Introduction: Fried buckle meat, bearing in mind the "boil za tu fry" four steps, each piece of buckle meat are blistering, the color of the golden yellow special attractive, crispy and delicious!
Tonight, my father sent me a picture of the deep-fried buckle meat, looking at the color of the golden, burnt and crispy tiger skin buckle meat, does not prohibit me from salivating! When I was a child, my family was poor, and I liked it best when people in the village invited my father to do the wedding ceremony, because every time someone else's family did the wedding ceremony, they would definitely invite my father to go to the kitchen. Can't finish the banquet dishes, the host family will also give dad a few bags back, that time to see dad brought back the banquet dishes, can really enough to eat.
When it comes to banquet dishes, there is a very classic dish, that is, deep-fried buckwheat. Fried buckle meat generally in Guangdong and Guangxi will be encountered on the banquet, generally buckle meat will be made into plum vegetable buckle meat pot in the taro buckle meat and other dishes. Now on New Year's Day, some families will also fry some buckle meat, a few days in advance, until the New Year's Eve dinner or the Spring Festival to entertain guests are twice the face of the dishes. I saw my dad send me a picture of the deep-fried pork, and I just remembered that it's almost New Year's Eve.
Speaking of deep-fried pork, my father has been deep-fried pork for 30 years, and he is very experienced. Last year, my father fried buckle meat food, for always love to cook for me, I can see the fascination, the father 30 years fried buckle meat experience all "in the bag". It turns out that deep-fried buckwheat, only need to bear in mind the "boil za coated deep-fried" four steps, deep-fried buckwheat every piece of blistering, golden color and crispy. How to determine the buckle meat fried good to eat, in fact, each step is crucial, fried buckle meat is roughly divided into: boiled, tie holes, coated with salt, deep-fried these four steps. Just fried meat, mouth crunchy, that are good button meat!
Deep Fried Buckle Meat
Deep Fried Buckle Meat Steps:
First step: "Boil": Cold water in a pot of meat, the meat boiled soft
Choose a piece of meat, and the meat will be cooked in the pot of cold water.
Choose a piece of fine pork, it is recommended to buy pork, try to go to the market to buy fresh pork is better. If you use chilled panko, it doesn't have as much flavor when fried. Generally speaking, five layers of sandwich meat is fine. The meat is well chosen and has a good taste of fat and lean. With a sharp kitchen knife, scrape the skin of the pork, rinse it well, put the pork in cold water, and then turn on the high heat to boil the water. After the water boils, turn to medium heat, add ginger and white wine can effectively deodorize, cook the meat for about 30 minutes, cook the meat can be soft and fish out.
Step 2: "Za": Use a meat needle to poke holes in the skin of the cooked meat
After the meat is softened, put the meat into cold water to soak for 20 minutes, and wait for the meat to become completely cold, or not hot to carry out the next step. It's important to make holes in the cooked skin with a meat loosening needle, as this is the trick that will make each piece of pork blister. Punching holes in the skin so that when it's deep-fried, the holes make little bubbles, not only for looks, but also for flavor.
Step 3: "Coat": give the soft boiled pork evenly coated with salt
After the skin of the meat is tied up with holes, it can be given to each corner of the pork evenly coated with salt, which can make the buckle meat more flavorful. If you don't salt the meat, it will have a heavy fishy smell, but salting it will not only remove the fishy smell, but also make the meat more flavorful and tasty.
Step 4: "Fry": put the meat into the frying pan and fry it until golden brown
Frying the meat, not directly into the pot! After the above 3 steps, the last step is to put the pork into the frying pan to fry. When frying the meat, it is best to fry the skin part of the meat first, the skin end of the fried blisters before frying the rest of the place is better. However, if there is more oil in the frying pan and the amount of oil can cover the meat, you don't need to fry that part first.
After frying the meat to golden brown, you can remove it from the frying pan, and then fry it again for a crispier texture. How to judge whether the buckle meat is fried? You can use a spatula pot chopsticks, gently knock the buckle meat, if you hear ringing, that is, the buckle meat can float up, it proves that the buckle meat fried well. Fish out the fried meat to control the oil, then the color is golden, crispy fried meat on the finished.
To make dishes with buckwheat, soak the buckwheat in water for about 12 hours in advance, and then cut it into pieces, no matter whether it is made into plum and vegetable buckwheat, or taro buckwheat, or buckwheat stewed bamboo shoots, it is a delicacy on earth!
Fried button meat skills summary: want to buckle meat flavorful and delicious and blistering, we must bear in mind that the "boil Za Coat Fry" four-step, that is, boiled, Za hole, coated with salt, deep-fried these four steps, then fried out of the buckle meat each piece of blistering, golden color, burnt and crispy.
Almost New Year's Eve, like to eat buckwheat and will not do friends, do not need to go to the deli to buy, follow the steps and skills of their own can be easily made at home! New Year's Day to do a fried pork, guests times face, hurry up and learn, learn to be sure to show a hand in front of friends and family!
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