When stir-frying meat, especially when encountering more tender tenderloin, it will often be fried dry, the taste is more chai, and it is not smooth and juicy at all. The meat fried in the restaurant, even if it is a fine shredded meat, will feel very tender to eat, some people will think that this is the reason why the chef of the restaurant put "tender meat powder", in fact, most restaurants still do this through some pickled cooking methods.
Want to make the fried meat become smooth and tender, fried is not old, can not be directly released raw soy sauce, cooking wine and other marinades, to the need to first give the meat "yard water" and then marinate, this is a very important step, the average pound of meat to hit three or two water to do. After the meat is processed into slices of meat or shredded meat, first add salt and water to grasp evenly, catch the meat to absorb all the brine, the meat eats enough water, when it is heated, it will not spit out water, and then use soy sauce, cooking wine to taste, and finally add oil, water starch or egg white to lock in the water, so that the treated meat, no matter how fried will not become old, the meat is delicate and not woody, tender and juicy, share a coriander fried tenderloin method.
Ingredients required: 4 pairs of tenderloin shredded meat, 1 handful of coriander, 1 green onion, 1 piece of ginger, 4 dried chili peppers, 1 spoon of light soy sauce, 1 spoon of starch, 1 spoon of sesame oil, pepper semi-spiced soup, salt and chicken essence.
Step 1: Add four or two tenderloin meat shreds to the bowl, add half a spoonful of salt, about 5 spoonfuls of water (about 60 ml), stir well and then knead thoroughly, so that all the water is absorbed into the meat shreds, showing a bright crystalline, watery state.
Step 2: Add 1 spoonful of light soy sauce to enhance flavor, add 1 spoonful of cooking wine to remove fishiness, knead thoroughly, and let the soy sauce and cooking wine fully integrate with the shredded meat.
Step 3: Add 1 spoonful of oil, stir well, use oil to lock in the moisture inside the shredded meat, and the fried shredded meat is more tender.
Step 4: Add 1 spice spoon of water starch and knead it thoroughly so that the starch wraps around each piece of shredded meat to prevent the meat from being fried to the ground. Cut the parsley into long pieces, cut into a knife and you can, cut the ginger into thin strips, and cut the green onion into sections and set aside.
Step 5: Add the right amount of oil to the wok, the oil temperature is 60% hot, add the shallots, ginger and 4 dried chili peppers to fry until fragrant, add the marinated shredded meat, stir-fry until the meat changes color.
Step 6: Add the chopped coriander segments, semi-spiced pepper, salt and chicken essence, stir-fry evenly, and pour a spoonful of sesame oil before leaving the pan, so that a plate of fresh and tender coriander is fried with tender tenderness.
Whether it is fried beef, pork can use this method, especially when frying beef, pay attention to let the beef eat enough water and then fry, there will be no chewing situation. The three steps to cured meat are summarized:
1: After the meat is cut into strips or slices, add about one-third of the weight of the meat in water, grasp well and absorb it well.
2. Add soy sauce, cooking wine and other seasonings to taste.
3: Add oil and mix well, then add egg white or starch to lock in the water and you can fry.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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