Among the treasures of Chinese cuisine, the pork section is a traditional dish with good color and flavor. However, in the process of making, many people will struggle with one question: should it be coated with flour or starch when making the pork segments? Actually, this question is not a simple binary choice question, because the real answer is - neither flour nor starch, but something else! Next, let's follow in the footsteps of the chef and delve into the secrets of making the ** slippery pork section.
First, we need to understand the role of flour and starch in cooking. Flour is mainly composed of starch and protein, and has good water absorption and viscosity. Starch has a higher transparency and gloss, which makes the ingredients smoother. However, in the preparation of the slick meat, the use of flour or starch alone does not achieve the best results.
The chef revealed that the correct way to do this is to coat it in a layer of egg wash first, and then evenly dip it in a mixture of flour and starch. The advantage of this method is that the egg wash can increase the tenderness of the ingredients, and at the same time, it is combined with flour and starch to form a crispy shell, which makes the taste of the meat section richer.
Next, let's take a look at the detailed steps of making a pork slant. First, choose fresh pork and cut it into moderately sized pieces. Marinate with cooking wine, light soy sauce, salt, pepper and other seasonings for a period of time to allow the pork to fully absorb the flavor of the seasoning. The marinated pork is then coated in a layer of egg wash and evenly dipped in a mixture of flour and starch.
Next is the frying process. Pour an appropriate amount of oil into the pan, and when it is six or seven percent hot, add the wrapped pork pieces and fry them over medium-low heat until golden brown. During the frying process, pay attention to turning so that the pork section is evenly heated. After frying, remove and drain the oil, and serve on the table.
Of course, in order to make an authentic slurry meat, in addition to the correct way of breading, seasoning is also the key. The chef recommends using traditional Northeast seasonings such as minced garlic, minced ginger, light soy sauce, dark soy sauce, oyster sauce, sugar, vinegar, etc. When stir-frying, these seasonings are mixed together and boiled into a juice, and finally poured on top of the fried pork to allow it to fully absorb the flavor of the seasoning.
In addition, the chef reminds us to pay attention to the mastery of the heat. During the frying process, the size of the heat directly affects the taste and color of the meat. If the heat is too large, it is easy to cause the situation of coke on the outside and on the inside; If the heat is too small, it will cause the meat section to absorb too much oil and affect the taste. Therefore, when frying, the heat should be adjusted according to the actual situation to ensure that the meat section is fried just right.
In short, when making pork slices, don't simply assume that it's good to be coated in flour or starch. The correct way to do this is to coat it in a layer of egg wash and then dip it in a mixture of flour and starch. At the same time, pay attention to the mastery of seasoning and heat in order to make authentic and delicious Northeast pork segments. The next time you're trying to make this traditional dish at home, try the chef's recommended recipe and you'll be a master chef in the kitchen!