炸酥肉用淀粉还是面粉？记住2个小技巧，外酥里嫩，放凉也嘎嘣脆
大家好，炸酥肉，很多朋友都喜欢吃，那么炸酥肉到底用淀粉还是面粉呢？今天就给大家分享一个非常实用的方法，炸出来的酥肉金黄酥脆，放凉也不会回软；https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/f36fe7f977f240659c4800d2daead8f0~tplv-tt-large.image?x-expires=1994296898&x-signature=l2eJfUuOpBbCtS3Ev2LwMsV6jFQ%3D
偏廋点的五花肉一千克，竖着切一刀，猪皮不要切断，向前推，把猪皮剔下来。嫌麻烦的朋友也可以让热心的老板帮忙处理；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/f416ffb7f8c445438f913f2f2e13ab53~tplv-tt-large.image?x-expires=1994296898&x-signature=17DlToqNNZaQ955DAue76aTMugY%3D
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斜刀把肉切成片，再切成比小拇指略粗的条，全部切好以后放盆里；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/682d4f77703e439684eddccee34e44ec~tplv-tt-large.image?x-expires=1994296898&x-signature=deY13EAu21Q2yDY5NFXBHq%2BfaOU%3D
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加入四十克姜沫，大葱加入一百克水，抓一下，过滤到盆里；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/1a934dc48b1e4e56b59a1e4e99a105a8~tplv-tt-large.image?x-expires=1994296898&x-signature=5uUxxMsn6nXKWfQq5vGqeEya1D8%3D
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把肉抓至把葱水吸收，炸酥肉不能放葱，那样容易炸糊，只要葱的味道就可以，也不要先放盐和料酒，先放盐会让肉质发柴，料酒在肉里面挥发不出来，不仅不能去腥，还会影响味道，先加水以后再调味，酥肉吃起来口感更嫩；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/9a53d2e29f5149b9bf15dbb4255e717e~tplv-tt-large.image?x-expires=1994296898&x-signature=29%2Bd1qUfJ5N2slNTvoSiqxVAiHM%3D
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加入盐十五克，胡椒粉五克，花椒粉五克，十三香八克，打入两个鸡蛋，鸡蛋起到膨松作用，但是不能多放，放多了油里面会起浮沫，不好操作，拌匀以后腌制十五分钟；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/7aac47efd9124a0a8374a64ac192eae7~tplv-tt-large.image?x-expires=1994296898&x-signature=ka2PkC7If%2Fmc2KBKBiRH9L7Pwbg%3D
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/014f99fefbaa4599930fecc066ae8b06~tplv-tt-large.image?x-expires=1994296898&x-signature=LAT16gpBNXnfWlYvTaOqGTpLfcY%3D
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/e0b85406a02c4dee9e19b54611179c2a~tplv-tt-large.image?x-expires=1994296898&x-signature=ytjVNm7nzH4dhWgbv9eGMoqgFPo%3D
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炸酥肉选这种颗粒的红薯淀粉，这种淀粉要比玉米淀粉炸出来口感更脆，四百克红薯淀粉加入一百二十克普通面粉；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/63b9bd9c0c0f4217a64aa1831bfeefd5~tplv-tt-large.image?x-expires=1994296898&x-signature=vTtA4RMk8IvW7WvkcXUFNCvjdSk%3D
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搅拌均匀以后加入一百五十克啤酒，再加入一百五十克水，用啤酒调面糊炸出来会更加酥脆，把红薯淀粉的颗粒化开，揉成团就可以；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/2de725073856477287d07447ed548a65~tplv-tt-large.image?x-expires=1994296898&x-signature=OjTkGJ56RK4RRM8L5QRI66WxvuE%3D
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放进肉里拌匀，每一根肉上都沾上面糊就可以，最后往里面加少量油拌一下，这样可以防止下锅以后粘连；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/f375b9509b7d4fc5b51c6c16964156d7~tplv-tt-large.image?x-expires=1994296898&x-signature=IgVsIhBTUoFMXZi1uhMHkIQfGd8%3D
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油温四成热下锅，小火炸至酥肉定型，下满一锅，完全定型以后再搅动；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/8ff626e02d0a46e5b5a471540d1c3fab~tplv-tt-large.image?x-expires=1994296898&x-signature=ikZ1GWry99nLl8kE8FJYorTyhGc%3D
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把酥肉炸至完全定型，颜色微黄以后捞出；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/185e4ea79fcc4d06bb9f65ebb918046e~tplv-tt-large.image?x-expires=1994296898&x-signature=37I6X3YlENjjbjfayGSIAm6usbI%3D
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接下来把油温烧至五成热，酥肉下锅，二次复炸可以明显看到有很多气泡，这是酥肉里面的水分；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/93294b27a80a4f129bda1833d43ac59d~tplv-tt-large.image?x-expires=1994296898&x-signature=rONuzL9gC8REkQw6pcxafBxNTy8%3D
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用中火把里面的水分炸干，酥肉全部飘起，颜色金黄捞出控油；
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/51939b2a978a4983b773a7f6d566cd2a~tplv-tt-large.image?x-expires=1994296898&x-signature=Zp3ULDKtSSzNsn2aMw8haq1OyWs%3D
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这样炸出来的酥肉，金黄酥脆，放凉也不会回软，喜欢的朋友别忘了收藏起来。
https://p3-sign.toutiaoimg.com/tos-cn-i-qvj2lq49k0/f349f24919a044719b507ea51e352dda~tplv-tt-large.image?x-expires=1994296898&x-signature=6Pdf7SKF4jXnBz65ngd4r2RC87U%3D
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来源：https://www.toutiao.com/article/7186978423066067488/
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