How to make small crispy meat in the restaurant? Chef teaches you 4 tricks, the outside is tender and tender, and it is practical without drying
Don't look at the level of cooking for so many years is getting better and better, but still feel that the small crispy meat fried at home is not as good as in the restaurant, not crisp enough, not fresh and fishy, after the cold soft lying down, eating very greasy and greasy.
To this end, I specially consulted a chef in a restaurant, the chef shared the detailed correct and delicious methods with me, and taught me a few tricks by the way, according to it, fried out of the pot of small crispy meat outside the charred and tender, delicious and not awake, not dry is very practical.
To prepare the fried crispy meat:
Prepare an appropriate amount of pork, preferably fresh and lightly fishy, then cut into strips and placed in a large clean bowl, peel the green onion and wash it and cut it into fine strips, and peel the ginger and wash it and cut the fine strips.
Put shredded green onion and ginger into the pork, beat in a few egg whites, pour in the appropriate amount of cooking wine, salt, pepper powder, and drop in the appropriate amount of high liquor.
Stir well with chopsticks, set aside and marinate for about 20 minutes, wait until the pork is marinated to taste, then throw away the shredded green onion and ginger inside.
Take another small bowl, beat a few eggs into a delicate egg mixture, then pour in the appropriate amount of flour and starch and stir into batter.
Pour the marinated pork into the batter and stir evenly, ensure that each piece of pork is wrapped in batter, pour a little more cooking oil into the pot, after heating, put in the pork, slowly fry over low heat, until it appears golden brown, you can fish out the oil control and eat.
Cooking Tips:
1, when the pork is marinated, be sure to put a high degree of liquor, it can be a good way to remove the smell, but also to enhance the freshness and flavor.
2, pepper powder is also necessary to put, it is more suitable than pepper, because the taste is not so heavy, but it is particularly fragrant to eat.
3, when marinating pork, egg whites must also be put, it can wrap the pork, lock the moisture, maintain the tender taste.
4, when adjusting the batter, eggs, flour, starch these 3 are indispensable, so that after frying well, crispy and delicious, not absorbing oil and not soft.