How to fry meat without sticking, how to fry meat without sticking

Tip 1; Before cutting lean meat, it is best to freeze the meat in the refrigerator for a while, so that it is easy to cut into shreds.

Technique 2: After the shredded meat is cut, marinate it for a while to make it taste good. When marinating, starch should be added to it, and the starch should be stirred evenly, and the starch protects the shredded meat, which can prevent the shredded meat from coming into contact with the hot oil after it is put into the pot, which is conducive to maintaining a smooth and tender taste.

Tip three; After the starch is put in, put some oil on the shredded meat, which can prevent sticking when it is put into the pan, and it is easier to fry it.

Tip 4; Heat the pan with cool oil, and then add the marinated shredded lean meat, which will form a film of oil on the lean meat and will not stick to the pan. The shredded meat is also smooth and tender, easy to slip and stretch.

Everyone has mastered these 4 skills, and when you fry shredded meat in the future, you will fry a non-stick pan, and the meat will be silky and tender, slippery, and not delicious.

The following will introduce you to a delicious way to eat shredded meat, a dish that we often eat in life, fish-flavored shredded pork. Simple dishes are delicious and require a certain amount of skill.

Ingredients: half a pound of lean meat, 3-5 black fungus, half a carrot, 1-2 green peppers, green onions, ginger and garlic, soy sauce, starch, method; 1First of all, marinate the lean meat, cut it into shreds, add starch, salt, soy sauce, a little oil, stir well, and set aside.

2. Shred the carrots and set aside, shred the green peppers for later use, soak the black fungus, wash and set aside.

3Green onions, ginger and garlic are ready and finely chopped.

4. Prepare the sauce, put some balsamic vinegar, sugar, soy sauce, starch, seasoning, chicken essence, stir well and set aside.

5Put oil in a hot pan, stir-fry the shredded meat, stir-fry the dispersed, and then remove it for later use.

5. Leave some oil in the pot, stir-fry the chives, ginger and garlic, add the shredded chili pepper and carrots, and stir-fry over high heat.

6Then put in the shredded meat, black fungus, stir-fry evenly, 7 Before starting the pot, pour in the prepared sauce, stir-fry evenly.

A delicious dish of fish-flavored shredded pork is good, this combination is the family version, and if you have pickled peppers at home, it is not bad to put a little in it.

When stir-frying pork, don't go straight to the pan anymore! Master 2 tricks, the meat slices are fragrant and tender and non-sticky.

If you ask about the meat that you often eat in daily life, then pork must be in the first place, although the ** of pork has been rising in the past two years, but considering the nutrition and aroma of the dishes, some will still be put when stir-frying.

However, we always encounter such problems when frying pork: the meat slices stick to the pan, the meat slices are not tender, the meat slices are not flavorful, in short, we can't make the taste of the restaurant. In fact, no matter what meat slices are fried in the restaurant, they will not go directly to the pot!

There are also 2 key steps in this, which are done to ensure that the meat slices are fragrant and tender and do not stick to the pan.

1.First, we prepare a piece of pork belly, first cut into segments and then into even slices.

2.After cutting, wash and put it in a basin, add 5 grams of oyster sauce to increase freshness, 2 grams of dark soy sauce to adjust the base color, stir the color evenly and set aside to marinate for 10 minutes.

3.Prepare a few string peppers and a few red bell peppers, remove the seeds and pulp from the inside, respectively, and then break them and cut them into sections.

4.Cut the ginger into diamond-shaped slices, cut the garlic into slices, wash the shallots and cut them into pieces for later use.

5.Heat the pot, pour in the prepared green and red peppers, turn on low heat and stir-fry, stir-fry the moisture inside, and fry until the peppers collapse and you can smell the rich spicy flavor.

6.Heat the pot again, add vegetable oil to slide the pan, pour out the hot oil and add the cold oil after sliding the pan, the hot pan cold oil can effectively prevent the meat slices from sticking to the pan. Pour in the marinated meat slices, keep stir-frying with a spoon, stir-fry the fat inside, and put out the excess oil after smelling the aroma of the meat, so as not to become a greasy dish.

7.Then add ginger and garlic slices to fry the fragrance, pour in green and red peppers, pour in a little cooking wine to remove the smell, and add 10 grams of steamed fish soy sauce.

8.Turn to high heat and quickly stir-fry to taste, add the shallots, turn a few more times, add 1 gram of monosodium glutamate, a little sugar to enhance the freshness, pour in a little sesame oil, and stir the seasoning evenly to get out of the pot.

Ah Fei has something to say:

1.The meat slices must be marinated in advance, so that they taste more flavorful and tender.

2.When frying meat slices, be sure to slide the pan, otherwise the meat slices will easily stick to the pan; Restaurants often use grease to cook the meat slices, which is too oily and greasy to cook at home.

3.After the meat slices are fragrant, be sure to put out the excess fat to avoid getting greasy in the dish.

Well, this smooth and flavorful home-cooked stir-fried pork is ready, so if you like it, try it.

Sweet potato flour and meat, you can do this.

Stir-fry the meat by first heating the oil until it smokes, then pour the oil into the oil basin, then add cold oil, and then put the meat, so that it will not stick to the pan. A heavier wok can not only make the ingredients heat more evenly, but also maintain the temperature in the pan well during the frying process, and will not immediately reduce the temperature of the wok because of the low temperature ingredients in the pot, so as to avoid the phenomenon of sticking to the pan.

Stir-fry the meat first with salt to grasp and mix, then put in cooking wine to remove the smell, put in the egg white to grab the meat, but the egg white must not be too much, otherwise the fried meat will not look good, if you don't like to eat colored meat, you can not release the soy sauce.

Many professional chefs usually use two pots when cooking, one is called the oil pot and the other is called the water pot. Among them, the water pot is used to make soup dishes or fly water on the ingredients, while the oil pot is specially used for oil and stir-frying.

The advantage of this is that it can keep the wok (oil pan) forming a natural "oil coating", thus avoiding the phenomenon of sticking to the pan when stir-frying, and the "oil coating" is much safer than artificial coatings such as Teflon.

The reason why the fried meat sticks to the pan is mainly because of the meat when the oil is hot, which will cause the protein and starch juice in the meat to suddenly heat up to form an outer coat, and the meat and meat will stick to each other, thus sticking to the pan.

How to fry meat without sticking to the pan.

Meat is the main protein and other nutritional elements in our lives, it is very common on the dining table, many people will make it by hand, but fried meat is also a certain method, if you directly call to sell the oil to fry, it is very likely to stick to the pan, not only makes the taste of the meat very unpalatable, but also leads to the subsequent cleaning of the pot is difficult to do.

There are many reasons why the meat sticks to the pan, the common ones are when the oil is hot, and the oil temperature is too high will make the protein and starch juice in the meat suddenly heated to form a layer of coating, resulting in easy stickiness between the meat and the meat, and it is difficult to fry it, so it is easy to stick to the pan, so you must pay attention.

In addition, if you put the meat in the pan when the oil is cold, it will also stick to the pan. This will cause the protein and starch in the meat to not solidify well and settle to the bottom of the pan, and when the oil temperature rises in the future, it will stick to the bottom of the pan. It is recommended to pour in cold oil after the pot is heated, pour it out after shabu-shabu, then re-add the appropriate amount of oil, put it on high heat, and then put in the prepared ingredients.

Here's how to fry meat without sticking to the pan:

1. After cutting the meat, first grasp and mix with salt, put cooking wine to remove the smell, and then put an appropriate amount of egg white to grasp evenly. Don't put too much egg white, otherwise the fried meat will not look good.

2. After putting all the seasonings, you must pour a little vegetable oil and mix well, which can not only reduce sticking to the pan, but also lock the moisture in the meat to ensure that it is not lost during frying, so that the taste is natural and good.

3. When frying meat in an iron pot, you can first heat the iron pot until it smokes, then pour in the oil, and put the meat immediately, at this time, the temperature of the oil is just suitable for frying the meat slices and shredded meat, and it will not stick to the pan.

To stir-fry meat, you must first learn to cut meat

The first step in stir-frying meat is to select the ingredients and cut the meat according to the different characteristics of each ingredient. Because the muscle fiber tissue of each meat is different, we also need different techniques to cut, here I would like to share with you a mantra I heard from the chef: "Cut beef and sheep horizontally, cut chicken vertically, cut pork flowers and fish diagonally".

According to the literal meaning, when cutting beef and mutton, the texture of the knife and the meat should be kept vertical, so that the coarse fiber of the beef and mutton can be cut off, and it is not easy to become firewood when stir-frying; The meat of the chicken is relatively tender, so it is cut along the texture to ensure that it does not fall apart easily when stir-fried.

The meat quality of pork is between chicken and beef, so the diagonal cut can not only not be broken when stir-fried, but also not easy to eat and stuff teeth; The fish is delicious, the meat is delicate, and it is made with a flower knife for better flavor, and it is not easy to break when cooking.

When frying meat, if you want to non-stick the pan, put a little water in the meat, and then pour it into the pan to fry, and the meat will not stick to the pan under the moisture of the water.

The five ways to fry meat in a nonstick pan are as follows:

1. When frying meat, to prevent the meat from sticking to the pan, it is necessary to marinate the meat in advance.

2. When frying meat, if you want to make the fried meat not stick to the pan, the timing of the pot is actually quite important, many people directly heat the oil when frying the shredded meat, this practice is not correct, the correct way is to pour an appropriate amount of cooking oil into the pot first, turn off the fire after the oil is hot, wait for the oil temperature to cool down slightly, put the meat into the pot and stir-fry, so that the meat will not stick to the pan.

3. If you want to avoid sticking to the pan when frying meat, you should also pay attention to the amount of oil, put as much cooking oil as possible, and fry meat will definitely stick to the pan when there is too little oil, especially when frying lean meat.

4. Use a small spoon of salad oil or cooking oil to stir the meat before frying, the oil can play a role, and the effect of isolation is not easy to stick.

5. Stir the meat with dry starch before frying, so that the outside of the meat is stained with starch, and the starch can wrap the meat and play a blocking role, so it is not easy to stick.

1. Meat, oil, and pot.

2. The iron pot is empty and hot to smoke, first put a little oil in the iron pot to fry the meat and the exclusive method of non-stick method Step 1

3. Turn the whole oil away, enough to moisten the entire bottom of the pot, and then continue to keep the practice of the exclusive method of heating the iron pan and stir-frying the meat without sticking to the panStep 2

4. Put oil for the second time, or a small amount, and turn it again.

5. Put oil for the third time, at this time, the oil in the pot is just enough to fry a dish, turn to medium heat.

6. That is to say, if you need to fry the meat first, please put the oil three times, and fully turn it evenly and heat it each time.

7. After the last oil, turn to medium heat, because the last oil is cold, and the heat is also lowered, so the oil temperature is almost 4-5 hot, and the chicken breast slices with starch will not stick to the pan.

8. The suitable temperature of lubricating oil for sizing meat slices is 4 to 120 degrees, and the oil temperature is low for desizing and high for adhesion. We also don't use the way of lubricating oil, that is, the amount of oil that is fried at home to slide and fry, gently disperse in the early stage, set and flip, and the finished product can be seen in my previous recipe diagram, which is basically made of chicken breast.

10. One-handed operation is slightly uncomfortable! That's what it means.

11. The slices of meat that have been fried are generally put out for later use, and then from the new pot to the pot, put the vegetables, seasoning, and then put the meat to fry, pork can omit this step, chicken breast is applicable.