How do you marinate lean meat and what ingredients do you need?

The meat is cleaned first, washed with boiling water and then washed with cold water, then the white meat is separated from the lean pork, and the white meat is cut into slices first. The white meat should be cut and put into the pan to fry dry, and the oil in the meat can be released, and a little cooking oil can be added to prevent it from sticking to the pan. At the same time, cut the lean pork according to personal preference and set aside.

After cutting the lean pork, put the meat in a bowl, add an appropriate amount of salt, light soy sauce, cooking wine, and starch to marinate for 10 minutes.

Method 1: Clean the meat first, wash it with boiling water and then wash it with cold water, then separate the white meat from the lean pork meat, and cut the white meat into slices first.

The white meat should be cut and put into the pan to fry dry, and the oil in the meat can be released, and a little cooking oil can be added to prevent it from sticking to the pan. At the same time, cut the lean pork according to personal preference and set aside.

After cutting the lean pork, put the meat in a bowl, add an appropriate amount of salt, light soy sauce, cooking wine, and starch to marinate for 10 minutes.

Method 2: How to cut is very important, and it should be cut along the texture of light kneading.

Add water and tapioca starch, light soy sauce and salt to a bowl and make a paste. After cutting the meat, put it in a bowl and mix well. When the vegetables are fried until they are seven or eight ripe, add them and stir-fry them together.

In addition, if you are not afraid of oil consumption, you can fry the mixed meat with cooking oil a little, fry it until it becomes a strip (or slice), and then add it when the dish is eight ripe.

When stir-frying pork, especially lean pork, many friends will find that the fried pork is hard and woody. Why is that? If you want to fry the lean pork and not firewood, you must know the correct way to marinate it.

Ingredients: pork, green chilies, garlic, 1 tablespoon of steamed fish drum oil, oil.

Ingredients required: vegetable oil, salt, thin salt light soy sauce.

Production method: The first step is to clean the pork, I bought the tenderloin this time, cut it into thin slices or shreds against the grain; Add salt and thin salt light soy sauce to the lean meat and stir until the water is completely absorbed, then add 1 tablespoon of water and continue to stir until the water is absorbed; Finally, pour in 3 tablespoons of vegetable oil, stir well, let each slice of lean meat be coated with fat, marinate and prepare;

The second step is to prepare the required ingredients, remove the stems of the green peppers, cut them into shreds, and set aside; Peel and wash the garlic, mince it and set aside;

The third step is to pour an appropriate amount of vegetable oil into the pot, pour the green chili shreds, garlic and salt into the pot, and stir-fry over high heat until the green chili peppers become soft;

The fourth step, put a spoonful of lard in the pot, pour the lean pork into the pot after the meat is hot, stir-fry over high heat until the pork color turns white, mix evenly with green chili peppers, and then pour in the steamed fish drum oil, stir-fry evenly and then you can put it out of the pot and put it on the plate.

If you want to stir-fry lean pork that is tender, smooth, not hard or woody, you must master the following cooking skills:

1.Marinating dressings is important. Many people like to marinate with cornstarch, which can indeed protect the pork from losing a lot of water during the process of high temperature heating, but it will also change the taste of the pork.

The best marinade is to add water with salt or thin salt light soy sauce to allow the pork to fully absorb the water, and finally wrap the water with vegetable oil, so that the pork will not lose water and become firewood under high temperature stir-frying.

2.If you have a good grasp of the marinating method, you must also control the heat and frying time. Stir-fried pork must be stir-fried quickly on high heat until it changes color.

Don't fry for too long, as long as the pork changes color, it can be served. This can effectively avoid frying for a long time, and the pork will become hard and woody.

Soak the beef in water for 10-15 minutes, and a lot of blood will come out during this process.

Drain the blood from the basin and rinse the meat with running water to flush away the blood.

Remove the smell of blood. Drain the water and wipe it clean with kitchen paper (it costs a bit to the kitchen here.)

paper, absorb as much moisture as possible).

Also prepare the marinade with a bowl:

Spoon water, spoon light soy sauce,

A spoonful of sugar, a spoonful of cooking wine

A pinch of salt. A pinch of pepper. (about 300 grams of beef marinade) If you want the beef to be smooth, you can add some egg wash to the marinade, which is egg white.

Egg liquid beaten with egg yolk, about a spoonful!

The spoon is the most ordinary kind of iron spoon for eating, and the amount does not need to be too much.

Pour the marinade into the beef, massage the beef with your hands, and let the beef remove all the marinade.

The moisture is absorbed. Slowly pour the marinade, imagining that the beef is a sponge, the sea.

The cotton absorbs the marinade, and it tastes good. As for how much the sponge can absorb.

Marinade, it depends on the specific operation, after all, each piece of meat has an absorption capacity.

It's different, the principle is to let the meat absorb the most marinade. Note at this time.

Meaning, there should be no moisture in the bowl, and it should be in a relatively dry state.

Add cornstarch and massage well to allow the beef to fully absorb the cornstarch.

In the last step, add cooking oil to seal the marinade.

Cover and refrigerate for more than 2 hours.

1. Fry the smooth and tender cured meat, slice or shred the meat, put an appropriate amount of salt, and grasp it well.

2. Add a small amount of water, the meat that has absorbed salt will absorb water, grasp it with your hands or chopsticks and mix well until the water is absorbed.

3. Add an appropriate amount of soy sauce and starch and grasp well.

4. Finally, add an appropriate amount of oil, grasp well, marinate for a while, and then you can cook.

The best way to marinate lean meat is to use peppercorns, potatoes, starch and egg whites to make the meat more tender and flavorful.

Beat an egg white, then put a little cooking wine, then put some starch, and stir well in some cooking oil! The meat stir-fried in this way will be very tender!

Put some pepper, light soy sauce, starch, minced green onion, minced ginger, so marinated for a while to fry, you taste it, tender and refreshing, don't put cooking wine, the undelicious pepper is fishy and plays a role in tenderizing meat.

Depending on the taste and the need to put a variety of marinades, the easiest way in daily life is to add an appropriate amount of soy sauce and mix well and marinate for 10 to 15 minutes. This kind of meat is relatively tender after being fried.

When stir-frying lean meat, marinated meat needs starch, light soy sauce, 13 spices, salt, grasp and mix evenly, and then stir-fry, so that the fried meat will be very tender.

Don't use salt and monosodium glutamate or chicken essence, then drizzle 82-year-old light soy sauce and oyster sauce, a handful of starch ground from corn, and finally grasp it with your rich little hands.

Slice the pork, add salt, cooking wine, light soy sauce, an egg white and the last spoonful of starch to grasp evenly, simple and tender.

The roasted meat is marinated in various seasonings such as salt, salt, etc., and then left for a while before stir-frying.

Add a small amount of starch and a small amount of cooking oil and knead well.

starch, or meat tenderizer powder.

Starch, cooking wine, light soy sauce.

Cured meat: Slice or shred the meat by stir-frying the smooth and tender marinated meat method, put an appropriate amount of salt, and grasp it well. Add a small amount of water, the meat that has absorbed the salt will absorb the water, grasp it with your hands or chopsticks and mix well, until the water is absorbed, add an appropriate amount of soy sauce and starch, and grasp well.

Finally, add an appropriate amount of oil, grasp well, marinate for a while, and you can cook.

Ingredients: lean meat, water, salt, starch (or egg white), cooking oil.

1. Cut the pork into thin slices, and pat the cut pork slices slightly with the back of the knife, so that the meat is more tender and easier to taste when marinated.

2. Add a spoonful of cooking wine to remove the smell, a spoonful of light soy sauce, a spoonful of salt, a spoonful of pepper, and a little Luyu sugar to enhance the freshness, and stir well with chopsticks to give the meat a bottom taste.

3. Pour in an appropriate amount of water several times, a small amount of time many times, stir well enough, and stir the meat until it is viscous and pulp.

4. Add an appropriate amount of starch to grasp well, lock the water, prevent water loss, make the meat tender and not firewood, and finally add vegetable oil and mix well.

Meat, with high fat content, has become the "three major nutrients per day" along with vegetables and fruits, and meat includes livestock meat and poultry meat. Livestock meat includes pigs, cattle, sheep, free meat, etc. Poultry meat includes chicken, duck, goose, etc.

Meat is rich in protein, fat, B vitamins and minerals, and is an important food for human beings.

When marinating meat, you can add cornstarch, salt and soy sauce, here's how to do it:

Ingredients: 1 celery, 200 grams of cashew nuts, appropriate amount of salt, 2 tablespoons of starch, 200 grams of sliced meat, a small piece of carrot, 2 cloves of garlic, appropriate amount of peanut oil, 1 teaspoon of peanut butter.

1. Put the meat slices in a bowl, add a little cornstarch, a pinch of salt and a teaspoon of soy sauce and mix evenly and marinate for a while.

2. Cut the celery into diamond-shaped pieces and blanch them in a pot of boiling water until they are broken.

3. When scalding the celery, take out the marinated meat slices and prepare them for stir-frying.

4. Pour the marinated oil into the pot, fry until it is broken, and then put it in a bowl for later use.

5. Pour a little oil into the pot, and when it is slightly hot, add two garlic heads and stir-fry.

6. Pour in the carrots and stir-fry first, then pour in the celery and stir-fry together.

7. Stir-fry over high heat until the celery is almost cooked, then add the pork and stir-fry together.

8. Add a little peanut butter, then add cashew nuts and stir-fry evenly, put a little salt, and you can get out of the pot.

9. After serving, stir-fried pork with celery and cashew nuts can be enjoyed.

Before stir-frying meat, you can marinate the meat with shredded ginger, cooking wine, black pepper sauce, and starch, and the following is the specific method:

Ingredients: 150 grams of celery, 100 grams of pork, 2 teaspoons of black pepper paste, appropriate amount of chopped green onion, appropriate amount of shredded ginger, 1 teaspoon oyster sauce, appropriate amount of salt, appropriate amount of chopped pepper, 1 teaspoon of starch, appropriate amount of vegetable oil.

1. Wash the celery and cut it diagonally into sections for later use.

2. Wash and slice the prepared pork for later use.

3. Put the sliced pork in a bowl and add shredded ginger, cooking wine, 1 teaspoon black pepper sauce and 1 2 teaspoons starch.

4. Grasp the pork and the added seasonings well.

5. Take a bowl, add 1 teaspoon oyster sauce, 1 teaspoon black pepper paste, an appropriate amount of crushed black pepper, a little sugar, cooking wine, 1 2 teaspoons starch, and then add an appropriate amount of water to mix well into a sauce.

6. Put the pot on the fire, heat the pan with cold oil, add the marinated meat slices and fry until they change color.

7. Leave the bottom oil in the pot, add the green onion and ginger and stir-fry until fragrant.

8. Stir-fry the chives and ginger, add the celery and stir-fry.

9. Stir-fry until the celery is just broken, add the smoothy fried meat slices and stir-fry quickly.

10. After stir-frying evenly, pour in the adjusted sauce and stir-fry evenly over high heat.

11. Remove from the pot and put on a plate, stir-fry the meat with celery and serve.

Summary. How to marinate meat.

1.Take 1 small piece of fresh pork and cut it into thin slices against the grain, soak it in water for 30 minutes, which can remove the blood and reduce the fishy smell.

2. Squeeze out the meat slices, stir 1 teaspoon of cornstarch and oyster sauce, then pour in half a spoonful of peanut oil, stir in one direction, add 1 tablespoon of water while stirring, and after adding water to the meat slices, the sauce will become more smooth and tender after absorbing the sauce.

How to marinate meat before stir-frying.

Curing method 1Take 1 small piece of fresh pork and cut it into thin slices against the grain, soak it in water for 30 minutes, so that it can be removed to remove blood and reduce the fishy smell, and the meat slices are not so foamy when they slide into the pan. 2. Squeeze out the meat slices, stir 1 teaspoon of cornstarch and oyster sauce, then pour in half a spoon of peanut oil, stir carefully along a square tong, add 1 tablespoon of water while stirring, and after adding water to the meat slices, it will become more smooth and tender after absorbing the sauce.

I hope mine is helpful to you and I wish you all the best in your life! Stay safe during the pandemic! <>