Is it okay to marinate the meat overnight and make crispy meat the next day?

It doesn't take about 20 minutes a night.

Ingredients: 1 piece of pork belly, 1 green onion, 1 piece of ginger, cooking wine.

A little, salt to taste, five-spice powder.

A little, a little peppercorn powder, an appropriate amount of flour, an appropriate amount of starch, 1 egg, and cooking oil.

Amount. Method:

1. Prepare a piece of pork belly, peel it, cut off the fat part, cut the meat into slices, then cut it into long strips, and put it in a bowl.

2. Next, let's marinate the meat and cut it.

Add chopped green onion and ginger slices, add a little cooking wine, add an appropriate amount of salt, add five-spice powder and Sichuan pepper powder, then stir well, and put it in the refrigerator to marinate for about 20 minutes.

3. Let's mix a batter, add an appropriate amount of flour and starch to the bowl, the ratio of flour and starch is 10:1, beat 1 egg into it, and then add a small amount of water and stir well. Add a small amount of cooking oil to it and stir well.

4. After the meat is marinated, pick out the green onion and ginger inside, put it into the batter and stir well. Coat the strips well with batter.

5. Pour an appropriate amount of oil into the pot, turn on medium heat, when the oil temperature is 3 hot, fry the meat strips, fry the meat until it is formed, and then control the oil and take it out.

6. Then turn on the high heat, when the oil temperature rises to 5 hot, pour it into the oil pan again and fry it again, until the color is golden and the skin is crispy, and then control the oil out of the pan.

How can you not do it, of course you can.

It depends.

1. Can you still eat chicken thighs marinated for a day and a night?

It depends.

If you can continue to eat the chicken thighs that have been marinated for a day and a night, it mainly depends on whether the chicken thighs are broken, and if the chicken thighs are directly exposed to the meat and marinated at room temperature, it will encounter high temperatures.

When the chicken thighs are marinated for a long time, it is easy for bacteria to grow and spoil, so it is not recommended to continue to eat them in this case. At the same time, meat like this kind of spoiled meat generally has a bad smell.

If you want to marinate the meat for a day and night, it is recommended to use plastic wrap.

Seal it and refrigerate it to marinate so you can continue to eat it the next day.

2. Why should the meat be marinated.

For a more flavorful taste.

The meat is marinated before cooking in order to make the meat more flavorful, because after the meat is cooked, a dense meat film will be formed on the surface, and then the seasoning can not enter the meat well, and the meat will taste relatively light.

Therefore, people generally marinate the meat before cooking, which can not only make the meat taste better, but also remove the fishy smell of the meat itself.

3. How to make meat without firewood.

Soak in white vinegar.

When cleaning the meat, you can add a little vinegar to the water, the vinegar has a certain softening effect, so that the soaked meat will be more tender.

Marinate with water starch.

When marinating meat, you can add an appropriate amount of water starch to the meat, so as to ensure that the meat is tender and not woody.

Add egg whites. 4. What to do if the meat is a little salty.

Over-marinated meat is rinsed with running water, or the meat is soaked in clean water for a while to dilute the saltiness of the meat. Then, when the meat is stir-fried, you can add an appropriate amount of sugar or vinegar to the pan, which can neutralize the saltiness of the meat and improve the taste.

I am in a remote area in the mountainous area, my hometown has the tradition of killing pigs for the New Year every Spring Festival, we have slaughtered and processed pork jerky every year, which can be stored for about a week, so the pork can be put to the next day or a few days after pickling.

It's edible, and the crispy meat can be stored for a long time.

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.

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, white wine, 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 small crispy pork. Marinate for 20 minutes.

Steps. 1.Pour the starch into the bowl, beat two eggs, sprinkle in an appropriate amount of peppercorn powder and salt, stir well, and let stand for about 20 minutes.

2.Place the tenderloin.

Wash and dry and cut into small strips the size of your index finger.

3.Marinate the meat in a bowl and sprinkle with peppercorns, salt and monosodium glutamate.

Stir well, or grasp it well with your hands, and let it stand for about 20 minutes.

4.After the meat is marinated and flavored, add it to the starchy egg batter and stir so that each strip of meat is evenly coated with batter.

5.Heat the pan with oil, and when the oil temperature is almost 7 mature, you can put the meat strips into the pan, fry them until they float, remove them, wait for 3 minutes, and then put them in the pan and fry them again, and remove them when the crispy meat is golden.

The fried crispy meat is golden and fragrant, and you can match it with chili powder, sweet and sour sauce, tomato sauce according to your personal preference, how delicious it is

Tips: 1.Choice of meat - the traditional crispy meat is pork belly, and according to the taste, the gourmet gentleman recommends choosing a lean tenderloin.

2.How to fry crispy pork - When the oil is hot, put a piece of crispy meat into the pan first, and wait for bubbles around the meat.

3.The number of times you fry the crispy meat - it is best to fry it twice, and the crispy meat after re-frying is more crispy and fragrant.

Why don't you marinate the crispy meat for half an hour, and it will taste good.

Sichuan special small crispy meat, teach you how to marinate, don't worry about the crispy meat has no taste.

Friends who have traveled to Sichuan must be more impressed by hot pot. Although this kind of food is available everywhere, the Sichuan one is more famous, especially those who like spicy food, and they will take the time to eat it once. When eating hot pot there, there is also a must-order dish, which is a very distinctive small crispy pork.

It has a good taste, crispy on the outside and tender on the inside, and it will leave a fragrance when you bite into it.

In fact, the ingredients it requires are relatively simple, and the method is not complicated. If you don't have the opportunity to go to Sichuan in person, you can do it yourself at home. I love food and have been nostalgic for this crispy meat since I tried it once, so I decided to study it myself.

After several attempts, I finally made something that tasted the same. Next, I will share the method with you, if you also like food, or want to eat such a special food, hurry up and act together.

Dish name]: Small crispy pork.

Ingredients: 200 grams of pork belly, 25 grams of starch, 3 slices of green onion, 1 tablespoon of light soy sauce, 2 slices of ginger, 20 grams of flour, 2 grams of salt, 1 egg, 8 grams of oyster sauce, 3 grams of sugar, 200 grams of cooking oil.

Steps]:

1. Prepare all the ingredients needed above, and it is best to prepare pork belly to make the meat, so that it will taste more fragrant after frying. If you don't like fatty meat, choose tenderloin to make it, and the method is the same. Pour the starch into a bowl, add 1 tablespoon of water and stir well.

<>2. Cut the prepared pork belly into slices, and the slices should be larger. Cut it and place it in a larger container and crack in an egg.

<>3. Continue to add light soy sauce, sugar and salt, and finally pour in the prepared 20 grams of flour.

4. After they are all placed, they will be grabbed and mixed evenly, and you can directly grab and mix them by hand, which will be more uniform and can also make the meat slices more flavorful.

5. After mixing, add green onion, ginger and pepper, and pour in the water starch prepared before after grabbing and mixing again.

6. Stir well and set aside for 15 minutes.

7. Put oil in the pot, put the marinated meat slices in it once after heating, turn to low heat and fry slowly.

8. Fry until the meat changes color, and the time should not be too long. After frying, remove and dry the oil on it. The freshly fried ones are relatively soft, and you can eat them crispy when you put them aside to dry for a while.

The oil content of this dish is not very large, and it does not feel greasy to eat, and the elderly and children can also eat less.

【Cooking Tips】:

1. There are more condiments that need to be put in when marinating meat, but you should pay attention to do it in the above order, and try to prepare them as much as possible, otherwise it will affect the final taste.

2. When frying meat, pay attention to be sure to fry it over low heat, do not need to fry it for too long, master the time, and avoid the situation of fried paste.

3. If you feel that the taste is relatively light, you can dip it in some dry ingredients to eat, and the taste is also very good.

Crispy pork is a characteristic traditional famous dish, crispy, tender, refreshing, fat but not greasy, more common in various parts of China, mainly in Shanxi, Henan Luoyang, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

Crispy pork is characterized by crispy, tender, refreshing, fat but not greasy, and friends who don't like to eat chili peppers will definitely like it. A local specialty snack in Changwu County, Shaanxi Province, main ingredients: 400 grams of pork, 5 grams of coriander Seasoning:

Star anise, bay leaves, Sichuan pepper, cinnamon, soy sauce, white.

Specialty gourmet crispy meat ** (20 photos).

Sugar, green onions, ginger, garlic, starch, vinegar, monosodium glutamate, and vegetable oil. The method is also very particular, first cut the selected fine meat into strips, mix with eggs, starch, cooking wine and marinate for 20 minutes, after putting in oil and overheating, slowly steam in the pot, steam thoroughly and set aside. At the same time, the meat is combined with fungus, tofu, vegetables and other condiments according to the process.

When a bowl of crispy meat comes out of the pot, the color is bright, crispy but not rotten, fat but not greasy, and the aroma overflows. It is not only delicious and delicious, but also nutritious.

Yu Yishui sent people a must (Luo Bin Wang) and Min Nong (1) (Li Shen).