How to marinate the meat before stir frying, and how to marinate the meat before stir frying

You can beat the meat and wrap it in a batter with eggs and a small amount of starch.

In addition, starch is generally added to the starch first to make water starch.

It is not directly put in the dried starch.

Don't put so much.

A little bit will do.

Cured meats are generally cured with table salt. How to marinate meat before stir-frying? Below I will share with you how to marinate meat before stir-frying.

How to marinate meat before stir-frying: The first step is to choose meat.

Meat selection is the most critical step in the whole curing process, and it is impossible to make delicious cured meat with water-injected meat or other poor quality meat. The best way to make cured meat is to choose the front or hind leg meat with natural meat color, and after choosing, let the store cut it into long strips, and pierce an eye on each meat strip to tie the rope.

When you're done with this, take the meat strips home, and don't wash the meat with water, as the washed meat will easily spoil if marinated.

How to marinate meat before stir-frying: Step 2: Stir-fry salt and peppercorns.

Many people like to marinate meat with coarse salt, but I personally feel that fine salt is better to use and healthier. For every 10 catties of meat, about 1 catty of salt and about 15 grams of peppercorns should be prepared, and the amount of peppercorns can be adjusted according to your own taste.

Put the salt in a wok and fry until it is slightly yellow, add the peppercorns and fry until the peppercorns are fragrant, turn off the heat, remove from the pot, and pour it into a large basin to cool. If you like spicy food, you can also add some chili flakes to fry together, and be careful not to fry peppercorns and chili peppers.

How to marinate meat before stir-frying: the third step, marinate.

After the fried salt and peppercorns are cooled, carry the meat strips and roll in them, the fried salt and peppercorns will stick to the meat very obediently, it is best to get started to rub the salt and peppercorns evenly, and the more evenly kneaded, the better the pickling effect.

How to marinate meat before stir-frying: Step 4: Dry.

Hang the processed meat strips in a sunny and ventilated place and dry them until they are suitable for dryness.

There are also many people who like to put the meat strips in the balcony and dry them through the glass window, so that the cured meat and the cured meat in a well-ventilated place are absolutely incomparable, which is the biggest essence of making the cured meat more delicious.

What other seasonings can be added to make cured meat-

To make cured meat, it is best not to add other seasonings except peppercorns and salt. But in the south where the temperature is higher, in order to prevent the cured meat from spoiling before it is sunburned, an appropriate amount of high-grade liquor can also be added. The method is to take an appropriate amount of high white wine and spread it evenly on the meat strips, and then dip it in salt and peppercorns.

Finished finished cured meat, cut open.

Home cured meat essentials.

If there is still some salt and pepper left after the meat is marinated, then marinate a few more fish, the fish is prepared in advance, just to prevent the salt and peppercorns from being left.

The method of making pickled fish is basically the same as that of marinated meat, but there are a few differences to explain to everyone

1. The pickled fish should be cut open from the back, not the abdomen, and the killed fish should be washed and dried in raw water.

2. Fish is more likely to stink, so it is necessary to use liquor for pickled fish, and the usage is the same as above. In addition, when marinating fish, try to use as much salt and pepper as possible, the main reason is also to prevent stink.

3. The fish dipped in salt and peppercorns can not be hung up immediately, first put it in a clean basin, press it with a clean stone, and then hang it out to dry after five or six days, so that the pickled fish meat can be tight and tough.

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. Recipe: green pepper, lean pork, garlic, green onion and ginger water, salt, chicken essence, dark soy sauce, egg white, cooking oil.

Recipe: green pepper, lean pork, garlic, green onion and ginger water, salt, chicken essence, dark soy sauce, egg white, cooking oil.

1. Wash it after buying it, then cut it into strips or slices and put it in a reed limb bowl. Next, we are ready to pickle, when pickling, do not use cooking wine, we can use green onion and ginger water instead of Xianhuai, pour the green onion and ginger water into it, and then stir quickly to whip it to strengthen. 2. Next, add chicken essence, dark soy sauce, egg white, cooking oil, continue to grasp it well, and marinate for 15 minutes to taste.

When marinating pork, let's process the green peppers, clean them, and then cut them into shreds or hob pieces, and let them go aside for later use.

3. Remove from the pot, but do not burn the oil, put the chili pepper directly in it, and fry it dry. Heat the oil in the pot below, pour the marinated lean meat into it, and start to fry the lean meat for a while, until the lean meat is fried until it changes color, and then we pour the green pepper into it and continue to stir-fry for a while. 4. Finally, add an appropriate amount of salt, chicken essence, dark soy sauce, then cut some minced garlic and pour it in, keep stir-frying, and after stir-frying evenly, you can turn off the heat and get out of the pot.

You can marinate the meat with light soy sauce, dark soy sauce and sugar before stir-frying, here's how to do it:

Ingredients: 6 fungus, 250 grams of pork, appropriate amount of red pepper, Hangzhou pepper, a spoonful of wild slow plum chopped pepper, appropriate amount of minced garlic, appropriate amount of minced ginger, a little light soy sauce, a little dark soy sauce, a little sugar, an appropriate amount of starch, an appropriate amount of cooking wine, and an appropriate amount of salt.

1. Marinate the pork slices with a little light soy sauce, a little sugar, starch and cooking wine for 15 minutes.

2. Shred the fungus, boil water in the pot and put the fungus in to cook for one minute.

3. Heat oil in a pot, add the marinated meat slices, and fry until they change color.

4. Song Chi starts another pot, puts oil and boils until it is 6 hot, then puts in a spoonful of chopped pepper and stir-fry.

5. Chop the pepper and stir-fry a few times, immediately add the ginger and garlic and stir-fry evenly.

6. Add chili peppers and stir-fry to bring out the spicy taste, then add the fungus shreds and stir-fry and add a little salt.

7. After stir-frying for a while, add the previously fried meat slices and stir-fry, and put a little light soy sauce and a little water during the frying.

8. After stir-frying the fungus and meat slices evenly, you can take them out of the pot and put them on a plate and start eating.

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! <>