When frying meat, after cutting directly frying is wrong, do 1 more step, the meat is tender and smooth non-stick pan, fragrant and flavorful
Hello everyone, thank you for reading the article I shared, what I want to say to you is: "When frying meat, it is wrong to fry directly after cutting, do 1 more step, the meat is tender and smooth and non-stick pan, fragrant and flavorful!'
Meat is a kind of ingredient we usually eat, there are many types, there are pigs, cattle, sheep and other livestock meat, as well as chicken, duck and other poultry meat, but the largest consumption is pork.
The fishy taste of pork is relatively small, the taste is soft and tender, the nutrition is also very rich, with a special aroma, fried with vegetables, even vegetables have become fragrant, delicious. The method of stir-frying meat is simple, almost everyone can fry, but everyone's method is different.
When stir-frying meat, some people cut the meat directly under the pot and fry, not only the taste is old and chai, but also the fishy taste is relatively large, which is difficult to eat.
Some people will also "pass the oil" of the meat, although the taste is very soft and tender, but it still has a fishy taste and is not flavorful. How to fry the meat? Let me share with you the skills of the head chef, friends who like to eat fried meat quickly collect it.
Chef Boss said that if you want to fry the meat soft and fragrant, you must not cut it directly and fry it, you need to do one more step, that is, pickling. Pickling has 2 functions, one is to give the meat "yard taste", remove the fishy taste and enter the flavor in advance; the other is "sizing", the taste of the meat after sizing is more tender and smooth, how to fry will not be old, and will not stick to the pan.
So how to pickle it? Let's share with you a delicious [mushu meat], the meat is soft and fragrant, without a little fishy taste.
【Mushu meat】
Prepare fresh pork, cucumbers, fungus, carrots, eggs, chives, ginger, salt, soy sauce, oyster sauce, chicken essence, cooking oil, sugar, pepper, etc.
【Directions】
The first step, prepare all the ingredients, fresh pork is relatively soft, it is difficult to slice, always uneven thickness, different sizes, not good looking and not delicious. The head chef said that the pork was put in the refrigerator and frozen for 30 minutes, then taken out and cut, the pork was frozen hard, cut thick and thin, and the taste was better.
The second step, stir-fry the wood whisker meat, generally with tenderloin, tender meat is originally very soft and tender, but can not be directly fried, need to be pickled.
After the tenderloin is frozen, cut into thin slices, add an appropriate amount of salt, soy sauce, oyster sauce, corn starch, and grab the slices of meat with your hands to allow the slices to be fully absorbed. After sticking, pour in the appropriate amount of cooking oil, grasp well by hand again, and marinate for 20 minutes.
Adding salt, soy sauce and oyster sauce can effectively remove the fishy taste and increase the taste, so that the meat will not have a fishy taste. Starch has the role of "tender meat", and the taste of the meat after sizing is more tender and smooth, not old and not woody. Cooking oil can lock in moisture and taste, how to fry after the pot is not old, will not stick to the pan, fragrant and flavorful.
In the third step, the fungus is soaked in cold water for 2 hours in advance, washed after soaking, and torn into small flowers. Pour water into the pot, bring to a boil over high heat, blanch the fungus for 3 minutes, drain after draining.
Step 4: Wash the cucumber and carrots, cut into thin slices, cut the green onion into sections, shred the ginger, add salt and cooking wine to the eggs and stir well.
The fifth step, pour the appropriate amount of oil into the pot, pour in the egg liquid after 50% of the heat, stir quickly with a spatula, scramble into egg pieces, that is, "wooden whiskers", stir-fry and put out.
Step 6: After the pot is hot, pour in the appropriate amount of oil, slide the pot with hot oil after heating, pour out the hot oil and then add the cold oil, then pour in the marinated meat slices, stir-fry quickly on high heat until it changes color, and put it out.
Step 7: Leave the bottom oil in the pot, add green onion and ginger shreds to fry out the aroma, pour in carrot slices and fungus and stir-fry until they are broken, then add cucumber slices and meat slices, add an appropriate amount of salt, soy sauce, chicken essence, and quickly stir-fry until flavorful.
Step 8: Pour in an appropriate amount of water starch, stir-fry evenly, pour in the egg pieces, after the eggs are fried, you can turn off the heat, and you can enjoy it after serving.
The wood whisker meat is ready, the fried meat slices are tender and smooth, the eggs are soft and tender, the fungus cucumber is crisp and refreshing, the taste is very rich, very rice.
【The head chef has something to say】
When frying meat, whether it is pure lean meat or fat and lean meat, it can be marinated in this way, and the taste of the fried is very tender, fresh and fishy, and it is also very flavorful. It should be noted that when the meat slices are cooked, the pan should be hot and cold, so that the meat will not be fried and will not stick to the pan.
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