We all know that the fried meat is a relatively common home cooking, it's more practices, the flavor is crispy and delicious, nutritious, eat especially great, by the people like, many people will be at home fried meat. Fried crispy meat is a certain attention to detail, then fried crispy meat with flour or starch is good? Let's look specifically at it!

Fried crispy meat with flour or starch

You can use flour, you can also use starch.

For many friends who do not understand this dish do not know whether it is good to use flour or starch? There is actually something to be said for this. With the flour fried out of the crisp meat taste is very hard, not crisp, at the same time the crisp meat is easy to soften, and the viscosity of the flour is not as good as the viscosity of the starch, the flour in the pot is easy to separate from the meat in case of heat. The starch should be used for frying crispy meat, but there are many kinds of starch, which one should be used? One of the sweet potato starch is the most suitable for frying, sweet potato starch powder fine, viscous, bloating good, used to fry crispy meat is the most suitable, the most crispy.

What powder is better for frying crispy meat

What powder is used in different places according to different tastes and habits. But there is no place where it is made of pure flour, the reason is that pure flour fried out of the hard to bite. Mention a few fried crispy meat powder varieties, you can refer to:

1, sweet potato starch: flour: potato starch = 1:1:1

This batter made out of crispy meat slightly hard to the teeth, but immediately can feel crispy, and potato starch at the same time is not easy to get out of the batter.

2, sweet potato starch: potato starch: glutinous rice flour = 1:1:2

This slurry made out of the crispy meat slightly less, but also very good. The main reason for using glutinous rice flour is that it's not easy to get out of the shell when it's put into the hot pot or when it's further stewed or steamed. This crispy meat is suitable for eating now, more suitable for the hot pot or do a variety of common local soup dishes small crispy meat.

3, wheat starch: sweet potato starch = 1:1

This batter made out of the most crispy and not hard. Wheat starch, also known as clarified flour, is easy to form a ball, so that the package is tighter, fried out of the good-looking, fluffy. This crispy meat is suitable for eating now.

4, baking powder: custard powder: glutinous rice flour: wheat starch: flour = 1:5:10:3:15

This batter with eggs and salad oil frying effect is very beautiful. The whole crispy meat is round and transparent, suitable for high-grade banquets.

What are the skills of fried crispy meat

1, the production of crispy meat, the choice of meat should choose half fat and lean pork or tender parts, such as: foreleg, plum meat, pork buttocks tip, with these parts of the fried crispy meat made out of the taste of more tender.

2, when frying crispy meat, the oil in the pot and frying time should be controlled, otherwise it is easy to fry the crispy meat over the top, so that the meat will become old, eat hard or not crispy enough.

3, in the marinade when the meat strips, add a little pepper can make the fried crispy meat taste better, eat crispy rich flavor, do not like hemp can not add, or add a little thirteen flavor will be good.

4, fried crispy meat to add eggs to make the fried crispy meat color more golden, while adding eggs can also make the meat more tender.

5, marinated meat strips add a little cooking oil and stir, the purpose is to make the meat strips between the separation, so that when the pan frying will not stick into a ball.

6, the production of good fried crispy meat should be eaten while hot so that the taste will be crispy, if placed too long, crispy meat cooled, so that the crispy meat eaten very soft and not crispy, if you want to eat again, you can use a high oil temperature to re-fry once, so that the crispy meat will become crispy. (Be careful not to fry too long)