The trick of stir-frying shredded meat, mastering "one wash, two pickles, three stir-fry", the meat is smooth and tender and fragrant, more tender than eggs
Many people love to eat fried shredded meat, remember when I went to college, I often ordered green pepper meat shredded meat, fish and meat shredded rice in the restaurant, especially under the rice, that is, the amount is a little less, and every time I feel that I don't eat enough.
After starting to cook by myself, I always felt that the fried meat shredded meat was not as good as in the restaurant, old and woody, and the fishy smell was still quite heavy, and it was not fragrant at all.
It is estimated that many people have this feeling, the reason is very simple, that is, the method is not right. When we fry shredded meat, basically cut it and fry it directly under the pot, this is wrong, don't fry it like this in the future, today I will share with you the know-how of stir-frying shredded meat, learn it with me.
After consulting with the chef's second uncle, I learned why the stir-fried meat in the restaurant was delicious, because before the shredded meat was put into the pot, it had to go through a few key steps to be fried fragrant and tender.
Outside, a plate of green pepper meat shreds costs 22 yuan, learn the right way, at home 5 yuan is enough to eat, delicious and save money.
Chef said that there are three keys to stir-frying shredded meat, that is, "one wash, two marinades, three stir-fry". As long as you master these 3 points, how to fry the shredded meat is tender and delicious, the following will share with you the specific method of stir-frying shredded meat, are dry goods, everyone quickly collect it, no longer need to spend money on the restaurant.
【Shredded green pepper meat】
Prepare tenderloin, green pepper, salt, chives, garlic, salt, soy sauce, soy sauce, cooking wine, pepper, corn starch, eggs, cooking oil.
method
1, stir-fried shredded meat, preferably with tenderloin, you can also use lean meat instead. If you want to cut the shredded meat evenly in thickness and length, teach you a trick, put the tenderloin in the refrigerator and freeze for 30 minutes, freeze it slightly harder and then cut it.
2. Is the shredded meat washed and then cut or cut and then washed? The right thing to do is to cut and then wash. Washing and then cutting does not remove the blood from the meat at all, resulting in a heavy smell of shredded meat. After the shredded meat is cut, put it into the water, slowly grasp and wash it with your hands, and grab the blood water out, which can effectively remove the fishy smell and make the shredded meat more delicious. After washing the shredded meat, rinse it 2 more times with water and drain it.
3: Put the shredded meat into a bowl, add an appropriate amount of salt, dark soy sauce and cooking wine, grasp and mix with your hands for 2 minutes, and add the meat to the bottom flavor and color.
4, after the meat begins to stick, beat an egg white, add a spoonful of starch, continue to grasp and mix by hand, and wrap the surface of the meat with a layer of white powder, so as to avoid water loss and maintain a tender taste.
5: Finally, pour in an appropriate amount of cooking oil, grasp and mix well with your hands again, and marinate for 10 minutes. Cooking oil locks in moisture so that the meat doesn't get old and is always tender.
6: Cut the chives into green onions and mince the garlic. Remove the seeds from the green peppers, wash them and cut them into shredded green peppers.
7: Heat the oil, pour it out, re-add a spoonful of cold oil, pour in the processed shredded meat, and quickly slide and fry for half a minute. When frying shredded meat, the oil temperature should be low, so that the water lost by the shredded meat is less, and the taste is tender and smooth. If fried in hot oil, it is easy to fry the old one and become very hard. After the color turns white, it is served, and the taste will become woody after frying for too long.
8, leave some bottom oil in the pot, this time the oil is warm and hot, add green onion, garlic and stir-fry, pour in green pepper shreds, add a small amount of salt, quickly stir-fry for half a minute, salt can accelerate the green pepper breakage.
9: After the green pepper is broken, pour in the sautéed shredded meat, pour in the appropriate amount of water, add some soy sauce, pepper to taste, stir-fry evenly on high heat and then you can get out of the pot.
The fried meat is particularly smooth and tender, it can be said that it is more tender than the boiled egg, the taste is particularly fragrant, it is very delicious, and everyone snapshots it to make it.
【Skill Summary】
Stir-fried shredded meat should be done well "one wash, two marinades and three stir-fry".
A wash - to cut first and then wash, can thoroughly wash away the blood and water, reduce the fishy smell.
Second pickling - in addition to letting the meat into the bottom taste, but also to increase tenderness, the use of egg whites, starch, cooking oil to lock in moisture, keep tender.
Three stir-fry - to be fried in hot pan cold oil, the oil temperature is 30% or 40% hot, but after the oil temperature rises, the meat is smooth and cooked, and the taste is tender.
As long as you master these 3 points, you can easily fry delicious shredded meat, whether it is green pepper meat shredded or fish fragrant meat shredded, are particularly smooth and tender, more tender than steamed eggs. Think my article is good, please give me likes, comments, forwards, favorites, follow, see you next time.