Stir-fried meat slices are very common small dishes, but don't underestimate this dish, the meat slices are tender enough to be delicious, this requires you to go from cutting meat to curing, and stir-frying meat are very skillful. Today Xiaobian takes you to study and study together.
The trick of stir-frying slices of fresh and tender meat:
1. When cutting raw meat, cut off the texture of the meat, such as cutting along the grain, the meat is easy to harden and tough. Therefore, there is a saying that "cut cattle and sheep horizontally, cut pigs obliquely".
Tip: The thickness of the sliced meat is 2-3mm thick, and the sliced meat is evenly cut to make good meat
2. It is best to add a little soy sauce, cooking wine, starch and protein liquid to the bowl to grasp evenly, marinate for at least 10 minutes, the surface can be appropriately put some vegetable oil and then grasp evenly, so that after processing and frying, the finished product can be smooth and smooth
3. The taste of the sauce has basically penetrated into the meat slices, at this time, it is very simple and easy to put on the oil, and it will definitely not be busy, is it especially suitable for kitchen novices
4. The oil in the frying pan must be warm, do not overheat, hot oil is easy to make the meat tight, to use low heat to quickly stir-fry, such as meat sticky pan, you can move the pot to a damp cloth to cool after you can easily turn the meat pieces, discoloration can be fished out. If the side dishes are more difficult to cook, then put the meat up, stir-fry the dish first, and then put in the meat and stir-fry evenly
5. There is also stir-frying is also tender, generally burn the pot hot oil about 120 degrees (the pot to burn dry water to feel hot and then put the oil, so that it will not burst the oil) put the feed head quickly stir-fry until the color can be out of the pot, to be fried to 80%, 90% that is, before leaving the pot, then pour the meat slices together to stir-fry out of the pot, so that the meat is tender, the dish is also fragrant.
Tips for curing slices of meat
1<b>.</b> When curing meat, first add a spoonful of chicken powder, its unique powder texture, can quickly and evenly cover the surface of the meat, give the meat more protection, lock the gravy more firmly, and make the meat slices more tender and juicy
2. When marinating meat slices, add an appropriate amount of corn starch and water, and grasp the sizing by hand to make the meat slices more tender and juicy
3. When marinating meat slices, the sesame oil seal oil is added at the end, which can better lock the moisture of the meat slices after sizing, so that the meat slices are full of elasticity, more tender and juicy
4. After the meat slices are marinated for 10-15 minutes, the hot pan is cold, and the oil temperature is 30% or 40% hot when the meat slices are slippery and fried, so as to ensure that the meat slices are full of elasticity, tender and juicy
6 tips for stir-frying slices
1. Make a mask for pork: Don't be surprised, pork also needs to be made like our human skin, but the mask that pork needs is water starch, put water starch in pork, which is called sizing
2. High temperature and high heat rapid stir-frying: because the temperature and starch gelatinization degree is proportional, so the higher the temperature, the meat will be easier to mature, the water will be lost less, and there is no need to stir-fry for too long, the hot fry can be put out for a moment, so high temperature stir-frying is definitely an important magic weapon to make the meat taste fresh and tender.
3. Hook: when stir-frying shredded meat or slices of meat, in addition to the starch just mentioned, you can also pour soy sauce into the shredded meat, put in salt and onion ginger, and then pour in starch, this step is also called hanging pulp, you can also pour a little cold water to stir evenly, the effect is better,
4. Boiling water: After the meat is cut, it can be put into a colander, then put into the boiling water and blanched for about 1 minute, blanched until the color changes, it should be fished out immediately, and then put into the pot and stir-fried for about 3 minutes, stir-fry
5. Pour into the beer: when marinating shredded meat, you can first use beer and starch to stir evenly, so that the enzymes contained in the beer will play a role, and the protein contained in the meat will be automatically decomposed, so as to improve the tender taste of the meat, especially suitable for beef.
6. Finally put salt: stir-fry shredded meat do not put in salt too early, because putting salt too early is easy to cause dehydration of meat, and putting salt late can shorten the effect of salt on meat, avoid dehydration, so as to make the meat more tender and not dry wood
On the whole, the biggest skill of stir-frying meat slices is still in the stir-frying, generally the hot oil of the pot is about 120 degrees (the pot should be boiled dry water to feel hot and then put the oil, so that it will not burst the oil) Put the feed head quickly stir-fry until it changes color, and then the side dishes are fried to 80% or 90% before the pot is poured into the meat slices together to stir-fry out of the pot, so that the meat is tender and the dish is fragrant.