But to make the crispy meat is not hard, flavorful enough, not easy to return to the soft, but also need some skills, this time we will answer the question of this fried crispy meat, after reading everyone can make a satisfactory crispy meat at home.
Whether to use flour or starch to fry crispy meat?
Based on our past experience, it's better to use starch, especially sweet potato starch, as the result of deep-frying is more crispy on the outside and tender on the inside.
What is the difference between using flour and starch?
The difference between using flour and starch to fry crispy meat mainly comes from the difference in their composition. Flour generally contains at least 9 to 10 percent grain protein, while starch is very low in protein, usually around 1 percent, and some simply have none, and the higher the grain protein content, the crispier and harder it will be after frying. We always use the word "crispy" to describe the effect of fried food, but in fact "crispy" and "crunchy" are not exactly the same texture.
In general, flour-based batters are crisp and hard after frying, while starch-based batters are crispy and fluffy after frying, which is the main difference between using flour or starch for fried meat. This is the main difference in texture between flour and starch. So you can't say which one is the best, it depends on your own preference of texture.
How to make crispy pork?
Previously, we learned about the question of whether to use flour or starch to fry crispy pork, but a good fried crispy pork is not just a matter of choosing what kind of flour to use to hang the batter, so we'll share a detailed crispy pork practice below.
--Fried crispy meat practice share--
"Preparation materials: 1 catty of pork, 40 grams of sweet potato starch, 1 egg, small yellow ginger, salt, soy sauce, cooking wine, pepper and cooking oil.
"Production steps:
The first step (cut meat preparation): the sweet potato starch with a little water to soak, standby, and then the meat picking off the skin, and then cut into 0.5 cm thick slices or strips, small yellow ginger peeled and minced standby; the second step (grab paste marinade): cut meat into a large bowl, the bowl continue to add ginger, salt, cooking wine, soy sauce, pepper powder. . Soaked sweet potato starch to clarify the upper layer of water, only the following half-stream of starch into the bowl, and then beat an egg into it, fully scratched marinade half an hour;
Third step (fried meat): Add more oil in the pan, burned to 5, 6 into the heat of the beginning of the marinade under the meat, into the pot for a few seconds and gently pushed and stirred to prevent sticking, deep-fried to the crispy meat stereotypes first fish out. All fried once again, the oil temperature modulation about 7 into the heat, the crispy meat back to the pot to re-fry, this time fried to the appearance of the color of the golden brown slightly red, fish out of the drained oil on the plate, while hot can be sprinkled with a little pepper, how to eat are delicious.
"Deep-fried crispy meat additions and tips content:
Fried crispy meat or choose three layers of pork is better, fat and thin eat more fragrant, if you like to eat pure lean meat, do not cut too thin, or fried out of the dry, hard.
Like pepper flavor rich some words, you can dry peppercorns roasted over a small fire roasting incense, and then pat crushed instead of pepper powder, fried after the same are crispy, will not affect the taste.
The temperature of the re-frying should be higher than that of the initial frying, and don't turn off the fire before the crispy meat is removed, otherwise the temperature will decrease and the crispy meat in the pot may absorb the oil.
If you don't eat all the fried pork at once, it will soften a bit over time, but you can freeze it and save it for later use in a sour soup or hot pot.
Fried crispy meat is not only with starch, but also starch and flour mixed with, in the "crispy" and "crunchy" between the adjustment, flour more on the side of crispy a little bit, but pure flour fried may be a little bit hard Oh.