Fried crispy meat hanging paste can not be used with flour! Teach you the right way, crispy and salty, and leave it for a week without being soft
A new scenic spot was opened in the local area, and I took my children to visit on the weekend, and found that it was not so much going in, but rather a "playground + food street", in addition to the amusement facilities for children to play, it was a food stall one by one. There is a stall with a lot of people selling fried crispy meat.
I love to eat fried crispy meat, I lined up to buy a copy, the result is a big disappointment, not crispy nor salty, but also dare to sell 60 yuan 1 pound, not as good as I made it delicious. In fact, the food bought in the scenic spot tastes very general.
Authentic fried crispy meat should be crispy on the outside and tender on the inside, salty and fragrant. After frying, you can eat it directly, or make it into steamed crispy meat, or you can eat it in shabu-shabu, and it is delicious to eat.
Crispy meat is made of pork, delicious and nutritious, usually you can make some small snacks, much better than those "additive snacks", more assured for children to eat. Fried crispy meat is delicious but not easy to make, if the method is not right, it will have the same taste as the scenic spot.
Since it is made of meat, it is easy to have 2 problems, one is fishy and the other is not crispy enough. The method of frying crispy meat is simple, and the most critical 2 steps are to marinate and hang the paste. What is used for marinating? What to use to hang paste? A lot of people get it wrong.
For example, when hanging paste, no matter what is fried, many people use the set of "flour + eggs", but it is not suitable for fried crispy meat. If you use flour, it is not crisp enough, and it is easy to return to moisture after cooling, so you cannot add flour.
Today I share with you the correct way to fry the crispy meat, with this method of frying the crispy meat crispy and delicious, salty and fragrant, there is no fishy taste, the most important thing is to put it for a week will not be soft, still crispy, learn it quickly.
【Fried crispy meat】
Prepare pork belly, green onion, ginger, chicken essence, peppercorns, sweet potato starch, salt, soy sauce, oyster sauce, chicken essence, baking powder, thirteen spices.
1, fried crispy meat can choose pork belly, you can also use tenderloin, I prefer the taste of pork belly. Cut the pork belly into 1 cm wide strips, rinse in water for 2 minutes, rinse and drain.
2: Pour the peppercorns into a pot, stir-fry over low heat to bring out the aroma, fry dry and mash with a pestle.
3: Put the pork belly strips into a bowl, add an appropriate amount of salt, soy sauce, oyster sauce, chicken essence, chopped peppercorns, then add green onion, ginger slices, stir well with chopsticks, marinate for half an hour. If you have enough time, you can marinate for 1 hour.
4, after half an hour, pick out the green onion shreds, ginger slices, beat an egg, add an appropriate amount of sweet potato starch, baking powder, and then add a spoonful of thirteen spices, pour in the appropriate amount of beer, grab and mix into a paste similar to yogurt, so that the meat slices are wrapped in a layer of starch paste.
5: Pour an appropriate amount of oil into the wok, heat to 60% heat and then turn to medium-low heat, use chopsticks to fry the meat strips one by one into the pan, fry until the color is slightly yellow, and then drain the oil.
6: Turn the heat to 80% heat, pour in the crispy meat and fry for half a minute, when the crispy meat is golden in color, immediately remove the drain.
7, crispy meat into the plate, prepare a plate of salt and pepper, chili noodles and other favorite spices, crispy meat dipped in seasoning to eat, crispy on the outside and tender on the inside, the taste is particularly fragrant.
【Tips for deep-fried crispy meat】
(1) When hanging paste
If you use flour to hang the paste, after cooling, it will have the same taste as the dead dough cake, hard and difficult to chew, so do not use flour, you should use sweet potato starch. Because the water absorption of sweet potato starch is relatively good, it can keep the internal meat tender, and when the surface water volatilizes in the heat, it will become crispy; and the gelatinization temperature is very high, and it is not easy to fry the paste.
For a more crispy taste, you also need to add some baking powder. Baking powder will produce a large amount of carbon dioxide after heating, forming bubbles on the epidermis, full of granularity.
(2) When marinating
Before hanging the paste, you need to marinate the meat. The taste of the crispy meat is not fragrant, the key is the peppercorns, when pickling, add the peppercorns, can go fishy to increase the flavor, fried well before it is delicious.
(3) When frying
Under the high oil temperature, let the starch paste on the surface be quickly fixed, and it is not easy to remove the paste. Re-frying removes residual moisture and makes the taste more crispy.
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