What starch is used for sizing shredded meat? Is it better to starch or cornstarch for sizing meat s

The meat slices should be starched with egg whites, but there is always a problem of depulping, and after consulting my mother, she told me that it should be best to use egg whites and starch together. Not only is the meat very tender, but it is also not easy to de-sizing. In addition, the sizing of meat slices depends on what kind of dish to use, so sizing is very particular.

Next, I will share with you how to starch the meat slices.

The first is egg white slurry.

The main raw materials of egg white slurry are: egg white, wet starch, cooking wine.

Salt to taste. First of all, we put the meat slices in a bowl, then add an appropriate amount of edible salt, cooking wine, marinate for a while, then adjust the egg whites and wet starch into a pulp, well, and finally pour the egg white slurry into the meat slices, stir well, about ten minutes or so marinate, this method is suitable for more tender meat starching. For example, boiled pork slices.

Boiled fish fillet and so on.

The second type, soda pulp.

The main raw materials of baking soda are: egg white, starch, baking soda.

Salt, water, sugar.

This method of preparation is also very simple, first put the baking soda in clean water.

Blease, then add the egg whites and stir well, then add starch and sugar, and finally add a little salt, stir into a pulp, and then put the meat into the soda pulp to marinate and taste. This method is particularly suitable for tougher meats, such as beef.

The third is egg powder slurry.

The main raw materials of egg powder slurry are: egg liquid, wet starch, salt, cooking wine, pepper.

First, put salt and pepper and cooking wine in the meat slices and marinate for about 7 to 8 minutes to marinate to taste, then add egg liquid and wet starch and stir well, and then marinate for another 10 minutes.

It's a great fit.

In fact, in general, egg whites and starch are mainly used to starch meat slices, but it is still necessary to decide how to starch according to different cooking methods. This will not lead to the phenomenon of desizing of the meat slices during cooking, now everyone knows? If you still know more tips about making meat, you can leave a message in the comment area below, or you can follow Baijia.

Shredded meat can be starched with ordinary cornstarch, corn starch or sweet potato starch, and wheat starch can be used.

Ordinary wheat starch is enough, in fact, the most important thing for sizing shredded meat is salt, a trace amount of salt is added to the shredded meat, you can also add egg white, stir well, and let stand for 5 minutes. In this way, you can make tender shredded meat without starch.

What starch is used for sizing shredded meat? Generally, corn starch is used, corn starch is easier to use, sweet potato starch is different, small pieces are used to make starch, and it is not easy to break, so sweet potato starch is not easy to use.

Sizing is to add condiments such as salt, pepper, soy sauce, green onion and ginger juice with cornstarch and eggs to the meat and mix well, so that the meat absorbs enough water and is wrapped in starch slurry

What starch will the admiral use for shredded meat, and the admiral will use cornstarch.

With corn starch, its main use is starching, like the usual fried shredded meat needs to be marinated in advance to have a smooth and tender taste, then you can add some cornstarch, which will make the shredded meat more smooth and elastic.

The difference between starch and cornstarch is that after reading it, I understand what kind of flour is used for what kind of dishes.

The first type:Corn starch, its main use is sizing, like usual, fried shredded meat needs to be marinated in advance to have a smooth and tender taste, at this time, you can add some cornstarch, which will make the shredded meat more tender and elastic. Corn starch is the same as egg white, mainly for smoothing and tendering, so remember to use corn starch for sizing.

If you add the wrong starch, not only can it not play a smooth and tender role, it is easy to fry the paste, think about whether you have failed to fry the shredded meat or not.

The second:Potato starch, it is what we often call cornstarch, that is to say, starch includes cornstarch, which is mainly used for thickeningIf other starches are used, the crystal clear effect will be poor, and even stick together, because the viscosity of potato starch is relatively low, so it is most suitable for thickening. In addition, potato starch can also be used as a dough cloth, its texture is relatively smooth, and sprinkling some cornstarch when making hand-rolled noodles can prevent the noodles from sticking, and if you add it wrong, the noodles will not be smooth and smooth.

The third type: sweet potato starch, which is most commonly eaten in winter, and there are many delicacies made with it, such as sweet potato vermicelli, sweet potato flour, fried directly, etc., there are too many delicacies made. Being able to make vermicelli shows that it has a relatively large gluten and stickiness, and is the most commonly eatenSweet potato flour, for example, is sticky after getting out of the pot, so it is especially suitable for fried meat, such as fried crispy meat, fried tenderloin, and so on, wrapped in sweet potato flour, it is not easy to fry and crispy.

If the fried meat is coated with potato starch or cornstarch, it is not easy to coat the meat, and it is easy to fry the meat, so it is no wonder that it is not delicious.

The fourth: mung bean starch, which is similar to sweet potato starch, can also be made into vermicelli, but the color is different, mung bean vermicelli is generally white. There is also a jelly that is often eaten in summer is also made of mung bean starch, if the Q bomb is frozen, it is very smooth, and if other starches are used to make jelly, it will not be easy to form.

Basically, the above four are the most commonly used in every family, and remembering the four different characteristics will avoid the phenomenon of ruining a pot.

Personally, I feel that cornstarch may be better, because starch is suitable for beating egg whites, and it is better to use cornstarch for this kind of meat slices and pots.

Starch tastes better (personal experience).

When cooking shredded meat, starch is often used to increase the texture and tenderness of the shredded meat. There are many starches that are commonly used, such as corn starch, corn starch, potato starch, etc.

Among them, corn starch is one of the most commonly used starches, and Hushan can make the shredded meat more tender because of its good viscosity. In addition, potato starch is also a commonly used starch, which has a refreshing taste and can make the shredded meat more refreshing.

When using starch, you need to mix the starch with the shredded meat so that the starch adheres evenly to the surface of the shredded meat. At the same time, when cooking, Heshan needs to control the heat to make the shredded meat evenly heated, so as to prevent overheating for too long and causing the starch to harden and affect the taste.

In short, what starch to use for shredded meat is mainly based on personal taste and cooking needs, cornstarch and potato starch are more common choices.

Sizing is to add condiments such as salt, pepper, soy sauce, green onion and ginger juice with cornstarch and eggs to the meat and mix well, so that the meat can absorb enough water.

1. The principle of sizing.

It has a lot to do with the protein contained in meat raw materials. In meat raw materials, there are two main types of protein, one is myofibrous, which is elastic and contractile, insoluble in water; The other is myosin, which is a salt-soluble protein that plays an important role in sizing.

2. Moisturizing agent.

Such as water, cooking wine, pepper water, ginger juice, onion juice, garlic juice, etc. These water-based substances also have strong osmotic pressure because of the water they contain, which can make the meat absorb enough water, so as to achieve the purpose of fresh and tender meat, and at the same time, it can also remove the fishy smell of meat and add flavor to the meat.

3. Cornstarch. With alkaline, the meat can relax the spatial structure of the blind cover protein in the alkaline ring milling environment, and the water retention will be enhanced, so as to achieve the purpose of locking the moisture of the meat.

Summary. Shredded pork is a very common Chinese dish that usually requires the use of starch to enhance the texture and texture of shredded meat. In general, which starch to use can be chosen according to personal preferences and needs, but there are several starches that are commonly used:

1.Cornstarch: Cornstarch is a versatile starch that is widely used in cooking.

Cornstarch can make the shredded meat more tender and taste better. 2.Potato starch:

Potato starch is a starch that is cooked at high temperatures, and its gelatinization temperature is relatively high, which can prevent the shredded meat from being overfried. 3.Cornstarch:

Cornstarch is also a commonly used starch that can make shredded meat more crispy. 4.Tofu Milk Water:

In some places, the cooking method will use tofu milk water, which can play a role in removing the smell and improving the freshness. However, the amount of starch used should be properly controlled, too much or too little may affect the taste and quality of the shredded meat. It is best to choose the type and amount of starch according to the specific dish and your own experience.

You've done a great job! Can you elaborate on that?

Shredded pork is a very common Chinese dish that usually requires the use of starch to enhance the texture and texture of shredded meat. Generally speaking, which starch to use can be chosen according to personal preferences and needs, but there are several types of starch used by Changkuan Servant:1

Cornstarch: Cornstarch is a versatile starch that is widely used in cooking. Cornstarch can make the shredded meat more tender and taste better.

2.Potato starch: Potato starch is a kind of starch cooked at high temperatures, and its gelatinization temperature is relatively high, which can prevent the shredded meat from being overfried.

3.Cornstarch: Cornstarch is also a commonly used starch that can make shredded meat more crispy.

4.Tofu milk water: In some places, the cooking method will use tofu milk water, which can play a role in removing the smell and improving the freshness.

However, the amount of starch used should be properly controlled, too much or too little may affect the taste and quality of the shredded meat. It is best to choose the type and amount of starch according to the specific dish and your own experience.