What should you do if you want to eat crispy and not greasy?

The small crispy meat is very famous, it is a special dish in Shaanxi, Henan and other regions, not only it tastes crispy on the outside and tender on the inside, but also fat but not greasy, you can easily cook this dish at home, but if you want to make the small crispy meat not greasy, you still have to master some skills, you can follow the following cooking steps.

First, be sure to buy good pork bellyIt is best to choose the meat under the pork belly, which is firm and does not feel like wood even if it is cooked. After cleaning the pork belly, you need to cut it into slices, and it is best to control the thickness of each slice to three millimeters, so that you can eat it with fat and lean. Then the sliced meat is marinated for half an hour, and the seasoning is basically the common light soy sauce, cooking wine, pepper and salt.

Second, stir the batterNot too viscous and not too thin. When the time is up, add egg whites, cornstarch, and flour directly to the marinated meat, stir evenly and pour some oil into it, so as to avoid a hard taste, and the small crispy meat with egg whites is easy to soften.

Third, pay attention to the oil temperature during the frying process. When you are not sure how high the oil temperature is, you can try it with chopsticks, put it in and start to bubble and you can put small crispy meat, put it in one by one, don't pour it in together, it is likely to stick together, resulting in the outside is cooked through and the middle is sandwiched. After putting them in one by one, you have to wait for all these small crispy meats to be set, and then push them back and forth with chopsticks, and turn the heat to medium heat when frying.

Finally, to ensure a crispy texture,You can also fry it again after you take it outThe time is not too long, it can be controlled in about a minute, and finally take out the dry oil and put it on a plate, sprinkle some pepper on top and eat, of course, you can also make a soup with small crispy meat, which is also delicious.

If you want a more authentic small crispy pork method, you can refer to Chengdu crispy meat or Changwu crispy meat, although most of the ingredients are the same, but the practice is deviated, you can adjust it according to your own taste.

Add cornstarch, egg white, oyster sauce peppercorn powder to the tenderloin and then grasp it evenly with your hands, marinate for about two hours, put some oil in the pot when the oil temperature is 5 percent hot, put the meat and fry it until it is set and take it out, and when the oil temperature is 80 percent hot, it should pass through some again, after frying, use kitchen paper to absorb the grease on the surface of the small crispy meat, and then sprinkle some pepper and salt on it.

Personally, I think you can wrap a little flour on the small crispy meat, and some egg liquid, put it in the oil pan for frying, and after it is cooked, scoop it up for oil control, and then mix some different seasonings by yourself, and add some chili barbecue seasonings.

When making small crispy meat, you can wrap the small crispy meat with some starch first, and then put it in the pan to fry, so that the small crispy meat is very crispy.

1. When cutting small crispy meat, you should choose the kind of fat and thin, and the fat and thin should be separated, because too much fat will be too greasy, and too much lean meat will not have the fragrance.

2. The paste of fried crispy meat must be done well, whether it is too thin or too thick, it will affect the texture and taste of the crispy meat.

3. The oil temperature when frying small crispy meat must be mastered, you can use chopsticks to test the oil temperature, and it should be fried twice separately and fried again.

This will make it taste crispier.

You should choose high-quality pork belly, fat and thin, cut into thicker slices, and then marinate with salt light soy sauce, cooking wine, pepper for about half an hour, beat the egg white into the pork belly and stir evenly, add corn starch and flour, the oil temperature is slightly smoking, and use chopsticks to hang the batter meat strips, one by one into the oil pan.

To make the puff pastry, you need to cut the tenderloin into strips and marinate it with a puff pastry and an egg white. The oil in the pan is 80% hot, and put in the shredded meat one by one. This makes it crispy.

Crispy meat method, main ingredients: lean pork (pork belly) Condiments: salt, chicken essence, monosodium glutamate, oil consumption, black pepper, sesame oil, flowers, pepper noodles, sugar, auxiliary materials:

Casserole potato flour, cooking oil, raw eggs, beer sprinkling, pork lean meat cut into strips about 3-5cm long 4 chopsticks thick, take a bowl of cut meat in the bowl, add salt, chicken essence, monosodium glutamate, fuel consumption, scratch feel that the meat is sticky, the meat is sticky after adding black pepper, pepper powder, sugar, beer sprinkling, raw eggs in the grasp until the meat is sticky, there is sticky meat put sesame oil in the grasp for a while.

Grab the potato flour in the casserole with water, grasp the dry starch evenly, grasp it into a pot to give oil, wait for 5 into the hot temperature and fry it twice in the pot, and adjust the granules if you like to eat what kind of taste. Cut the fat and lean raw pork into equal sized strips or blocks. Note that the raw pork does not have to be too thin, otherwise when you eat it, you will find that the fried twist is all batter, which is not delicious, naturally, and it should not be too lumpy.

Place the cut raw pork in a basin.

Then add a small amount of rice wine, light soy sauce, peppercorn noodles, salt and tapioca starch, grasp it with your hands until it is evenly proportioned, and marinate for about 20 minutes. In another bowl, put 30g of wheat flour, 20g of tapioca starch, a small amount of salt, 20ml of beer and an egg into the bowl, and mix them well with chopsticks until the two are thoroughly mixed and the noodles are sticky. Pour the marinated pork into the batter and grasp it with your hands, so that each piece of pork is evenly covered with batter.

Add an appropriate amount of cooking oil to the pot, burn until it is six or seven hot, then change to Chinese fire, put the battered raw pork into the pot and fry it, and when the raw pork is fried to golden brown on both sides, take it out with a colander spoon, and put it into a basin to control the oil on the top of the dry frying twist. Turn up the gas stove again until the temperature goes up a little longer, and then pour the fried twist into the pot and fry it, this time you don't have to fry it for too long, you can take it out in a few seconds.

First of all, the tenderloin should be cut into slices, poured in cooking wine, light soy sauce, salt, pepper, and five-spice powder for marinating, and then prepare a container to beat the eggs, after stirring the eggs, stick the egg liquid with the marinated meat slices, add starch, and then put it in the oil pan to fry until it is set, and then take it out, raise the oil temperature, continue to put in these re-frying, after frying, take it out, and the very delicious small crispy meat is ready.

You can choose pork belly or tenderloin and cut it into strips, stir the flour with peppercorns, eggs, chicken essence, and beer, wrap it in the meat, and then put the pork strips in the oil pan and fry them until golden brown.

You can choose to add more soy sauce and light soy sauce, and be sure to stir-fry slowly over low heat, and wait until the water is boiling before stir-frying on high heat.

Farmhouse small crispy pork is an indispensable dish in the traditional nine-bowl field banquet in Sichuan villages, and basically every household will make it. There are also some important aspects of its approach, which must be constantly speculated and carefully felt. A successful dry small crispy pork should be golden in color, crispy and crispy, delicious and nourishing, slightly numb, crispy and more tender, chewy, and eaten into grains.

I think that Sichuan people like to eat and can eat, and the objective fact is true, a piece of hairy belly, they can dip him in butter hot pot and become the "big dish" every time everyone orders hot pot; A bowl of vermicelli, they can add oily spicy seeds and vinegar to make a hunger-quenching flower nail powder, we all know that every Sichuan person is a hidden chef is not wrong at all.

Therefore, as a natural "chef", Sichuan people also have their own different types of meat practices. Probably because just stir-frying, stewing, and roasting can no longer satisfy everyone's taste, so Sichuan people are especially obsessed with small crispy meat. Small crispy pork is a characteristic traditional famous dish, it is crispy and fragrant, tender, delicious, fat but not greasy, more common throughout China, but many people do not know, small crispy meat is actually pork tenderloin that began in Sichuan, salt, light soy sauce, rice wine, thirteen spices, white pepper, tapioca starch, sesame pepper, raw eggs, tapioca starch.

First of all, the tender pork loin is fried, the raw pork is cut into strips, and salt, light soy sauce, rice wine, thirteen spices, white pepper, tapioca starch, and the fragrant and grated pepper are stir-fried and marinated;

Then marinate for fifteen minutes, add two eggs and tapioca starch and stir, desizing until the meat is thrown up, the starch paste on the surface is not easy to drip off, boiling oil, I used cooking oil and a little duck fat to make it more fragrant;

In the end, the temperature should not be too high to prevent the surface from sticking to the inside or raw, just fry it until golden brown, and then fry it again to become more crispy. Crispy and delicious, sweet and delicious little crispy meat is ready, if you like it, you can take a look at it yourself Tips The temperature of cooking small crispy meat is very important, the ambient temperature is not too high, the fried small crispy meat will definitely not be crispy, and it will eat oil in serious cases; If the oil temperature is too high, it will be fried if you don't pay attention to it, which is also unsuccessful;

Cut the lean meat into pieces, marinate it with seasonings for a while, coat it with a layer of starch, and then fry it in hot oil.

All the ways to make it are very simple, just marinate the chicken breast, then wrap the marinated chicken breast in batter, put it in a pan and fry it, and then sprinkle some cumin and pepper and salt on top of the fried crispy meat.

Cut the tenderloin into strips and marinate with green onions, ginger, cooking wine, salt, egg whites, and starch. The small crispy meat powder is mixed into a pulp, the meat strips are wrapped in batter and fried slowly over low heat until golden and crispy, if you want to be more crispy, you can go back to the pot and fry it again.

The small crispy pork is well received by everyone, so what can be done to make it delicious? Crispy pork is a must-eat delicacy in Sichuan and Chongqing during the Chinese New Year. It is also one of the must-order snacks for eating hot pot. I often make crispy meat at home, so I will share my family's crispy meat recipe.

The first is the choice of meat, be sure to choose the fatty and lean pork belly. Cut the pork belly into strips 5 cm wide and 10 cm long. First, marinate with cooking wine, salt, and peppercorn noodles for about 20 minutes.

Step 2: Prepare the batter. Fried crispy noodles and can not be mixed with pure flour, be sure to use pea starch plus flour. To prepare the batter, use plenty of eggs.

The batter of my fried pork is prepared in the ratio of 1 kg of flour with 5 eggs, and a small amount of warm boiled water is added. Then stir the marinated pork belly strips and batter thoroughly. The mixed batter must be stirred well to make the batter strong.

In this way, the crispy meat will be more crispy.

Heat the oil in the pan, and it is best to use rapeseed oil for frying crispy meat. The temperature of the fried crispy meat is not too high, it is about 50% hot. Slowly put the battered strips of meat into the pan one by one.

Use chopsticks to separate them during the process, and never let the meat sticks together. Fry the strips of meat until golden brown on both sides.

Continue to heat the pan over high heat. Put the crispy meat you just took out and fry it again, and the crispy and delicious crispy meat is ready.

A piece of pork or beef tenderloin, cut into strips of meat with a width of 1 cm, add pepper, light soy sauce, an appropriate amount of dark soy sauce, Sichuan pepper powder, a little chicken powder, green onion and ginger, add an egg white, mix all the ingredients evenly, and leave for half an hour to taste. Pick out the green onion and ginger when using.

We began to prepare the batter of the fried meat, the ratio of flour to starch was 1:2, add warm water and mix thoroughly, beat an egg and add an appropriate amount of baking soda to play the role of crispy on the outside and tender on the inside. Let it sit for half an hour.

Heat the oil in the pot, when the oil is 60% hot, start to fry the crispy meat, and it is OK to fry it again after frying.

1.Cut the pork loin into long strips, add salt and a little peppercorn powder and stir well, cover with plastic wrap and marinate for about half an hour.

2.Let's make the pulp first: after the eggs are beaten into a bowl and stirred well, add sweet potato starch and stir well, then add salt and a little peppercorn powder and stir well, and cover with plastic wrap and let stand for 15 minutes.

3.Pour the marinated meat strips into the prepared slurry and stir until the meat strips are hung with thick pulp.

4.Start the oil pan, heat the oil to 6 into heat, keep the medium to low heat, put the meat strips into it one by one, pay attention to turning it over when frying, and remove the oil when the meat strips are all floating.

5.Then fry again: when the oil temperature rises to 200 degrees, pour the fried meat strips in step 4 into the pan, fry them until golden brown on both sides, remove and drain the oil for later use.

Prepare the required ingredients Cut the pork leg into strips, chop the green onion and ginger and put it in the meat strips Add an appropriate amount of thirteen spices Pour in cooking wine and light soy sauce Appropriate amount of salt and sugar 6. Marinate the meat.

Pour the flour into the marinated strips and mix well before frying.

Heat the oil in the pan and fry the appropriate amount of meat strips until browned on both sides, and fry the meat strips in batches.

Put the peppercorns into the seasoning box, add an appropriate amount of water to the slow cooker, put in the meat strips, shiitake mushroom slices, and the seasoning box Decide whether to put more salt in the soup according to the situation.

Personally, I think the trick to making a delicious meal is to fry it again, and then fry it again after you have fried it for the first time, so that the small crispy meat will be really crispy, you can try it.

First prepare a piece of pork that is two points fat and eight points lean, first cut it from the middle, remove the meat skin, and then put it in a bowl, pour beer into it, wash the meat to wash off the dust and impurities on the surface, remember not to wash the meat with raw water, the meat washed out so is easy to breed bacteria, the meat washed out with beer is more tender, wash it and take it out, first cut the meat into thin thick slices, and then cut it into thick thin strips, with a little fat, and the fried small crispy meat is more fragrant.

Cut them all, put them in a large bowl, put in the appropriate amount of salt, white pepper, a little chicken essence, an appropriate amount of thirteen spices, a little raw soy sauce, a little soy sauce to adjust the color, put in an egg white to fry the small crispy meat, remember not to put in the cooking wine, put in the cooking wine to fry the small crispy meat for a long time, easy to sour, all the ingredients are added, stir evenly in one direction, put in a late egg white, can lock the moisture, make the meat strips more tender, grasp and mix evenly, put aside to marinate for 20 minutes.

Next, pour 100g of wheat starch into a large bowl. Add another 50 grams of glutinous rice flour. Put in wheat starch and glutinous rice flour, the fried small crispy meat is not greasy, the skin is crispy, even if it is cold, it will not be soft, beat two eggs into it, stir it evenly, if it is too dry, then pour in an appropriate amount of beer, put in the beer to make the small crispy meat fried out delicious and flavorful, not greasy.

Finally, mix it into a batter as delicate as old yogurt.

Pour the adjusted batter on top of the marinated meat strips, stir-fry evenly, so that each meat strip is stained with a layer of batter, and finally pour a little cooking oil on it, put it in the edible oil to fry it out more crispy, stir-fry it again and mix evenly, stir it like this, then put oil in the pot to burn it until it is hot, put the meat strips one by one, so that the small crispy meat is fried out, not sticky or off, all of them are distinct, adjust the fire to medium heat, after all of them are put in, don't move it first, put the pot up, shake it first.

After frying, then use chopsticks to gently flip up from the next yard of lee noodles, and use chopsticks to turn frequently during the frying process, so that each strip of meat is heated evenly, so that the color of the fried small crispy meat is consistent, open medium and low heat and fry it slowly, remember not to fry the small crispy meat again, fry it until golden and crispy at a time, and fry it until it is fried with chopsticks. And the surface does not absorb oil, and a very delicious and satisfying small crispy pork is fried.