Slipping meat section of the caramelized, salty and delicious, is a very delicious home cooking, slipping meat section of a hanging juice on the soft, generally because the starch did not choose the right, frying oil temperature is not mastered, hanging juice juice when the juice should be less , so that the slipping meat section of the crunchy and tasty, the caramelized and tender, not back to the soft.
Slipped meat section of the outside of the scorched, crispy and delicious, loved by everyone, slipped meat section is also a delicious home cooking, easy to make and delicious, I believe that many people like to eat, every time you go out to eat at the restaurant, will order this slipped meat section, my children also like to eat meat, I will also be at home to the children to do the slipped meat section, tasty but also affordable, a lot of people at home to do the slipped meat section, a hanging juice on the soft, it is because The method is not right, the following to share the slipped meat section why a hanging juice on the soft.
I, slippery meat section hanging juice is not soft tips1, we all know to do slippery meat section to wrap the starch to fry, starch selection is very important, starch there are many kinds of starch, corn starch, sweet potato starch, potato starch, etc., to do slippery meat section is best to use potato starch, fried out of the crispier, so that the slippery meat section hanging juice will not be soft.
2, want to slip the meat section hanging juice will not be soft, frying meat section, the oil temperature should be mastered, the oil temperature of five hot, put the meat section into the medium-low heat frying seven mature, fish out of the oil control, and then raise the oil temperature, put the meat section into the re-frying once again, frying golden, so that the meat section hanging juice will not be soft.
3, meat hanging juice, juice to be less, too much juice, hanging juice, meat in the juice for a long time in the soaking, will become soft, hanging juice, to stir fry quickly over high heat to hang juice, so that the meat will not become soft.
Second, slip the meat section production steps1, prepare ingredients : tenderloin, potato starch, green and red peppers, salt, cooking wine, pepper, garlic, scallions, thirteen spices, chicken, sugar, soy sauce, vinegar
2, marinate meat : to do the slip of the meat section, the choice of meat is also very important, it is best to use the tenderloin, plum blossom meat, the best, the best, and the best. is to use the tenderloin, plum blossom meat, etc., to do out of taste will also be better, cut the meat into small pieces, can be slightly larger, better taste, cut with water and wash two times, drain the water in the pot, add salt, cooking wine, pepper, mix well, marinate for a while, green and red peppers washed and cut into pieces.
3, wrapped starch : Prepare a little potato starch, put the bowl, add water, soak the starch through, let it sit for a while, we will see that the starch will be sunk to the bottom of the top of the water poured off, put the starch into the marinated meat, mix well, and add a little bit of oil, mix well, add oil can prevent sticking.
4, frying : pot of oil, add the right amount of oil in the pot, the oil temperature of fifty percent hot, put the meat one by one into the frying, with a small fire, frying the surface of the meat section stereotypes seven mature, fish out of the oil control, and then raise the temperature of the oil, put the meat section in the re-frying once more, deep-fried to a golden brown, fish out of the oil control.
5, hanging juice : pot to stay in the bottom of the oil, put the minced garlic and scallions into the soy sauce, thirteen spices, add a little water, and then add chicken, sugar, vinegar and other seasoning, add a little water starch, cooking viscous, put the fried meat into the fast stir-fry evenly, out of the pot plate, outside of the burnt inside, very crispy.
Summary: the outside of the scorched, crispy and delicious, golden color slipped meat section is done, look at the delicious, bite, outside the crispy tender, is too delicious, I can eat two bowls of rice, production is also very simple, as long as you master the above said skills, do out of the slipped meat section hanging juice will not be soft.