When frying lean pork, can t you just put it in the pot?

Sometimes the pork you see in the market will think that it is very tender, in fact, most of the time the reason why those pork looks very tender has something to do with one thing, that is, tender meat powder. Although it looks tender, if the pork is not fried in the right way, it is easy for the pork to feel very hard and the taste will not be very good. I believe that many people will have this experience when stir-frying at homeIn fact, even if the pork is really tender, after the final pot, you will feel that the pork is a little chai, very hard, and the taste is really bad.

After all, pork is a food that we can often come into contact with, and the pork on the vegetable market will not be sold very expensive, that is, about 15 yuan a catty. They are all ordinary meat foods that everyone can accept. But now with the development of the swine fever epidemic, the ** of pork is really soaring, and many people say that they can't afford pork now, <>

There is a very important reason why pork is fried so hard, that is, when the pork is put into the pot, the water loss of the pork itself is very serious. In addition, during the stir-frying process, the skin of the pork is fried very hard due to poor heat control. In this way, the taste of the fried pork itself is greatly discounted.

In fact, the key to stir-frying pork is to marinate it before stir-frying pork. There are many things to marinate pork, and in general, people will use starch to marinate, and in addition to starch, beer and eggs can also marinate pork.

Why does marinated pork taste good when it comes out of the pan?

That's because if it's pork marinated in starch,During the stir-frying process, the skin of the pork will not come into contact with the bottom of the pan, and the skin will not become very hard. And the most important point is that during the stir-frying process, the pork itself is wrapped in starch, so the moisture of the pork itself will be locked to death. After it comes out of the pan, you will feel that the pork tastes great, and most of the marinating is so that the pork itself loses little moisture.

Do I need to add water during the marinating process? <>

That's for sureDuring the marinating process, a little water can be slowly added to allow the pork to absorb completelyand then add starch to wrap it, so that the pork itself absorbs a lot of water. Wrapped in starch, the moisture is firmly locked in the pork, and the taste becomes better when it comes out of the pan.

Finally, let's share a little trickIn the process of marinating pork, not only starch is added, but other ingredients are added, such as ginger, edible salt, chicken essence and other ingredients. The marinating time should not be too long, but it should not be too short. Normally, it takes about ten minutesIn this way, the moisture can fully enter the pork.

No, it is best to put the lean pork in the pot and blanch it first, so that the taste is better, and there will be no fishy smell, and some impurities can be removed. And the meat will be particularly smooth.

After the pork is marinated, it can be fried directly in the pot, and then added seasonings and stir-fried evenly.

Don't fry it directly, the fried meat is easy to get old and not fragrant, cut the pork into slices and put it in a bowl, and then add some cooking wine, light soy sauce and egg white to marinate, which will not only not affect the taste of the meat, but also make the pork more tender, and the fried pork is more delicious.

1.Pork is boiled in water first to get the purines in the meat out, and it can also remove the fishy smell and blood stains of pork.

2.Pork: Also known as pork meat, it is one of the main domestic animals.

1. Meat of domestic pigs of the pig family. It is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other nutrients. Pork is the main non-staple food in daily life, which has the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness, and enriching the skin and skin.

Those who are weak after illness, have postpartum blood deficiency, and have a yellow face can be used as nutritional tonic products.

3.As one of the important animal foods on the table, pork has a particularly delicious taste after cooking because the fiber is softer, the connective tissue is less, and the muscle tissue contains more intermuscular fat.

4.Pork cooking tips:

5.Pork should not be soaked in water for a long time.

6.Pork should be cut obliquely, the meat quality of pork is relatively fine, the tendon is less, and the oblique cut can make it not broken, and it will not be stuffed with teeth.

7.Pork is generally washed with cold water, not hot water, hot water will pyrolyze off the myolytic protein in pork, affecting the taste of food.

8.There are sometimes parasites in pork, and when eaten raw or incomplete, hookworms may parasitize in the liver or brain, and pork should be cooked at will.

9.After eating pork, it is not advisable to drink a large amount of tea, because the tannic acid of tea will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and affects digestion.

You can cook it first, but the taste is different from that of directly fried potatoes. The pork that is blanched first and then fried will be older. The meat that is fried directly is more tender.

Pork does not need to be cooked to be fried, and the method is as follows

1.Wash the pork and pat it a few times with a knife on both sides.

2.Cut the pork well and separate the fat and lean, because there are some people who don't like to eat fat.

3.Put the fat in the pot. Stir-fry.

4.Thinking like this, the lard comes out, and the pork can be served.

5.Add the pork, stir-fry and add salt.

6.When the pork is slightly browned, stir-fry for a minute or two, add light soy sauce, light the heat, remove from the pot, and it's done.

Pork can be fried directly without blanching the sedan chair water.

Compared with other meats, pork has no excess fishy smell, and pork has finer and softer fibers, less connective tissue, and more intermuscular fat in muscle tissue, so it can be fried directly without blanching.

Pork is a good mineral of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements are more abundant, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) tend to be lost with juice during the freeze-thaw process of meat; Minerals such as iron, tung copper, and zinc are combined with protein and are not easily lost during processing.

It is better not to boil it in water.

Green pepper with shredded pork.

Ingredients: 200 g of green pepper, 100 g of lean meat, a little egg white, starch, peanut oil, coriander, Sichuan pepper, shredded green onion, refined salt, monosodium glutamate with appropriate amount.

Method:1Remove the seeds of the green pepper, wash and cut into thin strips, blanch in boiling water, remove it, let it cool, and drain the water

Wash the parsley and cut it into sections; Raw meat is shredded, put it in a bowl and add egg whites and starch to grasp well, slide it into a warm oil pan, break it off, cool it in cold boiling water, drain the water and put it on a plate.

2.Shredded meat is stacked with shredded green pepper, shredded green onion, and shredded ginger in turn, poured with fried pepper oil, simmered slightly, sprinkled with refined salt, monosodium glutamate and coriander, and mixed well when eating.

Yes, this can be regarded as blanching and washing, which can remove impurities on the surface and make it more hygienic to eat.

No, because the pig is not boiled inside, it cannot be fried.