Fried String with Scallion(cong xiang zha chuan )

Fried String with Scallion

Introduction:

"Do a barbecue without traditional feeling, share a fried flavor ~! Its taste is crisp and juicy, salted food is fried after sizing, the taste is crisp and juicy, the appearance is smooth, and there is no scale; the surface of the fried product after wrapping chips will appear even scale, the meat and pulp powder are well bonded, and do not shelling; you can easily make spicy chicken nuggets, cartoon chicken nuggets, chicken skin kebabs and duck skin kebabs by using crispy pulp powder with flavor marinade

Production steps:

Step 1: wash the fresh meat, prepare garlic fried powder and water (cold water or ice water), and marinate it according to personal preference

Step 2: prepare the slurry according to the proportion, measure the powder and water according to the proportion of powder: water = 10:20, and mix the water and powder evenly

Step 3: pour the slurry into the kebab to ensure that the kebab is evenly covered with slurry

Step 4: put it in a strong bag and beat it for half an hour, then put it in the refrigerator for 1-2 hours. After marinating, drain the excess slurry, and there is no large amount of slurry left. (Note: the time from mixing slurry to frying should not exceed 3 hours, otherwise the slurry effect will occur.)

Step 5: put some dry fried powder or super fried powder

Step 6: Step 6: juicy and full fried chicken kebab is finished, taste good ~!

Materials required:

Fresh meat kebab: 1000g

Fried flour: 100g

Flavor marinade: 50g

Water: 200g

Note: mixing proportion: Powder: water: raw meat = 10:20:100 other ingredients: water (cold water or ice water) 200g recommended frying time: Meat: according to the size of their own flexible control, to cooked. Note: use garlic fried powder mixing sizing, directly frying can (only about 2 hours, from mixing to frying can not exceed 3 hours, in order to avoid changes in size muscle strength , which affects the effect.) There is no need to use other pickles for curing; the slurry can be evenly mixed, and do not over mix, so as not to drain the slurry and affect the slurry quality.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Cong Xiang Zha Chuan