Yellow finches are my favorite dish made by my grandmother, and when I was a child, I thought it was a magical dish, it was the taste of my grandmother. A delicacy that can only be eaten during the New Year.
It wasn't until these years that I learned that the yellow finches made by my grandmother had a name, called: crispy meat.
Crispy meat this food, everyone sees the most is to eat Sichuan, Chongqing hot pot, you can order a plate of crispy meat to shabu hot pot. This is a very suitable for winter, very traditional, say it with a little Taste of the Year food. I have some friends who are senior brain-dead fans of crispy meat.
I've done it many times, and my family loves it.
Today, I will write down this crispy meat recipe that I think is No1 of the New Year's flavor.
material:
Pork (some people love to eat a little fat, according to your personal preference, I love to eat a little fat)
Egg
starch
flour
salt
Raw soy sauce
Wine
ginger
sugar
White pepper powder
Peppercorn powder (can be put or not)
method:
1) Fresh pork, dry surface moisture. Slice, don't cut too thin, too thin to lock the moisture of the meat, can not achieve the effect of crispy outside and tender inside.
Look at the thickness of this meat I cut
Put flat ginger slices, salt, a little sugar to freshen, a little oil, soy sauce, white pepper, cooking wine, you can also put some pepper powder, in the meat
Grasp well and marinate for half an hour
2: Put eggs in the meat, I am almost a pound of meat, put two eggs, put starch (I heard that the crispy meat shell made of sweet potato starch is the most crispy, if not ordinary starch can also be), flour. My starch to flour ratio is 1:1.
Grasp evenly, let the meat evenly hang on the paste, that is, the picture is almost this state, don't be too dry, don't be too thin. If the eggs are still a little dry, you slowly add some water, a little bit, don't add more at once.
3) Pour oil into the pot, the oil is hot, chopsticks into the oil will bulge a lot of small bubbles. You can put the meat down and fry it. Medium and small fire! Medium and small fire! Medium and small fire!
Don't worry, put the meat down piece by piece, at first it is sinking at the bottom of the pot, the meat will float up when fried, use chopsticks to play with it, don't let the meat stick to a big lump
This process of frying, you can put the meat clipped out earlier, after all, there is a sequence, fried for too long will also be paste. This is the meat that was first put down, it was almost over, and it was clipped out first
A pot of crispy meat was clipped out
4) Oil pot on high heat! Put all the crispy meat back into the pan and fry it back a second time! Return the meat to the pot to come out with a crispy texture! Blow up on high heat for a minute or two
Look at this nourishing, is not very beautiful, very lively a pot of crispy meat!
Out of the pan ~ I like to eat this kind of fried a little old crispy meat, the color is a little dark.
The crispy meat that has just come out of the pan is the most fragrant, fragrant and delicious!!!!! I took this plate out and said to take pictures, and the result became like this ~ all of a sudden there was a bottom left, which I snatched down. The hot crispy meat that has just come out of the pot can be eaten with chili pepper or pepper and salt powder, which has a unique flavor!
Don't like this kind of fried, just look at the ignition, the color will not be so dark in the early clip.
This fried crispy meat can be eaten like this, you can eat it under the hot pot, you can freeze it in the refrigerator, cook the noodles to eat, my favorite way to eat it is steamed with crispy meat and radish, or open the soup.
Crispy meat and pea tip soup. Crispy radish soup, crispy tomato soup. One of the favorites is the crispy cabbage radish soup. The rest of the crispy meat is made into soup. It's very simple and delicious.
Ingredients: white radish, Chinese cabbage, ginger slices, salt, garlic sprouts
Put water in the pot, cut the radish slightly thicker, slice it, put it in the pot and cook, throw a few slices of ginger into it
After the radish is boiled for 2 or 3 minutes, put the crispy meat down and cook. Heat on for five minutes and simmer slowly.
Simmer for ten minutes over low heat and the aroma fills the kitchen. Lifting the lid of the pot, the crispy meat has become a shell that looks soft and soft and sucked full of soup, rotten but not scattered.
Enlarge the cabbage and cook it
Cook the cabbage for a few minutes and add some salt. Add the minced garlic sprouts and sprinkle some white pepper. Delicious, steaming pot.
This is the warmest dish in winter. It is also a very suitable dish for the New Year. Refreshing, non-greasy, fresh, flavorful. The soups are very flavorful. The soft lying appearance of the crispy meat stew, the bite is first soft, and then bites into the meat inside the paste, like an unexpected treasure. There's a dish inside.
Grandma used to fry crispy meat, mostly boiled pork fat, that is, oil residue. Because in the past, meat was a rarity, and lean meat was used to fry crispy meat, which was also too luxurious. Therefore, it is mostly oil residue, and it is hung with a thick layer of powder paste. The crispy meat is a very large piece, and when you eat it, you will first cut small pieces with a knife before making soup.
That crispy meat with more flour than meat was the most delicious dish I'd ever eaten in the New Year. So, write it out. Leave it to me in ten years, twenty years, thirty years from now.
This year's Spring Festival, to fry a large pot of crispy meat, for parents to eat, you guys, can you try your hands first on the weekend?
The first course of the New Year's menu, crispy meat.
That's it.
Fat friends.
Debt.
The next time, it was my dear Sailor Army's turn to appear. Leave the field to them.