When stir frying shredded pork and diced pork, should you choose low temperature slippery stir fry o

When stir-frying slices of meat and shredded pork, it is better to stir-fry at high temperature, and the taste is also the best.

If you take low-temperature stir-frying, the taste feels more tender, but it always feels unripe, so I still like to stir-fry at high temperature.

Add the ingredients, put a little chili, add a little cumin, thirteen spices and other seasonings, the taste is delicious.

When stir-frying shredded pork and diced meat, you must choose low-temperature and slippery stir-frying, and must not stir-fry at high temperature.

So why?

Because of the low temperature slippery stir-frying, it will not stick to the pan, and it can also retain the moisture in the meat, so that it will not be firewood, and after the meat turns white, it will be shoveled out immediately for later use.

If you stir-fry at high temperature, the meat may stick to the pan as soon as it is cooked, and it may also be instantly pasted on the outside and raw on the inside.

Of course, when stir-frying, stir-fry at a high temperature, then add the fried shredded meat, and turn it for a while to get out of the pot.

When frying shredded pork, sliced meat, and diced meat, you should choose to stir-fry at low temperature and have a more tender taste, while those stir-fried at high temperature are basically hard. Whether it's marinated or not. Stir-frying at high temperatures can easily make the meat hard and hard.

Therefore, it is more appropriate to choose low-temperature sliding stir-frying. The cooking technique is very particular, so the heat is the key to the dish, if there are dishes that are not suitable for low temperature, then the taste of high temperature stir-frying is <>

The stir-fried meat is basically very hard. The meat that is fried at low temperature is very tender, so I like to eat the chewy and hard stir-fry, and I like to eat the tender one.

The complete cooking method should be to first stir-fry at low temperature, and then stir-fry at high temperature.

Stir-frying is to lock in moisture to make the meat tender.

Stir-frying is the process of making the meat tender by aging it quickly.

1. When frying meat slices, shredded meat, and diced meat, you need to starch or egg white starch first, the reason for sizing is that the coagulation temperature of the starch or egg white is lower than that of the meat, and the coagulation will block the moisture in the meat after the pulp coating, and the fried meat will be more tender.

Second, when frying meat, it is generally marinated with salt and cooking wine, and the meat is added to the bottom taste while removing the smell, and then the meat is starched with egg white or starch, and then a large amount of low-temperature oil (generally about 80 degrees Celsius is hot) to fry to solidify the slurry on the surface and mature the surface of the meat. The stir-fry process uses a lot of oil, at least to submerge the meat.

3. Next, you need to take out the fried meat for later use, get out of the pot again, add a small amount of oil, stir-fry the spices with a high oil temperature (about 180 to 240 degrees Celsius for six to eighty percent hot), fry the ingredients that are not easy to mature, and then slide the meat with good oil and the ingredients that are easy to cook quickly and fry at the same time. This kind of rapid stir-frying is to maximize the aroma of various ingredients, so that meat and other ingredients can quickly absorb the flavor of the seasoning, and because of the high temperature, the ingredients will mature more quickly, and it is easier to retain the smooth or crisp texture.

Skill. 1. Starch and hang paste, and make good use of thickening.

Starch and eggs are used to starch and eggs to starch and paste the pork belly slices, which can prevent the loss of water and nutrients in the raw materials, and the starch gel layer formed at the same time can isolate the high temperature and prevent the decomposition and destruction of vitamins and the denaturation of proteins; In addition, you can make good use of thickening when cooking, so that the juice spilled by the raw materials is thick and adheres to the surface of the dish, making the dish smooth, tender and delicious, and the nutrients leached from the raw materials can be ingested together with the dish to reduce nutrient loss.

Skill. Second, stir-fry in a hurry.

Stir-frying makes the fried meat fresh and fragrant, and can shorten the heating time and reduce the destruction of nutrients, especially vitamin C, B1 and other heat-sensitive nutrients.

Skill. 3. More vinegar and less alkali.

It's true that we usually use some vinegar when cooking to add some vinegar to enhance the taste of the dish. Adding some vinegar to stir-fried meat can also promote the dissolution of minerals such as calcium and increase the absorption rate of nutrients such as calcium.

How long to fry the meat generally depends on the thickness of the cut and the size of the fire (temperature). Generally, it is recommended to cut about 3 mm of fried meat, and fry it for 30 seconds on high heat, and the meat will be fried for a long time (it tastes hard and hard). Stir-fried meat is a dish, the raw materials are pork belly, salt, sugar, etc., stir-fry evenly to get out of the pot, nutritious, like spicy friends can put a little chili, the taste will be more fragrant.

Stir-fried meat with chili. Practices:1Wash the peppers, cut them with a hob, wash them again after cutting, and strain off the excess pepper seeds.

2.Cut the pork into strips and use with a gram of sugar.

Mix well with 5 grams of soy sauce, and then marinate for a while with an appropriate amount of cornstarch.

3.Ginger and garlic cut into small slices, 10 grams of tempeh are ready.

4.Heat a frying pan, pour an appropriate amount of vegetable oil, add the meat slices and slide until ripe.

5.Set aside the meat and sauté the garlic, ginger and tempeh until fragrant.

6.Pour in the chili pepper and shredded meat and stir-fry together, add 5 grams of soy sauce, 2 grams of salt, and 1 gram of monosodium glutamate.

Season and stir-fry a few times before turning off the heat.

7.Serve. Further Facts: Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme.

organic iron) and cysteine, which promotes iron absorption.

It can improve iron deficiency anemia.

Stir-fried green peppers with sliced meat are fragrant and delicious.

Ingredients: 1 handful of chrysanthemum, 1 small piece of tenderloin, 1 small piece of ginger, 3 pieces of garlic, cooking wine, light soy sauce, dark soy sauce, salt, corn starch, pepper, sugar, vegetable oil.

Method: 1. Clean the tenderloin first, cut it into thin strips, put it on a plate, add an appropriate amount of cooking wine, light soy sauce, pepper and cornstarch, grasp it well and marinate for 15 minutes; Cornstarch can lock in the moisture in the meat, so that the shredded meat tastes more tender when cooked.

2. Clean the chrysanthemum and cut it into long sections for later use; Slice the garlic and shred the ginger and set aside.

3. Add water to the pot, after boiling over high heat, add a spoonful of salt, a few drops of vegetable oil, put in the cleaned chrysanthemum blanching water for 10 seconds, remove it and drain it for later use.

4. Heat the wok, add vegetable oil, pour in the marinated shredded meat and stir-fry until the shredded meat changes color, and add an appropriate amount of dark soy sauce to adjust the color.

5. After the shredded meat is fried, add the garlic slices and ginger shreds to burst the fragrance, pour in the blanched chrysanthemum, add salt and sugar to taste, stir-fry evenly and then put it out of the pot.

Stir-fried shredded pork with green peppers].

Main ingredients: green peppers, shredded pork.

How to make it】1I bought the tenderloin and shredded it, and you can also use the foreleg meat.

2.Marinate the shredded meat with cooking wine, starch, salt, and minced ginger for more than 10 minutes. Put more dry starch, so that each shredded meat is fully hung with starch, so that the fried shredded meat is smooth and tender.

3.The green pepper should be cut finely and evenly, so that it will not affect the taste.

4.Heat the oil slightly, add the marinated shredded meat, and stir-fry quickly. The oil temperature should not be too high, otherwise the shredded meat will be old and dry, and it will be easy to paste the bottom.

5.After the shredded meat is fried and discolored, pour a small spoon of dark soy sauce to color, stir-fry evenly.

6.The old chef said that many people put green peppers directly, but in fact, stir-fried green peppers are more flavorful. Stir-fry minced garlic, add shredded green pepper and stir-fry for 20 seconds, then pour in the fried shredded meat, sprinkle in a spoonful of sugar, appropriate amount of salt, and stir-fry evenly.

Green peppers have their own spicy smell, add a spoonful of sugar, not only improve the freshness, but also taste more delicious).

Pork is the most familiar ingredient for everyone, pork often appears on our usual table, pork can be fried with many vegetables, such as onion fried meat, green pepper fried meat, fungus fried meat, etc., in fact, as long as the pork is not fried old, it tastes not firewood, so whatever ingredients are fried with it is very delicious, so the key to fried pork is not to fry the old, but how to fry the pork tender and smooth?

The most troublesome problem of stir-frying pork is that the pork will not be cooked if the time is short, and the pork will be fried for a long time, so many friends do not grasp the time well when frying pork, and it is easy to fry the pork if the heat is not well controlled.

I believe that when everyone stir-fries pork, they just throw the pork into the pot and fry it, right? In fact, the pork fried in this way is easy to firewood, and the banquet chef will teach you a trick, as long as the pork is marinated before frying the pork and then fried, so that the fried pork will be very tender.

However, pickled pork is also particular about the suggestion that everyone use light soy sauce with pepper and cooking wine to marinate, light soy sauce can help the pork to improve freshness, keep the pork tender, pepper and cooking wine can help the pork to remove the smell, so that the marinated pork is very suitable for stir-frying, and will not affect the taste of the pork.

Of course, you can also use beer to marinate, you can remove the fishy smell of pork through the aroma of beer, and it can also improve the tenderness of pork, so it is also a very good choice to marinate with beer.

So let's share the practice of stir-fried meat with green peppers with you:

First of all, clean and slice the pork, put it in a bowl, pour in a small amount of light soy sauce, cooking wine, pepper and marinate for 10 minutes, clean and cut the green pepper into sections, and slice the garlic for later use. Heat the oil in a hot pan, and after the oil is hot for 5 minutes, you can put in the marinated meat slices, stir-fry and change color, and then immediately start the pot for later use.

Re-heat the oil, put the garlic into the pot and fry until fragrant, then pour in the green pepper and stir-fry for 2 minutes, then add the meat slices and stir-fry together, then pour in the dark soy sauce and a small amount of salt, and then add two drops of balsamic vinegar after the color and flavor, stir-fry a few times to get out of the pot. Dripping with balsamic vinegar can make the meat slices more tender and tender, and taste tender and smooth.

The noisy shredded meat slices make me think that it should be fried at low temperature, rather than stir-fried at high temperature, because if you stir-fry at high temperature, you may also fry paste, and the meat will only be hard, which will affect the taste, and if you fry at low temperature, the meat will be relatively softer and the meat should be heated in a pan with cold oil. After pouring out the oil in a sliding pan, pour in the vegetable oil again, then put the shredded meat into the pot, quickly use a spatula to break up the shredded meat, and stir-fry. And use medium-low heat.

It is best to heat the pan with cold oil, do not wait for the oil temperature to be very high before the shredded meat is fried, the meat itself is easy to overcook and grow old after shredding, so the relatively low temperature oil is enough to "slippery" the shredded meat. The oil temperature is generally 80 °C and 110 °C, too high is easy to cause problems such as raw material adhesion, meat aging, dark color, etc., too low is easy to make raw materials desizing or losing too much water, which will affect the effect of the finished dish.

Smooth sautés should be chosen at low temperatures. This is due to the fact that this method of stir-frying makes the meat more tender and tastes better.

When stir-frying shredded pork and diced pork, you can first stir-fry at low temperature, and then stir-fry at high temperature; Because you can lock in the moisture in the meat well when you are skiing at low temperatures, and then let the meat ripen quickly by stir-frying.

You should choose to stir-fry at high temperature, mainly because if it is not high, the meat may not be delicious, which will make the meat very old.

Whether it is fried shredded meat or fried meat slices, you must not go directly to the pot, adding this step is tender and delicious.