Starch for fried crispy meat. Fried crispy meat using any starch can be, because the starch is more viscous, easier to stick to the surface of the meat, so that the fried meat will be more crispy. The specific method is to crack an egg into the starch, break the egg, and then slowly add water to it several times in small amounts, add more water to add some starch, until the batter is stirred into a batter that can be pulled out of the silk.

Fried crispy meat with what powder

Fried crispy meat is a tenderloin, eggs as the main ingredients made of home cooking, taste smooth and crisp, crispy, tender, crisp, fat and not greasy, more common throughout China, mainly found in Shanxi, Henan, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.

Practice 1: 1, egg beaten into a bowl and mix well, with a napkin or paper towel to absorb the moisture of the tenderloin, cut into small strips about the thickness of the index finger; 2, put some salt in the meat and mix well, and then pour the egg juice into the meat and stir, let it sit for ten minutes, add taiwanese powder to form a paste, the meat can be wrapped; 3, frying frying pan fried meat strips, the first large fire will be the skin frying stereotypical, and then adjusted to a small fire frying into a The meat can be fried in a frying pan, first on high heat to set the skin, then on low heat to golden brown, and then with a leaky spoon can be served.

Another way to eat is to eat endless crispy meat, put it into the refrigerator to freeze and save. The next time you eat, boil in cold water (boil the water and then cook the meat, the skin will rot), and finally add the Chinese cabbage stewed over a slow fire, add some salt or pepper to taste can be. A bowl of crispy meat out of the pot, bright color, crispy but not rotten, fat but not greasy, the aroma is overflowing. Eat up not only flavorful soup fresh, and nutritious.