How many ways to make smooth meat with sweet potato starch?

In particular, sizing, battering, and thickening are an important basic skills for every chef to make dishes, and the maturity of this skill is directly related to the appearance and quality of the entire dish. Sweet potato starch is the preferred starch for small crispy meat, sweet and sour pork ribs, and sweet and sour tenderloin, and it has an excellent taste. Chefs in the north often use sweet potato starch for sizing and batter in dishes.

Sweet potato flour can be starched! Before sizing the raw material, it must be mixed with water. Sweet potato flour is all large granules.

Grasp the raw materials with your hands. You can put the sweet potato flour into the stirring and put some oil on it after the battering is set aside.

Sweet potato starch can be said to be the best quality in starch, generally used to make vermicelli, sweet potato starch has strong water absorption ability, suitable for hanging paste, after hanging paste can make the ingredients crispy, crispy and fragrant. Sweet potato starch is recommended for general frying! If there is more water in the sweet potato powder, let the starch and water separate, pour out the water, and then grab the sweet potato powder below to marinate and starch, the taste is very good, thank you.

Of course, the method of sizing is to use water to advance the sweet potato starch by 1 when sizing shredded meat or other ingredients1 bubble. It's best to go to a grocery store and buy it in bulk, most of the grocery stores are pellets in bulk.

Corn starch, corn starch is one of our more common ones, and the price is relatively cheap compared to other starches. In the north, people often refer to "flour" mostly referring to cornstarch. Corn starch is hygroscopic, suitable for meat sizing, and the effect of the sizing ingredients is:

Soft, smooth and tender. The main function of starch sizing is to increase the tenderness of raw materials, so that the cooked food tastes tender and juicy in the mouth, and the other function is to lock the temperature of the dish, so that it is not so fast.

There are still many methods, such as sweet potato starch balls, fried meat, and boiled or braised meat.

There are two methods, and both of them are very simple to make, which can ensure the combination of starch and smooth meat.

There are three methods, and these three methods are very convenient, and the smooth meat made is also very delicious, and the nutritional value is also very high.

The home-cooked practice of Sichuan authentic slippery meat: 1Start by preparing lean meat and sweet potato flour!

Shred the green onion and ginger! Peel and chop the tomatoes! Wash the cabbage and tear small pieces and set aside for 2

Cut the lean meat into thin strips, add salt, pepper, and monosodium glutamate, and marinate for a while! Then the sweet potato flour melts with a little warm boiled water, followed by the marinated lean meat, and then beat an egg white to mix and grasp evenly, and set aside! 3.

Heat the pan in a pan, fry the green onions, ginger and sautéed tomatoes, add a pot of boiling water, and then grab the mixed meat and powder with your hands, one small lump and one small lump! 4.About 20 minutes after cooking, add the cabbage leaves, add some salt, peppercorns, pepper and chicken essence to the soup!

Add the sliced meat to the cooking wine.

Salt, egg whites, a little light soy sauce, sugar, and an appropriate amount of sweet potato starch Stir well, try to coat each strip of meat with starch, and stir it for a while to make the strips more flavorful. (When adding starch, be sure not to dip in cold water, do not slip the meat, some places refer to the meat that is wrapped in starch paste and fried and then cooked, and in my hometown, the meat is sliced or striped, and then wrapped in starch paste and fried meat is called crispy meat.)

The soup made from it is called crispy broth. And when we talk about slippery meat, we mean boiling it directly with starch paste.

<> Add the sliced lean meat to the cooking wine, minced ginger, a pinch of salt, a hen egg, a little light soy sauce, a pinch of sugar, and an appropriate amount of sweet potato starch and stir well with the tenderloin.

Hereinafter referred to as lean meat) soaked in water for more than 30 minutes, and then squeeze the blood water by hand, this operation can be repeated several times to remove the fishy smell more effectively, slice the lean meat against the grain, put the cut meat slices into a plate, and add a spoonful of plants.

Slice the green onion with an oblique knife, add light soy sauce to the meat slices, minced green onion and ginger, mix well, and add cornstarch.

Mix well and marinate for 2 minutes, so that the meat slices are very tender, cut the meat and add an appropriate amount of salt and a little chicken essence.

Stir well with monosodium glutamate, eggs, minced ginger and green onions, and add sweet potato powder.

Reuse, add a little boiling water to blanch the powder, stir evenly and starch for later use. Note: Blanch the smooth meat boiled with good brightness, and the ginger and shallots can be crushed and added to the bowl.

Cooking wine should be avoided when marinating meat slices is blunt, cooking wine needs to be heated and volatilized, and being locked into the meat slices by starch will affect the umami of the meat slices themselves. Pay attention to the heat when cooking, and keep the water half-boiled, one by one. After the smooth meat is cooked, put it in cold water to raise it, and just burn it directly when you eat it.

What we make is slippery pork and three fresh, and you can also burn slippery pork tomato soup that tastes good, stewed vegetables.

In addition, in our Great Northeast Slippery Meat, it is not called Slippery Meat, it is called Slippery Meat, or it is called Water Slippery Meat. In fact, it is all in the form of slicing meat, first marinated with seasoning, then added sweet potato flour or other starch, and grasped it well. Keep the water slightly boiling and drop one by one.

1. Prepare 200g of sweet potato powder, do not pour it all at once, leave a small part for later adjustment of the dry and clear state, 2. Add an appropriate amount of warm water to soak (this step is mainly because my sweet potato powder is granular, it is easier to mix after wet hair, there will be no uneven mixing of small particles, and the powdery ones can be skipped) 3. Cut shredded potatoes and shredded radish for later use, 4. Shred bacon for later use, 5. Put a small amount of oil in the pot, add bacon to stir out the oil, put in minced garlic and ginger, 6. Pour shredded potatoes and shredded radish into the wet sweet potato powder, and then the fried bacon is also poured in, 7, add an appropriate amount of salt, sesame oil, chicken essence, pepper, pepper powder and other seasonings, and then add green onion or garlic seedlings, 8, mix evenly, use chopsticks to clip a ball to judge the dry state, the best state is to clip a ball will not immediately drip, can stay on the chopsticks for a few seconds, 9, with chopsticks a ball of clump into the soup pot, do not move it first, cook for a few minutes and then turn over it, 10, you can put some vegetables in it, or sprinkle some green onions can be served on the table.

When using sweet potato starch to make smooth meat, we can marinate it with starch and freshness, and then put it in and fry it when the oil is warm, so that the meat is crispy on the outside and tender on the inside.

After cutting the meat slices, wash them, coat them in a layer of sweet potato starch on the outside, and then fry them in the pan, which is delicious.

"Slippery meat is made with starch. The ingredients used to make slippery meat are sweet potatoes, starch, lean pork, eggs, bananas, green leafy vegetables, light soy sauce, cooking wine, chicken essence, sesame oil and salt, etc. The production method is not very difficult, and you can make it at home.

First, the production method of slippery meat First wash the vegetable leaves, ginger, coriander, meat, etc., and cut the meat into strips for later use. Use a small amount of warm water to wet the sweet potato flour to facilitate the operation later, and there will be no granularity in the back, which is convenient for dispersion.

Both. Cornstarch is powdery, whiter in color, shiny, and smoother to the touch, sweet potato starch is granular, darker in color, and has no luster, both of these starches can be used to fry meat, but relatively speaking, cornstarch is better, because sweet potato starch is sticky and easier to stick to the pan.

Corn starch or sweet potato starch for stir-frying meat

Because the batter made of sweet potato starch is not easy to depulp, it is more suitable for fried crispy meat, fried lotus root boxes, etc., while the food fried with corn starch will be crispy, suitable for frying hairtail and the like.

In addition to corn starch and sweet potato starch, commonly used starches include potato starch, wheat starch, and tapioca starch.

Ingredients: 200g sweet potato powder, 100g bacon, half a potato, half a radish, appropriate amount of ginger and garlic, appropriate amount of chicken essence, 1 tablespoon of pepper.

Steps: 1. Prepare 200g of sweet potato flour, do not pour it all at once, and leave a small part for later adjustment of the dry and clear state.

2. Add an appropriate amount of warm water to soak (this step is mainly because my sweet potato flour is granular, it is easier to mix after wet hair, there will be no small particles mixed unevenly, and the powdery ones can be skipped).

3. Shred potatoes, radishes and bacon for later use.

4. Put a small amount of oil in the pot, add the bacon and stir the oil, add the minced garlic and ginger.

5. Pour shredded potatoes and shredded radish into the wet sweet potato flour, and then pour in the fried bacon.

6. Add an appropriate amount of salt, sesame oil, chicken essence, pepper, pepper powder and other seasonings, and then add chopped green onion or garlic sprouts.

7. Mix evenly, use chopsticks to clamp a ball to judge the dry and clear state, the best state is to clamp a ball will not drip immediately, and can stay on the chopsticks for a few seconds.

8. Use chopsticks to put a ball into the soup pot, don't touch it yet, and then turn it over after boiling for a few minutes.

9. You can put some vegetables in it, or sprinkle some chopped green onions and serve it on the table.

Use a cloth and use a small bucket again, soak it overnight, pour it out in the morning of the third day, wash off the top layer of black with clean water, and take it to the sun to dry it for an hour after drying water, and sift it fine with a sieve, so that the starch is very good, and it is white. Before the reform, good grain was handed over to the state for the workers in the city to eat, and the common people were mixed with miscellaneous grains and sweet potatoes to save their lives, and it can be said that the red grain saved many people's lives. Nowadays, people eat less red food, and even if they have food, they adjust the taste, and no one uses red as a staple food.

<> like my family, my dad likes to use the two varieties of sweet potatoes, Shangshu 19 and Xu Shu 25, to produce sweet potato starch, because these two sweet potato varieties have a high flour yield, generally around 16 25%. Every household is full of pure natural vermicelli made from old traditions, and the raw materials of pure vermicelli are made from the high-quality sweet potato starch we plant, which we call sweet potato starch locally"Powder owes"。Making sweet potato starch is actually quite simple, but the procedure is a little more complicated.

When digging back the sweet potatoes, you have to stop for a while, first, the temperature is high, and second, let the sweet potato skin slightly exude moisture. The temperature is high, and the starch is not easy to precipitate. The starch water used is easy to ferment, and the soil is easy to peel off when the moisture of the potato skin is released, which is easy to wash and save water and time.

Strings are tied to the four corners, fixed to cross-shaped wooden strips, the white potato pulp is put in, and the watering is carried out while shaking, the watering purpose is to filter out as much starch as possible in the pulp, and this process is also laborious. In the fourth step, the filtered slurry water is put into large and small tanks.

Among them, starchy potatoes can also be eaten as commercial potatoes, but they are not as popular as specific commercial potatoes; However, commercial potatoes cannot be used as starch potatoes to make sweet potato starch, because the starch content of commercial sweet potatoes is relatively low, and the gains of processing starch outweigh the losses. Handling of sweet potatoes. Harvested sweet potatoes have a lot of dirt and impurities on the surface.

Before beating sweet potatoes, be sure to wash them carefully. Otherwise, it will be mixed in starch, which will affect the quality and be inedible. When washing sweet potatoes, they should be washed with clean water many times to wash away the soil impurities on the skin.

Yes, the home-grown sweet potato starch is a very high quality starch that can be used to make slippery meat.

I think that the sweet potato starch produced in the countryside can be made into smooth meat, but it is more troublesome and still needs to be processed, because it is impossible to take sweet potato starch directly, so it needs to be processed into starch to make twist meat.

Yes, farmers use sweet potato starch at home to make smooth meat is very delicious, it is also very soft and sweet, very delicious, and it is very safe without any additives.

Yes, there are many methods and materials for making slippery meat, and you can choose by yourself.

Of course, the sweet potato starch produced by yourself must be very fragrant, and you don't need to put too much sweet potato starch when making smooth meat, so as not to stick into a clump.

OK. The method of slippery meat is very simple, farmers can use sweet potato starch and pork, stir the starch and pork evenly, boil it in water, and also make delicious and tender smooth meat.

Of course, sweet potato starch is the same as the starch we sell on the market, and it can be used to make smooth meat to make it more tender.

Sweet potato flour can be used to make limb plum slippery meat.

Sweet potato flour is a kind of starch, which is dried and ground into a powder from sweet potatoes, which has good viscosity and toughness. Slippery pork is a traditional Sichuan dish, and the main ingredients used in Cha Hunger Xun are pork and starch. When making smooth meat, you can use starches such as pea starch, sweet potato starch, corn starch, etc., among which sweet potato starch has a better texture and taste.

Therefore, it is feasible to use sweet potato flour to make smooth meat, but you need to pay attention to the amount of sweet potato flour and the ratio to other ingredients to achieve the best texture and taste.