Materials?
20 pepper
Two eggs
3 grams of sugar
Proper amount of salt
2 tablespoons cooking wine
300g pork
Sweet potato starch is about 80g.
0.5 spoon of spiced powder
0.5 spoon soy sauce
How to make the home version of crispy meat?
Ready? Cut the meat into long strips, about half a finger wide, and marinate with salt, cooking wine, spiced powder, sugar and a little soy sauce. ? Ready? Mix batter-add two eggs and pepper to sweet potato starch. I forgot to take pictures when I was preparing. See the picture for details!
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After curing for half an hour, mix the meat with the batter to the consistency shown in the video. Be careful not to drain, it's so thick ~
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One into the oil pan, the oil temperature is slightly lower. This step is for frying, as long as there are small bubbles.
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After the first bombing, open a big fire and then blow it up. It's brittle ~
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This is what it looks like after being bombed twice. It's delicious when it's cold, and you can also eat hot pot.
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skill
Stir-fry the pepper granules in the pot first, then mash them in a cold bag, not too fine.
Materials?
250 grams of tenderloin
4 grams of salt
3-4g of freshly ground pepper powder.
Sweet potato starch 80g
2 eggs (about 90g after shelling)
Jiang Mo (province) 3 grams.
Key point 1. Prepare freshly ground peppers in advance: no oil in the pot. Stir-fry the dried peppers in Dahongpao until they are brown and fragrant, then break them with a cooking machine, or mash them with garlic, or roll them out with a rolling pin, without being particularly delicate. 2, like to eat crispy mouth directly, just mix baking soda in the paste.
Dry fried crispy meat with the smell of death (especially simple)?
Slice the tenderloin of snowflake and cut it into strips, about 3 mm thick.
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This kind of meat tastes the best. It is not firewood, chewy and greasy.
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Put the sliced meat into a big pot, add Jiang Mo, 2g salt and 1g freshly ground pepper, grab it evenly, cover it with plastic wrap and marinate it for about 30 minutes, and put it in the refrigerator in hot weather.
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Beat the eggs into the sweet potato starch and stir well. There will be a lot of acne at first, it doesn't matter. Cover with plastic wrap and let stand for 20 minutes, then stir. If there is a pimple, let it stand and then stir it, so that the sweet potato starch can fully absorb the egg liquid.
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The prepared wrapping paste is sticky and can be dripped smoothly, but the lines will not disappear immediately after dripping. This state is the best, the package is even, and it will not be scattered in the oil pan.
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Make a pasted video.
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Add 2 grams of salt and chopped pepper and stir well.
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Pour the marinated meat slices into the starch paste and stir until the meat slices hang thick paste.
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Take the oil pan, heat it to 60%, put a wooden chopstick in it, and there will be many bubbles, so you can serve crispy meat.
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Keep the fire small and medium, put the meat strips one by one, and don't go down one by one. Three pieces of meat will float when put into the pot, indicating that the oil temperature is suitable. Don't fry too much in one pot, you can fry it several times. Pay attention to turning over when frying. Half a catty of meat can fry a lot.
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According to the size and firepower of the meat strips, fry for about 5 to 10 minutes, and remove and drain when both sides are golden.
You can eat it directly after frying, and you like to fry it crispy: when the oil temperature rises to 70% in a big fire, chopsticks quickly turn up a lot of bubbles, and then fry the crispy meat to a slightly darker color. The time is controlled within 2 or 3 minutes, and the crispy meat directly fried is the best.
It is used for secondary processing such as boiling casserole or steaming and stewing. After cooling, it is put into a fresh-keeping bag and put into a refrigerator for refrigeration or freezing.
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There are ready-made crispy meat, a simple stew of tofu, cabbage and radish when I get home from work, and a steaming crispy meat casserole, Meixin.
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Of course, it is best to eat dry fried directly and talk empty. It smells good! ! !
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skill
1. Don't put oil in the freshly ground pepper pot. Stir-fry the dried Chili peppers in Dahongpao until fragrant, and then break them with a cooking machine, or mash them with garlic and roll them out with a rolling pin, without being particularly delicate.
2, like to eat crispy mouth directly, just mix baking soda in the paste.