Fried crispy meat is a very popular in the north of the cuisine, eat up the outside of the crispy and tender, especially on New Year's Day when it can not be avoided, directly eat is a tasty snack, but also can be processed into a variety of dishes, such as steamed crispy pork, stewed crispy pork, but also shabu-shabu hot pot, as long as a table, we will grab to eat.
Although the living conditions are better now, you can eat meat every day, but you still can't give up the crispy meat, because its taste is too special, which can't be compared with fried meat, stewed meat and roasted meat.
The practice is very simple, is the meat cut into slices or strips, wrapped in batter and deep-fried, the key to good taste is the batter.
Don't underestimate a thin layer of batter, not only can make the crispy meat outside the tender, but also to increase the role of flavor and aroma, how to adjust the batter? You may think it is very simple, not just flour + eggs or starch + eggs, or flour, starch according to 1:1 collocation, so you can do, but definitely not good.
The fried crispy meat sold outside, how is its batter adjusted? Today I share with you the skills to ensure that the crispy meat and crispy and fragrant, tender and not fishy, but also not greasy. Friends who like to eat crispy meat quickly learn it.
Fried crispy meat
Prepare chicken breast, scallions, ginger, peppercorns, salt, sugar, soy sauce, cooking wine, white pepper, eggs, sweet potato starch.
Specific method
1, crispy meat selection of meat is nothing to pay attention to, the most common is pork, but other meat can also be done, such as beef, chicken, fish, etc., fried out of the particularly delicious. Pork can choose pork, the texture will be a little bit of oil; you can also choose tenderloin, the texture is more tender. Chicken breast is cheap, and high protein and low fat, used to make fried crispy meat, delicious and nutritious, but also not greasy.
2, chicken breast clean, remove the fascia and cut into long strips, this piece of meat is particularly tender, not less than the tenderloin, fried outside the crispy tender, especially fragrant.
3, add a handful of peppercorns in the frying pan, stir-fry on low heat to get the flavor, color brown and turn off the fire, put into a plastic bag, rolled with a rolling pin or a wine bottle, this step is very critical.
4, chicken strips into a large bowl, add the right amount of salt, sugar, cooking wine, soy sauce, white pepper, and then put a few green onion, ginger, and finally put half of the crushed peppercorns, mix well with your hands and marinate for 1 hour, so that the chicken strips fully absorb the flavor of the seasoning, so that it is more flavorful, and there is no fishy taste.
5, and then take a large bowl, the remaining half of the crushed peppercorns poured in, and then add a small amount of salt, and finally poured into the warm water, and grabbed with his hands, so that the batter has become relatively thick, and has a good mobility, can be hung in the hands can be.
6, chicken strips marinated in flavor, pick up the green onions and ginger, beat an egg, pour the batter into the mix, drizzle some cooking oil, and again with a handful of evenly, the surface are wrapped in a thin layer of batter.
7, pour a little more oil in the pan, high heat to fifty percent of the heat to medium heat, and then one by one into the pan frying, do not pour all at once, or it will be stuck together, fry until the color is slightly yellow and then fish out of the oil.
8, turn on the heat, the oil temperature to seventy percent hot, pour into the chicken strips again deep-fried 30 seconds, deep-fried can make the texture more crispy, but also to remove excess fat, eat it is not greasy.
9, the color of golden brown and quickly removed from the oil, chicken version of fried crispy pork is ready, crispy and tender, salty and flavorful, the children especially love to eat, healthy zero-additive.
Perhaps you think, what is the difference between this and chicken fillet? The texture and flavor are different, do not believe you try, absolutely more delicious than fried chicken tenders. After the fried crispy meat is cooled, put it in a plastic bag, put it in the refrigerator to freeze, eat as you go, make stews and steamed dishes in winter, and shabu-shabu hot pot are all delicious.
Tips
If you want to use pork, the practice is the same. Remember one thing, to mix the batter for fried crispy pork, you can't use flour and cornstarch, you should use sweet potato starch. Sweet potato starch has a high viscosity and strong granularity, and the texture of the crispy meat is more crispy. In addition, peppercorns can not be missing, have the role of deodorization and increase the flavor, but also improve the taste.