How do you starch shredded pork? The specific steps of how to starch shredded meat

Meat dish battering can lock in the moisture in the meat, making it more tender and keeping nutrients from being lost during cooking. Therefore, sizing the meat and then stir-frying it is a test of whether the cooking enthusiast is a master of cooking.

Choose different sizing methods according to different meats, and master the performance of various starches on the market.

Sizing of pig, beef, lamb.

Sizing of pork: The fiber of pork is finer than that of beef and mutton, so cornstarch that is not too sticky is generally selected for sizing.

The pork can be cut into shreds or slices, and the small dices are marinated in advance with salt, cooking wine, chicken essence, and pepper.

Melt the cornstarch with water, add it to the meat and mix well with your hands. If you want to prevent your hair from sticky, you can add some oil to grab and mix.

Sizing of beef and lamb.

The meat quality of beef and mutton is relatively coarse, and it is cut before starching. You can use baking soda to grab and mix it to tender the meat. Then rinse it with clean water.

Rinse the cleaned beef and mutton and marinate it with seasonings. Then add potato starch or sweet potato starch to starch.

Sizing of seafood.

Seafood such as shrimp, scallops, fillet, etc. The water content itself is relatively large, and you can use kitchen paper towels to absorb the water before sizing.

In order to maintain the quality and color of the dish, marinate seafood dishes. You can add egg whites, which makes it easier to lock in the moisture in the ingredients.

It is better to use corn starch for the sizing of seafood ingredients, because corn starch is not so sticky and relatively white.

Add the marinated seafood ingredients to the dry starch and mix evenly. It is best to put it in the refrigerator for a while to refrigerate, so that it is not easy to depulp after processing.

After sizing various ingredients, the oil temperature of the oil is more critical!

The oil temperature of the lubricating oil is better than 40% hot, and the ingredients can be removed after floating and changing color after being put into the pot. Then you can go back to the pot with the ingredients and stir-fry the dishes you want to make.

The temperature of the hot oil is very easy to control, and after adding oil to the pot, insert a chopstick into the oil. If the chopsticks are slightly bubbling, you can add the ingredients and stir-fry.

If the oil temperature is too high, it is easy to change the color of the ingredients, and the oil will become slippery and fried. Affects the color and texture of the dish.

Tips: Starch the meat and grasp it with your hands, and the amount of starch can be added in small batches. Do not add colored seasonings such as soy sauce, etc., and keep the sizing vegetable oil as white as jade.

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 they contain water, 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, meat in an alkaline environment can relax the spatial structure of protein, and the retention of water will be enhanced, so as to achieve the purpose of locking the moisture of meat.

How do you starch shredded meat?

How do you starch shredded meat?

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Concern. 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 they contain water, 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, meat in an alkaline environment can relax the spatial structure of protein, and the retention of water will be enhanced, so as to achieve the purpose of locking the moisture of meat.

The recipe for pork for livestock and poultry meat details the taste of pork: livestock and poultry meat.

Pork production materials: main ingredients: processed pork slices 600 grams (1 catty), powder grams (1 money), monosodium glutamate grams (1 money), salt grams (1 money), sugar grams (3 points), water grams (3 taels), corn starch 15 grams (4 money), clear oil grams (3 taels).

Teach you how to make pork, how to make pork Put 600 grams (1 catty) of processed pork slices into the container, add powder grams (1 money), monosodium glutamate grams (1 money), salt grams (1 money), sugar grams (3 points), water grams (3 taels), corn starch 15 grams (4 money), scoop well with your hands, 40 minutes later, add clear oil grams (3 taels), slightly scoop evenly, cover with plastic wrap and store in the freezer.

Beans are a vegetable that is abundant in summer and contain various vitamins and minerals. The flesh of the tender bean pods is thick, crisp and tender when fried, and it can also be scalded and then served cold or marinated. When buying beans, it is generally better to have uniform thickness, bright color, transparent and shiny, and full grains, while those with cracks and wrinkles are not suitable for purchase.

Let's share a home-cooked stir-fry for you, and friends who like it should learn it quickly.

Stir-fried pork with beans] 1First of all, let's prepare the ingredients: a handful of cowpeas, which we also call long beans here, are washed, cut into 2 cm long pieces, put on a plate for later use, and a slice of red pepper cut into shreds for coloring.

200 grams of pork, first cut into uniform slices, the meat slices are stacked in a row and cut into shreds, and put in a basin for later use.

4 garlic slices cut into slices and put them in a small pot, a small handful of dried chili peppers and garlic together for later use.

2.When the ingredients are ready, we clean the shredded meat, pour water into the basin, take it out after cleaning, put it in the fence, press it vigorously and squeeze out the water for later use.

3.Next, we are ready to marinate, put the processed shredded meat into the basin, add 1 gram of salt, a little pepper, 2 grams of dark soy sauce, 5 grams of light soy sauce, grasp it well with your hands, let the shredded meat fully absorb the seasoning, add a small handful of cornstarch and grasp it well with your hands, and then add an appropriate amount of vegetable oil and mix well, vegetable oil can lock the moisture of the shredded meat, and the taste is more tender.

4.When the ingredients are ready, we make the meat silky and oily, heat the oil in the pot, when the oil temperature is 5 hot, pour in the marinated shredded meat with sticky spoons, quickly slide and fry for 30 seconds, and then pour out the oil control for later use.

5.Next, we blanch the beans, boil the water in the pot, after the water boils, pour in the cut beans and red peppers, blanch the beans for 1 minute, and pour out the water for later use.

6.Next, we start cooking, heat the oil in the pot, pour in the garlic and dried chilies, burst the fragrance, add 5 grams of oyster sauce to stir and dissolve the oyster sauce, pour in the beans, stir-fry for a while, then pour in the shredded meat, stir-fry the beans and shredded meat evenly.

7.Remove from the pot, start seasoning, add 1 gram of salt, 1 gram of chicken essence, 1 gram of pepper, 1 gram of sugar, and drop a few drops of oil.

Prepare shredded meat, put a small amount of baking soda, preferably add an egg white, add salt, monosodium glutamate, cooking wine, a trace of sugar, and then drop hard until it is strong!

Salt, monosodium glutamate, chicken essence, stir and add water, stir until the water is absorbed, give an egg white, and add cornstarch.

How to starch the shredded meat, and fry it so that it is not old and material.

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.

First cut the meat into shreds, use rice wine, ginger castration for half an hour, then take out the ginger, pour out the rice wine, knock in an egg white, a little starch, an appropriate amount of salt, stir evenly, and burn the oil to 4 into heat (the oil temperature should not be too high, otherwise it will be easy to fry paste),

If you want to make shredded pork, then you need to use a knife to cut the pork into shredded meat. This can only be done by using a knife to cut out the shredded meat little by little. It's simple for that kind of chef.

How to make pork a kindergarten teacher? You freeze the pork in the fridge. You can cut the pork into thin strips, little by little, slightly frozen, it can be cut well, and the string can also be cut thin. You try it and see how it goes.

Cut the pork into slices, then roll up the slices and shred them. It's like cutting shredded potatoes.

The pork should be cut diagonally, the meat quality of the pork is relatively fine, the tendon is less, such as cross-cutting, and it becomes messy and broken after frying. Therefore, when cutting pork, the knife should be cut slightly diagonally along the fiber pattern so that it does not break and does not stuff your teeth when you eat it.

To cut out good shredded meat, we must start with the selection of materials, and first of all, we must choose a good tenderloin, because the loin has good toughness, neat shape, and is easy to cut.

There's no need to dream all the time, keep dreaming unrealistically, it's better to go to work and make money quickly to realize your dream.

Pork can be cut into shreds, or it can be re-ordered at a pork shop and the pork seller can help with a machine.

How to make silk the best to eat? Detailed step-by-step diagram, homely and simple, a variety of flavors, immediately find the best for you.

Teach you one of the best roast pork, that is, how to make grilled pork strips? Li Ping said entertainment 2018-11-07 Follow Speaking of roast pork, before 2000, we would only eat it during the New Year's holiday. You may ask why is this?

The first is because there is no time, and the second is because I was poor and couldn't eat at that time, and my saliva would flow down if I wanted to roast pork. Under.

Cut with a knife and then fry it

1.Pork as far as half fat and lean, after washing the heart after cutting the shredded meat, into two eggs, if the amount can be increased to three, add an appropriate amount of salt, oil, thirteen spices with chopsticks to mix it well, you can also directly wash the hands and grasp it well, so that it is more fully flavored.

2.Prepare other side dishes, shred the green and red peppers, and cut the fungus into shreds after fully soaking, or tear it by hand.

3.Pour the above filamentous side dishes into the pot, add the water that has just been submerged, bring to a boil over high heat, 3 minutes, use the tap directly under the cold water for 10 seconds, and then set aside to drain the water.