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Preparation method of crispy meat

A technology of crispy meat and pork belly, applied in food science and other directions, can solve the problems of rough taste, not tender and smooth taste, etc.

Inactive Publication Date: 2018-04-10
佛山市橙米科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, some currently on the market have a slightly rough taste and are not tender

Method used

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Experimental program
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Embodiment Construction

[0024] A kind of preparation method of crispy meat, described crispy meat is

[0025] Peeled three-line pork belly 500g

[0026] 2 eggs

[0027] All-purpose flour 2 tbsp

[0028] 2 tbsp cornstarch or potato starch

[0029] salt 1 tsp

[0030] Cooking wine 1 teaspoon

[0031] sugar 1 tsp

[0032] White pepper powder 1 tsp

[0033] 2 tbsp soy sauce

[0034] Oil 300g

[0035] 1 tsp whole peppercorns

[0036] Making as main raw material, described method comprises the steps:

[0037] Step 1: Peel the pork belly and cut it into strips with a length of 3 cm and a width of 5 mm.

[0038] Step 2: After roasting a teaspoon of whole Chinese prickly ash in a pot to give out its aroma, pour it out, pat it with a knife to break it into coarse grains, and add it to the cut meat strips.

[0039] Step 3: Add all the soy sauce, cooking wine, sugar, salt, white pepper, and 2 eggs, stir evenly, and let stand for 10 minutes.

[0040] Step 4, add flour and starch to the meat strips, co...

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Abstract

A method for preparing crispy meat. Step 1: Peel the pork belly and cut it into strips of 3 cm long and 5 mm wide; Beat it into coarse grains and add it to the cut meat strips; step 3, add all soy sauce, cooking wine, sugar, salt, white pepper, and 2 eggs, stir well, and let stand for 10 minutes; step 4, put Add flour and starch to the meat strips, continue to stir until completely even, the overall state is slightly thinner, if it is too dry, add a small amount of cooking oil to adjust; step 5, start the oil pan, wait until the bottom of the pan starts to bubble, turn to medium-low heat , the oil temperature is controlled at 90-100 degrees, deep-fried in batches until the color is golden yellow, and picked up; step 6, after all the frying, raise the oil temperature to above 110 degrees, and then quickly fry for 30 seconds to ensure crispness The meat is crispy on the outside and tender on the inside.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing crispy meat. Background technique [0002] The characteristics of this dish of crispy meat are crispy, tender, refreshing, fat but not greasy. Friends who don't like chili will definitely like it. A local specialty snack in Changwu County, Shaanxi Province. Main ingredients: pork, coriander, seasoning: salt, soy sauce, cooking wine, starch, etc. in appropriate amounts. The method is also very particular. First cut the selected lean meat into strips, mix with eggs, starch, and cooking wine and marinate for 20 minutes. At the same time, the meat, fungus, tofu, green vegetables and other condiments are combined according to the process. When a bowl of crispy meat comes out of the pan, it has a bright color, crisp but not rotten, fat but not greasy, and the aroma overflows. It tastes not only delicious and fresh, but also rich in nutrition. [0003] However, s...

Claims

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Application Information

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IPC IPC(8): A23L13/70
CPCA23L13/72
Inventor 鄢红芳
Owner 佛山市橙米科技有限公司
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