Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
With the gradual cooling of the weather, everyone has begun to open the meat one after another, recently received a lot of private messages from fans, many people are asking: why is the restaurant made of fish fragrant meat shredded, green pepper meat shredded, garlic moss meat shredded, eat so smooth and tender, and their own fried meat dried, chai, not yet flavorful, why is there such a big contrast?
Today, I will explain to you in detail how to make shredded meat to be smooth and non-sticky. We fry shredded meat at home, usually cut everything directly under the pot and fry, but the problem is in this link, no matter what shredded meat is fried, the most taboo directly under the pot! Add these 2 steps, the meat is fragrant and smooth and non-stick pan.
1. First of all, we prepare 500 grams of pork tenderloin, first slice into uniform thin slices, and then change the knife to cut into filaments, to slice along the texture of the pork, and then cut into strips, so that the meat is not easy to break when sizing.
2. Put the shredded meat into the water, fully grasp and wash out the blood and water inside, pour it out, squeeze out the water and set aside.
3. Next, I stew the first step of sizing: put the shredded meat into the basin, add 2 grams of salt, 1 gram of pepper, a little sugar to freshen, 10 grams of soy sauce, 10 grams of cooking wine to fishy, 3 grams of soy sauce to mix and grasp well, this process should last more than 1 minute, the color is not dark enough, and then add a little soy sauce, put all the sauce into the meat shredded.
4. Then add a little water, grab and mix until the meat is shredded to absorb all the water, add a little water again, until the meat is out of the glue, the meat sucks up the water, the taste is more tender.
5. Then beat an egg white to grasp and mix evenly, generally 500 grams of shredded meat needs 50 grams of egg liquid, we can take this as a standard, calculate the amount you need.
6. Grab a small handful of starch, starch can lock the water in the meat, the amount of starch is not too much, as long as you grab a handful of meat with your hand, there is no juice flowing out when squeezing. Add an appropriate amount of vegetable oil and continue to mix well for 10 minutes, the vegetable oil can form a protective film to prevent the loss of nutrients and water from the meat.
7. After the good syrup, we carry out the second step of lubricating oil: heat the pot, add vegetable oil to the slippery pan, pour out the hot oil after sliding the pot, add cool oil, so that the slippery stir-fried meat will not stick to the pan. When the oil temperature is 40% hot, the oil surface is calm and smokeless, sprinkle the shredded meat with good syrup into the pot, quickly use a spoon to push the shredded meat to scatter, quickly slide and fry for 30 seconds to pour out the oil control, after the above two steps, we can see that the shredded meat is very tender.
Ah Fei had something to say:
1. The shredded meat with a good pulp should be left for 10 minutes before use, so that the shredded meat can fully absorb the water, so that after the shredded meat is put into the pot, there will be no de-pulping, adhesion, and splashing of oil.
2. Slippery stir-fried shredded meat kyo sauce shredded meat, fish shredded meat, green pepper meat shredded, etc. are related to the series of dishes, the high heat can be turned over to the pot, fresh and smooth, no stick.
Well, this fresh and tender shredded meat is ready, like friends hurry up to try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!