How to fry shredded meat in a non stick pan, how to fry shredded meat in a non stick pan?

Sweet potato flour and meat, you can do this.

—[Stir-fried shredded pork with green pepper]——

1. Prepare the ingredients.

Ingredients: pork tenderloin, green pepper.

Excipients: green onion, ginger, garlic, red pepper, starch, egg white.

Seasoning: salt, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper powder, thirteen spices, chicken powder, cooking wine.

2. Handle the ingredients.

1. Clean the pork tenderloin, follow the texture of the pork, change the knife and slice, then cut it into uniform shredded meat, rinse the blood with water, and then squeeze out the water for later use.

2. Squeeze out the shredded meat, put it in a basin, then add the base salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper powder, chicken powder, and an appropriate amount of water to stir the shredded meat, add starch and egg white, stir evenly, and finally seal the oil.

3. Clean all the vegetables, shred the green pepper, shred the red pepper, shred the green onion, mince the ginger, and slice the garlic for later use.

3. Frying process.

1. **, pour cooking oil into the pot and slide it over, pour it out, pour an appropriate amount of oil into the pot, burn until it is 4 hot, and put in the marinated shredded meat.

2. After the surface of the shredded meat is slightly set, slowly push it with a spatula to spread the shredded meat, and put it out for later use after the shredded meat is ripe for about 40 seconds.

3. Pour an appropriate amount of oil into the pot, heat over high heat, add green onions, ginger and garlic and stir-fry until fragrant, pour in green peppers, stir-fry until raw, then add salt, light soy sauce, dark soy sauce, oyster sauce, thirteen spices, chicken powder to taste, stir well.

4. At this time, pour in the fried shredded meat, stir-fry evenly, when out of the pot, put in the red pepper, pour a little white vinegar along the edge of the pot, remove the smell and increase the freshness, and then take it out of the pot and serve it on the plate.

Epilogue. The most critical three steps of the non-stick pan are: first, to squeeze out the water in the shredded meat, second, stir vigorously to marinate and starch, and third, control the oil temperature and slide the pan to stir-fry, so that you can cook a perfect shredded meat. This method is very practical whether it is stir-fried shredded beef or shredded chicken.

How to fry shredded meat to make it smooth and tender, non-stick?

1. Choose good materials. The most ideal ingredients for stir-frying shredded pork are pork tenderloin and outer tenderloin. The flesh of this part is tender and free of connective tissue.

2. Knife work. According to the standard of "cross-cutting beef and sheep, diagonally cutting pig", if it is cut just backwards, the fried meat is easy to break. The standard is: the thickness is consistent, the length is the same, the knife is not even the knife, and there is about the thickness of one and a half match stems.

3. Pickling. Egg wash and starch must be missing, as these two ingredients can make the meat itself smoother. The oil seal allows the shredded meat to be isolated from the air, allowing it to have a natural proofing process.

4. Stir-fry over high heat. If you want to fry tender and juicy meat, you should choose a hot pan with cold oil + high heat and stir-fry, and start the pot before the meat has completely lost its moisture, so that the meat is very tender and delicious.

As long as you grasp the above four points, I believe that warm fans will be able to fry tender and delicious shredded meat at home. Try Witty Face.

However, I want to give the shredded meat a unique salty flavor.

Here are a few ways to prevent shredded meat from sticking to the pan when stir-frying:

Use a non-stick pan: The non-stick pan has an anti-stick coating, so you don't have to worry about sticking to the pan when stir-frying meat.

Shredded meat processing: Shredded meat can be marinated with cooking wine, salt, pepper, light soy sauce, egg white, starch and other one or several before stir-frying, these seasonings can not only make the fried shredded meat more flavorful and tender, but also effectively prevent it from sticking to the pan.

Slide the pan: Before frying meat, fish and other ingredients that are easy to stick to the pan, you can first pour in the oil and heat it, turn it around a few times in the pot to let the pot stain the oil, then pour out the hot oil, pour in the vegetable oil again, and then add the shredded meat, quickly use a spatula to break up the shredded meat and stir-fry.

Stir-fry the fat first: fry the fat meat in oil first, wait for the fat to fry almost and then put the lean meat, and warm it on the shovel when putting the lean meat.

Flip the hot pan with cold oil: hot pan means to heat the pan and remove the water in the pan; Cool oil is to pour the oil in, put the shredded meat, the oil temperature is relatively low, it will not stick to the pan; Quick flipping means that after the shredded meat is put into the pot, it should be quickly stir-fried to spread the shredded meat, which can also prevent the shredded meat from sticking to the pan.

Fry first and then fry: first fry the shredded meat, and then fry it in the pot, restaurants use this method to fry vegetables, and most of the shredded meat is also fried after grabbing the starch, so basically there will be no problem of sticking to the pan.

The above methods can effectively prevent the shredded pork from sticking to the pan, and you can choose the appropriate method according to your personal habits and preferences. Hope mine can help you.

The iron pan should not stick, and it is best to heat the pan with warm oil. That is, the pot is hot, the oil is also hot, then turn the heat down, add shredded meat, stir-fry quickly, and then restore the heat. Add a little oil to the shredded meat before frying, stir it, and then fry it in the pan, and it won't stick.

The best way is to put more oil, and then cool the oil to the meat, so that the meat will be more tender.

First of all, turn on low heat when stir-frying the meat, and then put the meat in and fry it when the oil temperature is low, and let the meat heat up slowly, so that the texture will be very tender.

The key to non-stick pans: first brush the wok clean, then put it on the fire, pour the cold oil after the pot is hot, quickly pour it out, and then re-put in the appropriate amount of cold oil, put the pot on the fire, and then put in the prepared raw materials, and quickly stir-fry.

In this way, when the meat is heated in warm oil, the protein and starch slurry on its surface are gradually heated and comfortable. Note that before putting oil, be sure to brush the pan clean.

First, due to the hot oil in the pan, the oil temperature is too high, so that the protein and starch juice are suddenly heated to form a coat, resulting in the meat and meat sticking to each other, and it is difficult to fry and stick.

Second, because the pot is cold and the oil is cold, the protein and starch of the meat cannot be coagulated and sinks to the bottom of the pot, and the oil temperature rises and sticks to the bottom of the pot.

Ingredients: meat, pot, spatula, oil.

Steps:1Wash the ordinary stir-fry iron pot.

2.Bake over medium heat, pour in a small amount of oil and turn well. Or use a brush to brush with a thin layer of oil. The amount of oil should be so that the entire bottom of the pan can be smoothed out without any leftovers.

3.Turn on the high heat until there is a slight smoke, then turn off the low heat. Pour in the oil for stir-frying while placing the meat you have prepared into the pan.

4.Don't stir-fry right away, just use a spatula to slightly flatten it and keep it on low heat for about 20 to 30 seconds.

5.Turn to medium heat and stir-fry until cooked. As for what to fry next, how to fry is your own business, according to your own habits, or refer to other recipes

The nutritional value of shredded meat

1. Protein.

The protein content of livestock meat is 10 20%, of which 20 30% is protein in sarcoplasm, 40 60% in myofibrils, and 10 20% in interstitial protein

Meat protein has sufficient essential amino acids, which is close to the needs of the human body in terms of type and proportion, and is conducive to digestion and absorption, and is a high-quality protein. However, there is no imbalance of essential amino acids in interstitial protein, mainly collagen and elastin, in which tryptophan, tyrosine, and methionine are low, and protein utilization is low.

Meat contains nitrogenous extracts that dissolve in water, giving the broth its umami taste.

2. Fat. Generally, the fat content of animal meat is 10 36%, and the fat meat is as high as 90%, and its distribution in the animal body varies greatly with the degree of fat and leanness, and the part.

The fat of livestock meat is mainly saturated fat, and the melting point is high. The main ingredient is triglyceridesA small amount of lecithin, cholesterol and free fatty acids are collected and sorted out. Cholesterol is 109 mg 100 g in fatty meat, 81 mg 100 g in lean meat, about 200 mg in offal, and the highest in the brain at about 2571 mg 100 g.

Resources.

A professional chef will teach you the best way to do it:

Step 1: You first heat the oil in the pan, remembering to heat it (the kind of temperature at which leafy vegetables are fried).

Then: remove the pot from the heat (or turn the heat to a minimum).

Then put the shredded meat down and stir-fry quickly.

At this point, you will find that it will not stick to the pan at all!!

Precautions: If you have a large amount of shredded meat, then it is recommended that the larger the amount, the more oil you should put in the pan, and the hot spot should be burned.

If you have a large amount of shredded meat, it is recommended that after the shredded meat is fried in the later stage, it will definitely not be cooked because of the large amount, so you should continue to fry it a few more times.

Put a small amount of salt on the shredded meat, and add starch after grasping the strength, this technique is called sizing, if you have the technology in place, you can choose to sizing, which will make the texture of the shredded meat more tender and more elastic.

What is hot pan cold oil, those theories sometimes do not apply to every kind of pot, and the above theories are my 5 years of professional chef from a small experience, you can try it yourself.

If you want to fry the meat silky and tender non-stick pan, the Sichuan cuisine master will teach you tips to ensure that the shredded meat is tender and non-sticky, and teach you the practice of Sichuan-style colorful shredded meat, salty and fresh rice is nutritious and delicious, hurry up and try it together, agriculture, countryside, farmers, Sichuan cuisine, food.

To fry shredded meat at home, you have to put water and cornstarch to mix the shredded meat before stir-frying it in the pot, but it is easy to stick to the pan. To make the shredded meat not stick to the pan when it is oiled, add some oil and mix it before putting it into the pan, firstly, the oil can make the moisture in the meat not easy to release, and the fried shredded meat is very tender, and secondly, it is not easy to stick to the pan when stir-frying.

Heat the pot first, then add a small amount of vegetable oil to heat, let the oil turn around in the pan, let the pot be full of oil, and put the shredded meat into the pan, because the oil in the pan has a lubricating effect, so the shredded meat will not stick to the pan. The specific method of stir-frying shredded pork is as follows:

The ingredients to be prepared in advance include: 4 green peppers, 100 grams of lean meat, 2 cloves of garlic, 1 tablespoon of pepper, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 10 grams of starch, 1 green onion, 2 grams of sugar, and 1 tablespoon of oyster sauce.

1. The first step is to wash the green pepper and cut it into shreds.

2. Then shred the meat and mix it with cooking wine and starch to taste.

3. Then finely chop the prepared green onions and ginger.

4. Heat the pot, then add a small amount of vegetable oil to heat, let the oil turn around in the pot, let the pot be full of oil, add green onions, ginger and shredded meat and stir-fry.

5. Add the bean paste and stir-fry the red oil.

6. Then add soy sauce and pepper and stir-fry evenly.

7. Add green peppers, sugar, oyster sauce and mix well.

8. Mix well and serve, so that it is ready.

The best way is: heat the pan with cold oil, wipe the pan first, heat the pan over medium heat first, put the oil, and then put the meat to stir-fry, and it will not stick to the pan. I've tried it and it works.

If there is too little oil, the meat will stick to the pan, and if you put more oil, it will not stick. Tell you a convenient and fast way to make the meat delicious: wash the meat and control the dry water (not too dry), put some tender meat powder, rice wine and soy sauce marinate for 10 minutes, and then you can put it in the oil pan and fry.

At the same time, you can add some chopped green onions, minced ginger, garlic cloves, etc. to remove the fishy smell, and add side dishes to stir-fry to become a complete dish. By the way, don't forget to add salt and chicken bouillon.

You can put some eggs on the meat and stir it well, and the fried meat is fragrant and tender!

When stir-frying meat dishes, salt is too early to ripen slowly, it is advisable to add salt when cooking, and add a few drops of vinegar before cooking, which is tender and delicious.

Cut the ginger into cubes, pound the ginger juice with the kind of garlic pounding, if you really can't pound it, put some water and pound it again, then pour the ginger juice on the meat and stir evenly, and then fry the meat in the pot to make the meat tender.

Stir-fried beef slices: Before stir-frying beef slices, dilute the flour with beer, pour it on the beef slices, mix well and marinate for 30 minutes, the enzymes in the beer can decompose some proteins, which can increase the tenderness of beef.

Stir-fried pork slices: Put the cut meat slices in a colander spoon, shake them in boiling water a few times, and when the meat has just changed color, drain the water, and then put it in the wok, it only takes 3-4 minutes to cook, and it is tender and delicious.

Stir-fried waist flower: After the waist flower is cut, add a little white vinegar and soak it in water for 10 minutes, the waist flower will be big, no blood and water, and it will be white and refreshing after frying.

Stir-fried pork liver: Before stir-frying pork liver, you can use some white vinegar to soak it, and then rinse it with water, and the fried pork liver tastes very good.

Stir-fried shrimp: Before stir-frying fresh shrimp, you can use boiling water soaked in cinnamon to blanch it, so that the fried shrimp taste more delicious.

Stir-fried shrimp: Put the shrimp into a bowl, add refined salt and edible alkali powder per 250 grams of shrimp, gently rub it with your hands for a while, soak it in water, and then wash it with water. This will make the fried shrimp as clear as crystal, tender and delicious.

Scrambled eggs: Beat the eggs into a bowl, add a little warm water and stir well, pour them into the oil pan and fry them, and drop a little wine into the pan when stir-frying, so that the scrambled eggs are fluffy, tender and delicious.

1 pot dry.

Clean the wok first, empty the water, dry the water with a handkerchief, or heat it to dry.

2 Moisten the oil. Pour in the oil and bring to a boil until it smokes, turn the pan or pour it with a spoon too low to moisten the pan, then pour out the oil.

3 Heat the pan with cold oil.

Heat the pan again, reduce the heat, pour in the cold oil, and then add the shredded meat and stir-fry quickly.

Tips: For frozen shredded meat, do not soak it in water when thawing it, and wait until it is fully thawed;

Or add some shredded ginger, chopped green onions, peppercorns and other accessories before adding meat (can also be seasoned).

4 Feeding. When the meat changes color or feels like it is going to stick to the pan, add an appropriate amount of cooking wine in time and continue to stir-fry.

Tips: On the one hand, adding cooking wine can remove the fishy meat, and it can also keep the meat from sticking.

5 Do not dry the pan.

Add other seasonings and water in moderation, and do not dry the pan.

If you grasp the above problems, you will basically not have the problem of sticking to the pan, and you can also learn from this idea when cooking other dishes.