The main reason for the oil return of fried meat is that the meat will generate a lot of heat when it is fried in high-temperature oil, and the fat in the meat will liquefy and flow out with the increase of heat, and the water will be evaporated slowly, which will make the meat fluffy and crispy. It can also be said that there are many gaps in the meat. If the fried meat is not dripped in time when it is fried, it will absorb the oil on the surface of the fried meat back into the meat when it contracts when it is cold. So how to avoid oil return? Generally, it is fried again, which literally means frying for the second time. What is the principle of crispy after frying? The answer is to lock the moisture in the skin. The first frying is to fry the fat and moisture in the meat dry, and the second frying is to fry the skin of the meat hard to lock the moisture, so the moisture outside can't get in and the moisture inside can't get out, so the re-frying can make the meat more crisp, but it is still necessary to pay attention to dripping the oil dry before putting it on the plate. The key thing that everyone should pay attention to is that the oil temperature of the second fried meat is higher than that of the first fried meat. We should be quick-witted and optimistic about the color of the meat. When it changes from golden color to jujube color, we should immediately get out of the pot and turn black if our hands are slow. Well, the experience is shared here. I hope everyone can cook the food they want!

why does oil return when frying meat?

This is a small skill of frying in the kitchen, which I believe is unknown to many experienced catering people ...

The problem of oil return is not only fried meat, but also fried (French fries, eggplant, peppers).

learn the following two methods, and nothing will return oil after frying.

the first category, hanging paste fried and raw fried

such as fried food such as tomato boxes, fried chicken pieces, fried popcorn, fried chicken chops, fried pork chops, fried meat, etc.

The emphasis is on the time when cooking and when cooking.

① add a proper amount of clear oil to the pot until the oil temperature rises to about 151 degrees (that is, when there is no movement in the pot).

② The thing to be fried just touches the oil surface, and it bubbles quickly, indicating that your oil temperature is enough.

② Quickly put the food into the oil pan and fry it for 31 seconds. After the surface is set, turn it to low fire and fry it slowly for 2 minutes. The time is at your own discretion ...

③ When the food is eight-cooked, turn the fire to the highest temperature for one minute, and quickly squeeze out the grease in the food ... so that the fried food will not return oil ...

Category II < In short, it is to fry the food in small bubbles, so that it tastes crisp and delicious ...

This kind of thing has one prerequisite, that is, it must contain very little water.

① Add cold oil to the cold pan,

② Put the food directly into the oil pan and slowly raise it with low fire.

(3) After the food bubbles, quickly adjust the fire to force the oil out of the food ...

It's finished when the pot is turned off.

The meat is fried in the first way, and it will never return oil again.

Although the fried food is crisp and delicious, it is easy to cause Alzheimer's disease if you eat it often.

It is better to cook it than to fry it.

The first measure: We will fry it first. At this time, we will gently scoop out the oil on the top and dump the residue left at the bottom directly. It's not over yet, because after all, it's fried meat and the meat left behind has a heavy smell and is not suitable for direct use.

after cleaning the pan, pour the oil into the pan before firing, add a little dried tangerine peel, pepper and star anise until the surface of dried tangerine peel turns black, then take out the dried tangerine peel and pepper, then we add ginger slices and scallions, and when the scallions are slightly browned, take them out quickly, turn off the fire and let them stand for a while. When the oil is cold, you will find that the oil treated in this way has almost no fishy smell, and it will have a faint fragrance. At this time, you need to scoop out the upper oil and put it in a sealed bottle. But remember to put oil in the cold pot, otherwise it is easy to burn the dried tangerine peel and pepper, so it can't achieve a good effect of absorbing the fishy smell.

the second measure: if you think the first measure is too troublesome, you can also try adding a proper amount of starch to continue frying without scooping out the oil, and then turning off the fire and cooling for a while, you can also get a pot of very clean oil.

The above two methods are very practical, but one thing needs to be noted is that after frying meat, if the fried oil is found to be very dark in color and contains many impurities, it is recommended to dump it directly. If the color of the oil after frying meat is light and there are not many impurities, you can use the above two methods to make the oil "clean" immediately.

This is the reason why polyunsaturated fatty acids in edible oil are oxidized and decomposed into polymers when exposed to high temperature. Although polyunsaturated fats are a nutrient, their stability is extremely poor. Even at room temperature, they are easy to decompose and oxidize when exposed to too much air, and the oxidized polymers are very bad for human health.

I don't know what kind of oil you use, but I can tell you that the content of polyunsaturated fatty acids such as corn oil, sunflower seed oil and rapeseed oil is very high, and the monounsaturated fatty acids are really beneficial and stable to human body. The monounsaturated fatty acids of the three world's top quality edible oils, Spanish olive oil, Malaysian palm fruit oil and China Shandong peanut oil, are all above 41%, and the polyunsaturated fatty acids of olive oil are as high as 78%.

if you are afraid of foaming when frying, you can use these three kinds of edible oils, among which olive oil is more expensive, which is more suitable for cold dishes, palm fruit oil and peanut oil can be used as healthy edible oils, while palm fruit oil is considered as the best frying oil because of its special fatty acid ratio, which is extremely stable, does not change color after repeated frying, does not produce polymers and can be used repeatedly.

this stuff is experience. That is, the heat given to meat by oil is greater than the heat required for the water coming out of the meat to quickly turn into steam during the frying process. Please look at fried meat in the street. Fry big fruit, is a big pot of oil, that's why. Of course, you should not copy them, but use them appropriately. You'll succeed. For reference only.