Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Hello everyone, fried crispy meat, many friends like to eat, so is it starch or flour used for fried crispy meat? Today I will share with you a very practical method, the fried crispy meat is golden and crispy, and it will not be soft when cooled;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
One kilogram of pork belly at a remote point, cut it vertically, do not cut the pig skin, push forward, and remove the pig skin. Troublesome friends can also ask an enthusiastic boss to help deal with it;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Cut the meat into slices with a diagonal knife, and then cut it into strips slightly thicker than your little finger, cut all of them and put them in a basin;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Add 40 grams of ginger foam, add 100 grams of water to the green onions, scratch and strain into the basin;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Grab the meat until the green onion water is absorbed, fried crispy meat can not put green onions, so easy to fry paste, as long as the taste of green onions can be, do not put salt and cooking wine first, first put salt will make the meat woody, cooking wine in the meat can not volatilize, not only can not go fishy, but also affect the taste, first add water and then seasoning, crisp meat tastes more tender;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Add fifteen grams of salt, five grams of pepper, five grams of peppercorn powder, thirteen spices and eight grams, beat two eggs, eggs play a bulking role, but can not put more, put more oil will foam inside, not easy to operate, mix well and marinate for fifteen minutes;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Choose this granular sweet potato starch for fried pastry, this starch is crispier than corn starch fried, 400 grams of sweet potato starch added to 120 grams of ordinary flour;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
After stirring well, add 150 grams of beer, and then add 150 grams of water, and fry it with beer batter will be more crispy, and the granules of sweet potato starch can be kneaded into a ball;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Put it in the meat and mix well, each piece of meat can be stained with batter, and finally add a small amount of oil to it and mix it, which can prevent sticking after the pot;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Heat the oil into a pot, fry over low heat until the crispy meat is set, fill a pot, and stir it after it is completely set;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Fry the crispy meat until completely set, and remove it after the color is slightly yellow;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Next, the oil temperature is heated to fifty percent, the crispy meat is put into the pot, and the second re-frying can obviously see that there are many bubbles, which is the moisture in the crispy meat;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Fry the moisture inside over medium heat, all the crispy meat floats, and the color is golden to fish out the controlled oil;
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
The crispy meat fried in this way, golden and crispy, will not return to soft when cooled, and don't forget to collect it if you like it.
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
Starch or flour for frying pastry? Remember 2 tips, crispy on the outside and tender on the inside, and crispy when cooled
