Starch is generally used for frying crispy meat.

When frying crispy meat, you need to prepare pure starch, and any kind of starch is ok. The main function of starch can make meat taste more crispy. Starch is thicker than flour, and it is easier to stick to the surface of meat. The meat is fried evenly, delicious and crisp. In addition, when making crispy meat, you need to prepare, cut the meat well, and marinate it in star anise, ginger, soy sauce, sugar and beer for a few minutes. Hang a layer of starch paste on the outside of the meat before frying. If you fry the meat directly without salting, it is tasteless and not delicious.

2. How to mix the batter of fried crispy meat?

Just talk about batter, I use potato powder, glutinous rice flour and flour to mix in equal amounts, and mix with eggs. There is no standard, so I have to master it by myself. It is better to paste the sliced meat slowly or not, fry it in a wide pan until it is slightly yellow, and then take it out and let it cool. This is the initial shape. Adjust the batter slightly thinner according to the previous proportion. Let's not talk about the quantity for the time being. You'll know after the following procedures. Change the knife for the crispy meat with the initial shape L again, cut it according to the size that can be eaten in one bite, hang it again and fry it for the second time, fry it until it is slightly yellow, take it out and let it cool. After it is cooled, fry it for the third time with medium and small fire. After the batter is slightly yellow, the batter will be completely good when it comes up. Some details, such as how much salt to add, chopped pepper, sesame seeds, etc., are personal preferences, so it is better to grasp them yourself.

3. Nutritional value of crispy meat

Pork is rich in B vitamins, especially vitamin B 1 and vitamin B2, which are the most easily deficient in people's diet. Vitamin B 1 participates in the process of glucose metabolism and maintains the normal functions of the nervous system, heart and digestive system. Lack of body will lead to fatigue, burnout, loss of appetite, and in severe cases, diseases such as neuritis and beriberi will occur. Vitamin B2 plays an important role in the synthesis and decomposition of fat. Lack of vitamin B2 will lead to fatigue, angular stomatitis, hair loss, decreased reproductive function and fatty liver. Pork also contains vitamin B 12, which cannot be obtained in vegetarian diet. Vitamin B 12 also participates in the metabolism of sugar, fat and protein, and also participates in the synthesis of DNA. Lack of reaction will be slow, dull expression, memory decline, severe cases can appear pernicious anemia, Alzheimer's disease and so on.

How to make fried crispy meat delicious?

1, materials: pork belly, pepper, white pepper, salt, sugar, cooking wine, eggs.

Practice:

1. 1, pork belly peeled and cut into pieces about half a centimeter thick.

1.2. Stir-fry a handful of Zanthoxylum bungeanum, make it crisp after cooling, and press it into coarse grains with a rolling pin.

1.3. Put the meat slices in a bowl, add salt, white pepper, crushed pepper, a tablespoon of cooking wine and a little sugar, mix well and let stand for 20-30 minutes. A little more salt, taking into account the amount of salt in the whole egg paste afterwards.

1.4. After pickling, add eggs, then starch, and make a proper paste.

1.5. When the oil is burned to 60% heat, put it into the pot one by one and fry it thoroughly. After frying until golden brown, take it out and put it on the kitchen paper towel to absorb the oil.

1.6, the oil temperature is raised to 70% to 80% hot, and it can be thrown down and fried for a few seconds. This step is easy to burn, and it is better to fry it in several times and take it out easily.