What are the key proportions for deep-frying crispy pork? How can you make it crispy and flavorful, and not soft when it cools down?

'Fried crispy meat, this flavor is the key, remember "3 kinds of 2 ratios", crispy and delicious, not soft when cooled!

Fried pork is a traditional snack, very popular in the north, especially in Shanxi, Shaanxi, Henan area, but the South also love to eat, such as Sichuan hot pot restaurant Sichuan fried pork, every time I have to order a plate.

The way to make crispy pork is pretty much the same everywhere: marinated, battered and deep-fried, but the details are different and the flavors vary greatly.

Crispy meat want to crisp outside and tender inside not greasy, with what hanging paste is the key, some people use flour, there are some people use starch, the texture is not particularly good, either not crispy, or easy to soften back. Below I share with you the chef to do fried crispy meat skills, like to eat fast collection of it.

Sichuan flavor fried crispy meat

Prepare fresh pork, green onions, ginger, pepper, flour, sweet potato starch, eggs, salt, oyster sauce, white wine.

Practice

1, to do fried crispy meat, you can use panko, you can also use the tenderloin, depending on which texture you like, I prefer to use panko fat tender but not greasy. Pork is cleaned, cut into thin slices, and then cut into long strips.

2, frying pan put a handful of peppercorns, open a small fire to stir-fry the flavor, when the peppercorns frying yellow, turn off the fire out, with a tool pressed into the peppercorns crushed. Pork strips add the appropriate amount of salt, scallion, ginger, white wine, 1/2 pepper crushed, mix well with your hands, marinate for 20 minutes. When marinating, add appropriate amount of white wine or beer, it can effectively deodorize and increase the aroma, and the taste is more crispy after the alcohol evaporates, so you don't have to worry about the smell of alcohol.

3. In a bowl, add flour and cornstarch in the ratio of 2:1, then add salt and 1/2 crushed pepper.

Beat the egg, the ratio of egg and flour is 1:1, add the appropriate amount of oyster sauce, use the chopsticks to mix well clockwise, it becomes fine and thick, and when you lift the chopsticks, you can form a flowing line, and finally pour in the appropriate amount of cooking oil, and mix well again.

4. After the meat is marinated, put it into the egg paste one by one and mix it well with chopsticks, so that each piece of meat is coated with a thin layer of paste. Add cooking oil to lock in the moisture and make it more tender after frying.

5, the pot pour into the appropriate amount of oil, oil temperature of 60% hot, turn the heat to medium, maintain this oil temperature, the meat piece by piece into the pot, frying for 1 minute to set the shape and then turn, frying until the color of the light brown and then fish out.

6, turn on the heat, the oil temperature to 80% hot, pour into the crispy meat deep-fried for 20 seconds, the color of golden brown and then fish out, fried crispy meat is ready.

Chef said

Fried crispy meat practice is not difficult, the key to 3 steps, that is, marinating, hanging paste, deep frying, do a good job of details, taste is good.

1, marinating, salt, white wine, pepper crushed these 3 can not be less, can be deodorized to increase the aroma, in advance of the flavor.

2, hanging paste, flour, sweet potato starch should be used, the ratio is 2:1, so that the texture is crisp, not soft after cooling. Crushed peppercorns can also not be less, can increase the granularity, crispy and delicious. The ratio of egg and flour is 1:1, so that the consistency is just right, hanging paste thickness uniformity.

3, deep frying, high oil temperature in the pot, so that the crispy meat quickly shaped, not easy to get rid of the paste, good quality and taste is also good, but also can be fried out of excess fat, taste is not greasy. Want to taste good, we need to high oil temperature deep-frying once, so that the water evaporates quickly, crispy outside and tender inside, fat but not greasy. The oil temperature is high, pay attention to observe the color, golden brown immediately after fishing out, late 3 seconds will be fried paste.

The reason why Sichuan fried pork is delicious, the most critical is the "pepper", pepper can not only fishy aroma, but also improve the taste, but must use pepper crushed, pepper surface can not achieve this effect.

Fried crispy meat directly eat, crispy and delicious, even eat a big plate are not addicted. If you don't eat it all, you can make steamed crispy pork, shabu-shabu hot pot, stew, and how to make it all delicious.

Preservation method of crispy meat

Crispy meat naturally cooled, according to the amount of divided, put into a plastic bag or plastic bag, remove the excess air, seal the bag, put the refrigerator frozen, eat as you go, thawed can be cooked