How can the pulp be more tender? How do you starch meat?

Nirvana to make meat tender When stir-frying, you are worried that the meat slices are not tender, so you can use a few magic weapons to make the meat tender and smooth. 1. Starch After cutting the meat slices, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry in the pot. 2. Beer: Mix the meat slices with beer and dry starch to adjust the paste and hang the batter.

3. Add an appropriate amount of egg white to the meat slices, stir well, let stand for 30 minutes and then fry. 4. Cooking oil When frying shredded meat, add condiments to the shredded meat first, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes before getting out of the pot. If you are stir-frying minced meat, you can mix a small amount of cooking oil into the meat and then chop the meat.

5. Baking soda (I don't like this hehe) Soak the sliced beef in the baking soda solution before stir-frying. Choose the most convenient one for yourself! Note that when buying meat, you should also distinguish between old and tender meat, the old meat fiber is thick, and the tender meat fiber is fine, you will definitely distinguish it if you look carefully.

Pay attention to cutting meat, if you want to tender knife skills are very important, the thickness is as uniform as possible, so that the degree of raw and cooked meat is easy to grasp, the taste is good, and you should also pay attention to the texture of the meat when cutting, "cut the beef horizontally and cut the chicken vertically", which means that the beef should be cut horizontally, so that the beef is easier to tender, and the chicken should be cut vertically, so that the chicken is not easy to disperse, the pork is cut according to the part, the leg meat is cut horizontally, and the tenderloin is cut along the lines, which is a more effective solution to the problem of whether the meat is chewy or not.

In fact, it is not as complicated as those friends above said. Assuming you are using three taels of meat, then you put a tablespoon of starch (must be a smaller spoon) and a little water, (of course, put an appropriate amount of salt) keep stirring with chopsticks or hands, in the process of stirring, the water will become drier and drier, then add water (an appropriate amount) for about ten minutes. See that there are a little bubbles at the beginning.

It's ready to go to the pot, and it's tender both for stir-frying and making soup.

The beef in our canteen is very smooth and tender, and the chef in the canteen told me to put some baking soda, and if there is time, it is better to marinate it for a longer time, and he has marinated it the day before and put it in the refrigerator for later use. Baking soda is known as sodium bicarbonate, one of the chemical bulking agents, alkaline. It is often used in heavy acidic cake recipes and in cake recipes.

If you're not afraid of the trouble, it's better to put some egg whites. Baking soda is put to tender the fiber of the meat, which is more tender to eat. The purpose of putting egg whites is to lock in the moisture of the meat when cooking, so that the meat has a smooth and tender texture.

Baking soda is available in pharmacies, wet markets and supermarkets selling sauces.

Generally, put some cornstarch rice wine to marinate for half an hour, and it will be very tender if it can't be fried, and the meat should be cut thinner.

Tender meat powder or egg green Use starch, tender meat powder, monosodium glutamate, chicken essence, cooking wine, put some dough flour on the line, corn starch, tender meat powder, add egg white.

Add some tender meat powder and submerge for about half an hour. When steaming, you should also pay attention to the size of the fire, and when cutting, cut the meat diagonally.

Use corn starch, tender meat powder, add egg white, add some water, tighten the batter, cut the material at the right oil temperature, and fry it.

Marinate with honey + rice wine or beer, and then wrap in egg whites That's how I make fried meat, it's fragrant

All of the above are true, but they have forgotten to put salt, and if you still don't feel tender enough with tender meat powder, you can use the food ...... insteadAfter the pulp is done, put a little net oil so that you don't stick to the pan ...... when you fry

Corn starch, meat tenderizer, add egg whites.

500 grams of fat and lean pork, seasoning: 100 grams of soy sauce, 5 grams of cooking wine, 5 grams of sugar, 5 grams of green onions, 5 grams of ginger, 3 grams of star anise, 5 grams of cinnamon.

Method:1Select pork belly and cut into eight-point cubes; 2.Cut the green onion into sections, and cut the ginger into slices;

3.When the meat pieces are fried in the pot until they turn white, add cooking wine, soy sauce, white sugar, and then add green onions, ginger, spices, and cinnamon, stir them slightly, put in the broth, skim off the foam after boiling, and simmer over low heat for more than an hour, and the meat is crispy.

2500 grams of pork ribs (pork belly) 500 grams of pork trotters.

Seasoning: 5 grams of cinnamon, 3 grams of Sichuan pepper, 8 grams of star anise, 30 grams of salt, 20 grams of ginger, 10 grams of shallots.

1.Remove the rib meat, cut it into long cubes of about one catty, soak it in cold water for 3 hours, take it out and wash it;

2.Put Wang Kai into the old braised pot, add pig's trotters, fennel seeds, peppercorns wrapped with a clean cloth and cinnamon, ginger, green onions, and salt into the pot and boil, then change to low heat and simmer;

3.Simmer for one and a half hours, remove the meat, put it in cold water, and remove the foam on the surface of the soup;

4.Then put the meat into the pot, add a small amount of cold water, boil on the heat, and then change to low heat and simmer until the meat is rotten and the soup becomes thicker;

5.Finally, the meat is taken out, and each piece of meat is brushed with a layer of original brine on one side with the skin on the side, and then it can be served.

The recipe for pork sauce is very simple, as long as you follow the recipe step by step, you will be sure to enjoy a delicious dish, soak the meat in cold water, and add some ice cubes to the cold water in the summer to ensure that the meat is fresh.

2.When boiling meat for the second time, the heat should be constantly adjusted and the meat should be constantly turned to ensure that the flavor enters the meat evenly.

3.This dish requires 5000 ml of braised soup. The historical and cultural cuisine is the traditional famous food of Taiyuan Liuweizhai delicatessen, which is very rich in local characteristics, enduring, and praised by everyone.

1.The pork is cut into pieces, preferably small and fast, easy to cook and easy to taste.

2.Pour in soy sauce and marinate for an hour.

3.Put it in a casserole, add water no more than pork, a little oil, and the soy sauce for marinating the pork is also poured in, turn on medium heat.

4.Turn over the pork from time to time, when the oil juice is about to be collected, thickened, add a spoonful of brown sugar, low heat, the water is absorbed, only the oil is left, you can turn off the heat.

500g pork (rump tip), 1 tablespoon chili oil, 2 teaspoons soy sauce, 1 tablespoon sugar trapping, 1 teaspoon vinegar, cooked minced sesame seeds, minced Sichuan peppercorns, minced green onions, minced ginger, 1 tablespoon minced garlic.

1. Scrape, wash, dry and clean the pork, add water and boil until it is six mature, remove and drain, let it cool and cut it into thin slices, and put it on a plate for later use.

2. Put chili oil, soy sauce, sugar, vinegar, cooked sesame seeds, peppercorns, green onions, ginger and garlic in a bowl to make a sauce, pour it on the meat slices, and mix well when eating. Note: Pork should be fresh and always cleaned up; Add enough water to cook the meat at one time, and don't add cold water to the pot in the middle; When the pork is cooked to the point that it can be pierced with chopsticks, it means that it is cooked, and the slices can be taken out, and if it is cooked too badly, it will affect the taste; Try to cut it as thin as possible.

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First, the first sizing is to add condiments such as salt, pepper, soy sauce, green onion and ginger juice with corn starch and eggs to the meat and mix well, so that the meat can absorb enough water and be wrapped in starch slurry, so that the meat is not easy to lose water and nutrients during the cooking process, so as to keep the meat fresh and tender.

Second, the order and key points of sizing:

1. Cleaning purpose: to remove impurities on the surface of meat, fishy ingredients such as beef, mutton, etc., soak in water for a few minutes to remove the fishy smell of meat.

2. Flavor Purpose: After putting in the salt, you will feel that the meat will start to be sticky when you grasp the meat with your hands, because the salt has strong osmotic pressure and moisture permeability, so that the collagen of the meat will change and begin to denature.

3. Add moisturizing agent Purpose: 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.

4. Add egg liquid Egg liquid slurry is divided into whole egg pulp, egg white pulp, and egg yolk pulp, and the specific type of pulp to be used should be decided according to the material and method of meat.

5. Corn starch Corn starch is alkaline, and meat can relax the spatial structure of protein in an alkaline environment, and the retention of water will be enhanced, so as to achieve the purpose of locking the moisture of meat.

6. Add edible oil Edible oil is also added to better lock in moisture, the meat is wrapped in grease to form a protective film, which can prevent the loss of nutrients and moisture of the meat when it enters the oil pan; At the same time, it can also avoid the oil splashing when the meat is put into the oil pan.

The whole sizing process is actually done in one go, which is quite troublesome to see, but in fact, it only takes a few minutes to actually operate. The meat with good pulp should be allowed to stand for about 10 minutes before use, because the slurry and the raw materials can be more fully combined during the placement time, so that the raw materials can better absorb water, so that the meat will not splash oil splashes in the oil pan, and there will be no desizing, and it should not stick to the bottom of the pan.

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.

With starch, tender meat powder, monosodium glutamate, chicken essence, cooking wine,

Corn starch, meat tenderizer, add egg whites.

The same shredded meat, stir-fried vegetables of different people, will taste different. Some are fresh and tender, and some old wood is difficult to chew. Why different results? It's simple because it's a little secret!

1. Handle the shredded meat first: cut the lean pork along the texture.

Remember, cut the meat into thick layers! Then the problem is to keep the water in the meat. In fact, this is also the reason why you feel old, because in the process of cooking, the moisture in the meat is lost, if you feel that the meat is tender, it is because the moisture is well stored in the process of cutting the meat.

So how to keep the water in the meat is the key. Whether you're making garlic sprouts, shredded leeks, or shredded green peppers!

2. Starch starch is a good thing, a must-have in the kitchen, starch can also be used and water to make wet starch water. This ratio is 1:2.

Pour the wet starch water into the cut meat, grasp well, evenly coat the starch in the meat, and cook in the pan for about 20 minutes. Principle - In the process of stir-frying, the starch mixed together will make a layer of maintenance film on the meat surface to lock the water in the meat, so as to ensure that the fried meat is tender, tender and delicious!

3. Wrap the egg whites.

After cutting the meat, stir in the egg mixture and let it sit for 20 minutes to stir-fry. Principle – Just like the principle of starch, during the frying process, the egg whites are heated and solidified, thus retaining the moisture of the meat!

4. Overoiled. Sprinkle a little vegetable oil on top of the starch and egg whites and put the meat away. This step can be used in conjunction with the previous two steps. You can also add some oil to the hot oil.

Fresh, smooth, delicious lean meat is pulped out like this, please look at it ( Ingredients Lean meat 200 grams.

Cornstarch 15 grams.

40ml of water

Ginger shredded a little.

Salt a little pulp meat tips to prepare.

Choose the best lean meat, the front leg meat is the best, the fresh meat bought back is best put in the refrigerator to freeze and drain acid, to put it bluntly, it is sterilization, pigs will release a variety of toxins after slaughter, and it takes six hours before eating. Put it in the refrigerator to freeze it for sterilization, and secondly, the slices (silks) are more uniform! More convenient!

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Cut the meat into slices (shredded vertically, slice horizontally, pay attention to the knife technique).

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Place the slices of meat in a bowl and sprinkle with a pinch of salt!

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A little crushed black pepper (the degree of fishiness is really better than cooking wine) is also fragrant!

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200 grams of lean meat requires 40 grams of water to stir in (I use a kitchen scale to weigh it) <>

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The water on the picture is beaten into the meat with chopsticks three times, and the final slice of meat is shiny and moist!

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Put in 15 grams of cornstarch!

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After stirring, the consistency of the meat slices is just right!

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Use a spoonful of vegetable oil to completely block the water in the bucket and let it sit for 10 minutes!

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Sit in a pot and heat the oil, and the ginger shreds are stir-fried!

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The next meat slice is quickly sliced with chopsticks!

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Add a little soy sauce to color (soy sauce or not, depending on the stir-fry) <>

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It's beautiful, it melts in your mouth, and it can be eaten by the elderly and children!

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Tips: If you are troublesome, you can make more pulp at a time, and pulp out the amount you need for two or three days, saving you the need to do such a pulp process before cooking every time! After cooling the meat slices, put them in the lock crisper and put them in the refrigerator, and there will be no problem for two or three days!

With this method, you can also pulp beef and mutton, and the method is simple and practical.