How do you make meat more tender when stir frying? How the meat of the stir fry is the most tender

My experience is to first slice the fresh meat, then put an appropriate amount of starch or tender meat powder in the supermarket, and you can put an appropriate amount of wine, but do not put salt first. After ten minutes, you can get out of the pot, the oil should not be too hot, otherwise it will make the meat mushy, but the fire should be strong, when the meat changes color in the pot, put salt and a little water, it must be a small amount, that is, the water just enters the pot into steam, and at the same time it should be stir-fried quickly, as long as the meat is cooked, you can start the pot first. In the same way, you can also add a little ground water when stir-frying other dishes, and the water vapor can keep the original flavor of the dish.

Try it if you don't believe me.

After the meat is fried, scoop it up first. When the dish is almost stir-fried, add the meat in it and you're done.

Grab the meat with starch first, then put some rice wine, and finally put it like hot oil for a while, then take it out, and then stir-fry the vegetables, and then put the meat in it.

Grab the meat with tender powder, and if you don't have tender powder, you can use starch.

After the oil is hot, add a little cold water and then fry, it is very smart!

Grab the raw ingredients with the eggs and the meat, and cook the meat over high heat!

Just put a small amount of cornstarch and pinch it, our fried shredded pork is like this, tender and refreshing, delicious!

Stir with tender meat powder first, then add starch and water to it for half a day.

Before the meat is copied in the pot, stir it with starch and egg white, so that the copied meat is tender and smooth, and it tastes delicious!!

Note: The starch is mainly tender, and the egg white is mainly smooth!

Just mix the meat with the starch and you're done.

Put a little baking soda and feed it for a while, be careful not to have too much, otherwise it will change the taste of the meat, which is very smart. If it works, don't forget to give me extra points, hehe!

Before the meat is copied in the pot, stir it with tender meat powder, and spray some wine when it is placed in the pot.

The meat is fragrant and tender!

Put cornstarch, oil, and a little salt into the cut meat, pinch it together, and then let it sit for 3-5 minutes to fry, it is very tender.

Go to the pot and stir-fry, and when you see the meat changing color, it is already cooked, don't continue to fry, otherwise it will get older and older. Try it, it's very tender!

Marinate the meat with starch, sugar, soy sauce, MSG, and wine, and copy it, so it's delicious.

There should be less starch, a small amount of water, and the oil temperature should be controlled at about 80 degrees

Starch grabbing meat My mom used to do this.

Grab the meat with cornstarch and you're done.

Immediately after putting it in the pot, drop some vinegar, which is absolutely refreshing.

Starch and egg whites are fine.

Hello. The meat is marinated first and then fried to be tender, and the following is the specific method:

Ingredients: 1 celery, 200 grams of cashew nuts, appropriate amount of salt, 2 spoons of starch, 200 grams of sliced meat, appropriate amount of carrot slices, 2 cloves of garlic, appropriate amount of peanut oil, 1 teaspoon of peanut butter.

1. Add the prepared meat slices to corn starch, salt and soy sauce, stir evenly and marinate for 10 minutes.

2. Cut the celery into chunks and blanch them in a pot of boiling water.

3. Add less oil to the marinated meat slices and stir well.

4. Put the meat slices into the pot, stir-fry and remove them.

5. Pour oil into the pot, and add garlic when the oil starts to bubble.

6. Pour the carrots and celery into the pan and stir-fry evenly.

7. After stir-frying for a while, add the pork to the pan and stir-fry.

8. Add peanut butter and cashew nuts to the pot and stir well, sprinkle with salt.

9. Remove from the pot and serve.

1. Material selection:

Choose fresh meat, which is the first condition to ensure that the fried meat is fresh and tender, the meat that has been left for too long will lose a lot of water, the meat will be dried by the wind, the meat will become hard, the tissue will shrink and deform, and the tenderloin is the most tender part.

2. Cutting method: When cutting meat, the meat slices need to be cut out of the meat against the lines, and try to cut the meat thinner, so that it will not be firewood when eating, and the shredded meat should be cut along the lines, and it is not easy to break when frying.

3. Hanging pulp: 1) In the cut meat slices, first put a little tender meat powder to grab and mix, its protease helps to accelerate the decomposition of protein in raw meat, so as to achieve the effect of tenderness but not toughness, commonly used when frying lychee meat.

2) Put a little starch into the meat slices, then add an appropriate amount of water and stir well, so that the meat is slurred to form a protective layer to avoid a lot of water loss during frying.

3) Egg white, which is combined with starch and tender meat powder, makes the meat slices easier to starch, plays a protective role, and has a tender effect, which is more commonly used when making boiled meat slices.

4. Burning pot: The so-called "burning pot" is the name of the Sichuan people, that is, the first hot pot and then put oil, the meat is not easy to stick to the bottom when frying the meat, and the meat is cooked faster at high temperatures, so as to avoid a large loss of water, and the fried meat is more tender.

5. Oil temperature: low oil temperature is a taboo for stir-frying meat, not only the maturity is slow, but also easy to cause the phenomenon of desizing, the meat quality is easy to come and easy to firewood, medium and high oil temperature is the most suitable, and the operation speed is required.

6. Lubricating oil: The chef of the restaurant, before frying the meat, will put the meat slices, first put them in boiling oil and blanch them for a few seconds, and the oil temperature needs to be controlled at about 6-7 percent.

In addition to the above 6 methods, adding an appropriate amount of vinegar, beer, and cold water when stir-frying meat, and thickening it when it comes out of the pot can achieve the purpose of tender meat, and there are 10 ways to sum up.

1. Don't cut the meat into large pieces, cut it into thin slices 2, put some starch or egg green before frying, grab the meat slices 1 time and marinate them 1 time! 3. Cool oil under the meat, the oil is too hot and the meat will be paste, or it will be fried! 4. There is another way to cut the meat into thin slices, boil the water and put the meat slices in boiling water for 1 time, and put the meat in the pot to fry immediately after the meat changes color, so that the fried meat is more tender.

1.The well-known method is the starch method.

After the meat slices are cut, pour in an appropriate amount of starch and grasp it well, let it sit for about 15 minutes and then fry it in the pot, the fried meat is very tender and not greasy.

2.A special method for freezing meat - the brine method.

Frozen pork can be thawed with a high concentration of brine to make the meat tender when it is ready.

Note: Frozen pork cannot be thawed with hot water. Defrosting with hot water will cause the pork to lose some of its protein and flavor substances, and will also form propionaldehyde, which is a strong carcinogen.

Choosing to thaw frozen pork in brine can shorten the thawing time and keep the pork tender.

3.The method you may not know - add egg whites.

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 sit for about ten minutes, and then fry it in the pot.

4.It's worth trying – the cooking oil method.

In the shredded pork, add a spoonful of cooking oil and mix well, let it sit for a few minutes and then stir-fry, which can also solve the problem of how to fry your pork to be tender.

Tips: How to fry pork without sticking to the pan.

Stir-fried meat with less oil chili pepper is not tasty, and the meat will have a burnt taste. So how to fry pork in a non-stick pan, there must be oil and gas. In layman's terms, when stir-frying pork, there should be no less oil.

When stir-frying meat, put more oil, and when you get out of the pot, you can pour out the oil at the bottom of the pot, so that it will not be greasy to eat, and the color of the dish is very beautiful.

The meat of Jue's restaurant is particularly tender, that is flooded with soda, I have opened a restaurant for many years, and I tell you the secret of cured meat, when we are at home, as long as we use starch and raw oil to marinate it, every time we invite guests, friends say, why is your meat so delicious, delicious? I told the method, they are troublesome, so there is a delicious and trouble-free thing? At that time, you don't feel troubled to do it, just do it as follows:

In fact, many people already know) 1Whether it is a cow, a sheep, a pig, a chicken, shredded, sliced, or a block, it is applicable to 2Put the cut meat, put in a small spoon of cornstarch (also depending on the amount), add an appropriate amount of vegetable oil, raw on the line, dark soy sauce, (colored) wine, stir by hand, stir-fry must, hot pan warm oil, this is very important, the pot is hot, what kind of pot will not stick, warm oil, is heated with the temperature of the oil, the meat is also cooked, quickly copy a few times, out of the pot, do not wait for the full cooking, because the residual heat of the oil will continue, and then stir-fry in another pot, before the pot, put the meat in, stir-fry a few times out of the pot, such meat looks beautiful in color, and tastes smooth and tender, Let's try it.

This is sautéed lamb. Stir-fry the onion again and pour the lamb inside. Also, the marinated meat can be put in the refrigerator for 3-4 days without being bad, or put it in a small bag and put it in the freezer, and take it out to thaw before eating.

1. If the fried meat is not fried alone, the ingredients should be fried until they are seven or eight mature, and then the meat should be poured into the fry to avoid the meat being fried for a long time and losing moisture, so it will not be tender. 2. Stir-fry the meat over high heat to reduce the cooking time to make it delicious and tender.

Stir-fried shredded pork at home is often not as smooth and tender as the restaurant, and there is a primary school question in this.

1. To keep the moisture of the shredded meat, it is best to soak the dry shredded meat in water first.

Second, it is necessary to put some pulp on the shredded meat, grasp it evenly, and hang it evenly.

3. Cook the shredded meat with boiling water before cooking.

Fourth, the shredded meat with good pulp is cooked in warm oil before cooking.

Fifth, you can also cook the shredded meat directly with good pulp, the amount of oil for cooking should be a little more, and the heat should be smaller.

6. Before and after the shredded meat is starched, you can put vegetable oil or sesame oil, grasp it evenly, and then fry it in an oil pan.

7. Add some tender meat powder (available in seasoning stores) to marinate for half an hour before the shredded meat is flavored, and then cook.

After the meat is cut, put a spoonful of starch to marinate it, and the meat will be more tender.

There are many kinds of meat practices, burning, stewing, stir-frying, stewing, frying, steaming, boiling and other eighteen kinds of martial arts in the kitchen can be used, each method has its own uniqueness, and the characteristics of stir-frying is that the dish is fast, and the meat should be fresh and tender, so how to fry the meat to be tender?

There are many types of meat, the most commonly eaten in life is pig, beef, sheep and other meat, no matter what kind of meat, if you want to fry it tenderly, you must start from the selection of ingredients, knife processing, sizing, control of heat and time, etc., only by mastering these details, can the fried meat be more tender.

Marinate the pork before stir-frying it before stir-frying, so that the fried pork will be very tender and tender.

The oil temperature needs to be controlled at about 6-7 percent, and after it slides to the shape, let it be fished out and drained of the oil, and then fried when it is easy to absorb the flavor, and the taste will be more tender.

You can marinate the meat with egg whites, then fry it over high heat and scoop it up.

To put it simply, just mix the meat with some starch when stir-frying

If you don't have Amitabha Buddha in the morning, you can.

The slices or shredded meat should be cut along the texture, and after cutting, the pork is marinated with seasoning, and then the paste is hung with cornstarch or starch. Stir-fry over high heat for a few minutes. When it is almost out of the pot, return to the pot again. In this way, the fried meat is very tender.

1.Starch thickening, pour the starch into the meat slices and mix well, and then cook, so that the fried pork has a smooth and tender texture.

2.Seasoning: Before stir-frying the meat, mix various sauces in the meat slices, add some cold water and starch to thicken, and after the oil is hot, stir-fry quickly to fry the tender pork.

3.Add beer, you can also use beer to dilute the starch, mix on the meat slices, when the enzymes in the beer work, the protein will slowly decompose, thereby increasing the tenderness of the meat slices, this method is especially suitable for beef.

4.Boiling water, before frying the meat slices, put the meat slices in boiling water to blanch, and the meat will be taken out immediately if it changes color, so that the frying time is short, and the taste will be more tender.

5.Heat the oil in the hot pan, heat more oil under the hot pan, and immediately fry the marinated meat slices on high heat, so that the meat will not stick to the pan.

6.When stir-frying the meat, drop some cold water, stir-fry the meat slices until the meat slices change color, add a few drops of cold water, let the oil burst, and then put the seasoning to continue frying, the fried meat slices taste just right.

7.Add salt not too early, when stir-frying meat, it is better to add salt late than to add salt early, adding salt late shortens the action time of salt on meat slices, reduces the dehydration of meat slices, (dehydration is the main reason for meat getting old), and at the same time it is necessary to fry on high heat to keep the meat slices fresh and tender.

First, wrap egg whites.

After the meat is cut, add an egg white to the bowl, put the cut meat in it, and grasp it with your hands, preferably with a little effort, and grab it for a while. After a few minutes, it's ready to stir-fry. In this way, the fried meat can be smooth and tender, and it should not be thrown directly into the pot to fry.

It's not delicious when it comes out fried.

Second, it is coated with starch.

Cut the meat, sprinkle with a little starch and grasp evenly. After the meat is washed, it has a little moisture on it, and after adding a little starch, it will stick to the meat, and the meat after wrapping the starch can be stir-fried in the pot, and the starch can lock the moisture in the meat, so that the meat does not become dry and addictive. Starch coating is the easiest way to do this.

If the meat is very dry, you can add a little water to coat the meat with a thin layer of starch.

Third, stir-fry quickly.

If you want the meat slices to be smooth and tender, you must fry them quickly over a rapid fire, and the slow fire will dry the moisture in the meat, and the longer the frying time, the older the meat will be, and the more chai the taste will be. The fried meat in the restaurant is delicious, and it is also related to the urgency of the fire in the restaurant. That's why many people say they can't make the taste in a restaurant at home.

Heat has always been the soul of the dish. It is a very important skill for cooking.

Fourth, add salt in the evening.

Salt accelerates the loss of moisture from the meat, so in addition to stir-frying on high heat, add salt at the end. For ordinary stir-fries, salt is generally added when it is almost cooked. Not only the stir-fried meat, but most of the other dishes are also salted.

The meat used in some dishes needs to be marinated in advance, and at this time, it is likely that starch and egg white will be used at the same time, such as "shredded fish-flavored pork" and "shredded pork with Beijing sauce", etc., and the meat used in it should be marinated in advance with soy sauce, salt, and egg white starch.