1. Cut the meat
Horizontal cow oblique pig straight chicken.
But all meat has a texture, but each has its own way of cutting; beef is cut off by reverse grain, you can compare the beef texture to the road, the knife is equal to us crossing the traffic light, the knife and the grain 90 degrees right angle.
The pork is cut at a 45-degree angle with an oblique knife, and the chicken is cut at a parallel angle, i.e. the knife is at a 0-degree angle to the grain.
2. Marinate
If you want to make the meat tender, you used to use baking soda powder, but now that technology has advanced, most of them use tender meat powder.
Tender meat powder is made of white slurry that oozes out after peeling papaya, which is safe, non-toxic and natural.
It partially hydrolyzes the elastin and collagen in the meat, giving the meat a tender and delicious texture.
At the same time, it can also improve the conversion and utilization rate of protein in meat, and increase the nutritional value.
Various methods of salting semi-finished products
Marinated shrimp
Ingredients: 500 grams of fresh shrimp with absorbed water, 1.5 grams of tender meat powder, 5 grams of salt, 6 grams of corn starch, 3 grams of food powder, 20 grams of egg whites.
Method: Add the egg white to the flavor powder, refined salt, corn starch, and tender meat powder to make a paste, then add the shrimp that has absorbed the water and mix well, then put it in the refrigerator, and refrigerate for 2 hours before use.
Another pickling is: 500 grams of shrimp, 2.5 grams of tender meat powder, marinate for 4 hours, then rinse with water, absorb the water, and then use 20 grams of egg white, 6 grams of flavor powder, 6 grams of refined salt, 6 grams of corn starch, mix into a paste, mix well with shrimp, and you can use.
Marinated pork chops
Ingredients: 500 grams of lean meat, 2.5 grams of refined salt, 10 grams of ginger and green onion, 25 grams of Shao wine, 3 grams of tender meat powder, 50 grams of water.
Method: Mix the above raw materials well, put them in the freezer and refrigerate for 1 hour. The pickling method of goose breast and duck breast is the same as above. However, for marinating chicken breast and baked pork ribs, there is no need for tender meat powder.
Marinate the belly
Wash the pork belly pedicle (no hot water can be used when washing), shovel off the belly coat, belly membrane, and fat, and cut it into a comb shape. Marinate 3 grams of tender meat powder for half an hour per catty of net belly tip (the belly tip is purple red, that is, marinate enough time), soak and bleach with water for about 1 hour, and then you can use it.
Corned beef
Ingredients: 500 grams of beef, 6 grams of tender meat powder, 10 grams of light soy sauce, 25 grams of corn starch, about 75 grams of water, 25 grams of cooking oil.
Method: Put the beef slices in a basin, add light soy sauce, tender meat powder, corn starch, and water to make a paste, mix well with the beef, and finally add edible oil (the same as the marinated mutton slices).
3. Fire Weather
It is the mastery of the size of the fire and the time when stir-frying, to put it bluntly, it is less uncooked and more old, and if you want to master the heat, you need a lot of practice.
Take stir-fried beef as an example, the whole process is on high heat, and the pan is hot and the oil is cold. That is, after the pot is heated, scoop in an appropriate amount of oil and turn the pot several times, pour it out, then scoop in new oil, pour in the material and stir-fry until fragrant, and stir-fry the beef.
Stir-fry until the beef turns brown, about 6-7 minutes cooked, at this time you should add side dishes (onions, celery, etc.), continue to fry until the beef is in a lamp nest, and then you can get out of the pot.
What is the lamp nest, that is, the beef is cocked at both ends, and the middle is concave, just like our naturally spread palms; don't be afraid that the beef is undercooked, even if it is fried by the gods, it is difficult to save.