How can the small crispy meat be fried on the outside and tender on the inside, and the fragrance is

Teach you to make fried crispy meat, the recipe ratio tells you all, crispy on the outside and tender on the inside, the more you chew, the more fragrant it is.

If you want to fry the crispy meat well, there are skills in the batter ratio, learn what this batter is fried and what looks good, and the rural daughter-in-law divides the tips of frying the crispy meat, and learn this trick to fry the crispy meat on the outside and tender on the inside, and the color is golden.

When the small crispy meat is fried, you can put the small crispy meat when the oil is 60% hot, fry it slowly throughout the whole process, fry it until it is cooked thoroughly, and then raise the oil temperature to 80% hot, and fry it again on high heat, so that the small crispy meat can become crispy on the outside and tender on the inside.

Anyway, it is to marinate the small crispy meat, then add your favorite ingredients, stir it well, and fry it in the oil pan of the workshop until golden brown on both sides, which is very alien and very crispy.

Before the small crispy meat is fried, the chicken inside must be marinated with cooking wine and salt for half an hour, then wrapped in starch, and the oil is heated and begins to fry in the oil pan, and fried until golden on both sides, so that the fried small crispy meat is crispy on the outside and tender on the inside.

Wash the pork belly and cut it into thin slices, add eggs, salt, thirteen spices, light soy sauce, and cooking wine, and mix well. Add minced ginger and green onion, mix well and marinate for 20 minutes. Add sweet potato starch to the marinated pork belly and stir the marinated pork belly until the paste is evenly hung on the meat.

Pour enough vegetable oil into the pot, and when it is 60% hot, put in the meat slices with a good paste, and fry them until golden brown on both sides. After the meat slices are fried, heat the oil pan over high heat and fry the fried crispy meat 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.

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.

The method of deep-fried crispy meat is as follows:

1. Prepare fresh tenderloin, eggs, sweet potato starch, salt, and dried peppercorns.

2. To make fried crispy meat, you can use pork belly or tenderloin, depending on which texture you like. Wash the tenderloin and cut it into thin slices for later use.

3. Add a handful of peppercorns to the wok, fry the peppercorns on low heat until fragrant, turn off the heat and pour out, and mash the peppercorns with a pestle and mortar. Add half of the chopped Sichuan peppercorns to the tenderloin slices, add an appropriate amount of salt, green onion and ginger, mix well with your hands, and marinate for 20 minutes. Deep-fried small crispy pork, Sichuan pepper is the finishing touch, making the crispy meat taste more fragrant.

4. Pour an appropriate amount of sweet potato starch and eggs into a small bowl, the starch and eggs are 1:1, that is to say, 100 grams of starch should beat 2 eggs, pour in the remaining crushed peppercorns, add an appropriate amount of salt, then pour in an appropriate amount of water, and stir into a delicate and viscous paste.

5. Pour the marinated meat slices into the batter and stir well with chopsticks to coat each piece of meat with a layer of batter.

6. Pour an appropriate amount of oil into the pot, turn to medium heat after the heat is 60% hot, put the meat slices into the pot one by one, and do not pour all of them into the pot at once, otherwise they will stick together. Don't turn it immediately after getting out of the pot, keep it on medium heat, fry it until it is set, turn it over with chopsticks, fry it more evenly, and drain the oil when the color is golden.

7. Turn the heat to high heat to raise the temperature of the oil to 80% hot, pour in the crispy meat and fry it again for half a minute, when the color is browned, take it out immediately, and sprinkle it with your favorite seasoning.

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 starch is slightly dry, heat the oil on high heat, and fry the meat on medium heat.

Ingredients: 800 grams of pork belly, 100 grams of sweet potato flour, 800 ml of rapeseed oil, 1 egg, 20 grams of Sichuan pepper, 5 grams of salt.

1. Wash the pork belly and prepare, then cut it into pieces.

2. Put the chopped congratulatory pork belly into the pepper powder and peppercorns, and the peppercorns are pounded out by themselves with a garlic pounder, which will not be too fine and will be more flavorful.

3. Add an egg, sweet potato starch and some salt.

4. Grasp it evenly by hand, so that each piece can be coated with starch, and it can be dried a little bit, but it can't be too thin, otherwise it won't hang starch.

5. Inject rapeseed oil into the pot, rapeseed oil will bubble a lot with the heating process, and slowly the bubbles will disappear as the temperature increases.

6. At this time, we can throw a piece down to test the oil temperature of the Zen wheel, and the oil temperature that will roll over immediately is just right.

7. Then quickly wrap starch with chopsticks piece by piece and throw it into the fryer to fry, to control the heat is too high, immediately turn off the fire and control it on medium heat.

8. After frying for about seven or eight minutes, the color is almost the same, and you can fish it out.

Pork coated in a batter mixed with egg and starch is sufficient, and here's how to do it.

Ingredients: 250g pork

Excipients: 60g starch, 1 egg, 1 2 tsp salt, 1 2 tsp pepper powder.

Step 1: Wash the pork.

Step 2: Slice the pork.

Step 3: Add Sichuan pepper powder and salt to taste.

Step 4: Add eggs and a little peppercorn powder to the starch, add water and stir well.

Step 5: It can't be too dry or too thin, just hang the paste on the pork.

Buye with Hunger Burst Six: Put the pork in the batter and cover it with batter.

Step 7: Heat the oil and fry the pork in a pan.

Step 8: Fry the pork over medium-low heat until golden brown on both sides, and sell it when it is cooked thoroughly.

Stir the pea flour into a paste and hang it on the meat strips so that the crispy meat will be crispy. The specific method of frying crispy pork is as follows:

Ingredients: 500 grams of pork belly, appropriate amount of salt, appropriate amount of Sichuan pepper, 150 grams of pea flour, 2 chicken eggs, appropriate amount of liquor, appropriate amount of minced ginger.

1. Cut the pork belly into small strips.

2. Pour in the white wine, minced ginger, eggs, salt, peppercorns, pea powder, mix well, and marinate for 30 minutes.

3. Pour oil into the pot and heat it for 7 minutes, and put the meat into the pot one by one to fry it over high heat.

4. Remove after frying, then heat the oil and fry it again over high heat.

5. Sprinkle peppercorn noodles, chili noodles and chopped green onions from the pot, so that the fried crispy meat is completed.

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, add 5 grams of salt, grasp 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 sliced 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 pot again with high heat, lack of silver until 7 into the heat, 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 search and dress, cinnamon, soy sauce, sugar, salt, add the stock (or water), do not pass the 1 2 places of the meat, after boiling the soup over high heat, cover and slowly simmer over medium-low heat for half an hour, until the crispy meat is soft and rotten, the soup becomes thick, and you can sprinkle an appropriate amount of white pepper and chives after coming out of the pot.

Ingredients. Pork belly to taste Eggs to taste.

Accessories. Peppercorn powder to taste, salt to taste.

Appropriate amount of chopped green onion Prepare for the crispy meat.

The practice of fragrant crispy meat**11Peel the pork belly, then wash and cut into cubes.

The practice of fragrant crispy meat**22After beating the eggs, add the pork belly, chopped green onion, salt and peppercorns.

The practice of fragrant crispy meat**33Marinate for a while (10-20 minutes, preferably with plastic wrap) The practice of fragrant crispy meat**44Add corn flour and mix well.

The practice of fragrant crispy meat**55Fill the pan with as much oil as possible.

The practice of changing potatoes with crispy meat**66Fry and float, golden brown can be scooped up and eaten.

The practice of fragrant crispy meat is taken **77The crispy meat can be eaten directly, or it can be added to the soup and added to the hand-potato soup, which is very delicious.

Tips: It is better to choose pork belly with three layers of uniform meat quality, crispy meat can not add water, can only be adjusted with eggs and flour (starch, corn flour), can not be watered, fried crispy meat can be frozen and preserved, and it can be taken out and eaten again when used, so fry more at a time!

Ingredients Ingredients: a net duck (weighing about 1250 grams). 3 eggs, 10 grams of shiitake mushrooms, 75 grams of flour.

50 grams of green onion white, 15 grams of Shao wine, 50 grams of wet starch, 10 grams of green onion knots, 5 grams of ginger shreds, 10 grams of sesame oil, 1000 grams of cooked vegetable oil (actual oil consumption 100 grams). 50 grams of sweet noodle sauce, 10 grams of pepper salt, 50 grams of soy sauce, 22 grams of salt, 5 grams of sugar, grams of monosodium glutamate. Method Put the duck in boiling water, pick it up and wash it with cold water, and remove the fine hair.

Cut the back of the duck, cut off the head and neck, and dip the green onion knot and ginger shreds in the mixed Shao wine and 20 grams of refined salt. Wipe the duck body dry, then put it in the pot with the green onion and ginger, add soy sauce and sugar, steam it out with a strong fire, and remove the green onion and ginger. Split the duck's bones, cut off the wings, and split the duck's head for later use.

Knock the eggs into the bowl and beat them, humidify starch, monosodium glutamate, flour and salt 2 grams, and water 50 grams to make an egg batter. When the pot is heated (about 150), fry the duck meat until it is old and yellow, and remove it. Coat the wings, duck head, neck and removed bones with the egg batter and fry them out, and put the duck bones on the bottom of the plate.

Cut the duck meat into 3 large strips and divide the two sides into small strips. Fitted on both sides of the waist plate. Then cut the middle one into strips with a width of centimeters and limbs, and fold them in the middle row to form a bridge arch, with wings lined on both sides, and two pieces of duck head flat at the front end, like a whole duck.

When the coriander is placed on the side of the plate, bring pepper salt and sweet noodle sauce. The green onion white segment is dipped and roasted to have a flavor.