Small is a beloved delicacy, with crispy meat strips coated in a crunchy batter, delivering a rich meaty flavor that's incredibly satisfying and irresistible. When dining out with friends and family, it's a common choice to order a plate of small to complement the meal, offering both crispness and fragrance, suitable as a side dish or even a main course. However, making small at home isn't always easy, as deep-frying requires precise temperature control, and frequently, the resulting small either becomes overly hard or too soft, falling short of the deliciousness achieved in restaurants. This is primarily due to an imbalance in the ratio of flour and starch used in the batter.

The key to making delicious deep-fried small lies in the batter preparation – determining whether to use starch or flour is crucial.Using flour for the batter tends to result in a softer texture when it cools down. While using starch produces a more crispy batter, it can become hard after cooling. Therefore, the optimal method for batter preparation is to combine both types of flour, achieving a balance between crispiness and a pleasant, soft texture with a rich aroma. Every time it comes out of the fryer, family members eagerly snatch it up. Here's the recipe to share.

Deep-fried Small

Required ingredients: 400g beef, 1 bowl of sweet potato powder, 1/2 bowl of medium-strength flour, 1 piece of ginger, 1 spoon of light soy sauce, 1 teaspoon of ground pepper, 1 teaspoon of salt, 1 teaspoon of flower powder.

Step 1: Small can be made with slightly leaner pork belly or beef ribs. Cut the beef ribs into long strips about the thickness of your index finger. Mince the ginger to prepare.

Step 2: Marinate the beef. Add 1 spoon of light soy sauce, 1 teaspoon of ground pepper, 1 teaspoon of salt, and 1 teaspoon of flower powder to the cut beef ribs. Add a spoonful of water to the minced ginger and pour it into the beef ribs, stirring well to ensure even distribution, and marinate for 15 minutes to allow the beef to fully absorb the flavors.

Step 3: Batter preparation is the most crucial step.The batter is made by mixing sweet potato starch and medium-strength flour in a 2:1 ratio.This ratio creates the batter that yields the best-tasting deep-fried small. Gradually add the appropriate amount of water while stirring, keeping the batter viscous and thick, forming a rope-like consistency when pulled up is ideal.

Step 4: Pour the marinated beef ribs into the batter and knead thoroughly to ensure even coating.

Step 5: Heat a generous amount of oil in a frying pan. Begin frying at a temperature of 60% hot, where a (kuaizi - chopsticks) inserted into the oil will produce bubbling. When the beef ribs are golden brown on the surface, remove them and drain off excess oil. Then, increase the oil temperature to 80% hot and fry for another 20 seconds before removing. This creates a plate of deep-fried beef ribs with a golden-brown surface and tender interior.

—Old says—

1. Flower powder can be made by dry-frying flower seeds in a dry pot until the fragrant, spicy aroma of the flower seeds is released. Then, grind it in a mortar and pestle.

2. The ratio of sweet potato powder to medium-strength flour is 2:1. Master the oil temperature and fry twice to achieve a crisper texture.

With limited culinary skills, I welcome guidance and suggestions. Let's enjoy eating and having fun. See you tomorrow.

I am a city dweller searching for culinary treasures, having spent many years interacting with the world, yet still shining brightly and full of excitement! I love focusing on eating, drinking, and having fun with city life and small matters. I update recipes and foodie news daily. Please follow me to share this world with you.