You can use panko to fry the crispy meat, the fat meat is not greasy after frying, of course, I prefer to use the tenderloin, it tastes more tender.
Fried crispy meat do not need to cook the meat, but direct fry, but here the direct fry is not directly into the oil, but to do some processing of the meat.
You can cut the meat into shredded meat or meat strips, or cut into slices, and then put some salt, pepper, cooking wine, soy sauce, ginger, pepper, thirteen spices in the meat to marinate for a while, and you can put it in the refrigerator to marinate it for better flavor.
Add down the need for the meat to hang paste, hang paste has several kinds of paste, many like to use eggs and sweet potato starch to make paste, but the eggs are easy to soften, so I am used to using starch with white flour. If you are using starch eggs, make sure to stir the starch until there are no particles. There is also the easiest way is not and paste, directly into the marinated meat sprinkled with some starch mix, this can also be, but the texture is not as good as hanging paste.
Pour more oil in the pan, put a meat strip to see, if it can float immediately and there are a lot of bubbles next to it, you can put the meat. Fry until the surface is golden and crispy, then you can fish out.
The fried crispy meat can be eaten directly while hot, you can also put it in the stir-fried vegetables, but also can be processed after a little on the cage steamed into our local small crispy meat. Because it is fried, so no matter how to do is very delicious.
Los Angeles Bugs: a 00 Chinese pastry chef, love food, thank you for your attention.
Immediately after the New Year, do some small dishes in the farmhouse is very good, some people want to show their hands in front of the family, but do not know how to do the outside of the crispy fried crispy meat. Eh, this you can ask the right person, the meat does not need to be boiled first, but to marinate for a while before frying.
The next step is to talk in detail about how to make this fried pork.
First of all, the first step is to prepare the raw materials, generally fried crisp meat is fried with pork, this pork is very delicate. First of all, not all lean, all lean meat fried out of not fragrant, to a little fat to bring out the aroma of the fat. You can choose the parts: pork inside the three lines of meat, that is, to be fat and thin between the part, the best ratio is lean meat than fat for three to two, if you really do not like to eat too fat, you can also buy tenderloin or plum blossom meat, that fried out of a little more tender. Buy back to skin, skin this step is very important, the market pork skin generally will not scrape too clean, there are short hairs on the top, it affects the appetite, so be sure to remove, and then use a knife to cut into long strips.
Secondly, the second step is to prepare the marinade seasoning, generally to use soybean meal, no soybean meal at home, with sweet potato flour is also OK, because these two powder wrapped meat fried taste crispy. Then to use pepper, salt, monosodium glutamate by ten to one to one ratio made of pepper salt, where the pepper is mainly to mention the meat flavor. Then take another large bowl, cracked into the egg, put into the bean flour or sweet potato flour, to here to pay attention to, can not add water, do not add a little bit, but you can add a little bit of wine, add wine is to wait until the frying time does not burst the oil, and fluffy a little bit, but the material wine to be added before the frying, if too long in advance to add, fry out of the meat will be soft couch.
Study [2] showed that the color and texture of pork soaked in wine had relatively little effect on the color and texture, meaning that the color and taste were not affected, and that soaking the pork in wine and then deep-frying it gave it a more pronounced aroma. There is also a study [3] confirmed that in the process of pork soaking wine and then deep-frying, the ratio of polyunsaturated fatty acids and unsaturated fatty acids of pork increased, that is to say, the nutritional value has been improved.
Then the third step is to pre-marinate the pork, turn the prepared raw pork barcode on a small spoon of salt, and then add a little bit of small onions, add a little bit of patted ginger first pre-marinate, remove the fishy smell of pork, probably pre-marinate for 10 minutes.
Next is the official marinade. Pour the pre-marinated pork into the powdered egg in step 2 and marinate for about 40 minutes.
The next step is deep frying. Deep frying oil temperature control is very important, first of all, high heat oil, the oil temperature in the pot is about to six to seventy percent, how to judge it? Is that the oil has begun to smoke a little, and rolled to the middle of the time, this time with chopsticks clamped pork strips one by one to put down the pot immediately after the turn to medium-low heat, or a little while on the burnt, and so the pork stereotypes with a slotted spoon after the stirring flip, continue to fry, fried to the crispy meat color is golden golden, feel quite hard, quite fluffy, can be fished up. Finally, it is on the plate. Before serving, you should also pay attention to the skills of plating, you can arrange a little cilantro around the plate, and then sprinkle a little bit of pepper. It is important to note that the fried pork must be eaten when hot, so after serving, you must call your parents, elders, relatives and children to come over to taste. The deep-fried pork is crispy and crisp, but not too fatty, so it's a perfect dish for Chinese New Year. The first thing you need to do is to put a little bit of breadcrumbs on it, and then the kids next door will be crying for more!
Did you learn it? After doing so, come back to the comments section to leave a message and share with me your family's review!
References
[1] Yu Guoquan,Shi Xiuying. The production of freshly fried crispy pork[J]. Sichuan Cooking,2011(06):81.
[2] Shi Xiaona,Zhao Zhilei,Huang Feng,et al. Study on the change rule of main nutritional and edible qualities of braised pork during processing[J]. Food Industry Science and Technology ,2016,37(13):86-91.
[3] Shi Xiaona,Huang Feng,Zhang Liang,et al.Study on the changes of fat degradation,oxidation and volatile flavor substances during the processing of braised meat[J]. Modern Food Science and Technology ,2017(03):263-271.
By Liao Yuzuo Zhao Lichao
Henan is to fry crispy meat every Chinese New Year, and steam crispy meat later, or make sour soup, which is quite delicious and quite simple, without much difficulty.
1, the pork (I like to eat a little fat, fragrant, do not like can use pork loin) peeled and cut into finger width narrow strip, into a bowl, add soy sauce, cooking wine, pepper, five spice powder, salt, sugar, marinate for 15 minutes.
2, the starch and flour 1:1 into the pot, add the right amount of water and batter, not too thin or too thick, to be able to hang paste, the pork into the batter and mix well.
3, add a little more oil in the pot, when the oil is hot, under the pork fried until golden, fish out and drain the excess oil, you can eat.