How to fry shredded meat is more tender, and how to fry shredded meat to be tender and delicious

Stir-fried tender and fragrant shredded pork ingredients preparation: Ingredients: 250 grams of pork loin and lean meat Accessories: appropriate amount of salt, a little ginger, 1 teaspoon of light soy sauce, a little dark soy sauce, 1 tablespoon of starch, an appropriate amount of stir-fried sesame seeds, 1 egg white, an appropriate amount of vegetable oil, a little sugar, a little pepper.

Production process: 1. After the tenderloin is bought, the meat is knocked back and forth with the back of the knife, which is the so-called "tendon vein" that interrupts it, which can make the meat more tender. Then, according to the length of the shredded meat, cut off a section of tenderloin, slice the meat first, and then shred it after slicing.

Here's a trick, is it a horizontal or vertical cut? We memorize a mantra: "cut the cattle and sheep horizontally, cut the pig vertically, and cut the chicken diagonally".

The pork should be cut along the texture of the meat, that is, the texture of the knife and the meat is horizontal, and the cut meat slices have a texture in the shape of the word "Chuan". If you cut the pork against the texture, the fried meat will easily fall apart.

Pork should be cut along the texture of the meat.

2. Cut some ginger and crush it into ginger puree, first add a small spoon of salt, a small amount of pepper, and a small spoon of sugar, then knock in an egg white, add a tablespoon of starch, grasp it evenly with your hands, so that the egg white and starch evenly adhere to each shredded meat, if it can penetrate deep into each shredded meat, of course, it is the best.

3. At this time, pour in a tablespoon of oil, the purpose is to lock the moisture in the meat so that it will not be too hot and lose moisture when stir-frying, and let it stand for 5 minutes. At this time, heat the pan, put a little oil in the pan, add the shredded meat when the heat is high, and quickly stir-fry until the shredded meat turns white. Note that when the shredded meat turns white, it will quickly lose moisture and become less tender.

Many people don't fry well, but they don't grasp the heat well.

Pour in a tablespoon of oil and sauté until the shredded meat is white.

5. Add a little light soy sauce and drop a few drops of dark soy sauce at the same time. Be careful not to have too much soy sauce, too much color will turn black again. Stir-fry evenly as soon as possible and sprinkle in the previously prepared fried sesame seeds, which will taste more fragrant after adding sesame seeds.

Add a little light soy sauce and a few drops of dark soy sauce.

Here are a few tips to master:

1. When cutting shredded meat, pay attention to cutting it smoothly to prevent it from breaking. It should be sliced first and then shredded on the basis of the slice.

2. The most important thing for stir-frying shredded pork is to lock in moisture. The shredded meat is naturally not tender without moisture. Just like people, if there is no moisture on the face, it looks a lot older.

How you keep yourself hydrated is important. Starch and a small amount of oil are added to the excipients to lock in as much moisture as possible. When stir-frying, it should be cooked on high heat, so that the moisture can be preserved in the shortest time.

It's basically okay to be white, don't continue to fry!

3. When marinating meat, you can use pepper to remove the smell, and it is also okay to replace it with a little cooking wine.

The shredded meat and slices of meat should be tender and delicious, not firewood, the key lies in the method of marinating the meat. Let me share with you the method of marinating shredded meat and sliced meat in the hotel.

How to marinate shredded meat and slices of meat The marinated meat is tender and delicious.

Ingredients: 2 kg of tenderloin, 1 egg, appropriate amount of cornstarch, appropriate amount of cooking wine, 1 teaspoon of salt, 2 teaspoons of chicken essence.

1. Go buy tenderloin. If we want to cut the shredded meat, we will cut it along the texture of the meat, so that the advantage of cutting is that the shredded meat will not be broken when marinating the shredded meat. We have to cut the meat slices with a knife, so that when eating the meat slices, it will feel easy to chew and not firewood.

2. Rinse the cut meat with water for about 15 minutes, remove and control the moisture. When controlling the water, you can use a clean towel to wring out the water in the meat.

3. Add an appropriate amount of water to the bowl, add salt, chicken essence and cooking wine to the water and stir well. The meat with good water control is added to the meat three times, and each time the water is added, stir evenly in one direction, and feel that the water is being added to the meat next time.

4After adding water, add a few eggs, and then stir well. Finally, add the cornstarch and stir well. Well, put a spoonful of clear oil in the stirring and you're good to go.

Note: The shredded meat and meat slices should be cooked at low temperature when the oil is too oily, so that the meat will be tender and delicious, not firewood.

The above is my method of marinating sliced meat or shredded meat, I hope it can help you.

The tender and delicious fried shredded pork is made as follows:

Ingredients: 250 grams of pork, 4 green cracked peppers, 3 cloves of garlic.

Excipients: 1 tablespoon dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, starch tablespoon, 2 tablespoons of water, sugar, appropriate amount of salt.

1. Shred the lean meat, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of starch, and marinate evenly for 20 minutes.

2. Add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of sugar, half a tablespoon of starch to the bowl, then add 2 tablespoons of water and stir well.

3. Shred the green pepper and chop the garlic.

4. Heat oil in a wok, pour in shredded meat and fry on a plate.

5. Leave the bottom oil and add minced garlic and stir-fry until fragrant, add shredded green pepper, pour in shredded meat and stir-fry evenly, pour the sauce over high heat to reduce the juice.

Here's how to fry shredded pork to make it tender and delicious:

Clause. 1. Choose meat. It is best to choose pork tenderloin for stir-frying shredded pork, this part of the meat is tender and easy to cut, and the meat at the tip of the front elbow and back buttocks can also be used.

Clause. 2. Cut meat. If you find the texture of the pork, you can cut it along the texture.

If you cut it upside down, the stir-fried meat will easily crumble. In addition, the meat you just bought is not easy to cut, you can put it in the refrigerator and freeze it for a while, and then cut it when the meat becomes a little harder, so that it is not easy to cut it, and secondly, the shredded meat is more even.

Clause. 3. Cured meat. Cured meat can lock in the moisture of the meat, make the fried meat tender and smooth, and can also play a role in removing the smell and enhancing the taste.

Therefore, this step must not be omitted. Cured meat usually needs to put some starch, egg white, cooking wine, etc., and you can also put some soy sauce to enhance the color and flavor, and the material is not too much, and you can evenly wrap a layer on the surface of the shredded meat. Once all the seasonings have been added to the meat, whip the meat several times with your hands in one direction until the shredded meat is firm, then marinate for 10 minutes to half an hour.

Clause. Fourth, stir-fry. If you want to fry in a regular pan, you can first heat the pan, then pour in cold oil, and then put the shredded meat into the pan and quickly stir-fry evenly.

"Hot pan and cold oil" can prevent the shredded meat from sticking to the pan, and the frying time must not be too long, and the shredded meat can change color. If it takes too long, the shredded meat will become old and the taste will deteriorate.

Put the prepared meat into a bowl, pour in an appropriate amount of high starch, stir well, marinate for a while, and the meat will be more tender. In the meat socks morning slices, add an appropriate amount of egg white and stir well, which can also make the meat tender and increase the taste of the meat. If the fruit is frozen meat taken out of the refrigerator, we should use high-concentration brine to thaw the frozen meat, so that the thawed meat is more tender.

Soak the sliced meat in a baking soda solution before stir-frying. <

1. Put the prepared meat into a bowl, pour in an appropriate amount of starch and stir well, marinate for a while, so that the meat will be more tender.

2. In the meat slices, add an appropriate amount of egg white and stir well, which can also make the meat tender and increase the taste of the meat.

3. If it is frozen meat taken out of the refrigerator, we should use high-concentration brine to thaw the frozen meat, so that the thawed meat is more tender.

4. Soak the sliced meat in baking soda solution before stir-frying.