The chef teaches you 4 tips, no matter what the meat shredded after learning, it is smooth and fragrant, not old and not fishy
Smooth and tender shredded meat, no one does not like to eat it, right? There are too many famous dishes about shredded meat, such as shredded meat with Beijing sauce, shredded green pepper meat, shredded fish and so on, which are very delicious, but it is not easy to fry a plate of shredded meat.
The shredded meat we ordered in the restaurant was soft and tender and fragrant, and there was no fishy taste to eat, but I couldn't fry this taste at home, not only hard and old, but also fishy, mainly because I used the wrong method. Many people cut the shredded meat and fry it directly in the oil pan, which is not right.
Let me share with you a few tips commonly used by restaurant chefs to fry meat, no matter what meat shredded after learning, it will be smooth and tender, not old and not fishy, quick to learn.
5 tips for stir-frying shredded meat
1. Choose the right meat
Pork, beef, and lamb can all be fried with shredded meat, and the shredded meat should be fried with pure lean meat, preferably tenderloin. Tenderloin is the tenderest piece of meat on the body of pigs, cattle and sheep, and it is particularly delicious whether it is stir-fried shredded or fried slices.
2. Cut the meat shreds
Stir-fried shredded meat always tastes old, can't chew badly? It may have something to do with how you cut shredded meat. If all the shredded meat is cut in one way, it would be wrong, and the muscle fibers of different meats are thick and thin, resulting in a large difference in taste. Pork should be cut diagonally, the taste is tender and will not disperse; beef and mutton should be cut vertically, which can cut off muscle fibers, and the taste is tender; chicken should be cut horizontally, and it is easy to crush if cut vertically.
3. Sizing the shredded meat
The shredded meat is relatively thin, but it is also fishy, if directly fried, because it is not flavorful, it must be very fishy to eat. Therefore, before going to the pot, you should sizing the shredded meat, on the one hand, to maintain a smooth and tender taste, on the other hand, to give the shredded meat fishy and flavorful.
How to marinate the shredded meat? It can't be as simple as adding some salt and soy sauce. For the meat to be silky and tender, chefs are marinated like this:
1) Put the shredded meat in water, grasp and wash by hand for half a minute, and drain the water.
2) Add salt, soy sauce, oyster sauce and white pepper, and mix with your hands until the meat is sticky.
3) Add an appropriate amount of corn starch and egg white, continue to grasp and mix by hand, let the shredded meat absorb the moisture of the egg white, and wrap it with a layer of white pulp.
4) Drizzle some cooking oil, then grasp it with your hands, wrap it in a layer of oil, you can lock in the water, marinate for 10 minutes.
Whether it is fried shredded meat or fried meat slices, it needs to be marinated in advance, there are 2 kinds of spices that can not be less, that is, egg white, cooking oil, no corn starch can not be added. Egg white can make the shredded meat more hydrated, more tender; corn starch can maintain moisture to avoid water loss at high temperatures; cooking oil can lock in moisture, and increase lubrication, it is not easy to stick to the pan after the pan.
The shredded meat marinated in this way is tender and smooth no matter how it is fried, and the taste is particularly fragrant, without a little fishy taste.
4: Stir-fry in hot pan with cold oil
Do not heat the oil and then directly pour the shredded meat into the fry, the oil temperature is too high the shredded meat will become dry and hard, and it is easy to stick to the pan. The correct way to do this is to pour the right amount of oil into the pan and heat it up, pour the hot oil out, add the cold oil again, and then pour in the shredded meat and stir-fry.
In this way, the shredded meat is not easy to stick to the pan, and there is less water loss, the meat is particularly smooth and tender, and it will not stick together. If you want to over-oil, the oil temperature should not be higher than 50% heat.
Stir-fry the shredded meat until the color is white, then fry the side dishes, and finally pour in the shredded meat, season and then come out of the pot. Remember not to fry the shredded meat all the time, as it will lose its moisture and become old and hard.
As long as you remember these 4 skills, you can also fry smooth and tender shredded meat at home, so let's collect it. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.