There is a knack for stir-frying meat not to get old, you don't need cornstarch and tender meat powder, and you can learn the method as soon as you learn it, which is amazing

Title: There is a knack for stir-frying meat without getting old, no need for cornstarch and tender meat powder, the method will be learned as soon as you learn, and it is amazing

Introduction

Stir-frying, for many people, is a home-cooked skill, but it is not so easy to achieve both color and flavor. Among them, stir-fried meat is one of the dishes that many people like, but it is a university question to make the fried meat slices tender and juicy, not old and woody. Today, I'm going to share with you a trick of stir-frying meat, so that your fried meat slices are tender and delicious, without the need for cornstarch and tender meat powder, the method is simple and easy to learn, absolutely amazing!

Part 1: Millet's Stir-fried Meat Story

Millet is a master chef I know, and her stir-fry skills are top-notch, especially her stir-fried meat, which is simply a must. Once, I asked her curiously, "Millet, how do you make fried meat?" Why are slices of meat always so tender? Millet smiled and said mysteriously, "This is a family recipe!" Then she beckoned me to go to the kitchen and showed me in person.

Part 2: Millet's Tips for Stir-frying Meat

1. Choose good meat: Millet told me that choosing tender parts, such as tenderloin or tender beef, is the first step to a successful meat stir-fry. The meat should be cut into thin slices, and the knife should be cut along the meat grain, so that the cut meat slices can be more tender.
2. Marinated: Instead of marinating the meat slices with cornstarch or tenderizing meat powder, Millet uses a little light soy sauce, cooking wine, a pinch of salt and starch. She told me that starch doesn't give slices of meat a cloudy feel like cornstarch, but it makes them more tender.
3. Pre-frying treatment: Millet also has a unique processing method, which is to blanch the meat slices with hot water before stir-frying. She says it makes the slices smoother and removes the fishy smell of the meat.
4. Master the heat: When stir-frying meat, the heat should be fast and the pot should be hot. Millet told me that if the heat is not enough, the meat slices will easily come out of the water and lose their tender texture. And the time to fry the meat should not be too long, otherwise the meat slices will age.

Part 3: The experience of learning to stir-fry meat

I learned a lot from Xiaomi's recipe for stir-frying meat. When I got home, I tried to fry the meat slices as she taught me. Although there is still a certain gap with Xiaomi's level, it is much better than before. Slowly, I also found out some tips for stir-frying meat:

1. The pot should be hot: When stir-frying, the pot must be heated first, and the oil in the cold pan will not stick to the pan.
2. Master the heat: When frying meat, the heat should be fast, and the meat slices should not be fried for too long, otherwise it will be easy to age.
3. Cutting skills: When cutting meat slices, pay attention to the knife technique and cut along the meat grain, so that the meat slices are more tender.
4. Seasoning in moderation: When marinating meat slices, the seasoning should be in moderation, not too salty or too sweet.

Part IV: Conclusion

Stir-frying meat may seem simple, but there are many tricks. By learning the secrets of millet's stir-frying, I also mastered some tricks of stir-frying meat. As long as you choose good meat, master the heat, and cut well, you can also fry tender and delicious meat slices, without the need for cornstarch and tender meat powder, the method is simple and easy to learn, absolutely amazing! I hope my sharing can be helpful to everyone, so that everyone can become a master of stir-fry in the kitchen!