Stewed crispy meat always loses its paste. Do you know what to do to keep it from getting burnt?

Stewed crispy meat always loses its paste. Do you know what to do to keep it from getting burnt? Stewed meat and crisp meat are delicious, but fried dough sticks are not easy to operate. Carelessly, once the fried crispy meat is put into the pot, it is easy to get rid of paste and fill a pot with sliced soup. Stewed crispy meat always comes off the paste. The important thing is that you didn't do things well in step 1, so you didn't come off the paste at all. In order to make the fried crispy meat return to the pot without unloading the paste, the key point is how to match the gouache paste. Some people use cassava starch as gouache, while others use wheat flour, which is not right. Standardized fried dough twists should be a little flour, with too much tapioca starch, and the ratio is 1 9, so that the gouache paste can be firm, and it is not easy to come off after stewing, and it becomes a pot of noodle soup. In addition, we should also pay attention to the consistency of gouache paste mortar, the time when small crispy meat is put in, how to marinate small crispy meat and other key technologies. Today we will solve it in one stop.

The production process of stewed crispy meat with wax gourd is 1. About 400g of lean pork, 300g of fried dough sticks and 100g of soup are used. It is important to remember that fried tenderloin is fragrant in crispy meat, and fried lean meat is fresh in tea soup. Cut 300 grams of lean pork into inches about 1 cm thick and about 3 cm long, and put them in a cured pork pot.

2. If you want to fry into small crispy meat with crispy outside and tender inside, you must first moisturize the meat section. Add 30 grams of onion and Jiang Shui, keep kneading, let the meat digest and absorb water, so that the fried crispy meat can be crispy outside and tender inside; At the same time, onion and Jiang Shui are both a process of enhancing flavor and removing fishy smell. Add 3 grams of rice wine, 1 gram of salt and a small amount of about 0.3 grams of white pepper, and then knead it again to remove the fishy smell and improve the taste. Don't cook the cooked meat in a hurry, marinate it for about 30 minutes, so that all kinds of flavors can be completely absorbed into the meat, and it will be colorful after eating.

3, stewed crispy meat, this point in the past, there is a favorite seasoning, that is, sweet potato vermicelli or sweet potato vermicelli, which adds a lot of color to this soup. You don't need too many dry powder strips or skins. About 50 grams of soup is enough. Put dry powder strips or dry powder skins into a basin, pour half a basin of warm water and soak for 30 minutes. To soak the sweet potato vermicelli or sweet potato vermicelli is white, there is no pure white hard heart in the middle. Cut the soaked sweet potato vermicelli or sweet potato vermicelli roughly twice with scissors, not too big or too long, please.

4. Cut100g lean pork into medium-sized small fine meat, and break the agaric into small flowers. 5 grams of chopped green onion, 5 grams of ginger slices with thin nails, 5 grams of garlic paste, 5 grams of chopped green onion or chopped green onion.

5, a large piece of melon, clean the surface, peel off the epidermis, remove the melon seeds and pulp, the net weight is about 750 grams. Cut into Rongheng wax gourd slices with a thickness of about 1cm, a width of about 2 cm and a length of about 5 cm.

6. Weigh 1 0g wheat flour and 90g cassava starch according to the golden ratio of19, and put them into the dish. Add about 70g of cold water and 10g of edible oil, and constantly grab the gouache paste evenly. The gold standard of thin mortar consistency is: grab a handful by hand, which is a small piece; One hand is semi-gelatinous; Hold it with a good hand, and it will overflow from your fingers as a benchmark. Hold a hand, let it go from the air and flow down in rough strips.

7. Pour a certain amount of cooking oil into the pot. During the cooking oil heating, pour the gouache paste into the meat section and catch it evenly. The meat covered with noodles is symmetrical and meticulous, like a thin layer of yogurt. The temperature is almost 50% to 60% hot, about 160 degrees. Put the pieces of meat wrapped in noodles one by one, fry until the surface is golden, and pick up the oil to control the water supply. The water temperature rises to 70% heat, about 200 degrees, then the first cooked meat slice is put in and fried until the surface is golden, and then the small crispy meat is fried by taking out the oil control and hydrating. In the cooking process, it should be noted that there is a small amount of sticky meat, so it is very easy not to rush to paste. Stir-fried to a certain extent, it will naturally separate; Or catch it with a colander, of course it will separate.

8. Leave 30 grams of base oil in the pot, turn it to the minimum fire, add small pieces of meat cut into small pieces, and stir fry to turn white. Add ginger slices, garlic paste and onion segments, stir-fry until fragrant. Add 20g of soy sauce, stir-fry with slow fire until it tastes like soy sauce, and cook15g rice wine, which is fragrant. Pour a proper amount of cold water, add small pieces of wax gourd slices, soaked sweet potato vermicelli or sweet potato vermicelli, and stew. Turn to medium heat, add 6 grams of salt and 6 grams of sugar, and continue cooking for about 5 minutes.

9. Add fried crispy meat, soaked fungus flowers, add 3 grams of soy sauce, and adjust the color of nourishing soup. Then cook for about 3-5 minutes on medium fire until the sweet potato vermicelli or sweet potato vermicelli is soft and smooth, and stop fighting. Pour 5g of sesame oil, 2g of chicken essence or chicken powder (optional), sprinkle with chopped green onion or shallot to decorate the color of the soup and enhance its fragrance. Put the stewed crispy meat of the processed east melon into the soup pot and enjoy it while it is hot. Stewing crispy meat, this important step 1 must be memorized. Small crispy meat can't cook at all, so the CD will be on.