In 1997, the youngest sister of my second uncle's family got married, and the best chef in the village was invited to organize a banquet. The first time I saw this, I had to go to the hospital to get a prescription for a new drug, and then I had to go to the hospital to get a prescription for a new drug, and then I had to go to the hospital to get a prescription for a new drug!
At that time, the Chongqing countryside is still concerned about the "three steam nine buckle", so the crispy meat is as a steamed dish buckle bowl appeared on the dinner table, in advance of the frying time is a large piece of large pieces of frying, our yard children like to go to the basket to steal small pieces of crispy meat to eat!
Now I remember that crispy meat color golden, fragrant. The first mouthful of flavor in the mouth, the second mouthful of numbness ...... because of the bite of the pepper!
The end result is that the crispy meat ate too much, the next day when I had diarrhea ......
①: Our practice is pork forelegs Peeling, cut into palm size, 2-3cm thick. Add ginger, scallion and white wine marinade .
②: sweet potato starch Add water to soak, the big ones in it to soften and melt away.
③: marinated front leg meat, pick out the large pieces of ginger and green onion discarded. Add egg mixture into the mix.
④: add dry red pepper and salt mix well, and then put the sweet potato starch into the mix.
⑤: Add rapeseed oil to the pot, and the oil temperature is 6% hot. Into the sweet potato starch wrapped meat frying oil, stereotypes and dip fried until the meat is fully cooked out.
⑥: Finally, the oil temperature rose to 7-8%, deep-fried until the crispy meat golden crispy can be fished out of the oil.
Summarize the materials are: pork front leg two cuts of meat or pork can also be sweet potato starch, ginger, green onions, white wine, red pepper, salt, eggs, canola oil.
PS: This fried crispy pork golden color, crispy texture, rich flavor.
In the Northeast or a few places, fried crispy meat will also add flour into it, is also possible, but I personally still think that pure sweet potato flour fried crispy meat is more delicious! More flavorful and crispy! What do you think?
Special reminder: do not add water to the fried pork! Otherwise, when fried spit out water, if you do not have rice soup can be mixed with eggs to use.
What should I put in the fried pork?
Fried crispy meat is a specialty snack, I remember when I was a child, the family conditions are not good, want to eat on the crispy meat have to wait until the New Year's holidays, parents can only fry a dish of crispy meat, crispy meat is also a good dish of wine, outside of the crispy tender, crispy and crisp, very suitable for when the wine dishes.
酥肉的做法是挺多的，每个地方的做法都大不同，可以根据自己的喜欢味道添加腌料的比例，增减，但是不管哪种做法的酥肉，第一那肯定少少少少花肉，没有肉那就不叫酥肉，为什么一定要选五花肉呢？ Pentaplankton meat fat and thin, so that the fried crispy meat, crispy outside and tender inside, if you choose lean meat, so that the fried meat on the firewood, the second, flour, frying powder that is also indispensable, the flour is to play in the role of wrapping paste, so that the meat skin crispy role.
Ingredients: 500 grams of pork, 150 grams of frying powder, 100 grams of flour, 2 eggs.
Cooking oil: 1500g.
Seasoning: salt, chicken essence, soy sauce, cooking wine, pepper in moderation.
Preparation:
1. Wash the pork, peel off the skin, cut into thin slices, put into a bowl, salt, chicken broth, soy sauce, cooking wine, pepper, a small tablespoon of cooking oil, mix well with chopsticks and marinate for about 20 minutes.
2. Start making the batter, put the flour, frying powder, eggs, water, salt into a bowl, make a batter, batter formation with the hands of the fish can be pulled up to the wire.
3. Batter well after the marinade, the marinated pork poured into the pot, the meat evenly covered with batter, start the pot to burn oil, oil temperature when hot, will be wrapped in the paste of a slice of pork into the frying pan on the frying pan into a golden brown crispy meat can be.
1. Make the paste when adding the water to be added in batches, do not add once, the consistency of the batter is not easy to grasp, if it is too thick to add flour, and vice versa, too thin, it is necessary to add the appropriate amount of flour, adjusted to pull the batter can be.
2. When frying crispy meat, the oil temperature should be high heat to about 180 degrees, and then into the meat frying, the oil temperature is not hot enough, the surface will not be easy to solidify, resulting in the phenomenon of sticking to the pan.
3. Crispy meat slices just under the pot, the surface paddle has not solidified, do not turn, to wait for solidification and then use a spatula to turn the frying of the other side, to prevent burning.
In my usual whether at home or outside to eat will often point of fried crispy meat, but every time I do not know outside so delicious fried crispy meat recipe is what, every time at home are not fried this flavor, in fact, crispy meat pay attention to is "crispy" or is the "aroma!
The choice of starch, be sure to use sweet potato starch, because a chef friend told me, their hotels are using sweet potato starch, with this starch fried out of the crispy meat will be more crispy
The mastery of the fire, be sure to slow frying in the middle of the fire, you want to taste more crispy, it is necessary to fish out the time of the light yellow, and then re-frying once.
Pepper, only with pepper, with the meat, after deep-frying, stimulate all the flavor of pepper, so that the taste of crispy meat is more fragrant
Marination, want to meat more flavorful and fragrant, it is very necessary to marinate a little more, the general time is about 30 minutes
Meat is very important to choose, you pick a good meat, almost half of this dish is completed! This is very simple, my family is selling pork, very clear about the purpose of each piece of meat, fried crispy meat is the best choice of tenderloin, or choose the front leg of the sandwich meat, are very tender part of the pig body, other parts of the good crispy meat taste will be partial hard partial firewood!
Fried crispy meat
Ingredients: tenderloin, salt, pepper, sweet potato starch, eggs
Method:
1, cut the tenderloin into even-sized strips, add the right amount of salt and pepper, marinate for a few moments
2, the eggs cracked into the sweet potato starch, full of starch stirred to the state of no particles, the process will be longer. can be stirred, put aside, to be fully absorbed by the starch egg, and then stirred to no particles can be
3, adjusted to hang the paste, put the right amount of salt, and then into the meat strips, evenly coated with thick paste can be
4, the pot of oil, the oil temperature of 7 into the heat, into the crispy meat, medium-low heat frying, frying until the surface of the yellow can be fished out of the oil, drain the oil, the pan on high heat, repeat the deep-frying, until the surface of the golden yellow can be fished out of the oil, the oil, the pot open high heat, and then frying, until the surface of the golden yellow can be fished out, the oil is not a good idea. The first thing you need to do is to put it in the oven, and then put it back in the oven, and then put it back in the oven!
Tips:
1, if you like the slight flavor of pepper, be sure to powder, a little sprinkle can be, but pepper flavor is not strong crispy meat is no soul
2, sweet potato starch in the dissolution of the time may be a little bit slow, this time you can stir a little bit, let it rest for 10 minutes or so and then stir, you'll find that it will be easier to blend together, and I did not add water Oh! And I did not add water oh!
3, the oil temperature or to nag a little, if you want to eat directly, in accordance with my operation can be, if you also want to carry out the secondary processing, you in the frying of the light yellow, you can be a little more golden brown on the direct fish out and then ready to use!
4, here is about a catty of meat, eggs with two enough, sweet potato starch about 100 grams or so, according to their own amount to adjust
酥肉是一特色传统名菜，香酥、脆嫩、爽口、肥而不腻，在中国各地较为常见，主要见于江西、山东、四川、陕西、云南等地。
酥肉炸好出锅, the first feeling is fragrant, crispy, tender, very fragrant and very tasty. Here is the correct way to introduce to you!
Main Ingredients
500g of pork in front of the clip
Side Ingredients
2 tablespoons of sugar
5 tablespoons of sweet potato flour
a small handful of peppercorns
2 tablespoons of salt
2 tablespoons of white wine
4 eggs
Steps to Deep-Fry Crispy Meat
1. Cut small strips, can be pork or front folder meat (tenderloin is too lean personally do not feel good).
2. Put it into a large clean pot, add ginger, salt, pepper, sugar, cooking wine and grab it evenly.
3. Beat the egg to disperse, with the scratching and beating way to let the egg liquid fully into the meat, about 10 minutes of continuous can be, so that the crispy meat is crispy.
4. Down into the dry sweet potato flour, pay attention not to add water, scratched well, let stand for ten minutes, and then scratched well without dry powder, let stand for another ten minutes. Grasp evenly to ensure that each piece of meat has powder, not too clear.
6. Pour a moderate amount of oil in the pot, when the oil temperature seventy percent hot, use chopsticks to test the surrounding small bubbles can be, grab a wrapped in powdered meat gently into the pot, a one by one under the pot, medium heat, the meat stereotypes can be flipped with a slotted spoon, and continue to deep fry the surface of the golden brown fish out.
7. Fry all the meat, drain the oil, dry for about 5 minutes, put all the crispy meat in the pot to re-fry for about 2 minutes to fish out, so more crispy!
8. delicious crispy meat on the table, eat a mouthful of crispy, tender, crunchy and delicious, that fragrant ah ......
酥肉 , a local specialty in the northern region cuisine, do more authentic taste of crispy meat crispy, crisp, fat and not greasy, I'm a northerner, in our local area, whenever an important banquet will not be Crispy meat can be eaten "dry", stewed, steamed, or shabu-shabu hot pot. No matter which way you eat it, you can't do without the process of "frying". The key to eating crispy meat is "frying", which is the seasoning you need to marinate the crispy meat.
The deliciousness of the crispy meat has a lot to do with the marinade of the meat, and I think that the marinade of the meat is not necessary to use too much seasoning, with the most common ingredients to make delicious, which is the true meaning of food. First of all, the fried crispy meat to use fresh tenderloin or plum blossom meat, of course, leg meat can also be selected, choose a good soy sauce, add a little pepper, pepper, cooking wine, moderate amount of salt, cooking wine, beat an egg, mix well marinated for 10 minutes, and then mix well with cornstarch water can be.
Main ingredients: tenderloin
Seasonings: soy sauce, pepper, pepper, cooking oil, salt, cornstarch, eggs
-- practice steps --
1, the choice of meat and Processing: Choose fresh tenderloin, soak in blood with water in advance, the purpose of doing so is to remove the fishy flavor. Then cut the loin into thin slices.
2, meat marinade: put the cut meat into a bowl, choose a good soy sauce, add a little pepper, pepper, cooking wine, moderate salt, cooking wine, beat an egg, mix well and marinate for 10 minutes.
3, hanging slurry: Add a proper amount of starch in a bowl, add a proper amount of water, mix well, and then let it rest for 5 minutes, pour off the water on top, and then pour the remaining starch water into the meat, mix well.
4, frying: start the pot of oil, I prefer to use peanut oil, eat more fragrant, the oil temperature of 6 into the heat when added to the meat frying, frying meat stereotypes after fishing, continue to raise the oil temperature, the oil temperature eighty percent of the oil temperature when the meat for the re-frying, frying to a golden brown when fishing.
5, loaded plate open food or steamed: after the crispy meat fish out, sprinkle a little pepper salt can be eaten, I prefer this kind of direct dry food, of course, you can also do a steamed bowl or shabu-shabu hot pot.
1, raw flour water to soak in advance, rather than directly into the meat, this is because the raw flour to see the water viscosity is relatively small, so that the fried crispy meat is more crispy.
2, the meat is best to choose plum blossom meat, because this meat contains a small amount of fat, eat up la more fragrant.
3, when marinating meat, be sure to add pepper powder or pepper grain, which can enrich the taste of fried meat.
4, the best choice of starch sweet potato place, more fragrant, and fried out more crispy.
5, be sure to re-fry, not only crisp, but also can force out excess oil, eating is not greasy.
Every New Year's Eve the family will fry all kinds of things, small crispy meat, fish pieces, vegetarian meatballs ...... of which small crispy meat is my favorite. I have observed my mother fried small crispy meat, she prepared the materials have sweet potato flour, pork loin, eggs, other seasonings depending on personal taste. Just fried out of the little crispy meat outside of the tender, the surface of the golden, let a person look at the drool
Fried crispy meat is a special dish in Chongqing, we eat hot pot usually order a crispy meat, in the hot pot is not yet out of the first to eat the crispy meat, the texture and have and crisp, really called people greedy, so usually we do at home to make fried crispy meat to prepare the seasoning?
Seasonings: salt, pepper, sweet potato starch, eggs, pepper, cooking wine, soy sauce, oil
Ingredients: pancetta within (can also be tenderloin, pancetta with a small point of fat to eat more flavorful)
1, will be cleaned, peeled and cut into small strips, you can cut a little bit thinner, but also according to their own preferred shape to cut.
2, put the cut meat into a large bowl, add the appropriate amount of pepper, salt, pepper, sweet potato starch, egg, pepper, cooking wine, soy sauce and mix well marinated for a while.
3, the pan is heated, pour in the right amount of oil (oil can be more), and so the bottom of the pan began to cap bubbles, turn to medium-low heat, into the marinated five-flower within the very Xu slowly into the pan, and so the five-flower meat on both sides of the frying to golden brown when the fish up.
This is a delicious fried crispy meat is ready, taste it, the flavor not to mention how fragrant! You can use a bag to put it in the refrigerator, usually burn a bowl of bean soup, tofu soup can be, fried vegetables can also be cut into small pieces to put in.
I'm the second sister, I'll answer the question of what seasoning to put in the fried pork.
In fact, at home, if you do your own pork, you can also make a similar taste out of the restaurant and the practice is not particularly difficult, we eat hot pot at home or invite people to eat at home, do a delicious pork is a very good choice, can be eaten as a meat dish, but not as a pure meat dish that will be eaten after the more greasy, plus put a little barbecue dipping sauce, the delicious pork with the Rice is really a bowl of rice are not eaten. So usually two sisters also like to do their own home cooking delicious crispy meat, and two sisters think that if you put these seasonings will be very tasty and delicious people drooling, so two sisters also share with you fried crispy meat to put which seasonings.
In general, when we fry crispy meat, we do not need to put a particularly heavy seasoning to highlight the flavor of the crispy meat out, because the crispy meat itself is to the crispy flavor is the main thing, we do crispy meat when you eat a mouthful of crispy skin and then bite a mouthful of immediately out of that fresh flavor of the texture, so in accordance with the effect of the crispy meat to do the two sisters think it is more desirable, so the two sisters think that do the crispy meat to make this delicious taste out! To make this delicious taste out, the first thing to do is to make a good crisp texture plus a little seasoning to make the crispy meat to increase the flavor, then the taste of this crispy meat out will be delicious.
1, starch and eggs
First of all, there should be starch and eggs, to do a layer of crispy shell, which must be added to the starch and eggs, these two ingredients for the crispy meat to play a tender effect plays a very important role in the shell of the shell in our bite to eat is tender and juicy texture, that can not be separated from the eggs and the role of starch. The role of starch, in addition to adding starch and eggs will allow the crispy meat to absorb some moisture, sometimes we do the crispy meat is more dry is because the inside of the eggs and starch put less or not put, these two ingredients are very important.
2, flour
flour is fried crispy meat to form the shell with, when we do crispy meat, relying on starch and eggs to do the smooth and tasty outside, need to add a little flour to make the shell to achieve the effect of crisp, and this effect is not relying on the starch to achieve the effect, so this point requires us to pay attention to need to be dipped in the outer layer of flour is more appropriate.
3, thirteen spices
Inside the small crispy meat put some thirteen spices can make the crispy meat out of the flavor of the fragrant, this can also be used instead of five spice powder can also play a very good effect, so we add thirteen spices here can be seasoned, and do not have to add other spices, so that the base of the spices can be made to make a small crispy meat delicious texture.
4, soy sauce and sugar
A little sugar can make the crispy meat out more delicious, and soy sauce is the main flavor here, put soy sauce after this little crispy meat will have a salty taste and add a little soy sauce can be a little less salt, so that the flavor of the thirteen spices to give full play to their role and not particularly salty, so that the taste will be delicious.
5, cooking wine
Do pork when there is a little bit of meat smell can be used to marinate in cooking wine, so that the taste can be fresh and delicious. Because the back of the marinade will also generally add green onions and ginger, so you can make a fragrant crispy meat.
The above is the answer written by the second sister about what seasoning to put in the fried crispy pork.
Fried small crispy pork, the Sichuan practice is usually sliced and fried with local sweet potato flour hanging batter. The crispy feeling is not as good as the effect of raw flour, and the feeling of weakness is stronger after cooling, but shabu-shabu hot pot to eat, the taste is much better than the raw flour, smooth and tender. The northern practice is to cut into strips, corn starch and cornstarch and batter and fried. It is suitable for direct dipping in pretzel salt to eat, the outside is burnt and the inside is tender, and after cooling, it can also keep the crispy feeling, shabu-shabu eat smooth feeling is a little bit worse, not as good as the sweet potato flour.
Necessary ingredients: 250g pork plum meat, 10g scallions, 10g ginger, 2 eggs
Necessary seasonings: 3g salt, 4g monosodium glutamate (MSG), 5g cooking wine, 100g corn starch, 100g cornstarch, 20g sweet potato starch, 5g chicken broth, 5g chicken broth, salad oil.
Making process:
① wash the pork plum meat to change the knife slicing, thickness of a centimeter, width of about 8 cm, and then cut into cut into 8 cm long, 1 cm (pinky) thickness of the uniform strip.
② put into the basin with water soak half an hour, remove the blood, drain the water and prepare.
③ green onions washed and cut into scallions, ginger peeled and cut into ginger, pepper rinsed clean and drained.
④ pork tenderloin strips into the basin into the salt, monosodium glutamate (MSG), chicken essence, cooking wine, pepper, ginger, scallion segments grabbed, marinate for 20 minutes after picking out the ginger and scallions, add peppercorns grains marinade. Why peppercorns? Explain in a moment.
⑤ Take a container, beat and stir the egg into the egg mixture, add the appropriate amount of corn starch, corn starch, sweet potato starch, custard powder, put in the appropriate amount of water, mix well. To add a little bit of starch, a little bit of mixing, so that there will be no lumps, can not be adjusted, this paste in the restaurant called the whole egg batter, (another whole egg batter need to add the right amount of flour) suitable for soft fried dishes, such as soft fried shrimp, fried eggplant box can be used. What is the purpose of putting custard powder in the batter? Explanation is given later.
⑥ Mix the whole egg batter well, stirring until thick and sticky hands state, grabbed up into a line, hanging fingers, put a little salad oil that is the mixing of the whole egg batter.
⑦ Put the marinated pork strips into the paste and mix well, each pork strip can hang on the whole egg paste prevail, why put oil in the paste?
⑧ pot on the fire heat into about three pounds of clean oil, oil temperature to about five hot, the paste hung full of meat into the pot root by root, can not stick, if there is a sticking, to be fried to the meat floating, cracked with a spoon to break up the small crispy meat fried stereotypical and fish out.
⑨ oil temperature rises, about 70% hot into the crispy meat and then fried again, fried to the outside of the crispy meat into a golden brown, crispy tender outside when the fish out of the plate, with salt and pepper on the table can be.
Q: What is the purpose of putting custard powder?
A: custard powder has the effect of increasing the color, so that the color of the egg batter is more yellow, the color of the fried better look, not to fry out of the small crispy meat white. The second role is to increase the flavor, custard powder has a special aroma, fried small crispy meat aftertaste longer, the flavor is more rich and fragrant. The third role to increase the texture, is a small crispy meat is more crispy, lock the internal moisture of the meat, so that the small crispy meat to eat inside more tender and juicy. Summarize the sentence is to enhance the color and aroma lock water.
Q: Why do you put peppercorns in the crispy meat?
A: the practice of putting pepper is the practice of Sichuan passed over, fried small crispy meat will have a pepper aroma, there will be a slightly numb taste, taste more rich and full, pepper also have to greasy to increase the aroma and inhibit the role of odor. Do not put pepper grain fried crispy meat, the lack of pepper unique aroma, and fried is slightly numb feeling, not the bitter taste, it is recommended to use a good point of pepper, such as the big red robe pepper, both the flavor of pepper and numbness.
Q: What is the purpose of putting oil in the batter?
A: The purpose of the oil is to lock the water, not to fry out of the small crispy meat is too dry and hard, crispy meat fried, you can play the outside of the burnt, juicy and tender taste, but also increase the taste of starch paste, crispy meat to eat more fragrant, the third purpose is to play a role in crisping the role of the whole egg batter, so that the whole egg batter frying is more crisp, in short, is to increase the aroma of locking up the water to rise crispy.
1, the restaurant will use pork plum meat, this piece of meat with less fat, tender meat, is the first choice of fried crispy meat. Now commonly used in the production of pork tenderloin, tenderloin is more tender, easy to handle processing, good taste is also very good.
2, adjust the egg batter to a direction of mixing, but not too hard, do not need to let the paste on the strength. And even on it, the paste should be slightly thicker, not too thin, thin hanging not uniform, fried meat strips powder and meat strips dry and hard without taste, not the effect of scorching. Batter can not be too thick, the paste is too sticky, fried crispy meat is all starch feeling, face chirping, not delicious. There is no custard powder at home can not put, the color will be slightly worse.
3, pork and egg batter mixing, it is best to rest for about half an hour, so that the meat into more water and starch, so that the fried crispy meat juicy, crispy taste tender.
4, fried crispy meat seasoning used as shown above, put pepper will have a special flavor, fried pepper particles and small crispy meat mixed together with the flavor of numbness and excitement, like cooking put sesame oil is a reason, pepper has a flavor and aroma effect.
5, the proportion of salt for half of the mouth, that is, half of the salt flavor of the meat strips, so that the fried meat strips dipped in salt and pepper to eat, salty and light is just right, salt is too little to the bottom of the flavor, rather than delicious, light and tasteless to say that this is the meaning of the dish salt first, salt for the first taste, the rest of the auxiliary taste.
6, put pepper has to go to the role of flavor, while enriching the taste of the dishes.
7, pepper salt can buy finished products to use, you can also make your own. Proportion: 100 grams of salt, 10 grams of pepper, the pan is hot into the salt dry frying, into the pepper together with the salt no moisture slightly yellow, it can be. The fried pepper grain rolled, or broken with a blender mixed into the fried cooked salt, blended into a little chili powder and pepper mixed well into the pepper salt.
8, pork slices or cut strips, depending on personal habits can be, it is recommended to cut strips, fried crispy meat is also more beautiful, look at some rules.
9, the northern region of corn starch and potato starch is more commonly used, after a number of comparative experiments, fried crispy meat selection of these two starch paste can be, the taste is very good.
Practical and delicious Szechuan fried crispy meat