No matter what kind of meat is fried, keep in mind these 5 skills, the meat is tender and juicy to eat, not fishy and not chai. Hello, everyone. I am Chef Jiang Yizhou. It's time to share your meal with you again, are you ready?
With the continuous improvement of living standards, more and more friends are indispensable to stir-fried meat in their daily meals. Especially pork, the price of pork this year is only more than ten yuan a catty. For friends who like to eat meat, there is really no need to worry about meat pain. Meat is rich in nutrients, in order to enhance human immunity, it is inseparable to eat meat. Now the meat is divided into pork, lamb and beef, I don't know what kind of meat you like to eat?
Take the most ordinary pork, why is the pork fried in the restaurant delicious and tender and unsatisfied? And what about the pork you make and send firewood when you stir-fry it? Today I will share the 5 skills of stir-frying meat to everyone, after learning it, you will no longer have to worry about fried meat. Without further ado, friends who like to make stir-fried meat at home. Follow this article to learn about it.
<h1 class="pgc-h-arrow-right" data-track="21" > kitchen stir-frying meat, the use of 5 skills. </h1>
NO.1 Buying meat is key
Take pork, which is now generally divided into three grades. The best pork is what we call tenderloin. The second place is the pork hind leg meat, and the worst quality is that the pig neck meat is also a bad head meat.
Tenderloin is suitable for making shredded pork for home, like the pork hind leg meat we use when we make dumplings at home! And this pig neck meat has a lot of lymphocytes on it, which is not suitable for domestic use. So when we make stir-fried meat at home, don't buy it as pork neck.
<h1 class="pgc-h-arrow-right" data-track="36" >NO.2 sliced meat is critical</h1>
We all know that there is a special pattern on the flesh, whether it is for pork or beef, it has its special texture. When slicing or shredding pork, be sure to cut it along its lines. When it is being fried, the shredded meat will not diverge. When cutting beef at home, it is best to cut it against its grain.
<h1 class="pgc-h-arrow-right" data-track="37" >NO.3 is followed by sizing</h1>
When we fry shredded tenderloin at home, we must remember to sizing the tenderloin. Add a little onion and ginger water to remove the fish, and then add the egg white, which can keep the shredded meat smooth and tender. Many friends forget the important step of sizing when frying shredded meat.
<h1 class="pgc-h-arrow-right" data-track="38" > no.4 When sizing, let go of raw flour</h1>
After we've marinated the shredded meat, one of the last key steps I took was to release the corn starch. Corn starch can make the surface of the meat shredded produce a rich protective film, so that when the shredded meat is in the pot, it is not easy to shrink and efferate. The final step of sizing must be to release the corn starch. Never put starch.
<h1 class="pgc-h-arrow-right" data-track="39" > NO.5 hot pan and fry in hot oil</h1>
No matter what shredded meat is fried at home, the last key step is to fry it in the pan. Especially when stir-frying shredded pork, be sure to remember to stir-fry in hot pans and hot oil. In this way, the fried shredded meat is not easy to stick to the pan. Many timid friends are afraid that the meat is easy to splash oil, and the more afraid they are, the more they have to try to conquer. Whether we are sautéing shredded meat or putting in the head of the ingredients, we must add it close to the edge of the pot. The farther away you are, the more hot oil will jump out.
Well, that's all there is to it. Do you have other different views on stir-fried shredded meat? Welcome to share it with us in the comments section. I like the collection of this article to remember and forward Oh. We'll see you next time.