Introduction: Stir-fried meat will only be fried directly, no wonder it is chai and not fragrant, remember 2 tips, soft and tender into the flavor of non-stick pan
Pork is cheaper, and many families have opened the crazy meat eating mode, no longer worried about the pressure of buying meat, and eat it when they want. There are many ways to cook meat, the most conventional and simple way is to fry, fried meat can be paired with different vegetables, made into many different dishes, such as pork belly fried potato chips, garlic moss fried meat shreds, shiitake mushroom fried meat slices, etc., each dish is a good next meal, almost everyone loves to eat.
Speaking of stir-fried meat, there are two situations, one is pure lean meat, one is fat and thin, we often buy pork belly is like this, very suitable for frying, but how to fry it? If it is a case of fat and thin pork belly, it is usually directly fried under the pot, as long as it is cut very thinly, and then stir-fried by adding oil, it can be made soft and tender and can taste fragrant, but if it is a case of pure lean meat, it is not suitable for direct frying, otherwise it will be chai, there will be no taste, there will be a fishy taste.
So let me focus on the situation of fried lean meat, its meat is tender, not suitable for long-term stir-frying, only suitable for fast frying, but how to do it to fry tender and fragrant and flavorful?
If you also do not do well to fry meat, it must be a problem with the method, fried meat will only be directly fried, no wonder it is chai and not fragrant, remember 2 tips, soft and tender into the flavor of non-stick pan!
Let's start with 2 tips
Tip one: after the lean meat is cut, it must be marinated first, after marinating, it can increase the fragrance and cover the fishy smell of the pork, so that after processing, then fry it is not afraid of frying the meat is not fragrant. And after curing, you can add flavor to lean meat, when the meat has a taste, it is more fragrant, and no matter how much tasteless meat is difficult to eat, so this step of pickling is indispensable.
Tip two: when frying meat, you must master the hot pan of cold oil, this can achieve the purpose of fast frying, otherwise the pot noodles are not handled well, the meat will stick to the pan after the pan, and the sticky pan will extend the frying time, the taste will become worse, if it will be hot pan cold oil, the pot noodles will become very slippery, the meat can be quickly slipped after the pan can be put out, so that the frying is very tender, a little non-stick pan.
How to do these two tricks specifically, take a look at the following steps of stir-frying meat:
Prepare a piece of fresh lean meat, cut into a suitable shape, generally there are three shapes of flakes, filaments, small dice, so that it is good, meat cut what kind of vegetables to cut, so that the combination is better. If the lean meat is taken out of the refrigerator frozen meat, remember to be completely thawed before it can be fried, otherwise the taste will be greatly reduced.
After cutting, start marinating, the simplest operation is to add salt, soy sauce, white pepper, corn starch, stir well and then add cooking oil to mix, if you like a more smooth and tender taste, you can add seasonings to stir and add egg whites, and then add starch and cooking oil.
The above steps are to be marinated for ten minutes, the wok is kept clean, if the front stir-fry must be cleaned, the heat is dry, and then heated to the point of smoke.
Add the cooking oil to the pot, heat the oil until it smokes, pour it out, then pour in the cool oil and heat it to 50% oil temperature.
At this time, the cured meat is poured into the pot and quickly stir-fried, and the meat changes color and is served, so that the meat is fried.
Later, the vegetables are blanched or directly fried until the raw, pour in the fried meat, add the seasoning and stir-fry evenly, and a plate of fried meat can be out of the pot.
The above two skills, you have learned it, follow the steps to do, ensure that once can be successful, in the future, whether you encounter pork, beef or chicken, you can use this method to do, just like according to the formula to do, do more on the hand, the more you do the better, no longer worry about the meat fried old or fried not fragrant, quickly find an opportunity to try it. My sharing is here, like me, please pay attention to me.