Why do you grease meat when stir frying?

As a non-staple food that we eat daily, pork contains extremely high edible value and nutritional value, in addition, pork contains a lot of protein, which can be digested and absorbed by the human body. However, pork should not be eaten more, our eating habits must be healthy and reasonable, not only to maintain a nutritious diet, but also to achieve a combination of meat and vegetables, so as to make their body better and better.

Why do you grease meat when stir-frying? Stir-fried meat and oil is a common cooking technique in general home-cooked restaurants, restaurants and hotels, and it can also be fried directly, but after the process of oil, the appearance and taste of the meat will be better.

When stir-frying meat, whether the oil is slippery or not is also a situation? Some meat is relatively tender, and it can be directly fried and matured quickly, without affecting its taste and appearance, and there is no need for lubricating oil for general home stir-frying, because the family stir-fry dishes are eaten by themselves, the appearance and taste are passable, and it is also convenient, and it is understandable to restore the original taste.

For example, restaurants and hotels must be oiled and then stir-fried and seasoned, because restaurants and hotels pay attention to beautiful appearance, color, flavor, and food.

A dish, a table of food, first of all, from the senses to give people a beautiful, want to eat, this dish of this kind of food is more than half of the success, and then pay attention to its taste and nutrition, good taste, nutrition to the best, and finally can be called delicious.

<> most typical chili fried pork slices, you need a little salt and pepper on the meat slices.

A little egg white, cornstarch fully mixed and marinated for a while, "There are many benefits to this step of marinating oil, first, the marinated oil meat slices are more flavorful. Second, slide over the oily slices of meat and do not change color. Third, after marinating, the oil slices remain fresh and tender, locking in the moisture and nutrients of the meat slices from loss.

Then slide the oil until it is broken, pour it out to control the dry oil, stir-fry the ginger slices, garlic slices, and green onions, add green peppers, and stir-fry the meat slices together, and adjust a little soy sauce and monosodium glutamate.

The pepper is last a little bit underwhelmed out of the pan.

<> the meat slices fried in oil like this are relatively tender, bright and beautiful, and the combination of green pepper and red pepper sauce makes it delicious, beautiful and nutritious.

After the warm oil is sliding, the purpose of this is to lock in the moisture of the meat, so that the inside of the meat will maintain a tender texture, and then it will be served, and then the pan will be stir-fried in the side dishes, and finally the main ingredients that have slipped through will be put into the stir-fry. This kind of general restaurant will be more commonly used, and some home chefs will use it if they are not too troublesome, and if they are troublesome, they don't have to stir-fry in oil, but the taste of the meat will be slightly worse, so this can be done according to your preference.

When stir-frying meat, the meat should be treated with oil. It is a processing method of Chinese food, and its purpose is to make the meat cook evenly and quickly! While cooking, the meat is tender and full of juice inside! Maintain a good taste.

Generally, the oil should be wide when the meat is slippery! The oil temperature is selected according to the type of meat and the requirements of the dish. For example, whether the meat in the finished dish needs to be smooth and tender, or whether it needs to be charred on the outside and tender on the inside, etc.

Under normal circumstances, three or four percent of the oil temperature is fine. Like any typical fish-flavored and fried ones, the oil temperature does not need to be too high when processing the meat with too oil. Generally, stir-fried dishes need to have a relatively high oil temperature!

For example, exploding two, palace protection, and so on!

The oil used to fry the meat can be used to stir-fry vegetables. But during use, there are some details that need to be paid attention to to ensure the quality and health of the oil.

First of all, from the perspective of the ingredient list, if the oil used to fry meat is already used to fry meat products, its composition and properties may change. Since meat contains a lot of protein and fat, after frying at high temperatures, these substances may break down and affect the quality of the oil. Therefore, if you want to use this oil for stir-frying, it is recommended to do it at a low oil temperature to avoid the production of too many harmful substances.

Secondly, from the perspective of the production steps, the following points need to be paid attention to when using the oil for stir-frying meat:

1.Oil pre-treatment: If there are residual substances such as meat scrap or starch in the oil, it is recommended to filter it before stir-frying to maintain the purity of the oil.

2.Control of oil temperature: Since the oil of stir-fried meat may have been heated at high temperatures, it is recommended to reduce the oil temperature appropriately and avoid overheating when stir-frying, which can reduce the production of harmful substances.

3.The method of stir-frying is unknown: it is recommended to use a low-temperature and slow-frying method to avoid overheating of the oil, and at the same time ensure the cooking effect of the ingredients.

Overall, although the oil used to fry meat can be used for stir-frying, you need to pay attention to the quality of the oil and the way it is cooked during use. It is recommended to properly control the oil temperature and pretreat the oil to keep the oil fresh and healthy. At the same time, if possible, you can also consider changing the oil regularly to ensure the health and safety of cooking.

The oil for stir-frying meat can actually be used for stir-frying, but in Zheng Pin's real life, we also try not to disturb Cong Yanyi to do this, because the oil for stir-frying is after all the meat oil that has been fried and burned, and after he has been fried many times, the composition of his oil has changed, of course he doesn't, and the oil that has never been noisy is so good, so pure Therefore, we recommend that we try to use as little oil as possible to stir-fry vegetables, which is good for the body.

Yes, the method of stir-frying the pork slices is as follows:

Ingredients: 250g of pure lean meat slices

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of cornstarch, appropriate amount of green onion, appropriate amount of ginger.

Steps: 1. Add an appropriate amount of salt and sugar to the pure lean meat slices.

2. Add light soy sauce and stir well.

3. Add an appropriate amount of corn starch.

4. Mix well and marinate for 10 minutes.

5. Stir-fry chives and minced ginger in hot oil.

6. Pour in the marinated meat slices and stir-fry.

7. Add an appropriate amount of water.

8. Cook for 3 minutes and reduce the juice.

9. Serve it on the table and enjoy it.

There are three differences: 1. The suitable cuisine is different. Slippery stir-fry is suitable for Shandong and Cantonese cuisine, while lying oil stir-fry is the traditional stir-fry method of Sichuan cuisine.

2. The dishes are different. The fried dishes are not good for falling, the shredded meat is slimy, and the appearance is not as good as the slippery and exciting friends to call the stir-frying.

Above: Lie down and stir-fry.

Bottom: Lubricating oil Ming Kai stir-fry.

3. The degree of retention of meat flavor is different. Stir-fried in lying oil, commonly known as one-pot stir-frying, so that all the fresh substances in the shredded meat can be left in the dishes, and the fragrance is much better than the taste of the dishes fried in oil.

Hello! Learn these 4 tricks and apply them to all kinds of dishes, and then the fried meat is guaranteed to be as tender as the fried meat in the restaurant!

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.

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.

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.

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.

First of all, we prepare some fresh meat slices, knead them with cornstarch for later use, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then pour in the meat slices, then pour in the green peppers, fry evenly over high heat, and add seasonings to get out of the pot.

First of all, we grasp the meat with starch and mix it evenly, and then fry it, so that the fried meat tastes very good, is very easy to taste, and is also relatively smooth.

When the pork is marinated, egg white and cornstarch are added, and the pork will be very tender when fried, or a small amount of cooking oil can be added to prevent the pork from being fried due to too much fire.

Yes, the method of stir-frying the pork slices is as follows:

Ingredients: 250g of pure lean meat slices

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of corn starch, appropriate amount of green onion, appropriate amount of ginger Steps: 1. Add an appropriate amount of salt and sugar to the slices of pure lean meat.

2. Add light soy sauce and stir well.

3. Add an appropriate amount of cornstarch.

4. Mix well and marinate for 10 minutes.

5. Stir-fry chives and minced ginger in hot oil.

6. Pour in the marinated meat slices and stir-fry.

7. Add an appropriate amount of water.

8. Cook for 3 minutes and reduce the juice.

9. Serve and enjoy.

Behold your fire. Too much oil, not tasty, a little greasy. Look at yourself, fried?

That's about the same in 2 points. Taste it for yourself. Do green onions and ginger have to be put after the meat is fried?

Ginger is put in the next pot. Easy to cook. Green onions are fried and put away, they should be put in the pot immediately, the green onions are easy to cook, and they will be old with a little heat.

If you need to put oil in the fried meat, you can put a little oil so that it is not easy to stick to the pan.

Ingredients: 150 grams of lean pork, 100 grams of pork belly with skin, 4 peppers, 8 cloves of garlic, 6 grams of salt, 5ml of rice wine, 5ml of dark soy sauce, and an appropriate amount of cornstarch.

Method 1: Slice the pork belly, lean meat, garlic, and cut the pepper into strips.

2. Add salt, chicken essence, rice wine, dark soy sauce and cornstarch to the lean meat, and marinate for 5 minutes.

3. Put oil in a cold pot, and when it is 60% hot, add the pork belly and stir-fry it continuously to stir out its fat oil.

4. When the pork belly is brown, add the pepper and garlic slices and continue to stir-fry.

5. Add a little salt to taste, add lean meat, stir-fry for a while.

Of course you need to, how to fry without oil, it's all burnt.