Why is the fried crispy meat not crispy enough?

We all know that fried crispy pork is a common delicacy. There are many ways to cook it. It tastes crispy and delicious. Many people like to eat fried crispy pork. Some people also fry it at home. However, the fried crispy pork is not crispy enough and the taste is not good enough. So why is the fried crispy pork not crispy? Let's take a closer look!

Why is fried pork not crispy?

The main reasons why the fried crispy meat dough is too large and the meat is not tender and crispy are as follows:

1. Adding too much starch

When coating the meat strips with starch, do not add too much starch, otherwise the surface of the meat strips will be covered with a thick layer of starch. When the meat strips are fried in the pan, the starch on the surface of the meat strips will expand and become larger. The fried crispy meat will affect the taste because the dough is too large. Add about 120g of sweet potato starch to 1000g of front leg meat.

2. The oil temperature and frying time are not well controlled.

When frying crispy meat, it is very important to control the oil temperature and frying time. If the oil temperature is low, the crispy meat will not be crispy enough. If the oil temperature is high and the frying time is long, the crispy meat will be over-fried and not tender and smooth, and the taste will become hard and not crispy. When frying crispy meat, it should be re-fried once. The purpose of the first frying is to shape the meat strips. The oil temperature does not need to be too high, 50% to 60% hot, and it should be taken out after frying for 40 seconds. Frying for too long will make the meat tough. The purpose of the second high oil temperature frying is to make the crispy meat crispy. Because the oil temperature is high, the frying time cannot be too long, and it should be taken out immediately after about 10 seconds. Controlling the oil temperature and frying time will make the crispy meat taste better.

Fried crispy pork recipe

Ingredients: tenderloin, salt, pepper powder, sweet potato starch, eggs

practice:

1. Cut the tenderloin into strips of uniform size, add appropriate amount of salt and pepper powder, mix well, and marinate for a while

2. Crack the eggs into the sweet potato starch and stir the starch until there are no particles. This process will take a long time. After stirring, set it aside and wait for the starch to fully absorb the egg liquid, then stir it until there are no particles.

3. Add the appropriate amount of salt to the prepared batter, then add the meat strips and evenly coat them with thick batter.

4. Put oil in the pot and heat it to 70%. Add the crispy pork and fry it slowly over medium-low heat until the surface is slightly yellow. Then remove from the pot and drain the oil. After draining the oil, turn on high heat and fry again until the surface is golden brown. Then remove from the pot!

What are the techniques for deep-frying crispy meat?

1. If you like a slight pepper flavor, you must grind it into powder and sprinkle a little bit, but the crispy meat without strong pepper flavor is soulless.

2. The sweet potato starch may be a little slow in dissolving. At this time, you can stir it slightly, let it sit for about 10 minutes, and then stir it again. You will find that it will be easier to blend together. And I didn’t add water!

3. I still need to pay attention to the oil temperature. If you want to eat it directly, just follow my instructions. If you need to perform secondary processing, when it turns slightly yellow, you can take it out and set it aside when it becomes a little more golden!

4. Here is about one pound of meat, two eggs are enough, and about 100 grams of sweet potato starch. Adjust according to your own amount.