When frying small crispy meat, why must choose sweet potato starch?

Home frying is generally inevitable to use starch, especially the production of meat food, the choice of starch need to be careful, such as in the production of small crispy meat, with sweet potato starch after deep-fried small crispy meat taste better.

In fact, different starches are used differently, some starches are suitable for stir fry thickening, some starches are suitable for hanging batter deep frying. Now on the market to see too many types of starch, dazzling, usually often see the starch of sweet potato starch and potato starch, and corn starch and so on.

Corn Starch

When it comes to corn starch, as the name suggests the main ingredient must be corn, and the color shows a slight yellowish color.

Because corn starch is highly hygroscopic, it is often used in marinating meat, making fried food, after high temperature frying, the texture of the food is more crispy, and often eaten chicken fillets will use corn starch.

Sweet potato starch

When it comes to sweet potato flour, we must think that it is made of sweet potato, this starch is usually granular, and it is also divided into coarse granules and fine granules.

Sweet potato starch is very absorbent, after dilution of the viscosity is high, with sweet potato starch after deep-frying the food is more powerful, cooking time is also very long, usually eat sweet potato vermicelli and small crispy meat can be made with sweet potato starch.

Potato starch

Potato starch is used to batter and hang the batter in normal frying, the only disadvantage is that it will become thin when it cools down, and put it into the dish to make the dish taste lower. Potato starch has a moderate consistency and brightness, which generally increases the color of the dish. Usually do pot meat such as dishes often use potato starch, eat up crispy and crisp.

The four main uses of starch

1. Sizing

When cooking, the food will be wrapped in a layer of water starch, and then into the frying pan or boiled in water, the starch will be quickly pasted, which will form a protective layer, the water in the food will be locked up, so that the food will be eaten in the texture of soft.

2. Hanging paste

The starch used here needs to be wrapped around the food ingredients to form a starch slurry on the surface of the food, and then the raw materials hanging paste frying, hanging paste after the raw materials after frying the surface of the starch will be pasted, after frying the food will become golden and crispy.

3. Thickening

When stir-frying, when the food is ripe, the starch is diluted with water and poured into the pot to make the soup thick. The thickening of the stir-fry will make the soup in the pot, wrapped around the surface of the food, and the food will become better in flavor.

4. Making the finished product

Starch can also be added directly to the water after making vermicelli and vermicelli, starch will be processed to form silk or strips, and finally the water evaporates to make dry goods.

With pork can be made into a variety of dishes, when the main raw material is sweet potato starch, it can be made into a small crispy meat, fried small crispy meat skin crispy and tender, in addition to dishes can be eaten, but also as a snack to eat, the following is the introduction of small crispy meat routine.

Small crispy meat practice:

Need to prepare a piece of pork tenderloin, and then prepare some sweet potato starch, ginger 2 pieces, 10 grams of pepper, 2 shallots, 10 grams of black pepper, 2 eggs, 1 tablespoon of soy sauce.

Clean the fresh pork tenderloin, then cut the pork tenderloin into medium-thick slices, drain, and marinate with ginger and scallions for 10 minutes. Sprinkle the pork tenderloin with pepper and black pepper. Dilute the soy sauce with water and pour over the pork tenderloin. Prepare a small bowl and beat 2 eggs. Add the sweet potato starch to the bowl and stir quickly with chopsticks to form an egg batter. Sort out marinated pork tenderloin. Hold pork tenderloin with chopsticks and place in egg batter to dip in sauce. Place in a frying pan with oil at 70% heat and slowly turn pork tenderloin with chopsticks to evenly fry the surface. After the surface of the pork tenderloin is deep-fried to a certain shape, you can fish out all of it, and then fry it for a second time, and then re-fry the pork tenderloin, which will be golden and crispy, and then fish it out for consumption after controlling the oil and draining it.

There are many other dishes made with starch, deep-fried crispy meat is still very popular with young people, not only as a main dish to eat, but also as a snack to eat, do it yourself at home to make both hygiene and health, with sweet potato flour fried crispy meat practice is not difficult to master the skills can be easily dealt with.