How to make crispy pot meat?
1. Paste mixing:
The paste of pot meat should not be too thin, otherwise the taste will be too hard and the meat will be old; Not too thick, or it will be full of starch. I calculated the proportion of my paste when I made it today. Mix an egg, 4.5 teaspoons of starch and 1 teaspoon of water evenly. This amount is just the amount of meat, and the fried batter has a moderate thickness and the best taste. Another key link is to dip a thin layer of starch in front of the package, so that the paste effect is better and more uniform.
2. Frying:
Oil the pot meat twice. The first time, when the oil temperature is 50% hot, fry the meat slices one by one until the tenderloin is cooked; The second time, when the oil temperature is 80% hot, fry the tenderloin again until it is golden and crisp. Why do you have to oil it twice? For the first time, the meat is fried in medium heat. If it is fried in a big fire, it will appear that the meat is not cooked and the paste has been fried. The second frying is a big fire, which makes the paste more crisp. How to tell how hot the oil temperature is? I said it before, and now I'll say it again. When the tips of slightly wet bamboo or wooden chopsticks are put into oil, the oil temperature will be 50% to 60% hot when tiny bubbles appear around the chopsticks, and 70% to 80% hot when there is a loud and dense crack around the chopsticks.
3. Stir-fry juice:
What I want to say is that some people like to put meat first and then sauce, but I am used to putting juice first and then meat. The pot-wrapped meat we ate in the restaurant was crispy meat with a layer of slightly sticky sweet and sour juice hanging on it. In order to achieve this effect, we need to add sauce to fry until it is slightly sticky, and then add fried meat slices, so that the meat slices are crisp and sticky with sweet and sour juice. If you put the sauce after cooking, the sauce will soften as soon as the meat is cooked.
Why is the pot meat not crisp?
The thickness of fried pork paste must be well controlled. Too thin paste is easy to fry the meat, which makes it uncomfortable to eat. But this paste should not be too thick, because it tastes full of starch.
To make the thickness of the paste just right, the most important thing is to master the concentration of the paste when stirring. Take 7 pieces of meat as an example. You need to use 1 egg, 4 teaspoons of semi-starch, and 1 teaspoon of water. The consistency of this paste is just right, and it is easy to paste it with moderate thickness. Finally, the fried pot meat tastes best.
When hanging paste, we should also grasp a key point, that is, before wrapping paste, dip the meat with a thin layer of dry starch, which will make the hanging paste more uniform and not easy to fall off.
Eggs are added to the batter to soften it, so that the fried batter tastes softer. So, if you want a crispy taste, don't put eggs. Just add some water to the eggs to make a paste.
Can you make pot-wrapped meat with crispy outside and tender inside with good paste? In fact, it is also very important to master the skills in the frying process. When meat enters the pot, you must master the oil temperature and re-frying skills.
The best oil temperature for frying pork in the pot for the first time is 50% heat, frying in medium heat until the meat changes color, and then taking it out immediately. After all the meat is taken out of the oil pan, turn on the fire, return to the pan again when the oil temperature reaches 80%, fry the meat until the surface is golden and crisp, then remove the oil and drain it.
The reason for frying in medium heat for the first time is to make the meat fully cooked but not too much paste. The reason why the fire was used in the second frying was because this time it was mainly fried outside, so that the paste could quickly achieve a crisper effect without aging the meat.
By doing the above steps, you can definitely make pot-wrapped meat with crispy outside and tender inside. You must know that the process of frying is skillful, otherwise it is very likely that the first two steps will be in vain.
First of all, don't put the fried meat for too long, fry it as soon as possible to prevent the paste from softening.
Secondly, be sure to put the sauce in front of the meat, fry the sauce until it is slightly sticky, and then put the fried meat in. Immediately after frying, put the meat on the table, try to shorten the heating time of the meat in the pot, and ensure that the meat in the pot tastes crisp and tender. If you put the meat first, and then the sauce, by the time the sauce is fried, the paste has been softened by water absorption.
Authentic practice of pot-wrapped meat
Ingredients: pork tenderloin 400g.
Accessories: potato starch 200g, corn oil 600ml, sugar 100g, 9-degree rice vinegar 50ml, salt 2g, cooking wine 5ml, onion 5g, ginger 5g, garlic 5g, carrot 5g, coriander proper amount.
Steps:
1. Wash tenderloin, remove tendons and cut it in half obliquely (that is, cut the rectangular meat into two triangles obliquely).
2. Slice the meat on the back of the knife.
3. Add cooking wine and 1g salt to the meat slices and grab them evenly.
4. Choose pure potato starch in Northeast China.
5. Pour the starch into a bowl, and add appropriate amount of water to soak the starch for more than half an hour.
6. After more than half an hour, clear water will float on the starch and pour out. At this time, the starch will be a little dry and difficult to grasp, so you can grasp it hard. Grab it and mix it into the meat.
7. Grab the soaked starch into the meat slices and wrap them evenly.
8. Cut onion ginger, carrot and coriander stalks into filaments and garlic into small pieces.
9. Pour the oil out of the pan and heat it until it is medium-cooked.
10. Fry the meat slices in the pot until they bubble and float.
1 1. Put the fried meat in a bowl.
12. Fry the meat several times. After the first time, the oil temperature continued to heat to the highest, the oil level was completely calm, and there was a little smoke. Fry the meat several times until it is mottled and reddish, and take out the oil control. (about 20 seconds)
13. Pour the oil, add the white sugar and vinegar, simmer until some juice is a little sticky, and then add all the seasoning shreds.
14. Pour the meat slices into the fire and quickly lift out the pot juice. It is best to be able to stir a large spoon. If you don't have the strength, you can only fry the meat as quickly as possible and hang the juice evenly out of the pot.