How to make lean meat tender, how to make lean meat more tender?

1.Lean meat cut into shreds.

2.Rub in a little ginger, a small amount of pepper, a small spoon of salt, a little sugar, knock in an egg white, add a tablespoon of starch, grasp evenly, so that the egg white and starch completely and evenly adhere to each piece of shredded meat, and even penetrate deep into the shredded meat.

3.Finally, pour in a tablespoon of confin oil to lock in moisture from the meat.

4.Heat the pan, add a little oil, high heat, add the shredded meat, and stir-fry until the shredded meat turns white.

5.Add a little light soy sauce, a few drops of dark soy sauce, stir-fry evenly, and then sprinkle in the sautéed sesame seeds.

Cooking Tips:

This is the basic step of many shredded meat recipes, and most of the other recipes are put on standby after the shredded meat is sliding, and then mixed in various sauces and ingredients and then re-added shredded meat to taste!

Many people like to add baking soda (powder) when marinating shredded meat, which is indeed more simple and direct to achieve the purpose of toughening and tenderness, but it is not recommended that families use it often.

Pepper can be used to remove the smell of cured meat, or you can use a little cooking wine instead.

The reason why this is the basic law of omnipotence is that in many recipes for shredded meat, this step is basically used or after this step, and other ingredients and sauces are added. In addition, the meat made by this method is not only tender, but also retains the umami of the meat, which is healthier!

Meat: Slice it in the reverse grain and put it in the freezer for one hour (ice for a day is better, and the meat that has been frozen in the freezer will be crisper and more tender).

Pickled: a pinch of starch, flour or tenderizer powder, oil, salt, a pinch of wine, a pinch of sugar.

Stir-fry: Burn the red pot, fry quickly, as soon as the meat turns white, you can get out of the pot, if you fry for a long time, the meat will become old.

Stir-fried pork slices: Put the cut meat slices in a colander spoon, shake them in boiling water a few times, and when the meat has just changed color, drain the water, and then put it in the wok, it only takes 3-4 minutes to cook, and it is tender and delicious.

1) Try to cut the meat against the grain, because if you cut it along the texture of the meat, it will look good, but it will be very old, so be sure to cut the meat horizontally. Personally, I think fresh meat tastes better than frozen meat.

2) After adding cornstarch when choking meat, if the meat is relatively dry, you can drip in a little water to stir, I usually wash my hands and then mix with my hands, which is more uniform and tender, in addition, soy sauce, salt, sugar and cooking wine can be added according to your preferences and different dishes;

3) You can also add some egg whites to the meat, which is particularly effective;

4) When frying meat, it is necessary to have a strong fire, and the oil can not be too little, if the oil is too much, it can be served again, if the oil is too little at the beginning, the lean meat will be firewood, and the fat meat is not easy to produce oil.

The above is just my experience, you can try it, may you make a lot of delicious dishes!

1 First of all, when choosing pork, it is very important to choose a good part, different parts of the pork taste is different, the method is not the same, generally speaking, the pork tenderloin.

2 Before stir-frying pork, you can add egg whites to the pork after the pork is cut, be careful not to mix the egg yolk into the meat, and the egg white can be retained.

3Before stir-frying pork, add cornstarch and cooking oil.

Finally, add salt after frying so that it will be tender and delicious.

If you want lean meat, you can first cut it into small pieces, add the right amount of starch to stir, and finally wrap it in a layer of egg white fried or steamed.

The home-cooked method of stir-frying meat with onions, the onions are crisp and tender, and the meat slices are tender and not firewood, which is too delicious.

Share a delicious and practical home-cooked meal.

1. Stir-fried meat with onion is a healthy and delicious home-cooked stir-fry, onion has the effect of softening blood vessels, and is a home-cooked dish that people often eat in their daily life.

3. Let's start with the ingredients you need:

Onion, pork, green pepper, egg white, cornstarch, light soy sauce, cooking wine, oyster sauce, sugar, chicken juice.

4. Shred the onion first, shake it and set aside. Remove the stems and seeds of the green peppers, cut the shredded peppers, slice the lean pork and put them in a bowl to marinate. Add a little salt, an egg white, knead evenly, put in a spoonful of cornstarch to lock in moisture, knead evenly, then seal a layer of cooking oil, grasp well, put in the refrigerator and marinate for half an hour for later use.

5. Put in the shredded meat when the oil temperature is hot, and the meat will be smooth and cooked, and you can take it out when it changes color. Leave a little base oil in the pot, add shredded onion and green pepper and stir-fry, then add shredded meat, light soy sauce, a little cooking wine, oyster sauce, a spoonful of sugar, a spoonful of salt, chicken juice, stir-fry to taste, and then put on a plate.

6. Onion prostaglandin A is a strong vasodilator, which can resist catecholamines and other pressor-boosting substances, promote sodium excretion, and have the effect of lowering blood pressure.

A famous dish in Sichuan, shredded pork with Beijing sauce is a very delicious dish.

Cut the lean pork into shredded meat, yard good taste, add oil to the pot, add the meat to the silky and smooth stir-fry at 70% oil temperature, add an appropriate amount of soy sauce, and put it in a plate with shredded green onions after frying, so that the heat of the shredded meat can fully stimulate the fragrance of shredded green onions.

The shredded ginger meat produced in this way is tender and delicious.

It's a good idea to coat the outside with a layer of egg wash so that it is very tender and delicious.

Method:

1. 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. Control the heat. Before putting the pork in the pot, it is best to control the oil temperature at 60 70. In addition, you should choose to stir-fry quickly over high heat, and start the pan before the meat has completely lost its moisture, so that the meat will be tender and tender as soon as you bite into it, which is very delicious.

3. Salt water 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.

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

5. Edible 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.

6. Rice wine method. For most stir-fried meat dishes, marinating it in rice wine before serving it will make the meat more tender.

Before stir-frying, put the cut meat in a utensil, add cooking oil and appropriate rice wine, stir well before putting it in the pan, and the fried meat will be tender and juicy.

A magic weapon to make slices of 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 evenly, let it sit for 30 minutes, and then stir-fry in the pan.

2.Beer. The meat slices are mixed with beer and dry starch to paste and hang the batter.

3.Egg whites.

Add an appropriate amount of egg white to the meat slices, stir well, set for 30 minutes, and then stir-fry.

4.Cooking oil.

When stir-frying shredded pork, add seasoning to the chopped shredded meat first, then add an appropriate amount of cooking oil and mix well, let it sit for 30 minutes before putting it in 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.Soda. Soak the sliced beef in a baking soda solution before stir-frying.

After the starch method cuts 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 not greasy in the mouth.

In the beer method, the meat slices are mixed with beer and dry starch to adjust the paste and hang the batter, and the fried meat slices are 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 stir-frying, which can make the meat tender and smooth.

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

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.

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.