When frying crispy meat, flour or starch to use? Remember not to use the wrong powder, not crispy and fragrant, and the family does not like to eat

Is it better to use flour or starch for fried crispy meat wrap? Many of us fry crispy meat at home is not crispy or fragrant, and it is soft, and the family members don't like to eat it, but in fact, the powder is used wrongly. The most important thing to fry crispy meat is to choose a good powder, then starch and marinate, control the oil temperature and fry twice, so that the crispy meat is golden in color, crispy on the outside and tender on the inside, and it is not soft for a long time, and it tastes particularly fragrant.

一‬、炸‬酥肉‬裹糊‬是‬选用‬面粉‬还是淀粉呢‬

炸‬酥肉‬的时候，我们‬选用‬红薯淀粉‬是‬最好‬的，因为‬面粉‬带有筋性‬，炸制‬出来‬口感‬发硬‬，而‬红薯淀粉中含有气泡，油炸之后会膨胀并且变得酥脆。 Therefore, we generally use sweet potato starch when frying food, such as fried chicken, lotus root box, eggplant box, and crispy meat, etc., if we use potato starch and corn starch, they have no expansion effect after frying, and they are not crispy to eat.

Although sweet potato flour does not look so delicate, it is wrapped in food, after frying, the effect of sweet potato starch is much better than other starches, because of its strong water absorption, can make the food more crispy, and taste better, so fried crispy meat paste generally uses sweet potato starch. 接下来‬我们看一下‬炸酥肉‬的详细‬制作‬过程。

二‬、处理‬猪肉‬

我们‬炸酥肉‬的时候一般‬选用‬猪‬里脊肉‬或‬五花肉‬都可以‬，就看‬自己‬的喜好‬。 我‬个人‬比较喜欢里脊肉‬，它肉质‬细嫩，把‬买回‬来‬的里脊肉‬清洗‬干净，切成‬稍微‬厚‬一点‬的肉片‬，或‬条状‬，然后‬清洗‬干净猪肉‬里面‬的血水‬，挤干‬水分备用。

三、上浆‬腌制

1. Green onion, ginger, pepper water. Clean the green onions, ginger and peppercorns, cut the green onions and ginger into shreds, put them in a bowl with the peppercorns, pour in an appropriate amount of boiling water, soak for about 8 minutes and let cool for later use.

2. Make Sichuan pepper powder. After the pot is heated, turn off the low heat, put in the peppercorns, stir-fry the peppercorns to get fragrant and dry, then let them cool, and use a rolling pin to roll out the peppercorns into peppercorn powder for later use. Marinating crispy meat with freshly made peppercorn powder not only tastes good, but also peppercorns can remove fishiness.

3. Fetch water. Be sure to squeeze the water out of the meat before watering it to prevent desizing. Put salt, cooking wine, light soy sauce, oyster sauce, chicken powder, pepper powder, and Sichuan pepper powder into the meat, then filter out the ingredients in the green onion and ginger water, slowly add it to the meat in stages, and stir it in one direction to make the pork stronger. The state of pork is the appearance of viscosity on the surface,

4. Sizing. Stir the vigorous pork into the sweet potato starch sauce, and then stir well, so that the meat is evenly hung with a layer of starch paste, then pour in cooking oil, seal the oil so that the meat slices do not stick to each other, and put it in the refrigerator to marinate for 30 minutes. When adjusting the starch paste, the starch and water should be evenly adjusted to ensure that the paste does not flow after grabbing. In the process of grabbing the paste, it is necessary to observe the uniformity of the paste and the meat slice, if the paste is too hard, you can add a small amount of water to make the starch paste tightly and evenly wrapped on the meat slice.

三‬、控制火候‬与‬‬油温‬，2次‬复炸‬

1. Pour a little more cooking oil into the pot, when it is hot for 4 years, slowly put in the meat slices with paste, wait for the crispy meat to float on the oil surface, separate them with a colander, fry them until golden and take them out.

2. The oil temperature rises to 6 into heat, put the crispy meat fried for the first time into the pot, fry it twice for about 1 minute, and then remove the oil, so that the crispy meat is fried.

When we fry crispy meat, we must control the heat and temperature, first, it is easy to depulp and burnt if the heat is too large. The second is that the small crispy meat is easy to absorb oil, and the taste is greasy. Therefore, when you fry it for the first time, you should put it in the pan at an oil temperature of about 120 degrees, keep it on medium heat, and slowly fry the crispy meat until it is golden and ripe. The second time the oil temperature is raised to about 180 degrees, and the heat is fried quickly, so that the crispy meat is more fragrant and crispy, and it is not greasy.

epilogue

炸‬酥肉‬的时候，我们‬切记‬不要‬用错‬粉‬，选用‬最适合‬的红薯‬淀粉，那样‬炸制‬出来‬的酥肉才会‬外酥‬里香，特别‬好吃‬。 大家‬不妨‬在‬家里‬试试‬看‬哦‬。