What s the matter if the small crispy meat is not crispy, how to save the small crispy meat if it ca

When the meat strips float on the oil surface, take out the oil control, and when the oil temperature rises again, pour the crispy meat into it, fry it again for more than ten seconds, immediately take it out to control the oil, and put it on the plate.

After the small crispy meat is prepared, it should be fried, the oil temperature should be controlled, the first time it is fried until it is formed, and when the oil temperature is high, it will be fried again until it is golden brown, and the small crispy meat will be fragrant and crispy.

If you want to talk about it but don't say what's going on, it should be better than too short time. It should be long and feeling wet again.

The fire mouth has arrived again, and it will be good to master the fire mouth.

The first point: the selection of materials, crispy meat must choose without fascia, fat and thin evenly fat and thin pork belly, the simple tenderloin fried out is too chai, and the fatty meat is too greasy with more pork belly. Slice the pork belly and be sure to marinate it beforehand!

You can add light soy sauce, thirteen spices, starch, egg yolk and marinate for ten minutes!

The second point: flour, fried crispy meat can choose two kinds of flour starch, but simple flour will make the crispy meat fluffy, and after cooling, it will shrink back and become unsightly. And the simple starch will fry the crispy meat too dry!

It's just crispy but not delicious. So we should put in a mixture of starch and flour in a ratio of 2:1.

Add some egg whites to make a puff pastry!

The third point: the batter should not be too thick, if it is too thick, the surface layer outside the fried meat is too thick to affect the taste, and the fried meat is not easy to cook! It can't be too thin, too thin the meat slices can't hang on the batter, and the moisture in the meat will be squeezed out when frying! I make the meat very woody!

The fourth point: heat, remember to put the crispy meat one by one when frying, so that the meat will not stick. The oil temperature is 7 into the hot meat slices in the pot, and then turn to low heat, and do not fry on high heat.

If the dough is fried over high heat, the dough will cook very quickly, and the inside will still be raw. After the cold breath is encountered in the pot, the cold and heat are added, and the crispy shell becomes soft, how can it be crispy?

The fifth point: re-frying, re-frying is really important, the first time the oil temperature is 7 layers of heat and low heat and slow frying, and the meat slices are floated up and fished out. Then the oil temperature continues to heat until 9 layers are hot. Re-frying the meat will not only make the crispy meat golden and crispy, but also force out some of the fat, making the taste better!

How long can the fried puff pastry sit out:

The fried crispy pork can be stored for up to 9 months when frozen in the refrigerator. The maximum shelf life of frozen meat and its meat products under -18 conditions is one year. After more than a year, it will dry dry, turn green, yellow and other deterioration.

Household refrigerators, often open and close the door, rummag things, the temperature is high and low, can not ensure a constant temperature, therefore, the frozen shelf life should be shortened accordingly, as long as it is closed well, it is no problem to freeze for 9 months.

How to store fried crispy meat can be fridged:

The crispy meat is fried a lot and can be stored in the refrigerator. When you want to eat it, you can take it out and bake it in the oven. You can also cook soup, fry ginger and garlic in a hot oil pan, add an appropriate amount of water, put in crispy meat, add your favorite vegetables after boiling, seasoned salt, chicken essence, pepper, sprinkle with chopped green onions, and a pot of soup is very positive.

You can also tie it up in an airtight plastic bag and put it in the refrigerator for a longer period of time.

Halal crispy pork.

Ingredients: mutton, flour. Ingredients: soy sauce, starch, egg, green onion, ginger, star anise, garlic sprouts.

Method: 1. Cut the mutton into 3 cm long, cm wide and 1 cm thick meat slices, put them in a bowl, add soy sauce, starch and flour, and then knock in 1 egg, stir well and hang the batter.

3. Put the fried meat slices into a bowl, add chicken broth or stock, soy sauce and an appropriate amount of salt, green onions, fresh ginger, star anise, etc., and steam for about 1 hour on the basket.

4. Remove the green onions, fresh ginger, star anise, etc., drain the original juice into a frying spoon and put it into the soup plate. Put a stir-fry spoon on the fire, bring the original juice to a boil, add monosodium glutamate, hook the water with wet starch, add the garlic sprouts, pour sesame oil, and pour it into the plate.

Summary. Remedy: Step 1: Remove the oil control. Step 2: If the powder is not wrapped, the oil temperature is too low. First, raise the temperature of the oil to more than 120 degrees The third step: then put the crispy meat in the pan and fry it.

The small crispy meat did not rise up, how to make up for it.

Hello. If you don't wrap the powder, the meat leaks out when it is fried, and it can be made up for by re-frying.

Remedies for malpractice: Step 1: Remove the oil control. Step 2: If there is no dust and spring wrapped in powder, it is that the oil temperature is too low. First, raise the temperature of the oil to more than 120 degrees The third step: then put the crispy meat in the pan and fry it.

There is no powder, the meat leaks out of the frying, and the re-frying can make up for Hui Fiber, that is, the temperature of the oil must be raised to more than 120 degrees and then squeezed to slippery, and the imitation temperature in the oil front state is too low and the powder will fall off.

When the oil is high, add the small crispy meat, let the shell of the small crispy meat set, and then fry it over low heat to let the inside mature.

If you want the crust to be crispy, you can repress it once at high temperature, and the second time should be shorter, just to make the crust crispy.

Summary. How to make small crispy meat without softening: Ingredients:

Pork, eggs, peppercorns, salt, soy sauce, peanut oil, corn starch, glutinous rice flour [production process]: 1. Pork can choose tenderloin or fat and thin pork according to your taste, this time I chose pork leg meat, the meat in this part is leaner, and the taste is more tender. Wash the pork leg and cut it into strips, put it in a basin, pour in 1 tablespoon of starch, half a teaspoon of soy sauce, 1 egg, a small rub of Sichuan peppercorns, grasp well, and marinate for 2 hours.

The step of marinating the meat before frying it is one of the tricks to making crispy meat. 2. Take half a bowl of glutinous rice flour and half a bowl of corn starch, their ratio is 1:1, pour them into a glass basin, filter out the peppercorns from the marinated pork, and pour the marinade into the powder.

The crispy meat fried with flour alone is easy to harden, so glutinous rice flour is used instead, the taste is particularly crispy, and the crispy meat is not easy to soften.

How to make small crispy meat without softness: Ingredients: pork, eggs, peppercorns, salt, soy sauce, peanut oil, corn starch, glutinous rice cherry blossom powder [production process]:

1. Pork can choose tenderloin or fat and thin pork according to your taste, this time I chose pork leg meat, the meat in this part is leaner and the taste is more tender. Wash the pork leg and cut it into strips, put it in a basin, pour in 1 tablespoon of starch, half a teaspoon of soy sauce, 1 egg, a small rub of Sichuan peppercorns, grasp well, and marinate for 2 hours. The step of marinating the meat before frying it is one of the tricks to make crispy meat.

2. Take half a bowl of glutinous rice flour and half a bowl of corn starch, their ratio is 1:1, pour them into a glass basin, filter out the peppercorns from the marinated pork, and pour the marinade into the powder. The crispy meat fried with flour alone is easy to harden, so glutinous rice flour is used instead, the taste is particularly crispy, and the crispy meat is not easy to soften.

3. The next step is to make the batter, knock another egg into the basin, add a small half spoon of salt, and stir well with the marinade, remember not to add water. Take chopsticks and pick it, and the batter is thick enough to wrap the meat strips. The batter preparation step is the second trick to making crispy meat.

4. Boil the water in the pot, pour in the peanut oil, the oil is warm and bubbles, you can fry the meat strips, and then turn the heat down. 5. Fry the crispy meat until it is slightly yellow, and after 10 minutes, then put it in the oil pan and fry it until it is crispy and golden, and finally dip it in some sweet and spicy sauce to eat. Re-frying this step is the third trick to making crispy meat.

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.