When stir-frying meat, don't cut it and fry it directly, no wonder it's old and fishy! Do 1 more step, tender and fresh and fragrant without fishy taste
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "When frying meat, don't cut it and fry it directly, no wonder it's old and fishy!" Do 1 more step, tender and fresh and fragrant without fishy taste!'
The taste of vegetables is relatively light, and meat has a special "meat flavor", so when frying vegetables, you will often use lard, or add a few pieces of meat, and the vegetables will become fragrant. When frying meat, whether it is shredded meat or slices of meat, the most basic requirement is tender and fishy, but it is not easy to achieve this requirement.
The fried meat eaten in the restaurant, whether it is wood whisker meat or fish fragrant meat shreds, is tender and fragrant to eat, but many people fry their own meat is old and chai, and there is a great fishy taste, not fragrant at all, why is the difference so big? The key is the approach.
When more than 80% of people fry meat, they cut the meat and fry it directly, the method is wrong, and the natural taste is old and fishy.
The second uncle is the gold medal chef of the restaurant, and there are too many fried shredded meat and slices of meat, and he has a lot of experience. He told me that when frying meat, this step is very important, not only to make the meat taste more tender, but also to add flavor to the fishy, so that the taste of the meat is better, which step is it? Let's share with you a shredded green pepper stir-fried meat to see how the chef's stir-fried meat is handled.
【Stir-fried shredded meat with green pepper】
Prepare tenderloin, green pepper, garlic, ginger, salt, soy sauce, dark soy sauce, oyster sauce, starch, eggs.
【Directions】
Step 1: Prepare a piece of fresh tenderloin, wash it and cut it into shredded meat. Fresh meat is relatively soft, many people do not cut the meat well, easy to uneven thickness. The chef teaches you a trick, whether it is fat or lean meat, put it in the refrigerator and freeze it for 1 hour to cut it better.
Step 2: Put the shredded meat into water, grasp and wash by hand for 2 minutes, wash it and drain it. Add an appropriate amount of salt, soy sauce, dark soy sauce and oyster sauce to the shredded meat, grasp and mix with your hands for 2 minutes, beat an egg white when the meat is sticky, continue to grasp and mix with your hands until the egg white is absorbed, and finally pour in the appropriate amount of cooking oil and mix well, marinate for 10 minutes.
The most important step in stir-frying meat is marinate, which not only allows the meat to taste in advance, without fishy taste, but also makes the meat more tender.
There are 2 kinds of spices that can not be less, that is, egg white and cooking oil, which can make the meat tender and fragrant, and it is not easy to stick to the pan. It is not recommended to use starch, although the taste is also very tender, but there is a "starchy taste" and it is easy to stick to the pan.
Step 3: Cut the garlic into slices, cut the ginger into shredded ginger, remove the seeds and remove the stems of the green peppers, wash them and cut them into shredded chili peppers.
Step 4: Pour the right amount of oil into the pot, heat it on high heat, pour in the marinated shredded meat when it is 50% hot, use the spatula to quickly slide and fry, and the shredded meat will spread out and change color immediately after it is put out.
Step 5, leave the bottom oil in the pot, fry the garlic slices, ginger shreds, pour in the chili pepper shreds and stir-fry for half a minute, pour in the fried shredded meat, add the appropriate amount of salt, pour in half a bowl of water starch, stir-fry until the soup is thick and then you can get out of the pot, and the delicious green pepper meat shreds are fried.
Whether it is shredded green pepper meat or shredded fish, shredded meat can not be directly fried in the pot, should be marinated in advance, fried meat slices are the same.
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