Crispy meat is the most important role in hot and sour crisp soup. Without crispy meat, hot and sour soup loses its soul, but frying crispy meat is not a simple "project".
Crispy meat has a long history and is also a traditional dish, which is found all over China. Although the methods of frying crispy meat vary from place to place, the crispness of crispy meat is indispensable. Delicious crispy meat has a golden surface, crisp outside and soft inside, but the fried crispy meat cooked by many people has a stiff taste. In fact, simple crispy meat can't be sloppy in both material selection and technology. So what can we do to make crispy meat crispy outside and tender inside, attractive in color and fat but not greasy in taste? Remember these points, and delicious crispy meat can be easily obtained.
One: Deep-fried crispy meat should be pork belly.
Many people will choose the tenderloin to make crispy meat. Although the tenderloin is tender and fried crispy meat is acceptable, the tenderloin is lean meat. In the process of frying, it is easy to harden and age the meat.
It is best to choose pork belly for fried crispy meat, and pork belly with more lean meat should also be selected. Pork belly is fat and thin. When frying, it can ensure that it is soft and tender, fat but not greasy, and it tastes more crisp.
Two: fried crispy meat should combine flour and starch.
Pay attention to the choice of flour when frying crispy meat. Many people only use a single starch or flour, and the fried effect is not satisfactory, either too old or too soft. That's because both kinds of flour have their own shortcomings. Mixing the two kinds of flour according to the corresponding proportion can not only ensure the taste, but also ensure the bright color of crisp meat. Usually, the ratio of flour to starch is 1:2, and it can also be blended according to your favorite taste.
Three: Re-frying increases crispness.
Don't worry when frying crispy meat. Generally, when the oil temperature is 60% hot, put it into the pot piece by piece to prevent it from sticking together. When the crispy meat is golden yellow, it can be fished out and drained. Suitable for making soup or boiling hot pot.
However, many people prefer crispy meat, so it is necessary to increase the step of "re-frying", directly heat the oil to 90% heat, pour the drained crispy meat into the pot at one time, and it can be cooked in about 30 seconds. At this time, the crispy meat can achieve a crispy taste! It's delicious with Chili powder and cumin spiced powder!
If you want to add onion, ginger and garlic to the crispy meat, it is suggested to grind the onion, ginger and garlic, squeeze out the juice, and put it into flour to stir together. If minced meat is put directly, it is easy to fry, which will affect the appearance and taste.
Delicious fried crispy meat can be eaten directly or made into soup or hot pot. If you like hot and sour taste, you can make hot and sour crisp soup. In this cold winter, let crispy meat bring you a warmth!
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