How to make the fat residue crisp
Slag is a traditional Chinese snack that is loved by people for its crispy taste and rich aroma. In recent years, with the sharing of food bloggers and cooking enthusiasts, the method of making slag has become a hot topic. This article will combine the popular discussions on the entire network for nearly 10 days to introduce you in detail how to make crisp and delicious fat residue, and attach structured data for reference.
1. Key points for making grease residue
To make crispy grease, the key is to select materials, heat and production steps. Here are a few key points summarized by netizens:
| Important points | illustrate |
|---|---|
| Select materials | Choose pork belly with fat and lean fat, and the fatty part accounts for about 70% |
| Cut cubes | Cut the meat into small pieces 3-5 cm square |
| The temperature | Fry the grease over high heat, then slowly fry it until golden |
| Frying time | The whole journey is about 30-40 minutes, depending on the size of the meat |
| Seasoning | Add appropriate amount of salt, five-spice powder and other flavors in the later stage of frying |
2. Detailed production steps
1.Preparation:Wash the pork belly, cut into even small pieces, and use kitchen paper to drain the surface moisture.
2.First fried:Put the meat in a cold pot and heat it slowly over medium heat to let the oil seep out naturally. This stage takes about 15-20 minutes.
3.Adjust the heat:When the meat begins to discolor and the oil oozes out in large quantities, turn to low heat to continue frying. Be careful to turn it frequently to prevent sticking to the pan.
4.Observation status:When the meat pieces turn golden yellow, the volume is significantly reduced, and small bubbles appear on the surface, it means that they are almost completed.
5.Time to cook:Use a colander to pick up a piece of fat residue, and gently tap it will make a crisp sound, and you can take it out all at this time.
6.Oil-controlled seasoning:Place the fried grease residue on oil-absorbing paper and sprinkle the seasoning while it is hot, and it will be crisper when it is completely cooled.
3. Frequently Asked Questions
| question | Solution |
|---|---|
| Why is the residue not brittle enough? | It may be because the heat is insufficient or the fried time is insufficient. It is recommended to extend the fried time on the low heat. |
| What should I do if the fat residue is too hard? | Maybe the meat is cut too big or the oil is too high. Try cutting it into smaller pieces next time |
| How to preserve the fat residue? | Keep it crisp for 3-5 days after cooling completely |
| There is a lot of foam when frying? | This is a normal phenomenon, which means that the oil is oozing out. Just pay attention to controlling the heat |
4. Internet celebrity innovative practices
According to recent sharing by food bloggers, the following innovative practices are also very popular:
1.Air Fryer Version:Put the processed meat pieces into an air fryer and bake at 180 degrees for 25 minutes. Flip the meat in the middle, and the effect is close to the traditional method.
2.Oven version:Preheat the oven at 200 degrees, spread the meat pieces flat on the baking tray, and bake for 40-50 minutes, pour out the oozing oil during this period.
3.Flavor innovation:Based on traditional practice, add chili powder, cumin powder and other seasonings to make fat residue of different flavors.
V. Nutritional value analysis
Although the fat residue is delicious, you should also pay attention to eating it in moderation. Here are the nutrients for every 100 grams of fat residue:
| Nutritional ingredients | content |
|---|---|
| Calories | About 550 big cards |
| protein | 15-20g |
| Fat | 50-55g |
| carbohydrate | Almost zero |
6. Conclusion
Making crispy slag seems simple, but in fact, you need to master every detail. I hope that through the introduction of this article, you can easily make delicious slags at home. Remember to pay attention to safety during the production process, control the oil temperature, and enjoy the fun of cooking.
If you have better production experience, please share it in the comment section to benefit more people. I wish you a happy cooking!
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