There are many ways to make litchi meat. Fuzhou litchi meat is the most famous in the province, but to trace its birthplace, Putian litchi meat can be described as the originator. In ancient times, because the poor had little meat to eat, on holidays, parents would buy some pork, wrap it in a layer of sweet potato powder, which looked very thick, then remove the core from the picked litchi, wrap the pulp in the meat and fry it in a pot. In fact, litchi meat wrapped in dry starch and water starch is more brittle.
How long will litchi meat be cured?
In the process of making fried litchi meat, not only the oil temperature should be controlled well, but also the curing time of lean meat should be in place, generally, 13 to 14 hours is appropriate.
"When curing lean meat, first chop ginger and garlic, add lean meat and mix well, add a little sugar, salt and monosodium glutamate, and finally mix in the prepared cassava powder and sweet potato powder." Weng Fulai told reporters that when choosing meat, you can't have a little fat. The curing time is about 13 hours, so that the lean meat can fully absorb the flavor of the seasoning. After curing, you can go to the oil pan.
Temperature of fried litchi meat
When frying litchi meat, the oil temperature should be controlled at 70℃~80℃. Too high is easy to fry litchi meat, too low is not easy to cook. In the process of frying, be sure to keep stirring with a colander and a frying spoon, so that each piece of meat can be fully heated and fried until golden brown.
"The fried litchi meat in rural areas should be dipped in soy sauce and vinegar, which is completely different from Fuzhou." For Weng Fu, dry fried litchi meat must be eaten while it is hot, so that it feels crisp outside and tender inside.
Method for making litchi balls
Ingredients: 300g of pure lean meat, 0/00g of pineapple/kloc in syrup,
Accessories: 20g shredded mushroom, appropriate amount of dry starch, tomato sauce 10g, 5g sugar, one spoonful of cooking wine, half a spoonful of salt, one spoonful of rice vinegar, appropriate amount of water starch and 500g vegetable oil (dosage 10g).
Steps:
1. Cut the lean meat into chunks with a thickness of 0.3cm, cut a deep scaly edge on one side of the chunk with a knife, and then cut it into diamond-shaped chunks with a size of 3cm. Then mix it with cooking wine and salt, roll a layer of powder in dry starch, especially on the side with knife marks, and evenly stick dry powder, and fry it in a 60% hot oil pan until it is crispy outside and cooked inside.
2. Leave a small amount of oil in the original pot, add tomato sauce, mushroom strips, sugar, salt, vinegar and water to make sweet and sour brine of tomato juice, then dice the pineapple, put it in the brine, boil it, thicken the brine with water starch, and add meatballs to stir fry evenly.