……
At Yellow Crane Tower in the west, My old friend says farewell
I didn't eat pot-wrapped meat the day before yesterday.
If you ask me how much my sorrow has increased
I didn't eat pot-wrapped meat yesterday.
please bottom up one more cup
I didn't eat pot-wrapped meat today
Road sees rough with a roar.
All kinds of people want to eat pot-wrapped meat.
Pot meat, pot meat, pot meat
I have been brainwashed by pot-wrapped meat, so I don't want to say much. Let's make a crispy and delicious pot-wrapped meat!
If you want to make authentic pot-stewed meat that everyone loves, you must learn from the experience of the chef. First of all, there are three points:
First, the soaking treatment of meat slices When making pot-wrapped meat, some people will have questions:
Why do other people's fried pot meat have golden color, while their fried meat has many black spots or even black color?
This is that the ingredients are not handled well. As we all know, the meat contains blood, and the blood treatment of the meat is not clean, which leads to the blood oozing out of the meat during the process of mixing with starch, and the fried meat will have many black spots.
After the meat is cut, put it in a container, add enough water, refrigerate it in the refrigerator for 4 hours, take it out and rinse it with water, and then add a little salt to the meat after flushing. This can minimize the retention of blood.
Second, hanging paste is also a science. When making pot-wrapped meat, many people first mix the starch paste, and then put it in the pickled meat to catch it evenly. There is nothing wrong with this method, but if you don't master it well, it is easy to have a problem, that is, frying the "painted face", which is the fried meat slices with thick paste in some places and no paste in some places.
How to effectively avoid painting faces? According to the chef, there is a simple and feasible method.
Put potato starch into a bowl, add clear water without starch, and let it stand overnight to let the starch fully soak. The next day, the soaked potato starch was evenly wrapped on the meat slices, and then a little soybean oil was poured in to catch it evenly. The paste hung out in this way is more uniform, and there will be no painted face.
Third, frying Many people fry 1 time when cooking pot meat. In fact, this is not right. Can you be afraid of trouble if you want to eat delicious food?
Fried three times is the best.
First frying: when the oil temperature is 40% to 50% hot, turn to low heat and drop the meat slices one by one, then heat them to medium heat until the meat is set, and take out the oil control.
Second dip frying: when the oil temperature rises to 60%, put the fried meat slices, remove the pot from the fire mouth, dip fry until the skin of the meat slices is crisp and the meat quality is mature, and then take them out.
The third quick frying: when the oil temperature is 70% hot, put the meat slices in, soak them in the fire for a few seconds, and then take them out of the pot immediately.
Now that you have mastered the secret of the chef, let's see how the pot-wrapped meat is made!
Cooking method 1. Wash the tenderloin, and it is best to cut off the tenderloin if it has gluten. Cut into large pieces with a thickness of 3 mm, soak in clear water until the blood is fully soaked, and marinate with a little salt for a while.
2. Cut carrots, green onions and ginger into filaments. Slice garlic and cut coriander.
3. Take the starch paste soaked one day in advance, pour it into the tenderloin and grab it evenly by hand until no piece of meat is evenly covered with starch.
4. Pour water, vinegar essence, rice vinegar, soy sauce, sugar, salt and monosodium glutamate into a bowl, add a little water starch and stir well. (When mixing is finished, you can taste it yourself, whether it is the sweet and sour taste you want, if not, you can add sugar or vinegar, and add a few drops of sesame oil to make it taste better.)
5. Pour 3 kg of oil into the pot, not too little oil, or it will stick during frying. When it's 80% hot, put the sliced meat with starch in turn. Don't put it all at once, but put it in several times. Otherwise, the first one and the last one won't be cooked together, which will also lead to the paste of the first one before the next one is fried. (When frying meat, you can turn down the fire, so it is not appropriate to fry it. After taking it out, add fire to heat it up.)
6. When the oil temperature rises to 80%, fry the meat in batches in a pot at one time. In the process, fry for three times, each time for no more than two minutes, which will lead to hard but not crisp after a long time. Fry until the shell is crisp and golden brown.
7. Put a little oil in the pot, pour in onions, ginger, garlic and carrots, and stir fry. Pour the prepared juice into the pot, bring it to a boil with high fire, and pour in the fried tenderloin.
8. Stir-fry evenly, and add coriander to the pan.