Is it better to use flour or starch for frying crispy meat? Which flour is better for frying crispy meat?

We all know that fried crispy pork is a common home-cooked dish. There are many ways to make it. It tastes crispy and delicious, rich in nutrition, and tastes great. It is very popular among people. Many people will fry crispy pork at home. There are certain requirements for frying crispy pork. So is it better to use flour or starch for frying crispy pork? Let's take a closer look!

Is it better to use flour or starch to fry crispy meat?

You can use flour or starch.

For many friends who don't know this dish, they don't know whether it is better to use flour or starch? There are actually some rules to this. The crispy meat fried with flour has a very hard texture and is not crispy. At the same time, the crispy meat is easy to soften. In addition, the stickiness of flour is not as good as that of starch. When the flour is put into the pan and heated, it is easy to separate from the meat. Starch should be used to fry crispy meat, but there are many types of starch. Which one should be used? Among them, sweet potato starch is the most suitable for frying. Sweet potato starch has a fine powder texture, good stickiness and swelling properties. It is the most suitable and crispiest for frying crispy meat.

What kind of flour is better for frying crispy meat

Different places use different kinds of flour according to different tastes. But no place uses pure flour, because pure flour is too hard to chew after frying. Here are a few types of flour for frying crispy meat for your reference:

1. Sweet potato starch: flour: potato starch = 1:1:1

The crispy meat made with this batter is a little hard and hard to chew, but you can feel it crispy right away, and potato starch is not easy to remove. This crispy meat is suitable for frying and eating immediately, and it is very satisfying to eat with a crunch.

2. Sweet potato starch: potato starch: glutinous rice flour = 1:1:2

The crispy meat made with this batter is a little less crispy, but it is also very good. The main reason for using glutinous rice flour is that it is not easy to peel off when it is put into hot pot or further stewed or steamed. This crispy meat is suitable for eating now, and is more suitable for hot pot or making various common local soups.

3. Wheat starch: sweet potato starch = 1:1

This batter makes the crispiest and most crispy. Wheat starch is also called clarification flour, which is easy to clump, so it wraps more tightly and looks nice and fluffy after frying. This crispy meat is suitable for eating now.

4. Baking powder: custard powder: glutinous rice flour: wheat starch: flour = 1:5:10:3:15

The batter is fried with eggs and salad to create a beautiful effect. The whole crispy meat is round and transparent, suitable for high-end banquets.

What are the techniques for deep-frying crispy meat?

1. To make crispy meat, you should choose pork that is half fat and half lean or tender and smooth parts, such as front leg meat, pork buttocks, and pork rump. The fried crispy meat made from these parts has a tender and smooth taste.

2. When frying the crispy pork, the oil temperature and frying time in the pan must be controlled well, otherwise the crispy pork will be over-fried, and the meat will become tough and hard or not crispy enough.

3. When marinating the meat strips, adding a little pepper powder can make the fried meat taste better and have a rich, crispy and numbing taste. If you don’t like numbing taste, you can leave it out, or add a little thirteen spices.

4. The purpose of adding eggs to fried crispy meat is to make the fried crispy meat more golden in color. Adding eggs can also make the meat more tender and smooth.

5. Add a little cooking oil to the marinated meat strips and stir to separate the meat strips so that they will not stick together when frying.

6. The fried crispy meat should be eaten while it is hot so that it will be crispy. If it is left for too long, the crispy meat will cool down and will be soft and not crispy. If you want to eat it again, you can fry it again at a high oil temperature so that the crispy meat will become crispy. (Be careful not to fry it for too long)