What should I do if the crispy meat can't be pasted?
1. The ratio of starch to water.
when we make crispy meat, we need to use starch as paste, and the ratio of starch to water is very important. If too much water is put, the batter can't be wrapped on the meat strips, so that the batter doesn't hang on the meat strips. As soon as it enters the oil pan, the batter will fall off, and the meat strips will be separated from the batter, which means that the fried crispy meat is a failure.
when making crispy meat, the ratio of starch to water is 1:.5, that is, 1 grams of starch and 5 grams of water. Because when making crispy meat, we also need to add eggs into the meat strips, so the amount of water should not be too much. If too much water is put, the batter will be too thin to wrap on the surface of the meat strips, and the chances of shelling will be great when frying.
2. Grabbing and sizing the meat strips
When making crispy meat, we need to add eggs to the meat strips in advance, so that the eggs can be combined with the meat strips, and a layer of protection can be formed on the surface of the meat strips, so that the meat strips can maintain a fresh and tender taste after being fried. Then add starch and water to mix evenly, and repeatedly pinch with hands to make the starch and water mix more evenly. In the process of grasping the paste, always observe the uniformity of the paste and the meat strips. If the paste is too hard, you can add a proper amount of water, as long as you ensure that the paste does not flow after being grabbed and can be tightly wrapped on the meat strips.
3. Oil temperature and temperature during frying crispy meat
Even if we mix the batter up to the standard, and the meat strips and batter are evenly wrapped, but the oil temperature is not suitable, then the crispy meat is easy to shell in the frying process. It should be noted here that only when the oil temperature is too low and the fire can't keep strong, then during frying, the meat strips will be soaked by oil in the pot, and the fire can't continue to rise. Therefore, when frying crispy meat, it is best to use 5% hot oil temperature (that is, between 12 and 18 degrees). Only in this way can the batter on the surface of crispy meat not fall off.
Why does the crispy meat come off the paste
First, because when the meat strips are pasted, the pasting method is wrong. For example, the wrong paste was used, and a thinner starch paste was used. Crispy paste should be used for frying crisp meat.
Second, there is too much water in pork, and the paste is not completely hung on the strips. Because the meat contains moisture, it will lead to the dilution of the paste, resulting in a thin layer of paste on the outside of the meat strips. When frying, the moisture in the meat cannot be evaporated quickly, and the paste on the outside is shaped at high temperature, so there will be a state of separation between the meat and the paste. When the crispy meat is fried, it will show a state of separation, which is caused by a large amount of moisture between the paste and the meat.
thirdly, if frozen meat is used, it will be hollow if it is not completely melted to remove water.
fourth, the viscosity of the hanging paste is not enough. That is, there is a lack of ingredients like eggs to increase the viscosity in the paste, or the paste is relatively thin, which causes insufficient viscosity when mixed with pork, and the pork can not be evenly pasted.
5. When frying, the oil temperature is too high or too low. Soaking oil caused by too low oil temperature, a large amount of oil seeping between paste and meat will also cause paste separation. If the oil temperature is too high, the paste will mature and set quickly, and the water inside will not evaporate, which will also cause separation.
How to adjust the batter of small crispy meat
It is not appropriate to use only flour or starch to adjust the batter of fried crispy meat. The ratio of flour and starch is 2:1. Because only one dry powder is used, the crisp effect is not obvious. Flour paste is fluffy, but the fried crispy meat is not crisp enough, so add a proper amount of starch.
Compared with flour, starch has good viscosity and poor water absorption, and the meat strips are more likely to stick to it after being hung with starch, so that the fried crispy meat will be more crisp. Moreover, it has poor water absorption, so that it can keep the moisture of meat, and the meat quality is more tender, so as to achieve the effect of crisp outside and tender inside. Add a proper amount of beer instead of water, and the fried crispy meat will be more fragrant and crisp, and it is not easy to soften.
do you want pigskin for the crispy meat?
you need to remove pigskin, which is cooked slowly. Some even cut the fat and lean meat separately before frying.