What should I do if the crispy meat is cold and not crispy, and how to store the crispy meat? How do

Raw material. 350 grams of pork belly, 2 eggs, 30 grams of wet starch, 10 grams of cooking wine, 2 grams of refined salt, 2 grams of monosodium glutamate, 100 grams of fresh soup, 10 grams of black antler, 10 grams of coriander, 20 grams of green onion and ginger, 10 grams of soy sauce, 1 gram of pepper, 2 grams of vinegar, 10 grams of sesame oil.

Steps. 1) Peel the pork belly, cut it on both sides with a flower knife, and then change it into pieces of cm length, cm width and cm thickness.

2) Mix the eggs and wet starch into a paste; Soak and wash the staghorn cabbage and cut it into shreds; Shred 10 grams of green onion and ginger, and cut another 10 grams into cubes and pat loose.

3) Put the stir-fry spoon on the heat, add wide oil and burn it to heat, hang the meat pieces evenly with egg batter, put them into the oil, remove them when they are fried to golden brown, put them in the soup bowl, add soy sauce, cooking wine, fresh soup, green onions, and ginger pieces to the upper drawer and steam them thoroughly, and take them out for about 20 minutes.

4) Pick out the green onion and ginger, drain the soup into a stir-fry spoon, and put the meat in the soup plate.

5) Put the stir-fry spoon on the heat, add the antlers, refined salt to boil, skim off the foam, and then sprinkle the coriander segments, green onion and ginger shreds on the crispy meat, add monosodium glutamate, vinegar, sesame oil, pepper to the soup in the stir-fry spoon, and pour it on the crispy meat.

Don't think that the crispy meat is cold and not crispy, so you should fry the crispy meat, put it in the refrigerator and freeze it, and then take it out when you eat it, and the crispy meat will be crispy and fragrant.

Next time you eat it hot, the fried food will be soft when it is cold, unless it is fried again, it will definitely not be crispy, but if it is fried again, it is not recommended, because it tastes very greasy.

The crispy meat is not crispy when it is cold, so it should be eaten hot.

Crispy carp. It is still crispy after freezing, and the colder the wind and the drier the weather, the crispier their meat will be.

Extended information: Crispy carp, native to Zhongshan City, Guangdong Province.

The Yangtze River Reservoir is a geographical indication of Zhongshan City.

One of them is the famous and special aquatic products raised by the mineral water of the reservoir and the intensive breeding method of living water. It is named for its firm, refreshing, and crispy meat. It should be noted that the so-called "crispy carp" is not a new species, and it still belongs to grass carp in this sense.

Crispy carp "looks like grass carp, and the biological disorder is different from grass carp, requires a special cooking method, if it is cooked like grass carp, it can not be cooked, chewed can not be moved, chopsticks can not be poked, it tastes like eating rubber, and frightens many people.

The method of heating and crisping the crispy meat for the second meal:

1. Put the cold crispy meat into the oil pan and fry it slightly before eating, over-frying may make the crispy meat paste.

2. Put it in the microwave oven to heat, which can well preserve the original taste of the small crispy meat, but you need to pay attention to the time, too long will make the small crispy meat dry and hard and the taste is not good, the time is too short, and the small crispy meat will not be hot.

3. Put it in the oven or air fryer and heat it for 5-8 minutes before serving.

Crispy meat is a characteristic traditional famous dish, Shanxi Province, Shaanxi Province, Henan Province and other special snacks trapped here, crispy, tender and smooth, refreshing, fat but not greasy, more common in various parts of China, mainly seen in Shanxi, Henan, Jiangxi, Hubei, Shandong, Sichuan, Guizhou, Shaanxi, Yunnan and other places.

Chengdu crispy pork. The material is selected in the upper body of the pig, because the meat is relatively tender, fat and thin. After slicing the meat into slices, then add pepper, salt, liquor, ginger, starch, according to the amount of starch plus egg whites and mix thoroughly, not too clear and not too dry, after marinating for five minutes, remember not to mix with water, because the submerged meat is to be fried in the oil pan, if there is water, it is very dangerous, and the oil will explode when it encounters water.

The fried meat is not only very fragrant, but also the lard in the meat can be fried out, and it will be too greasy to eat. The meat only needs to be fried until it is eight ripe and can be scooped up. Then cut into small slices and place at the bottom of the bowl.

Potatoes or lotus roots can be placed on top of the meat, and the potato roots are cut into small pieces and steamed over high heat.

Be sure to set it on fire, and the most effective is the steamer. After steaming, turn the head bowl over with a pot that can hold the soup, that is, the potatoes or lotus roots are at the bottom of the pot, and the crispy meat is on top. Boil a little green vegetables and put it on the surface, at this time boil a little juice, add vinegar, chopped green onions, and minced ginger to the juice, and then pour it on the surface of the crispy meat.

Vinegar is an indispensable seasoning, depending on personal taste.

Deep-fried crispy pork. Ingredients: tendon meat, starch, dark soy sauce, salt, sugar, five-spice powder, egg.

Method:1Prepare the above ingredients, wash the tendon meat, slice the banquet balls with a knife and put them in a container for later use.

2.Beat in one or two eggs, pour in soy sauce, salt, five-spice powder, sugar, put on gloves and grasp well, continue for about five minutes, so that the meat slices fully absorb the flavor, and put in the refrigerator to marinate for more than five hours.

3.Prepare a **, pour starch into the pan and put the marinated meat slices into the starch one by one.

4.**Put the oil in the pot, turn to low heat after the oil is hot, put in the meat slices one by one, and turn over after the meat slices float.

5.Turn down the heat to medium, the oil surface is slightly panning and slightly smoky, add the fried meat slices, and quickly turn until both sides are golden and crispy.

6.Remove the meat slices, control the dry oil and serve on a plate.

Tips & Precautions:

One. Be sure to marinate the meat thoroughly, knead the condiments and meat as evenly as possible, and put it in the refrigerator to freeze overnight, so that the taste can be completely soaked, and the meat can also be eaten more crispy.

Two. When frying in the pot, you must control the fire with more oil, and put more oil, so that it is easier to control the crispiness of the crispy meat when frying.

Three. You can fry more at a time, whether it is eaten directly as a snack or as a side dish.

Four. When you don't eat it once and eat it again, you can put the oil in the pan again and fry it, so that it tastes more crispy after being fried twice.

Fried crispy meat, the nutritional value of this dish is extremely high, all kinds of ingredients have particularly high nutrition, for children and weak patients are particularly practical, because it is lean meat and oil control, the calorie is not particularly large, eat a little more is not easy to get fat.

If the crispy pork is not cooked, first of all, make sure that the temperature of the oil is moderate and not too high. Then, to ensure the freshness of the ingredients, it is best to use the ingredients that have just been bought back on the same day, so as to ensure that the crispy meat is cooked faster. In addition, it is necessary to coat the small crispy meat with starch or other powder before putting it in, which will help it soften slightly quickly in the hot oil.

Finally, in order to avoid the situation that the crispy meat is too charred, too dry, or still raw inside, it is recommended to monitor it until the epidermis is golden brown and the inner layer of the epidermis is golden and translucent after biting.

Summary. Hello, I'm glad to answer for you, when frying, as long as you don't add flour, because flour will make the crispy meat soften very quickly, and directly coated with a layer of sweet potato starch and fried, there will be no such situation, and it will not be soft after 2 days of storage.

Hello, I'm glad to answer for you, as long as you don't add flour, because the flour will make the crispy meat soft very quickly, and directly wrapped in a layer of sweet potato starch to fry, there will be no such situation, and it will not be soft for 2 days.

The method of frying crispy meat is crispy and crispy and not soft: the first step is to clean the tenderloin with clean water, put it in a basin, add enough water, soak for 10 minutes, and when the time is up, take it out, cut it into evenly sized strips and put it in a bowl, add egg white, pepper, monosodium glutamate, dusty Liang, pepper and salt, ginger, cooking wine. Stir well with chopsticks, marinate for 10 minutes, the second step, when marinating the tenderloin, add an appropriate amount of cooking oil to the pot at the same time, when the oil temperature is 6 hot, put the pepper and salt into the pot, fry it over low heat, and then put it out for later use, take a bowl, add sweet potato starch, put the marinated meat strips into the starch and roll it around, so that it is evenly coated with a layer of sweet potato starch.

The third step, the final dispatch in the pot to add an appropriate amount of cooking oil to heat, when the oil temperature is 7 into the hot, the starch wrapped in the meat strips in the pot with medium heat to fry it until golden, and then take out to control the dry oil, when the oil temperature in the pot rises to eighty percent hot, put the meat strips into the pot again to dismantle the spring fry for about 10 seconds, then take it out, the delicious fried crispy meat is made.