Appetizer spiced pork(kai wei wu xiang xiao rou )

Appetizer spiced pork

Introduction:

"We all know that the density of oil is lower than that of water, so oil and water will not dissolve, and oil will always float on the water. I remember reading in the newspaper that some experts had a special discussion on this phenomenon, some said that water and oil are insoluble, some said that water and oil are soluble. No matter which result is right, it seems that it has nothing to do with me. Let me talk about today's spiced meat. Water and oil are immiscible. That's from a chemical point of view. From the perspective of kitchen science, I think that the compatibility of water and oil is only a matter of temperature. When hot water meets cold oil, it will splash. On the contrary, when hot oil meets cold water, it will splash. So, how can we make water and oil compatible? That is to say, there is no temperature contrast between cold oil and cold water. No matter the oil enters the water or the water enters the oil, there will be no splash. Using the water oil fusion method, you can make fried food, so that the food under the action of water vapor to accelerate maturity, avoid eating too much fat

Production steps:

Step 1: clean the surface of barbecued pork chops with clean water, and cut the pork into pieces the size of thumb nail plate with a knife.

Step 2: peel and slice 2 cloves of garlic, slice ginger on pork slices, add 1 / 2 tsp of salt, 2 tsp of five spice powder, 1 / 4 tsp of soy sauce and 1 tbsp of yellow rice wine, stir well and marinate for 20 minutes.

Step 3: pour 150 grams of cooking oil into the frying pan.

Step 4: then pour in 100 grams of cold water, the ratio of water and oil is 4:6.

Step 5: Fry 20 pieces of pepper, 2 pieces of star anise, 2 pieces of fragrant leaves and 20 pieces of fennel, put them into a spice box, put them into a frying pan, and heat them to 50% heat.

Step 6: pour the marinated meat into the pan and fry it. Use chopsticks to disperse the meat.

Step 7: when the ratio of water to oil in the pot is 2:8, use a colander to remove the oil from the meat.

Step 8: continue to heat the remaining oil and water in the pan to about 135 ℃.

Step 9: pour the meat slices back into the pan and fry them.

Step 10: deep fry until the meat is golden red, control the oil and put it on the plate. Sprinkle some cooked white sesame seeds on it.

Materials required:

Pork chops: 150g

Salt: 1 / 2 tsp

Five spice powder: 2 teaspoons

Soy sauce: 1 / 4 teaspoon

Yellow rice wine: 1 tbsp

Zanthoxylum bungeanum: 20

Star anise: 2

Fragrant leaves: 2 pieces

Fennel: 20 capsules

Ginger: 2 slices

Garlic: 2 cloves

Note: 1. The most important seasoning of bacon slice is five spice powder. You can also add other seasonings according to your own needs. 2. Add a little soy sauce to color the meat. The fried meat is golden red. 3. The ratio of water and oil is very important. When the meat slices are put in, it is water: oil = = 4:6. When the water: oil = = 2:8, the meat slices are taken out. 4. Pay attention to use cold water when water and oil are mixed. If hot water is used, the hot water will splash with oil. 5. The first frying is to increase the maturity of the meat. When the oil temperature rises, the meat is fried to color the meat. I've made this spiced pork many times. Because I used a lot of spiced flour, it's very appetizing to eat. Frying with water and oil can reduce the amount of fat absorbed by the meat, so that the pork is not greasy at all, and it's also very appetizing to cool it as a snack.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: spiced

Chinese PinYin : Kai Wei Wu Xiang Xiao Rou