Generally, when you fry shredded meat at home, I believe that 90% of your friends will feel that the shredded meat they stir-fry is dry and hard. Even if it is according to what is said on the Internet, add a variety of tender meat powder, etc., the result is fried, or dry and hard firewood, and even some fried heat is too large, chewing can not be chewed.
But generally go to eat outside restaurants, you will find that most of the made meat slices or shredded meat, etc., the taste is smooth and tender. Although the restaurants are all professional chefs, the cooking techniques and skills are naturally more delicious than those made by us ordinary people. But when dealing with lean meat, it is actually skillful.
Today, the chef will share with you the treatment of lean meat before stir-frying, keeping in mind the "5 tips", even if it is the first time to cook, you can ensure that the shredded meat or meat slices made are as smooth and tender as tofu, and the more you eat, the more addictive it is.
Handling lean meats and keeping in mind the "5 tips"
1. Cut pork against the texture
As the saying goes, "cut cattle and sheep horizontally, cut pigs vertically". And the so-called "vertical cut pig" means to cut along the texture of the pork; Especially when handling shredded meat, the shredded meat cut in this way is stripped in strips, which is not only beautiful. And the shredded meat will not curl naturally after heating.
But when handling meat slices, keep in mind "reverse texture cutting pork". Because shredded meat is not the same as sliced meat, shredded meat is easier to cook when cooked. So generally cut vertically. However, the time for the meat slices to fry is short and not easy to cook; It's easy to get old over time. Therefore, when cutting the meat slices, try to cut against the texture of the pork, so that the pork is not easy to fry and is easier to cook.
When cutting pork, it is recommended to freeze it in the refrigerator for half an hour in advance, so that it can be handled more easily. Moreover, the cut meat slices are thin and thick.
2. Add green onion and ginger water
In fact, in addition to the general need to put green onion and ginger water when mixing meat filling, in fact, when processing meat slices, it is best to stir and marinate with green onion and ginger water in advance. Especially for boiled meat slices, shredded garlic pork, crispy tenderloin, etc., when you need to syrup the meat, we put a little green onion and ginger water and stir and marinate for 10-15 minutes.
The main purpose of this is, first, green onion and ginger water can remove the fishy smell of meat well, and the fried meat slices or shredded meat are fresher; Second, after marinating green onion and ginger water, it can well increase the moisture of lean meat. If it is sizing, the moisture will be well locked inside, stir-fried or fried meat slices, etc., and the taste is more tender.
In addition, when putting green onion and ginger water, it is best to add a small amount several times. And after each addition, stir well in one direction to fully integrate the green onion and ginger water into the lean meat.
3. Add egg whites
After the green onion and ginger water is finished, it is best to beat an egg white when marinating the meat, which can make the meat more tender. Egg whites can lock in the moisture of the meat well, isolate the meat and air, prevent the meat from being destroyed by salt and condiments, and make the taste of the meat always smooth and tender.
After adding the egg white, the last is to directly use the hand to grasp the meat repeatedly, so that the lean meat can better integrate with the egg white, and the fried meat will not eat with a thick feeling.
However, when adding eggs, you must remember that it is best to add egg whites, but do not put egg yolks. First, egg yolk is easy to change the color of lean meat; Second, the egg yolk itself has a relatively strong fishy smell; Therefore, when put into lean meat, it is not handled well, and the fried shredded meat or meat slices are more difficult to eat.
4. Release corn flour
In fact, if you look at basically 99% of lean meat processing tutorials on the Internet, in the last step of curing meat, some corn flour will be put in some way. Especially when sizing small crispy meat, corn starch is even more essential.
When marinating meat, corn flour is wrapped on the surface of the meat ingredients, which can reduce the loss of internal moisture, so that the taste is softer and more tender. If lean meat is sized, then starchy water will form a protective film on the surface of the ingredients.
Like fried small crispy meat, etc., basically starch water syrup, so that after the gelatinization reaction of corn flour when heated, it will have a certain viscosity, forming a protective layer on the surface of the food, which can maintain the moisture and umami taste in the ingredients.
Fifth, "slide the pan" in advance
The meat dish stir-fried like a restaurant, our first impression looks "oily", looks very greasy. The first purpose is to taste more delicious; Second, in fact, when processing meat, restaurants basically pay attention to "sliding pot".
The main purpose of "sliding pan" is to avoid sticking to the pan, because the protein, sugar, starch and other substances in the ingredients are burned and stuck to the bottom of the pot. If you fry the pan after "sliding the pan", it will not stick to the pan. The second is to lock in the moisture of the meat better and faster, it is easier to cook when stir-fried, and the taste will be more tender.
In fact, the stir-fried meat made at home, most of the fried meat is old, hard and woody, in addition to the cooking skills are not in place, some friends feel that it is too troublesome to process meat slices or shredded meat in this way. Therefore, when frying meat, it is basically directly under the pot. It is equivalent to "frying" in a pan, so that the moisture of the meat is fried dry, so it must be hard and woody.
Handling meat is not troublesome, it is recommended that you follow the above 5 steps to deal with it, I believe that even if you cook badly, your family will give you a thumbs up. At least the basic steps are no problem, then the taste of the fried meat will not be much worse.
Source: Beipiao Kitchen