Starch or flour for frying crispy meat? Remember that the ratio of "2 1 1" is crispy and delicious, but not soft.

After entering winter, some fried meats are particularly popular, such as fried chicken, fried meatballs, fried crisp meat and so on. I believe it is the favorite of many friends. I shared the practice of fried chicken and croquettes the other day. Today, I will tell you in detail how to make fried crispy meat delicious.

Speaking of fried crispy meat, I believe friends in the north and those in the south will like it. Indeed, the practice in every place is different. Fried crispy meat in the south likes to put pepper, while fried crispy meat in the north likes to put thirteen spices. Although I'm from the north, I prefer fried crispy meat with Chili. It tastes crisp and hemp, and it's especially delicious.

Fried crispy meat, although there are some differences in taste between north and south, the proportion of hanging paste should be similar, in order to make it crisp and not easy to soften. So how can we make crispy meat crisp but not soft? There is also some knowledge in this, such as the proportion of "hanging paste", whether to add flour or starch? What starch should I add? Many people don't know.

In order to make a good fried crispy meat, I specially found a hotel chef and asked for some experience. It is not so easy to make a seemingly simple fried crispy meat delicious. Let's give you a detailed introduction to the method of frying crispy meat. I understand that your crispy meat is fragrant and crisp, and it will not soften when it is cold.

What kind of meat?

To make fried crispy meat, it is best to choose pork belly or plum blossom with fat and thin, because there are fat and thin, it is not easy to make firewood, and the more you eat, the more fragrant it is; If you use pure lean meat, it is not only not fragrant enough, but also easy to send firewood.

Starch or flour?

In fact, the most authentic way to fry crispy meat is to use three kinds of flour, sweet potato starch, ordinary flour and glutinous rice flour. The ratio of the three kinds of flour is 2: 1: 1. Why use sweet potato starch? Because sweet potato starch has high viscosity and high temperature resistance, fried crispy meat has good crispness; Adding flour and glutinous rice flour is to increase the taste and level of crispy meat. If there is no glutinous rice flour at home, you can also choose to use corn starch instead.

Exercise:

1. Pork belly peeled and cut into strips or slices. This can be done according to personal preference. Then add a little pre-cooked Jiang Mo and shredded pepper, add salt and soy sauce, grab well, and marinate for 10 minute.

2. Next, prepare the batter. Add two spoonfuls of sweet potato starch, one spoonful of flour and one spoonful of glutinous rice flour to the bowl, add a little salt to make the batter have a bottom taste, then add water and stir it into a thick batter of yogurt, and then add edible oil and stir it evenly again.

Remember not to add eggs when preparing the batter. Although adding eggs is more yellow, it will affect the crispness. When it is slightly cold, the taste of crispy meat will return to softness. Adding cooking oil after the batter is prepared can make the fried crispy meat more fluffy.

3. Pour the prepared batter into the marinated meat strips and start to stir evenly, so that each piece of meat is covered with batter.

4. Burn wide oil in the pot, and the oil temperature is about 50%. Put the meat strips into the pot one by one, and fry all the meat strips before taking them out.

5. Burn the oil temperature in the pot to 60%, then fry the meat strips in the pot again, fry the meat strips for the second time, and remove the oil control.

The fried crispy meat made in this way has a crisp taste. The more delicious it is, the more it can be fried at ordinary times. If it is not fried, it will be frozen in the refrigerator. Usually, it is good to make crispy soup, stew and stew.