Chef outside the point of a plate of crispy meat on their own can kill a large part of the mom looked at the chef so like to eat, try to do at home once. However, how to do, there is still a big difference with the store, to do the taste of the crispy meat can not, always hard and not crispy. In order to do this crispy meat, mom also troubled for a while. Later, once to Sichuan restaurant, specially to ask a master, the master said that deep-fried crispy meat is 3 tricks, mastered these 3 tricks in order to fry and crispy and crisp, will not be soft crispy meat. The chef will share this tip with you, let's make delicious crispy meat together!
The first: meat
In making crispy meat, the meat requirements are still very high, it is best to choose that fat meat, if you only choose lean meat will be a little bit of firewood, fat meat to eat will be more greasy, so the five-flower meat is the best choice, and in the cutting of the meat must not be too thin, the meat should be the thickness of the meat to eat more chewy. The teacher also said that the meat must be marinated before frying. Generally with cooking wine, salt, pepper salt 10 minutes is good, so that the meat to eat more flavorful.
The second: batter
In fact, the most important thing to do when the crisp meat is wrapped in pulp, crisp meat enough or not crisp can be said to rely on the pulp, but most of the people are a little bit confused, fried crispy meat is a good flour or starch, the teacher said that the bare flour is not enough to use flour, you should be added to a little bit of sweet potato flour mixed together with the eggs and peppercorns, beer as the water mixing pulp, to the mixing, and to the mixing, and to the mixing, and to the mixing, and to the mixing, and to the mixing. water mixing pulp, to the mixing time the pulp appeared grain, lifting the mixing chopsticks have a slight sticky, you can pour the meat into it, in the mixing time must be even, so that the meat are evenly wrapped in the pulp.
Third: Fry
The last step is to fry, in the fried crispy meat with oil also need to pay attention to, with oil must be a little more, too little oil will become fried, in the frying must pay attention to can not be directly under the frying pan, to take the meat out one by one into the pot, do not put directly into it, so that the crispy meat will be meat and pulp will be separated, not only do not look good to eat, taste is also bad, it is not even a good taste. It is not only unattractive to eat, the texture is not good, there is no sense of crispness. In the frying time it is best to fry twice, so that the taste is better and more crispy.
After frying the crispy meat, must remember not directly into the pot, as long as you remember these 3 tricks, you can fry the crispy and crispy crispy meat, will not be soft, the teacher taught the tricks you learned? You have other good ways to fry crispy meat
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