Chinese Food
Koryo meat (crisp meat) flour roll fat meat
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I like to eat a snack from the time of snack bar. It's sweet and crunchy. And it can be stored for a long time. When hungry, it can be a snack. This time, I listened to my mother's instructions. I was busy with the practice. So I forgot to take the step chart. I'll give you some instructions. The picture is the result of this time. It's like the leftover fat at home, or the plate oil used to make meat oil can be used to make this snack.
Cooking ingredients
Cooking Steps
Step1:Wash the peeled fat meat and cut it into long strips of finger thickness for use.
Step2:Flour, starch, eggs, sugar and salt are mixed with water to make a thick batter, which can make fat meat hang thick
Step3:Pour the thick and thin fat strips of fingers into the batter and wrap them evenly. Each side is covered with batter.
Step4:Pour the oil into the pot. When the oil is 90% hot, put the fat strips wrapped in batter into the pot for frying. At the same time, keep the fire to a minimum. When the batter on the fat strip turns white (without fried yellow) and solidifies, and the chopsticks are a little hard to clamp, use chopsticks to clamp it out and put it aside.
Step5:Put the fried fat strips in the batter again and fry them. Repeat twice (plus three times of batter for the first fat wrap and two times later. Only two times of batter are fried with another layer of batter).
Step6:The fat batter to be fried is cool. Use a knife to cut the thick and thin slices of chopsticks for standby. The cold fat has softened when it is cut. It needs to be fried twice after it is cut.
Step7:Reheat the previously fried oil in the pot. When the oil is nine layers hot, turn on the small fire. Pour the sliced pieces into the oil pot to fry (the sliced pieces are a little more and pour into the frying). Fry until golden and hard, then scoop it out. Because it is fried in batches, the first batch after the last batch is not hot. It can be fried for the second time directly.
Step8:For the second time, fry it. When the color turns yellow, fish it out and cool it. Finally, seal it in small bags for storage. Deep fried can eat for a long time. Sliced can also be very good to take food.
Cooking tips:Precautions-1. When the oil temperature is nine layers hot, you must turn on a small fire to fry. If you still feel too busy to think that the oil temperature is too hot, you can turn off the fire and turn it on again. 2. Peeled fat meat (or board oil. Board oil is the best. If it's fat meat, it must be peeled before it can be cut) and cut into finger thickness to avoid greasy because of too much fat. Many of the items in my picture are cut vertically (because my batter is not very thick. I don't have much batter, so I cut vertically to make it look big). Fat bars will be a little greasy when I look at them. Therefore, it is necessary to thicken the batter a little to wrap more batter. When cutting, cut it crosswise directly. Because there is only a little fat in the middle, it will not look small or greasy. 3. The color of the paste must not be too deep when it is fried three times. Otherwise, it will look better when it is a little lighter and fried again. There will be no faults. 4. After slicing, be sure to enter
