fry for two or three minutes. Be sure to fry a few pieces of batter, and be sure to hang one piece evenly when the batter is fried.

Ingredients: 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, put in 5 grams of salt, grasp it 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.

Ingredients: lean pork, egg, flour, 3 starch, salt, beer, soy sauce, white pepper, cooking wine.

Method:1Wash the lean pork and cut into 3 cm slices.

2.Add salt, pepper, soy sauce, cooking wine, flour and starch and marinate for 20 minutes to taste.

3.In a large bowl, add flour, starch, eggs, a pinch of salt and beer and stir well to form a batter.

4.Batter preparation: Dip a piece of meat in the batter and pick it up with chopsticks to feel the liquid flow slowly downward.

5.Pour oil into the pan, you can heat a little more.

6.While the oil is hot, put the marinated meat into the batter and coat it with the batter.

7.Heat the oil pan, turn the heat to medium-low, put the meat slices covered with batter into the oil pan in turn, and slowly fry until the surface is golden brown and remove it.

8.The color becomes darker after a while, so don't overdo it when frying.

9.Until all the meat slices are fried, fry them again over high heat, and sprinkle them with salt and pepper when eating.

Tips: 1. When making fried crispy meat, it is recommended to fry more, generally the fried crispy meat is sprinkled with salt and pepper or paired with tomato sauce, and more than half of it can be eliminated. After the remaining meat is soft, it can be stewed with vegetables such as shiitake mushrooms and winter bamboo shoots, and eaten in one dish and two times.

2. When making crispy fried series dishes, you can add beer to the batter, which can not only remove the fishy, but also make the food more delicious, such as fried lotus root boxes, eggplant boxes, fried pork cutlets, etc., the taste is very unusual.