How to stew lean meat to be particularly tender, and how to cook lean meat to be more tender?

Method steps.

Wash the lean meat with water and cut it into cubes for later use;

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Add light soy sauce, pepper, salt, cooking wine to the lean meat, stir well with your hands, and marinate for 10-15 minutes;

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When the time is up, add cornstarch to the lean meat, stir well and set aside;

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Cut the green pepper in half, clean the seeds inside, wash it and cut it into strips for later use;

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Boil cooking oil in a frying pan, add the marinated lean meat and stir-fry until six are ripe;

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Then add the chopped green peppers and stir-fry until the lean meat is completely dark, and then remove from the pan.

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From experience.

The landlord stews lean meat, and if you want to be crispy, you can use a pressure cooker, and the stewed meat is fragrant and soft.

The way to stew is to heat for a long time, and after a long time of heating, the meat quality will definitely become firewood, which is the characteristic of pork and cannot be changed, so no matter how it is stewed, the meat quality will become firewood in the end.

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If you still don't understand, please feel free to ask

Lean meat can be marinated with a small amount of starch first, which can lock in moisture, and then it is simmered in a pressure cooker, not an ordinary pot, so that the meat is easy to get old and firewood. Look

If you want to stew lean meat to be particularly tender, add egg whites to the sliced pork and simmer slowly over low heat, so that it can be delicious and not woody.

You can add some cornstarch or something to drown it.

Before boiling the lean meat, marinate it with starch, egg whites, salt, light soy sauce for 20 minutes, and then go to frying and cooking, etc., so that the meat is very tender.

First, if the meat has lines, you can tear the meat into strips along the lines, and you can cut it according to the lines. Second, the meat should be put down when it is in the pot, and it should be used in the heat when it is served, and it will be in the pot every hour before.

First of all, wash the lean meat and control the drying. Then add a little rice wine, starch, a pinch of salt, and grab it. Then control the drying, and then put it in water to boil it will be very tender.

First cut the lean meat into shreds or chunks, then sprinkle a little salt, ginger, cong, light soy sauce, starch, mix the meat with them, leave it for about 15 minutes, and then start to burn, no matter how you burn, it is tender and delicious.

Hello! After the lean meat is washed and sliced, it can be marinated with a little salt and cornstarch for 10 minutes, so that it can be cooked more tenderly.

Lotus seed lily lean broth

Material:

50 grams of dried lotus seeds, 20 grams of lilies, 100 grams of lean meat.

Method:

1. Soak in hot water in advance until it rises, and remove the heart (you can also not go to the heart according to your favorite taste);

2. Lily to remove impurities and wash;

3. Wash the lean meat and cut it into pieces, blanch the blood in a pot of boiling water, and remove it.

4. Put lotus seeds, ginger, lily, and lean meat into the clay pot, add an appropriate amount of water and cooking wine, turn to low heat and simmer for two hours after boiling, and finally put in salt, you can put a few wolfberries to decorate.

Nutritional Reviews:

Lotus seed lily lean meat is a common Han medicinal diet, the broth has the effect of moistening the lungs, calming the nerves, beautifying, nourishing the heart and spirit, benefiting the kidney qi, and strengthening the spleen and stomach. Tonifying the kidneys also increases protein intake.

Material:Ingredients: 50g lean meat, 100g yuba;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of soy sauce, appropriate amount of green onion.

Braised lean pork with yuba.

Soak the yuba in water.

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Cut the green onion and turnip into small pieces.

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Cut the yuba into sections for later use, slice the lean meat, add oil, salt, soy sauce and a little oyster sauce, mix well and marinate for 10 minutes.

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Heat the oil in a pan, add the green onions, add the meat slices and stir-fry.

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After the meat slices change color and the water is collected, add an appropriate amount of water and yuba, cover the pot and simmer for three minutes.

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After the juice of the yuba and meat slices has dried, add a little oyster sauce and green onions, and stir-fry again.

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Small stickers carry leaks.

The yuba must be soaked in advance, otherwise it will be simmered for a long time, and the meat will become old by then.

The delicious lean meat method can make lean meat into porridge, which is very smooth and tender.

Green vegetable and lean pork porridge.

Main ingredients: rice, lean meat, shiitake mushrooms, carrots, celery and other green vegetables.

The first step is to cook the white porridge in a rice cooker for later use, and marinate the minced meat with white pepper and salt for a while. Shiitake mushrooms, carrots, celery cut into small cubes, greens and other leafy vegetables and tear them by hand.

The second step, put a small amount of oil in the pot, when the oil temperature is burned to six or seventy, put the green onion segments, fry the ginger slices, fry the minced meat until it changes color, and then put in the prepared diced vegetables to fry the fragrance, and then pick up the green onion and ginger slices and throw them away.

The third step is to put the diced vegetables and minced meat into the white porridge and boil for a while until the porridge is flavorful, and then add the green leafy vegetables to boil, so that the vegetable lean porridge is ready, smooth and delicious.

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, mushroomine, and atoneine, which are rare in food, so the flavor is particularly delicious.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains vitamin B2, which plays an important role in fat synthesis and decomposition.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Seven ways to make "meat" tender and fresh:

Starch method After cutting the meat slices, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry it in the pot, which can make the meat tender, and the mouth is not greasy.

Beer method The meat slices are mixed with beer and dry starch to make the fried meat slices tender and refreshing.

Egg white method: Add an appropriate amount of egg white to the meat slices, stir well, and let it stand for 30 minutes before stirring, which can make the meat residue round cavity tender and smooth.

When frying shredded beef, add seasoning to the shredded meat first, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes and then put it in the pot to make the meat tender.

Brine method uses high-concentration brine to thaw frozen meat, and the meat is tender after cooking.

Wasabi method When boiling beef, you can evenly spread the mustard on the beef the night before and wash it with water before cooking, so that the beef is easy to cook and the meat is tender.

Ingredients: 200g lettuce

Seasoning: 4g salt, 2g chicken essence, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of dried chili, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of starch, appropriate amount of blending oil, 10g of hot pot base

Step: Zheng State.

1. Wash the tenderloin.

2. Cut into thin slices, add salt, light soy sauce, oyster sauce, cooking wine, starch (the trick to make the meat tender is to add a little water and grasp it well, this is the sizing.) Finally, it is very important to add a little oil to the meat and mix well, and put it in the refrigerator for a while to prevent depulping for a while).

3. Grasp well and marinate for 15-20 minutes.

4. Wash the lettuce.

5. Tear it by hand.

6. Put oil in the pot, add lettuce and fry until Qi Congzen is half-cooked, and season with a little salt.

7. Take it out and put it in the bottom of a large bowl.

8. Put garlic cloves, green onions, and hot pot base in the pot and stir-fry until fragrant.

9. Add a large bowl of water and boil to a high dust boil.

10. Beat a egg white into the marinated meat and grasp it well.

11. Spread the meat slices in the pot with chopsticks, add salt and chicken essence to taste.

12. After the meat slices change color, pour them into a large bowl with the soup.

13. Sprinkle green onions on the surface.

14. Heat oil in a pot and stir-fry dried chili peppers and peppercorns until fragrant.

15. Pour the fried pepper chili oil on the green onions.

Marinate with cornstarch before cooking: Put the lean meat slices in a vessel, add cornstarch (or tenderizer meal), cooking oil and appropriate seasonings, stir well, and the cooked meat will be tender, juicy and not tough. Shake a few times in boiling water:

Put the lean meat slices in a colander, shake them in boiling water a few times, when the meat has just changed color, get out of the water, drain the water, and then put it in the wok, it only takes 3-4 minutes to cook, and it is tender and delicious. Beer and dry starch to adjust the paste: The lean meat slices are mixed with beer and dry starch, and the cooked lean meat slices are tender and refreshing.

1. Marinate with cornstarch before cooking: put the lean meat slices in a utensil, add cornstarch (or tender meat meal), cooking oil and appropriate seasonings, stir well and then put it in the pot, the cooked meat will be tender and juicy and will not be tough.

2. Shake a few times in boiling water: Put the cut meat slices in a colander, shake them a few times in boiling water, and when the meat just changes color, start the water, drain the water, and then put it in the wok, it only takes 3-4 minutes to cook, and it is tender and delicious.

3. Beer and dry starch to adjust the paste: The meat slices are mixed with beer and dry starch, and the cooked meat slices are tender and refreshing.

4. Add egg white: first cut the pork into shredded meat or meat slices, then take an egg, knock a small opening, let the egg white flow out, drip it in the bowl containing the meat, stir evenly and let it for ten minutes, and then cook in the pot.

5. Add a spoonful of cooking oil and mix well: In the shredded pork, add a spoonful of cooking oil and mix well, let it sit for a few minutes and cook.

When it comes to meat, if you want to eat it happily, it must be "stewed meat". But if you want to make a stew that is authentic and delicious, you can't do without two brushes. Today, I will share with my friends how to make a delicious and authentic stew.

1. Raw materials should be fresh.

As the saying goes, "it is difficult for a good woman to cook without rice", and she is blind. If you want the meat to stew well, you must first choose the meat well.

Choose fresh meat. In general, the fresh flesh is shiny and shiny, and it is elastic when pressed.

2. The stew utensils are exquisite.

Many people may not care much about the stew utensils. In fact, this is a big no-no for stew. It is recommended that you choose a casserole when stewing meat, although the stewing time is longer, but it can make the meat fully flavored, and the protein in the meat can also be fully decomposed.

3. The ingredients should be sufficient.

Sichuan pepper, spices, bay leaves, cinnamon, ginger, garlic, green onions and other stewed meat ingredients are all indispensable.

These accessories can not only mask the fishy smell of the meat, but also integrate the aroma of the ingredients into the fat of the meat, making the taste of the meat more layered.

4. Blanch the meat pieces before putting them in the pot.

Many people don't understand whether to use cold or hot water for blanching? The answer, of course, is cold water.

This step may seem simple, but there is a big way. The reason why the meat is blanched in cold water can not only better remove the residual blood and force out part of the fat in the meat, but also the soup of the stewed meat looks bright and shiny and appetizing.

A more important reason is that Ying Hui will not get tired of eating the stew after it comes out of the pot.

5. Heat.

Chinese cooking has been about heat since ancient times. And the key reason why the stew is not delicious after it comes out of the pot also depends on this. It is not recommended to use high heat in the process of stewing meat, otherwise the meat fiber will become hard after high temperature, and slow cooking over low heat can not only stimulate the protein components in the meat, but also make the meat fiber "tied up", and only in this way can the stewed meat be soft and rotten.

6. Tips for stewed meat - put hawthorn.

Don't add vinegar when stewing meat, you can try to put 3-5 hawthorns in it, which can not only speed up the decomposition of the muscle fibers of the meat, but also dissolve the oiliness of the meat and play a seasoning role. It's a lot of money.