However, it takes some skills to make the crispy meat crisp and not hard, delicious enough and not easy to soften. This time we will answer the question of fried crispy meat. After reading it, everyone can make satisfied crispy meat at home.
Flour or starch for frying crispy meat?
According to our previous production experience, it is better to fry crispy meat with starch, especially sweet potato starch. The fried effect is crisp outside and tender inside.
What's the difference between frying with flour and frying with starch?
The difference between flour and starch fried crispy meat mainly comes from the different ingredients. Generally, flour contains at least 9% to 10% of grain protein, while the protein content of starch is very low, generally around 1%, and some of them do not exist at all. The higher the protein content of grain, the more brittle and hard it is after frying. We always use the word "crisp" to describe the effect of fried food, but in fact "crisp" and "crisp" are not exactly the same taste.
In general, the flour-based batter is crisp and hard after frying, and the starch-based batter is crisp and loose after frying, which is the most important taste difference between flour and starch fried crispy meat. So you can't say which one is the best, but mainly depends on your taste preference.
How to fry crispy meat is delicious?
Earlier, we learned about the problem of flour or starch for fried crispy meat, but a delicious fried crispy meat is not just a matter of choosing which flour to paste. Let's share a detailed method of crispy meat.
-Share the practice of frying crispy meat-
Preparation materials: pork belly 1 kg, sweet potato starch 40 g, egg 1 piece, turmeric, salt, soy sauce, cooking wine, pepper powder and edible oil.
"Production steps:
Step 1: soak the sweet potato starch in a little water and let it stand for later use, then peel the pork belly and cut it into pieces or strips with a thickness of 0.5 cm, and peel the turmeric and cut it into powder for later use; Step 2 (Pickling): Put the cut meat into a big bowl, and continue to add Jiang Mo, salt, cooking wine, soy sauce and pepper powder to the bowl. Clean up the clear water on the top layer of soaked sweet potato starch, pour only the semi-fluid starch at the bottom into the bowl, then beat in an egg, fully grasp it and marinate it for half an hour;
Step 3 (Fried Crispy Meat): Rigadeau cooks some oil, heats it to about 50% to 60%, and starts to marinate the meat. After a few seconds, stir gently to prevent adhesion, fry until the crisp meat is set, and then take it out first. After all frying, the oil temperature is adjusted to about 70% heat, and the crispy meat is returned to the pot for re-frying. This time, it was fried to a golden color with a reddish appearance. Take out the oil and put it on a plate. Sprinkle some pepper while it is hot. It tastes delicious.
"Fried crispy meat supplement and tips:
It is best to choose three layers of pork belly for deep-fried crispy meat. Fat and thin are more fragrant. If you like to eat pure lean meat, don't cut it too thin, or it will dry out.
If you like the strong taste of pepper, you can bake dried pepper particles with low fire and then crush them instead of pepper powder. After frying, it is crisp and will not affect the taste.
The temperature of re-frying is higher than that of the first frying, and don't turn off the fire before all the crispy meat is fished out, otherwise the temperature will drop and the crispy meat in the pot may absorb oil.
If the fried crispy meat can't be eaten all at once, it will definitely be softer after a long time, but it can be frozen for later use as sour soup crispy meat or hot pot.
Fried crispy meat is not only made of starch, but also made of starch and flour. Adjust between "crisp" and "crisp". Too much flour will be a little brittle, but pure flour may be a little hard after frying.