A list of the contents of this article:

How to wrap pork with starch

1, pork starch is generally cured meat, first wrapped in egg white, and then wrapped in a layer of starch, so that the meat made out of crisp tender, taste is very good. To keep the meat fresh and tender, in addition to wrapping starch, there are the following methods: beer method: the meat slices are mixed with beer and dried starch to paste, and the fried meat slices are fresh and tender.

2. Pork wrapped in starch is generally marinated meat first wrapped in egg white and then wrapped in a layer of starch so that the fried meat is tender and the starch can keep the meat fresh and tender. In addition to wrapping starch, you can also use beer to add dry starch to hang starch, and then fried meat slices are fresh, tender and refreshing. When the meat is cooked and then wrapped in starch, the meat will have a feeling of falling, and the taste will be slightly worse, so it is best not to wrap starch after the meat is cooked. Just eat it.

3. Wash the fillet and cut it into thick slices on the back of the knife and put it on a plate and marinate with 1 gram of salt and 5ml cooking wine for 20 minutes. Pour the prepared potato starch into a bowl and soak in water for more than 20 minutes. Shred carrots, parsley, onions and ginger respectively, and slice garlic on a plate and set aside. Grab all the soaked starch into the meat and wrap it well. if it feels too dry, stir with a tablespoon of vegetable oil.

4. we wash the pork, then cut the lean pork into strips and put it in a basin, then add pepper noodles, pepper, thirteen spices, egg white, oyster sauce, salt and chicken essence, stir well, and strangle in one direction for about 6 minutes. Then marinate for half an hour. In another bowl, stir in sweet potato flour, corn starch and potato starch.

5. When fried crispy meat, how to hang the paste so that it won't fall off, as long as you do the following. The ratio of starch to water.

6. Keep the nutrition of the meat from being lost during cooking or frying. Practice: cut pork into small pieces and set aside; in an empty bowl, pour fried flour, cornflour and eggs and stir well; stir well and then pour in cooking oil to continue stirring; stir until sticky to hang pork; pour pork into batter; hot oil pan; put pork in hanging noodle paste in turn; deep-fry until golden brown and out of the pan.

How to wrap fish with starch and deep fry

1. Practice: mix and dissolve the above raw materials, mix them into batter, and then put the finished fish into the batter to hang. Then, one by one into the 120 degrees oil pan to fry, fish out. Raise the oil temperature to 160-180 degrees and deep-fry the fish again until crisp.

2. First of all, prepare the necessary ingredients, including fish, starch, eggs, seasoning and so on. Fish should choose parts with less spines and thick meat, such as sea bass and cod, so that the fried fish is fresh and tender and tastes better. Cut the fish into medium-sized blocks and marinate it with cooking wine, salt, pepper and other seasonings for a period of time to enhance the flavor of the fish and remove the fishy smell. Next is the key step in making fried fish, wrapped in flour.

3, flour and starch 1:1 mixed fried fish had better choose small yellow croaker, if the fish is too big, easy to deep-fry is not crisp enough to affect the taste, and small yellow croaker is the most suitable for fried fish. After buying the small yellow croaker, wash off the internal organs and head, then put the small yellow croaker in a large bowl, add some cooking wine, ginger and spring onions and salt for about 20 minutes to remove the fishy smell.

4. Put the batter into the basin according to the proportion of flour and starch at 1:1. Add eggs, salt, pepper and a little water and stir well. Put the pickled fish into the batter and wrap it evenly. It should be noted here that the fish is taken out and dried with kitchen paper to dry the surface of the fish section, which is conducive to hanging batter.

5. Choose fresh fish and cut the fish into pieces of moderate size. In a bowl, add the right amount of salt, pepper and ginger and garlic powder to the bowl, spread the marinade evenly, and marinate for 15-20 minutes to taste the fish. In a clean bowl, add the right amount of flour and starch and mix well according to the 2:1 ratio.

6. Before hanging paste, you should use kitchen paper towels to dry the surface of fish, so that it will not cause uneven paste or debonding due to water leakage. In addition, when hanging up, there are two ways to choose from. One is to put the fish in the paste, wrap it in the paste and fry it one by one, and the other is to mix all the fish and the paste together and deep-fry one by one.

How can you hang up the starch when cooking meat in a pot?

Be sure to choose potato starch, because potato starch viscosity, after adding water foaming effect, the better foaming effect, the final fried pot meat more crisp. Usually many people like to add egg whites to the starch, in fact, the effect of adding cooked oil is the best, not too much, just half a spoonful.

If the former choice of starch viscosity is poor, it is recommended that we only choose "potato starch" this one can, although potato starch is not the best stickiness, but the viscosity is indeed very good, and potato starch is transparent after cooking maturity, can ensure that paste pot meat products are still attractive meat color, to sum up 2 points, it is recommended to switch to the preferred potato starch production can be solved.

Hang the paste technique to choose the right flour: corn starch or potato starch is usually used because they can make the shell of pot meat more crisp. Mixing flour with starch is also a good choice, because flour can increase the stickiness of the paste and make the paste adhere more evenly to the meat slices. Adjust the consistency of paste: paste should not be too thick or too thin. Too thick will lead to the finished shell is too hard, too thin is not easy to adhere.

Put the sliced meat in a large container, and then put the soaked starch on the sliced meat. Grasp slowly until the surface of the sliced meat is covered with uniform starch. The dry and thin degree of starch is to lift the meat slices, and the starch should not fall into the bowl for two seconds or so until about three seconds.

How do you like fried ribs wrapped in starch?

Clean the ribs and add chopped spring onion, ginger and garlic, light soy sauce 2 tablespoons, oyster sauce 1 tablespoon, old soy sauce, 4 tablespoons corn starch, salt right amount. Marinate evenly for 20 minutes. Heat 50% of the oil into the ribs, deep-fry over medium and medium heat, and deep-fry over high heat. The finished product drawing.

Step 1:-after cleaning the ribs, add onion, ginger and garlic, light soy sauce, 1 tablespoon of oyster sauce, a little soy sauce, 4 tablespoons of corn starch and salt. Step 2: stir and marinate evenly for 20 minutes. Step 3:-when the oil is 50% hot, add the pickled ribs and deep-fry them over medium heat until done. Step 4: finally, fry the ribs over high heat until the ribs are colored and crispy.

Wrapping powder is the key to crisp deep-fried ribs. Prepare two bowls, one with flour and the other with starch. Wrap the pickled ribs first with flour and then with starch. In this way, a double layer of powder can ensure that the fried ribs are tender inside. Deep frying: when the heat is controlled, the oil temperature should be controlled at about 170-180 degrees. If it is too low, the ribs will absorb too much oil and become greasy; if they are too high, they will easily fry.

Chop the ribs into 2-3 cm pieces, soak them in light salt water and wash the blood. Remove and control the water. Marinate the ribs with spring onions, minced ginger, salt and light soy sauce for half an hour. Then beat an egg in the basin and mix well with sesame seeds and cornstarch. Then put the 700ml oil into the pan and heat it over medium heat until 70% hot. Begin to fry for the first time, put in the ribs and deep-fry until medium well fishes it out.

The preparation of crisp batter on the outer layer of deep-fried ribs is the key to making this delicious dish. This crisp veil can perfectly wrap the ribs, bringing excellent taste of crisp outside and tender inside.

Sizing: remove the pickled ribs and drain the excess water. You can paste the ribs with egg whites and the right amount of cornstarch or flour, and evenly wrap the ribs with a thin paste to form a crisp shell when fried. Fried: pour enough oil into the pan and heat the oil to about 180 degrees. You can insert it into the oil with chopsticks and see small bubbles around it.

What are the cooking techniques that can make the starch adhere to the meat section better?

1. Control oil temperature: oil temperature has a great influence on the adhesion of starch and the taste of meat segments. If the oil temperature is too low, the starch is easy to fall off, and the oil absorption of the meat section becomes greasy; if the oil temperature is too high, the starch is easy to scorch and the meat section is burnt inside. Usually, the oil temperature should be controlled at about 180 °C. Quick frying: after putting the meat into the pot, fry the meat quickly to avoid stirring for a long time, so as not to damage the starch layer. Deep-fry until the surface of the meat is golden and crisp, remove and drain.

2. Cut the tenderloin into large pieces, clap it back and forth with the back of the knife, and finally cut it into 2 cm square pieces. Diced onions are about the same size as meat. Wash the green pepper and wipe off the moisture. Prevent the oil from bursting when you pass the oil for a while. Turn around and cut it into strips. Finally, cut the green pepper into pieces about the size of the meat. Be sure to use potato starch, add the right amount of water, stir into a straight decline, but will not break the starch paste, add two tablespoons of oil.

3. Cut the meat into pieces (slice the meat and then cut it into pieces, and then slap it with the knife face. It is recommended that the block is not too small, usually cut to a thickness of about two centimeters. Put a little salt and white pepper into the meat and grasp well. After grasping, put in the dry starch, wrap all the meat with dry starch, and then scratch. Cut green and red peppers into pieces and set aside. If there is no red pepper, it can be used with color. You can choose either red pepper or carrot.

May I ask how to wrap the fried shrimp with starch?

Go to the shrimp head and pick out a clean shrimp line. Please click to enter the picture description and hit the shrimp back with the knife back again, this is to make the fried shrimp stand upright. Please click to enter the picture description to add cooking wine and black pepper, grasp well and marinate for 30 minutes. Can't do it right away. Remember to put it in the fridge. After all, it's too hot. Please click on the input picture to describe the pickled shrimp, hold the shrimp tail and dip it with starch on both sides.

Fried prawns are fried with corn starch because of its strong water absorption. When we choose fried shrimp, we should pay attention to whether the shrimp is intact, whether the shell is dense, whether the body is elastic, and make sure that the shrimp is dry when wrapped in starch, so as to ensure that the flour is wrapped in the shrimp.

Fried shrimp paste: put the egg whites of an egg into a large bowl and add corn starch. the amount of corn starch depends on how much shrimp you have. Add water bit by bit, mix it into a paste, not too thin, and roll the pickled shrimp in the batter. This is the shrimp paste, the shrimp wrapped in a circle, fried out is very crisp oh.