Why is the shredded meat always de pulped when stir frying?

Prepare shredded meat, put a small amount of baking soda, preferably add an egg white, add salt, monosodium glutamate, cooking wine, a trace of sugar, and then drop hard until it is strong!

Salt, monosodium glutamate, chicken essence, stir and add water, stir until the water is absorbed, give an egg white, and add cornstarch.

How to starch the shredded meat, and fry it so that it is not old and material.

When the shredded meat is fried with ginger, it will be very tender, and it is particularly easy to cook, and the color is also good-looking, you can use a little water starch and egg white, and then add a little cooking oil, stir well.

If you want to starch the shredded meat, add a little water starch and a little egg white, add a little soybean oil, and then stir the shredded meat evenly, and hang the adjusted batter evenly.

1.First, change the tenderloin with a knife, first cut it into slices, and then cut it into shredded meat.

2.Soak the shredded tenderloin in clean water (the main purpose of soaking is to remove the blood from the shredded meat).

3.Pour out the shredded meat that has been soaked for 10 minutes to control the water, press it with your hands, and gently dry the shredded meat with a clean towel.

4.Add an appropriate amount of rice wine and salt to the shredded meat soaked in water, and grasp it well with your hands.

Sizing is to add condiments such as salt, pepper, soy sauce, green onion and ginger juice with cornstarch and eggs to the meat and mix well, so that the meat can absorb enough water.

1. The principle of sizing.

It has a lot to do with the protein contained in meat raw materials. In meat raw materials, there are two main types of protein, one is myofibrous, which is elastic and contractile, insoluble in water; The other is myosin, which is a salt-soluble protein that plays an important role in sizing.

2. Moisturizing agent.

Such as water, cooking wine, pepper water, ginger juice, onion juice, garlic juice, etc. These water-based substances also have strong osmotic pressure because they contain water, which can make the meat absorb enough water, so as to achieve the purpose of fresh and tender meat, and at the same time, it can also remove the fishy smell of meat and add flavor to the meat.

3. Cornstarch. With alkaline, meat in an alkaline environment can relax the spatial structure of protein, and the retention of water will be enhanced, so as to achieve the purpose of locking the moisture of meat.

01 First of all, add some salt and monosodium glutamate to the shredded meat. Add a little loose meat powder, grasp it well with your hands, and then add water, the proportion of water is 1 pound of meat plus 4 taels of water, and then grasp the meat evenly, add starch, and it is OK to grasp evenly.

Mixed with starch, it will be very tender and chewy. It's best to taste first! After the code is flavored, add starch and add a small amount of tender meat powder; Then add a small amount of water, stir the sparrow, and then blanch with oil or boiling water!

When lubricating oil, the oil temperature is controlled by about 3 percent, if it is blanched in boiling water, after the water is boiled, the stove is ended, and then it is put into the pot! The key to the tenderness of the meat is the moisture of the meat, so add the right amount of water!

The purpose of sizing is to make the shredded meat fresher, more fragrant, smoother, and more tender, and at the same time, it can also add a little flavor! Most of the ingredients used for sizing are salt, pepper, cooking wine, egg whites, starch, etc. The order of sizing is particularly important, because if the order is wrong, the taste will not be perfect.

Method of sizing and dehydrating shredded meat with oil:

1. Wash the shredded pork, pinch the water, add salt and sugar, and then add water, starch, and finally egg white.

Whether the water starch is fully soaked. It is best to soak the water starch in advance.

Add salt, add sugar, add water starch, egg white, grasp well, pay attention to the concentration of water starch, the principle is not to see water at the bottom of the bowl.

Let sit for at least 15 minutes after sizing to allow the pulp to hang well on the ingredients.

2. Heat the pot, put in the cold oil and the good meat at the same time, see the white powder fall off, and then put a lot of water in the plate.

After adding the oil, the oil temperature should be burned to 4-5 to hot, and then the shredded meat should be added. The bottom of the oil temperature pan is easy to depulp.

After the shredded meat is put into the pot, it needs to be turned after the pulp is set, and it should not be turned immediately after the pot is put into the pot for about 30 seconds.

Your program is wrong, if you want to add egg white, it should be before cornstarch, but you can also make it very tender without adding egg white, the key is to pinch it, add salt to the shredded meat, cooking wine, knead it by hand, until it is sticky, add a little water, (water can not be put a lot at once) and then pinch it, and then add water... Until the shredded meat is fat and shiny, add cornstarch, put a little oil in the oil pan and pinch it again, so that it will not be fried.

It looks delicious, but why is there water, it should be gone after frying it in oil.

When the oil is warm, you are shredded meat, and if you use egg whites, you don't need to add water at all.

When marinating shredded meat, pay attention to adding two spoonfuls of water, which will make the shredded meat more tender. In the process of grasping well, pay attention to beat in an egg white, put in a spoonful of starch, and do not put too much.

I think you may be using the wrong starch, we can usually use cornstarch to starch your shredded meat, and the meat is very tender.

The secret to making the shredded meat smooth and tender is to add an egg white to the meat, so that it is stirred well and the meat will be very tender.

In fact, the main reason is that no starch is added in the process, if the starch is added, then the shredded meat will definitely be particularly tender, and it will be easier to taste.