"The sweet and sour sauce is ready, now let's deal with the tenderloin, how can we make the two come together perfectly?" Fang Qingnuan poured out the starch-soaked water, leaving only the powder precipitated below, and then beat an egg, put the egg yolk into a small dish, and pour the egg white into the starch, "Take out the marinated tenderloin just now, take out the other ingredients in the bowl and throw it away, then pour the meat into the starch bowl, and stir vigorously." ”

In order to make the fried effect good, she mixed it for a while, and only stopped when she saw that almost all the meat was covered with starch.

"We've all tried so hard to mix, but the starch is still not so uniform, which will affect the color of the fried meat, so the next step is very important." Fang Qingnuan occupied her hand, so she had to call her little helper Xiaoyi, and asked it to weigh 40ml of olive oil and pour it into a bowl, "After adding oil, mix it twice, after the surface of the starch paste is stained with oil, it is easier to fry the crispy shell." ”

[I love to eat meat: the way this meat looks now, it looks really hard to explain]

[Nuan Nuan traveled around the stars: I believe the anchor, I remember that the oil residue she fried before was also, and she looked very unappetizing at first]

[ fishing: The anchor is still the same, at first glance, I thought it was a waste of ingredients in the early steps]

[Delay 0.0001: This time it's potato starch, last time it was cornstarch, what's the difference?] 】

[It's all dogs who love school: of course, one is extracted from potatoes and the other is extracted from corn!] 】

[Kneel and beg not to hang the subject: listen to your words, such as listening to a seat =. =】

"Next, heat the oil, because you want to fry the meat strips, pour more olive oil, turn on medium-low heat, and put the meat in the pot one by one when the oil temperature is hot, and it won't stick." Fang Qingnuan washed her hands, put the pot on the table first, and then waited for the oil temperature to be almost there, and began to slowly lower the meat strips.

"We have a lot of meat strips, so we score three times to fry, pay attention to the observation after getting out of the pot, as long as the skin on the surface is tight and set, you can take it out, don't wait until it turns yellow and black to react." After two or three minutes of the first pot of meat, she used chopsticks and a colander to take out the meat and set it aside to control the oil, "Now go to the second pot." ”

"I saw everyone talking about starch just now, there are actually not only potatoes and corn, but also tapioca starch, pea starch, wheat starch, sweet potato starch, lotus root starch, etc., but I only found these two on Xingwang Fresh."

"As the name suggests, the previous vegetable name is the source of starch extraction, and the starch content in different foods must be different." She scooped up the second pot and began to put down the third pot, "In short, cornstarch is the most commonly used, not only to dilute the thickening juice, but also to make the meat tender, including the one we just baked to reduce the gluten of flour; Potato starch is most commonly used like ours, soaked and then used to hang paste when frying, and can also be used to make jelly...... However, the jelly I eat is made more with pea starch, so I can try it when I have the chance. ”

The third pot of fried meat was also fished out, she turned up the heat a little, and said: "Although this level of meat is cooked, the taste is still almost hot, we have to fry it again, this time the oil temperature should be higher, and then the meat will be served when it is sixty percent hot." ”

"Tapioca starch can be rubbed with pearls and taro balls, which is a classic ingredient for milk tea, ah, I want to drink milk tea......

[If you can say it, you can say more: Mom, there are a lot of foods in the anchor's words that I have never heard of]

[Four is forty is ten: I bet she said these are their family's secret recipes!] 】

[The heart is beating is love like a fire: good guy, the starch alone has played so many tricks, the anchor's culinary inheritance must be a famous family, right? ] 】

[Tranquility Zhiyuan: Putting this kind of elite juniors as anchors to pass on recipes, is the Chef Association in the next big game of chess? 】

[Sweet and sour: The anchor's style is so close to the people, unlike the children of the family who show off their power [doubt] [doubt]]

"Now we continue to fry the meat in batches, and this time we must also strictly control the time, because the refried meat can easily be overfried." Fang Qingnuan saw that everyone guessed her origin, and many people linked her to the unscrupulous chef association, so she simply said one sentence and didn't mention it again, "I have nothing to do with the chef association, so don't waste brain cells thinking about it." ”

"It took less than half a minute to fry until the skin was golden and crispy, and the next two pots were ready quickly." She calculated the approximate time, and soon fried all three pots of meat, and the crispy meat strips were piled up in most of the pots.

"In fact, at this time, we can already pinch and eat, the last time we ate French fries, this time it was upgraded to meat strips, and the quality of life of our Zhaocai has been significantly improved." Fang Qingnuan took out 1/3 of the meat strips and put them in a bowl, and brought two small plates, "The anchor is embarrassed to look directly at the two pairs of eyes behind him now, it's too hot, and the two children are waiting a little anxious." ”

"We sprinkle some salt and black pepper and cumin powder into the bowl and turn the bowl up and down like this so that the powder gets more even." In order to show her fairness, Fang Qingnuan simply walked in front of the two little ones with a bowl and a small plate, and began to divide the meat strips in front of the two of them.

"One for fortune, one for treasure, one for fortune, one for fortune, one for fortune, one for fortune, one for treasure......" The two little animals may have a good family education, and they didn't rush to eat it when they saw the meat, but sat up straight, staring at the chopsticks in the anchor's hand without blinking, and their little heads were still swinging left and right with her movements, as if they were really watching her divide the meat.

"In the end, one is to attract wealth, one is to enter the treasure, and one is mine." Fang Qingnuan smiled and left one into the bowl, and then pushed the two small plates in front of the two little guys who wanted to wear it, "The reward for the good child is now ready to eat!" ”

"Wow~" "Wow~"

In a perfunctory response, the two little heads were already buried in the high pile of meat on the plate, and began to enjoy the energy supply of the intermission.

[Eat Ma Ma Xiang: fragrant, crispy, delicious!! 】

[Crying little furball: This is very aggressive, is it cumin?] I like it! 】

[Give me a bite: Apologize for disliking Zhaocai and eating too quickly, Jinbao is really gobbling up!] 】

[Fortune Mom Powder: Ah, eat slowly, oops]

[Lucky Daddy Powder: Eat so fast, and I'm not afraid of choking (-З)]

[[Administrator] Troll 111: Caring for Fortune, Everyone is Responsible]

[Chai Doudou: I didn't expect the administrator with thick eyebrows and big eyes to be a fortune blower, why only care about fortune and not mention Jinbao! ] 】

"The meat has to be fried while it's hot, the anchor will taste a stick, friends who share their senses pay attention to switching objects, and you who like the mode of fortune and treasure continue to do so." Fang Qingnuan said, pinched the only remaining meat strip in the bowl, leaned to the tip of his nose and smelled it, "The aroma of fried meat, there is no fishy smell just now, it's good." ”

She took a bite into the top, "smack", and a compound aroma poured into her mouth with a crispy cracking sound. "The meat is tender and the tenderloin is almost entirely lean, so it has a firm texture and is chewy and chewy. The skin is scorched, and the sound of biting can be heard in every bite, and the taste is charred on the outside and tender on the inside, which is perfect. ”

"This cumin powder is about to be discontinued because of poor sales, don't you all buy it and eat it? This one-of-a-kind psychedelic scent is born for fried, grilled food, no, I'm going to try to save it, and tomorrow we'll eat a roast leg of lamb! ”

They are eating "tomorrow", can we eat tomorrow......