Why does fried crispy meat lose its starch? Why does fried crispy meat lose its starch?

We all know that fried crispy pork is a common delicacy. It tastes crispy and tender, and tastes great. It is very popular among people. Many people like to eat fried crispy pork. When some people fry crispy pork, they find that the meat is easy to lose its starch when it is put into the pan. So why is fried crispy pork easy to lose its starch? Let's take a closer look!

Why is it easy for fried crispy meat to lose its starch

When frying crispy meat, the meat strips will be de-starched immediately after being put into the oil pan. There are two main reasons why the meat strips will be de-starched when being fried:

1. The meat strips were not fully starched when marinated

When coating the meat strips with starch, be sure to stir until the meat strips become sticky, so that the starch will fully stick to the meat strips. If you simply stir evenly without making it sticky, the starch will separate from the meat strips during the marinating process, so that the meat strips will fall off when fried. At the same time, the starch should not be adjusted too thin when coating, otherwise it will easily fall off.

2. The oil temperature in the pot is not high enough

Before putting the meat strips into the pan, the oil temperature in the pan must be high enough to fry the meat strips and set them into shape (60% of the oil temperature is enough). If the oil temperature is too low, the fried meat strips cannot be set into shape immediately, because the oil in the pan will roll after adding the meat strips, and the starch slurry will deslurry during the process of the oil heating and rolling, and the fried meat will not be crispy enough.

How to make fried crispy pork

Ingredients: 260g pork belly, about 60g sweet potato starch, 2 free-range eggs, about 15 dried peppercorns (peppercorn powder can also be used), and 3g salt.

Preparation method:

1. Peel the pork belly, wash and dry it, cut it into long strips of medium thickness, then add salt and mix well, marinate for about 10 minutes.

2. Add sweet potato starch to the marinated pork belly, beat in 2 free-range eggs, and stir until there are no particles. Then let it sit for 20 minutes to let it rise. You can stir it a few times every few minutes in between, then add dried peppercorns and stir well.

3. Heat oil in a pan. Farm rapeseed oil is the most fragrant. When the oil temperature is 70% hot, you can pick up the small crispy meat with chopsticks and fry them one by one. When both sides are golden brown, you can take them out to drain the oil. After all the crispy meat is fried, put them back into the pan and fry them again. This will make them more crispy. Sprinkle some chili powder after frying. Wow! It's crispy and fragrant!

Tips for deep-fried crispy meat

1. When frying the crispy meat, do not add water, otherwise the paste will not stick. Just add eggs to mix it. Even the water on the meat must be wiped dry. Why add eggs? Adding eggs can adjust the humidity, viscosity and lubricity, and can also increase the fragrance, which can be said to kill four birds with one stone!

2. It is also very important to control the heat during frying. The heat should not be too high during frying, just use medium heat, otherwise it will easily get burnt. If there is any sticking in the middle, be sure to use chopsticks to separate it in time.