Why do I feel less meat when I buy crispy meat?

I feel less crispy meat when I buy it, that's because of the small amount, maybe the ingredients are fresh, and the price is relatively expensive if the amount is small. Or there could be other reasons that you should ask.

A dish of crispy meat

Ingredients: 500 grams of pork, 3 eggs, 1 handful of Sichuan peppercorns, 5 grams of white wine, 5 grams of salt, 10 grams of ginger juice, 5 grams of soy sauce, cooking oil, flour, corn starch, pepper.

Production method: 1. To make small crispy meat, it is best to choose the part where the front legs and neck are connected, this part is fat and thin, especially tender. First remove the pork skin, then cut it into slices, then cut it into small strips with a knife and put it in a bowl for later use.

2. As the saying goes: crispy meat is fragrant or not, it all depends on the pepper gang, pepper is the soul of this small crispy meat, don't use pepper powder directly, otherwise it will ruin the pork of more than 20 yuan a pound. Add a handful of peppercorns to the dry pot, turn on low heat to roast it dry and roast, until the peppercorns in the pot begin to smoke, when the fragrance of peppercorns overflows, pour it on the board from the fire, and crush it with a rolling pin.

3. Take half of the peppercorn noodles and put them into the meat, add 5 grams of salt, 5 grams of soy sauce, 10 grams of ginger juice, then add 5 grams of white wine, and mix evenly for it. Many people don't know, do you still need to use liquor to make small crispy meat? Of course, the crispy pork is crispier and crispier after adding liquor or beer, which is a key step to avoid your small crispy meat as a small "soft" meat.

4. After grabbing and mixing evenly, marinate for 10 minutes.

5. Let's prepare the batter, prepare 30 grams of flour, 80 grams of corn starch, 3 eggs, 3 grams of pepper, 3 grams of salt, 5 grams of pepper powder, all put them in a bowl, and start to grab and mix evenly.

6. The proportion of batter is the key to determining whether the crispy meat is crispy or not, if the batter is too dry, the fried crispy meat dough will be too thick, then there will be no crispy taste; If the batter is too thin, the dough will be too thin, and it will not be easy to form a crispy texture on the outside and tender on the inside, so it is best to adjust it to such a state that can flow into a line when you grasp it by hand.

7. After all the meat is evenly mixed and evenly poured, it is poured directly into the marinated meat, and after stirring evenly, it can be fried.

8. The oil temperature is 4 hot, and the meat is put into the pot one by one with chopsticks, and it must not be poured into it in one go, which will only cause the minced meat to be coated in a layer of batter and then stick into a lump.

9. Observe while putting the meat down, as long as the meat that was put in the oil pan before is fried until it is golden and crispy, it can be fished out. After all the meat is taken out, the oil temperature rises to 6 hot, put all the small crispy meat in it together, and fry it for 15 seconds, this step can make the crispy meat more crispy, and then remove the oil.

The reason why the crispy meat is crispy is that the surface of the meat strips is coated with a layer of batter and fried in hot oil, which is generally in the first ratio, generally the ratio of meat powder 7:3. If you want to eat more meat, you might as well fry the meat and eat it! There is also a lot of relevant information.

The so-called crispy pork is actually a delicacy made by cooking pork as raw materials. Because the taste is crispy after the dish, the taste is fresh, the taste is fat but not greasy, and the flavor is incomparable, so it is called crispy meat. Crispy pork is a kind of traditional special food in the north of our country, the so-called crispy meat, is the five flowers wrapped in starch fried until golden and hot, crispy outside, tender and burnt inside, overflowing, after eating, feel crispy and fragrant, from each taste bud fried out of the meat lump ah.

This is a traditional delicacy in southern Sichuan, an appetizer with an aperitif in nine large bowls!

Crispy meat is a must-have delicacy in the family recipe, fried crispy meat, very charred to grab and eat, can also be made into steamed vegetables, put the appropriate amount of salt on the bottom of the bowl and steam, after it is good, it is buckled on the plate, and it is called: "buckle the bowl". The cooking skills of the ingredients are very simple, and when I was a child, I made wine and longevity crispy pork in the countryside as two indispensable dishes.

Put taro, radish, and beans in a large bowl, and then put the big crispy slices on it, and put the chopped green onion on the table after steaming, which is called a fragrant bowl, a main dish. The same goes for the small pastry, add the stock, and add vermicelli to it.

Small crispy pork is made of pork, which is made by changing knives, marinating, flouring, frying, stewing, and steaming, and there are three main dishes: dry frying; stew; Steamed. Guangshan is mainly stewed, and the soup dish that comes out is called "fire meat".

Luoyang is mainly stewed, supplemented by steaming; The main thing is to make more chickens, chop the chickens into small pieces, put a lot of eggs, add seasonings to red lotus powder, star anise, kaempfera, pepper powder and salt stir evenly, put in lard, half of the vegetable oil and fry it until golden brown, drain it and put it for a month.

In many places in the country, there is a delicacy called crispy meat, one is fried, the other is stewed, the crispy fried meat refers to its crispiness, and the crispy stew of crispy meat refers to its crispy, the taste is completely different, but it is very delicious. Crispy meat uses pork as raw material, and the parts used in various places are different, with pork belly, with pure lean meat, as long as it is relatively tender meat on the pig, it can be made into crispy meat.

Pork. Crispy meat is a characteristic traditional dish, a special snack in Shanxi Province, Shaanxi Province, Henan Province and other places, crispy, tender, 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.

The meat of the crispy meat is pork, and it is best to use pork tenderloin or pork plum meat to make crispy meat.

The meat of the crispy meat is pork, which I must order every time I eat hot pot, and the crispy flour wraps the tender pork, and occasionally it is mixed with a few peppercorns, which is simply delicious.

Crispy pork is generally pork, and the pork used in crispy meat is preferably pork belly, which is coated in starch and fried in a hot oil pan, and then can be used to make a variety of dishes.

With tenderloin, the fried crispy meat will not be full of oil when bitten, which is suitable for netizens who don't like oil.

With pork belly, the fried crispy meat has a sauce when you bite into it, and it is full of flavor.

With plum blossom meat, which is between oil and non-oil, the crispy meat that is fried will not be easy to be hard or greasy. In the shoulder and neck of the pig.

Lean meat on the front leg is also OK, and the crispy meat that is fried is not easy to get hard and hard.

No matter what part of the meat is, it must be marinated for about an hour to let the meat absorb the flavor, and then coated in flour and fried to make it a delicious crispy meat.

Cut shape: Strip-like, as thick as chopsticks.

Flaked, one point thicker than the meat slices of hot pot, according to personal preference.

The ingredients used are: a little soy sauce, soybean oil, a little salt, a teaspoon of cornstarch, five-spice powder, mix evenly, and leave for an hour.

Stir in the fried meat powder and start frying. When you start frying, use low heat oil to not be too high, then turn to medium heat and fry until golden brown, and scoop up.

Avoid putting the pot directly into the pot at high temperatures, which will cause the powder on the outside to burn and the meat on the inside to be undercooked.

Fried tenderloin.

The crispy meat is mainly made of pork belly, which is fat and thin, and it is delicious to make.

Clean and drain the pork belly, peel and cut into thick slices for later use, clean and cut the green onion into sections for later use, and put the sliced pork belly into a bowl. Add an appropriate amount of green onion, salt, sugar, dry starch, cooking wine, and light soy sauce, then knock in an egg, stir evenly and marinate for more than ten minutes, heat the pot and pour in the oil, and wait until the oil is burned.

When it is 6 or 7 percent hot, put the marinated pork belly slices into the oil pan and fry them until golden brown. When the oil temperature in the pan rises to 80% heat again, add the fried kingflower pork slices, fry them again, put them on a plate, sprinkle with chili powder and eat.

<> selection of ingredients for crispy meat. Pigs are full of treasures, but the quality of meat in different parts of the pig is different, some are tender, some are rough. The raw materials required for cooking crispy meat, because it should be fresh but not greasy, crispy but not burnt after it is cooked, so when choosing pork, the pig's buttocks are the best, and the meat is located under the buttocks meat, which is called old meat.

In addition to the selection of pork parts, the freshness of the raw materials also affects the taste of the crispy meat, so it is important to choose fresh pork.

Crispy meat is strictly divided into two kinds, big crispy meat and small crispy meat, to put it bluntly, this is divided according to the things inside, the big crispy meat is bone, and the small crispy meat is lean meat.

Sliced fried crispy meat is called fried door plate crisp in the industry in Sichuan, this kind of crispy meat can be processed into other dishes after frying, and there are also meat cut into small pieces and then wrapped in batter for frying, called fried Tuo Tuo crisp. Now many restaurants will carry out secondary processing of fried crispy meat and make it into a roasted dish, which can be made into potato roasted pork, winter melon roasted crispy pork, seafood mushroom stewed crispy meat, etc. There is a famous dish called dry fried tenderloin in Lu cuisine, which is thin tenderloin cut into slender strips, marinated and wrapped in thick batter and fried, which resembles small crispy meat, but it is not as fragrant as small crispy meat!

The first reason is that the small crispy meat is fried with pork belly, which is fat and thin, and the second is that the batter is thin and crispy.

The crispy pork is made of pork belly, marinated in cooking wine, light soy sauce, green onion, ginger and garlic before cooking, and then added starch paste and fried in an oil pan.

It's made of pork, and I like to eat the crispy pork very much, it's really delicious, and the steamed buns will be more fragrant.

Crispy meat is generally made with lean meat, because the crispy meat that results in this way is not only delicious but also not greasy, making people feel delicious.

Pork belly, the meat of this food must be made with pork belly, so that it will taste very good and fragrant.

First of all, the tenderloin is prepared, cut the tenderloin into long strips, marinate it with starch and various seasonings, wrap it in egg liquid and flour batter and fry it in a pan, you can fry it twice, so that the taste is good.

The crispy meat is made with pork, and pork tenderloin is used because the meat in this part is more tender.

The so-called crispy meat is the meat that is fried with starch and wrapped in starch until golden and hot, crispy on the outside and charred on the inside. This is a traditional delicacy in southern Sichuan, an appetizer with an aperitif in nine large bowls!

The food is probably popular in the region, and the popular range of crispy meat is about Luzhou, Zigong, Longchang and Neijiang, and there is a reason for the existence of authentic food, one is that southern Sichuan is heavy and salty, and the other is that it is a traditional pig breeding area, as well as authentic handmade sweet potato starch. Taken together, it is no surprise that crispy pork is one of the traditional dishes here.

When it comes to crispy meat, there are big crisps and small crisps in southern Sichuan, and the big crisps are generally fried pork belly, and then sliced to make a bowl and steamed fragrant bowlsThe small crisp is generally a bone, and it is served on a plate to make a snack dish, which is the choice of the previous life when it was difficult, and the same pot does not waste ingredients. Now a lot of fried crispy meat is whole meat, and there is no distinction between big and small crisps. In short, if you have money, you can eat as much as you want.

The basic method of frying crispy meat is to use fresh meat to wrap it in sweet potato starch and the viscosity of eggs, and fry it in an oil pan. Although it looks simple, it actually has a lot of content and effort.

First of all, the meat, of course, is the best pork, there are useful leg meat and useful pork belly, the taste is different, according to the preference. Then the most important thing is sweet potato flour, which is the decisive decision to determine the taste of crispy meat, good sweet potato flour is delicate and smooth, and the meat is crispy and delicious.

If it weren't for high-quality handmade sweet potato flour, there would basically be no talk of crispy meat, and crispy meat relies on flour. Manual washing is labor-intensive, time-consuming and water-intensive, but it's delicious, what else can I do?Get to work.

Then you can start work with the powder, and the ingredients are very simple: Sichuan pepper, kaempfera, green onions, salt, some eggs, that's all!If you have a special taste, you can add it yourself, and the crispy meat of every house has a different taste, and if you have to have a standard table, it is not Chinese food, it is KFC chicken rice flower.

Finally, good luck to everyone, especially don't fry the paste, how to eat you ask me?Of course, you have to let it cool a little to make it crispy, even if you don't want to eat it quickly, you have to ask if your mouth can withstand the heat!

The main ingredients of crispy meat powder are sweet potato flour, potato flour, starch, salt and papain, etc., which can simplify the process of making crispy meat, and all the complicated steps required when making it are classified into this white powder, so as to shorten the production time and reduce costs. Crispy meat powder refers to the starch used when frying crispy meat, this powder is white powder, and it is relatively simple to use, mainly to simplify the process of making traditional crispy meat, and the finished product is not inferior to traditional crispy meat in terms of appearance and taste. Crispy meat is a traditional specialty of our country, and the production process is cumbersome, so people invented crispy meat powder.

Crispy powder, also known as fried powder, is a seasoning, usually used in fried food, suitable for use in fried pork cutlets, chicken cutlets, fried meat skewers, fried meat patties, can keep the taste crispy, with this product to wrap the raw materials, can fully lock the gravy of the raw materials, the taste is fragrant. It is used in conjunction with marinades, and is suitable for the outer coating of fried livestock and poultry products such as chicken. After frying, the color is golden and the taste is crunchy.