Small crispy meat is a traditional snack. Small crispy meat in different places has different practices, each with its own flavor. It tastes refreshing, refreshing and not greasy. Stir-fried crispy meat can be used to make various foods, such as steaming and making soup. It's delicious, especially the crispy meat, which has just been fried and can be eaten directly. It tastes especially sweet when it is tender and crisp.

Some friends fry crispy meat at home. After a while, the crispy meat becomes soft and can't taste crispy meat. Deep-fried crispy meat in restaurants will not soften for a long time, and there is no reason. In fact, it's just that the paste is not well adjusted, or the oil temperature of cooking is not well controlled. The paste of fried crispy meat is very important. How to mix fried crispy meat at home? You can use these three materials to teach you detailed proportions, and then teach you tips on oil temperature. The fried crispy meat is crispy outside and tender inside, and it will not be soft after a long time. Let's share the method below.

Pork belly and lean meat are ok. Choose according to your own taste, paste small crispy meat, use eggs, starch and flour. The ratio of starch to flour is more, 4: 1, starch 4, flour 1. The meat strips should be fried twice, so that the fried crispy meat will not become soft for a long time, and it will be crisp outside and tender inside. The batter should not be too thick or too thin, as thick as yogurt. After the pork is marinated, it is taken out, and the marinated meat strips are put into the batter and stirred evenly, so that each piece of meat can be stuck with the batter; Some people use flour, others use starch, but my family often uses eggs and corn starch to make batter with moderate thickness, so that the fried crispy meat can stick a thin layer on the surface, and the fried crispy meat will be more crisp and delicious, and will not be soft.

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