When I was a child, my favorite dish was small crispy meat, every time the adults had to fry a pot, taking advantage of the adults did not pay attention to the hand to pinch a piece of crispy meat, before chewing hot on the stomach, full of meat aroma is still staring at the pan fried. Most of the small crispy meat is made of pork fried into the food, crispy and delicious, a basket can be fried at a time can be shabu-shabu, steaming bowl, stew can be, today to share with you with beef fried crispy meat, crispy outside a bite of a crunchy.
There are many kinds of methods of fried crispy meat, I think the simpler the seasoning, the more can highlight the aroma of the meat and the crispness of the skin, so with beef to make small crispy meat, I only put homemade pepper noodles and pepper, other spices can be ignored, peppercorns must be freshly fried, and then crushed, this taste is intoxicating, the aroma is strong, perfectly set off the aroma of beef, onion ginger liquor marinated, beef tender and delicious. The batter wrapped in small crispy meat is mixed with flour and starch, it will not splash when fried, nor will it inhale oil, and it will not feel greasy when eating, and when you see that the saliva here will flow down, hurry up and do it.
Main ingredients: beef tenderloin 350 grams, green onion and ginger to taste, a little white wine, salt to taste, pepper to taste, peppercorns to taste, 100 grams of flour, 40 grams of sweet potato starch, a small spoon of baking powder or baking powder, 300 grams of water, 200 grams of oil.
【Detailed method】
1, first prepare 350 grams of beef tenderloin, do small crispy meat selection meat is very critical, to use the most tender meat on the cow, so that it will not be woody, bite can not move, put in cold water soaked in bloody water, and then control the dry water.
2, cut the beef into slices, pay attention to the texture of the beef when cutting, cut against the tissue of the beef, so easy to cook, cut the thick slice with the back of the knife to pat a few times, the purpose is to break the tissue of the beef, so that the cured meat into the taste, the meat to eat tender.
3, then cut the beef slices into coarse strips, cut well and put into a bowl, this beef has the best taste, not chai, easy to cook.
4, at this time we add shredded onion, ginger shredded, 2 spoons of soy sauce, a little white wine, and then poured into a spoonful of cooking oil, adding cooking oil can lock the moisture of the beef, eat tender and refreshing, the next step is very important, but also the key to the delicious meat, put the pepper into the pot and stir-fry the aroma, and then put it on the board to crush and sprinkle in the beef.
5, add a little pepper, grasp the seasoning by hand and mix it evenly, the beef absorbs the aroma of the seasoning, and will add a little less salt, cover and marinate for 10 minutes.
6, next we start to mix the pulp, this step is also very critical, decide the crispy meat crisp and not crispy place, put 125 grams of flour into the basin, and then put 40 grams of sweet potato starch, and then add a small spoon of baking powder or baking powder, add 300 grams of water, 200 grams of oil, you can call out the thin batter, add a handful of coriander to increase the flavor, salt, pepper noodles, stir evenly, pour the marinated beef into it, each beef is wrapped in batter, this is the hanging pulp.
7, below we start to fry the meat, pour oil into the pan, the oil temperature to 70% hot, chopsticks down to bubble up dense bubbles can be.
8, then put the beef strips with chopsticks into the oil pot one by one, slowly fry over medium heat, do not stir the beef when you put it in, wait for the shape and then turn it over, fry until the beef floats up and slowly turns yellow, fishes up to control the oil.
9, want to eat more crispy and fry again, the beef in the pot all fished up, the oil temperature rises to pour the beef in, quickly fried for about 15 seconds can be fished out, so that our crispy meat will be fried.
The fried crispy meat is fished up and put into the plate and finally put into the plate to eat, wow, too fragrant, full of fragrant, just fried out of the pan of crispy meat is the most delicious, cool can be eaten with stewed vegetables, you can also shabu-shabu, like to quickly collect it to try it.
Xiaoqi said:
The secret of the delicious small crispy meat is to use freshly ground peppercorn powder, which is the most fragrant with Da Hong Pao peppercorns, and is freshly ground when fried. The batter is added to the baking powder skin to foam and make it even crunchy.
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