To make a good toothpick meat, we should take the curing of meat seriously, especially the cumin powder is relatively large, and other tastes can't beat the flavor of cumin. Let's explain as we operate.
Ingredients: 620g pork belly.
Ingredients: 25 grams of ginger, 5 cloves of garlic and 25 grams of green onion.
Seasoning: 20g of cumin powder, 3g of salt, 2g of white pepper powder, 0.5g of edible baking soda, 8g of soy sauce 15g, 8g of oyster sauce, 6g of Chili powder, 20g of cooked white sesame 10g, 20g of cooking wine and 2g of starch 12g.
Preparatory work:
1, toothpick meat can use mutton, beef, chicken and pork. Pork is cheap now, and it is the most affordable to make toothpick meat with pork. When we choose pork, if we don't resist fat, we can use thinner pork belly. Toothpick meat made of this kind of meat can't be cooked and tastes better. If you don't like fat meat, you can use pure lean meat tenderloin or front meat. You can ask the stall owner for help when you buy meat.
2. Wash the pork belly first, then change the knife and cut it into pieces with a thickness of about 1 cm, then cut it into strips with a thickness of about 1 cm, and finally cut it into diced meat with a length of 1.5 cm. After cutting, you can put it in an enlarged plate for pickling. It is not recommended to cut the diced meat too big. Smaller diced meat is easier to cook and takes less time to fry.
3. Slice ginger 1 slice (25g), sprinkle 5 pieces of garlic with a knife, and cut a few knives at will. Cut onion 1 into horse ear slices. Then add the chopped ginger, garlic and onion to the dish with diced meat, which are used to remove the fishy smell and enhance the flavor of diced meat.
4. Add 3 grams of salt to taste, 2 grams of white pepper to deodorize and taste, 0.5 grams of baking soda, 0/5 grams of soy sauce essence and 8 grams of oyster sauce to taste fresh.
5. Add 20g cumin powder, 6g chilli powder and10g cooked white sesame. As soon as I used up the pure cumin powder, I replaced it with cumin marinade.
6. Finally, add 20g of cooking wine and 50g of water. Cooking wine is used to remove fishy smell, and water is used to replenish water to diced meat. Only in this way can toothpick meat be more tender.
7. Then, grab the juice from ginger, onion and garlic, let the diced meat fully absorb the seasoning and water, and try to grab it for a while. Be sure to let the flavor enter the meat, so that toothpick meat is delicious.
8. In order to keep the seasonings (such as white sesame and Chili powder) on diced meat from falling off during frying, we need to add 12g starch, wrap diced meat with a thin layer of starch, lock the moisture in diced meat, and keep the fried toothpick meat fresh and tender. Add starch and stir well.
9. Finally, we pour in 30 grams of cooking oil, stir well, and coat the diced meat with a thin layer of oil, so that the diced meat won't stick together. After stirring evenly, let it stand for 20 minutes.
10, when the meat is cured, we will prepare toothpicks. Before skewering meat, we must clean and disinfect toothpicks. Put toothpicks in 1 plate, add 1 spoon of edible salt, which can play a certain disinfection and sterilization role, and then pour them into freshly boiled water to soak for 5 minutes.
1 1. After the toothpick is soaked, drain the water and control the water for later use. Handling toothpicks in this way can achieve two purposes. The first one is the disinfection mentioned above, and the second one is to make the toothpick absorb enough water so that it won't be black when fried.
12. After the meat is salted, you can string toothpicks. The bigger diced meat will string 1 piece, and the smaller one will string 2 pieces. This can be decided according to the actual situation. Don't leave onions, ginger and garlic at the end of the string.
So all the preparations are done, and then it can be fried.
Cooking method:
1, add more oil to the pot, and the fire will raise the oil temperature to 50% heat (150 degrees). You can test the oil temperature of the next mutton string first. If it can float quickly, it means that the oil temperature is 50%. The oil temperature must be higher when the kebabs are placed in the pot, so that toothpick meat can immediately set the shape and sprinkle the kebabs into the pot by hand, so that they won't stick together. If you are afraid of hurting your hand, then.
2. Don't turn the mutton string after it is put into the pot. Wait for 30 seconds, and then gently push it to heat it more evenly. We have to order it for the first time, so we can basically order it in 90 seconds.
3. First pick up the toothpick meat and let the oil temperature rise to 60% heat (180 degrees). At this time, gently break up the stuck toothpick meat with a spoon (shovel).
At this time, the oil temperature also went up. We poured toothpick meat into the pot for the second re-frying. Toothpick meat will be fired this time. Turn it over a few times, and it will take 60 seconds at most. Toothpick meat can eat at this level. At this time, toothpick meat as a whole is in a tender and slippery state.
5. If we like dry and fragrant toothpick meat, then we will have a third bombing. The fire raised the oil temperature to 70% (265,438+00 degrees), then poured toothpick meat into the pot and turned it over several times. It takes up to 30 seconds to remove the oil. This high-temperature frying can also pour out the oil that toothpick meat sucked in before, making it a little crispy outside and tender inside, but not greasy.
At this level, our toothpick meat can be eaten as a snack or snack. Although this big plate is not enough.
1, adding a small amount of baking soda can tenderize the meat, 0.5g is absolutely within the safe range, so don't worry about the rest, and of course, don't add anything you don't like. We add baking soda, so we don't add eggs. Add eggs to taste smooth and tender, add baking soda to taste fresh and tender. If baking soda is not added, you can add half an egg white.
We can't add too much starch. If you add too much starch, it will have a hard shell and be stale.
There are still some sesame seeds leaking out during the first frying, so we will fish them out in time, otherwise they will burn up and the oil will be bitter after a long time.
If you don't want to use so much oil, you don't need so much oil if you fry the mutton skewers for 2-3 times.
If you like something heavier, sprinkle some Chili noodles, cumin powder or pepper powder while it is hot after frying. Or use Sichuan elements to make toothpick meat, stir-fry, and then add dried peppers and prickly ash, so that spicy toothpick meat was born.
Toothpick meat is small, but it gives you a better taste and taste than you thought. It is really impeccable to drink this delicious food as wine or as a snack. The only regret is that it is too little, and you haven't enjoyed it yet!