The star is a public account, and it is said that the food luck will get better
He is also thin and often drinks good wine
Since I have an air fryer, I want to eat fried too much.
Fried okra fried broccoli is a fixed program, but also fried once chicken thigh meat, garlic pepper noodles lemon salt marinated for two hours, light oil thin powder under the pan, eat hot juicy, and the store those deep fried taste is almost not bad, this is not much healthier!!!
It's just a bit annoying to do. I have always wanted to buy frozen pre-products, the oil does not need to be brushed, throw it in and fry yourself (chicken wings and meat strips have enough oil), 10 minutes can eat hot; but the supermarket freezer shopping for half a day can not make up their minds: can not move is 1 kg of large packaging, not delicious where can I do?
Ask for fried fried, following the frozen dumplings, quick-frozen Sichuan-Yu copy hand, frozen small experts like the country into the fried, a single package of 200 grams, serious five flowers small crispy meat to understand!
Receiving the sample, I have no bottom in my heart. Dumplings are still easy to make, small crispy meat, hot pot restaurants, skewer shops fixed CP, is not it necessary to eat freshly fried? Takeaway is definitely not OK, and when you get home, you can't save it.
After practicing a few plates at home, wide frying, air fryer, and even a small oven, I will definitely buy it back... Several reasons: first, delicious, really delicious, the proportion of meat is very high; second, convenient, 10 minutes to get much faster than takeaway, want to eat; third, the air fryer is not refueled or quite healthy; fourth, a pack of 200 grams in the refrigerator does not occupy a place, will not eat too much in one breath...
Spend a good full moon night, people sit at home, brush drama and play games, steaming, crispy meat on the outside, crispy meat with the aroma of soul pepper, with an ice wide fall, only to feel that my class is not white, Barre is not white, the days are not white!!!
Come and feel my true joy:
Eat it while it's hot! One hot to three fresh, feel the pleasure of hot hands, with fat house happy water, open the squid game, really fast fall.
Eat in soup! The reason why crispy meat has become a standard hot pot is similar to the Japanese soup (fried) pork chops. Asked The next Master Deng, the original crispy meat was first dipped in white soup, crispy noodles sucked the soup to become soft and fragrant, crisp and not rotten, a food two moods, shabu is not delicious, it is so magical.
Simpler, with a noodle is also good, left hand Pikachu, right hand small crispy meat. Immerse the meat in the instant noodles, and in just a few seconds, the lean meat in the middle can fully absorb the soup, allowing you to feel the wonderful contrast between the delicious juicy inside and the still slightly crispy outer layer!
You can fill a bowl of instant noodles with meat, and the lonely little instant noodles instantly upgrade the luxurious crispy meat set. The mood is also full of joy!
What to drink? In addition to drinking ice cola, to provide you with some ideas, sweet or sparkling liquids are basically available: coconut water, Perrier, beer, champagne, liqueur... As long as you love, there is no taboo, frugality by people, cool is the last word!
The degree of reliability of Li Xiangguo need not be repeated, as evidenced by two pictures and texts: dumplings boiled out are the same as hand rolling, red oil and old hemp copyists, and even a large number of sichuan-Chongqing street snack bars can even be beaten down.
But you say a frozen crispy meat, why can it be so delicious?
Small crispy meat said complicated, it seems that it is not a complicated thing, it is not difficult to say, it is really easy to step on the thunder:
Turned over a few videos of authentic Sichuan kitchen cooking, the key is that the meat should be good, the ingredients should be honest, the frying should be crisp enough, and the starch is not heavy (wrapped thin), and the mouth is crispy and delicious, and the meat is solid. But looking at the whole of Shanghai, in addition to my true love for Nanxing garden, I really haven't eaten any particularly good crispy meat.
In the past, I had eaten many overturned versions in The hot pot skewer shop in Shanghai, biting open and finding that either flour is more than meat, or tendons are pulled, or almost directly pure oil meat, instantly under the head..... This kind of production, at a glance, you know that it is a scrap of material.
The frozen crispy meat of the country is so stunning!
It's almost as thick as a finger, the plump flesh is full, the spices are also visible, and when it is taken out of the air fryer, the golden dough is still bubbling with oil, and the aroma of pepper and hemp fills the kitchen within 5 seconds.
How many Sichuanese are there in the R&D team of Lixiangguo? Please take my knees.
The most authentic Sichuan small crispy meat, the choice is fat and lean, the proportion is just right, and it must be a whole original cut, in order to be chewy enough at the same time, bring a moist and plump fat attack.
The pork belly used in Lixiang is the kind of pork belly that conforms to the golden aesthetic of picky diners, and the real fat and lean pork is balanced, and the conscience is fat and thin, which is visible to the naked eye, and the texture of eating into the mouth is clearer. I don't believe that I can compare the hot pot restaurants in Shanghai that are lined up to the explosion, and I can't find such a fat and even, three-layer pork belly with a delicious taste.
In order to write this article these two days, I searched for some other frozen small crispy meat ingredient lists on the market, almost all of which are lean pork that does not specify specific parts, and even mixed into chicken, obviously for cost-saving operations... But how can that kind of chai meat be compared with the serious pork belly!
Wrap the powder, thin enough, and crisp enough after frying.
One side of the water and soil to raise one person, even the powder is the same: Li Xiangguo in order to restore the authentic Sichuan flavor, specially selected Sichuan local sweet potato starch, yes, must be the local sweet potato flour (don't ask why, not sichuan soybean soy sauce boiled copy soy sauce is not that taste at all), so that the outer layer of the fried meat is more crispy, the inner layer is softer and tenderer, the taste is more sweet, and it truly reproduces the original taste of the hot and steaming crispy meat on the streets of Sichuan and Chongqing.
Seasoning, to be able to catch you in an instant, but also to understand too much.
The aroma of spices can not be smothered by the dough, to be fragrant enough, out of the pot can make you a thrill of the kind, but when eating can not cover the original taste of meat, aftertaste it is best to leave a little spice aftertaste, in order to hook people one after another love.
Moreover, Li Xiangguo was as productive as ever this time, and in addition to the classic pepper and hemp, it also developed two wonderful flavors of fennel and cumin:
Pepper and hemp flavor, like his old hemp scribbler, use the capital of peppercorns, Sichuan Hanyuan peppercorns. Once this bag is unsealed, it can smell whether it is frozen or frozen! Pepper hemp is fragrant, eating to the mouth without the bitterness of ordinary peppercorns, only a more intense and powerful hemp aroma, the more you eat the more you go up, restoring the soul of Sichuan flavor.
Fennel flavor, magical brain hole taste. It's not star anise or green fennel leaves, it's the whole Gansu fennel seed (where my finger points). You don't have to say, the taste of cumin and pork together, a bit like the immediacy of eating fennel dumplings in the north, after chewing the meat and swallowing, full of fresh afterglow, suddenly remembered the Italian vanilla fried pork, I, was captured!
Cumin flavor, friends who love to eat lamb kebabs can look at this, pork belly with cumin, there is actually a feeling of fake real street skewers?! Xinjiang Kashgar cumin, zi xiang rich barbecue flavor, as if the taste of mutton oil has come out, especially fragrant. But I personally... I always feel that there is something wrong with this description.
It's also super easy to do, no need to thaw, just throw it in the pot. Three methods are recommended on the bag, 1. Frying 2. Air Fryer 3.Stew, I like to eat crispy, so only tried the first two.
Classic frying, of course, is fragrant, the oil is heated, chopsticks inserted into it to see a lot of bubbling, it means that the oil is hot enough; timing 3 and a half minutes, fried until golden crispy can be.
It's just, you get the idea... They all opened the big oil pot, and the oil absorbent paper did not pad more layers, feeling that Barre had jumped in vain again this morning.
Finally, it can be said that the air fryer YYDS !!! Pork belly already has enough fat, no need to add any extra oil, 10 minutes, you can completely reproduce the crispy texture comparable to real fried! Even the oil money was saved!
And, hotter, more flavorful, and crisper than the ones fried, you can believe ?!!!
Without adding a drop of oil to the "fried food", the calories are much lower than you think, it is better for us to calculate: each bag of 3-4 people, a bag of 200 grams of weight, even if one person eats half of 100 grams, do not add extra grease, according to the packaging labels down to 440 kcal -
Calories are slightly lower than the same 100 grams of cookies, yeah, again, can you believe it?
In addition to the packaging instructions, I also developed a method of heating with my own Chigoshi Aladdin small oven: 180 degrees 5 minutes to bake thoroughly, and then change to 200 degrees 8 minutes to color, the same crusty, juicy core, no air fryer and want to save fuel, may wish to try this method.
Finally, it is still that sentence, the frozen products of the elephant country, each one is super careful, close your eyes and buy it.
This serious little crispy meat, anyway, I am really fragrant again, unlimited repurchase VIP, count me one.
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