Remedy for fried meat? How to remedy cooked lean meat too chai

1. Continue to put it in the pot and simmer for a while. If the taste of ordinary pork or other meat stew is relatively poor, continue to put it in the saucepan and simmer for about 30 minutes before eating, so that it will be stewed and the texture will become soft.

2. Add hawthorn or tangerine peel. If you are stewing beef, you can add ingredients with enzymes such as hawthorn or red wine to make the meat even better.

The simplest delicacy - the technique of stir-frying meat:

1. Pay attention to knife skills. No matter what kind of meat it is, it has growth lines, so if we want pork to be fried more tender, we must remember to cut the shredded meat along the lines, and cut the meat slices vertically, so that the fried pork will not be old or woody.

2. Before frying the meat, stir well with water and starch 1:1 to bring out the water starch, and then add some water starch to the meat, so that the surface is hoarfrost-like after mixing. This step is called sizing.

When the meat is fried, the water starch on the surface will be gelatinized by the heat, forming a protective layer that wraps around the surface of the meat and reduces the loss of water in the meat. In this way, the meat has more moisture and is more tender.

3. When sizing pork, stir-fry meat slices or shredded meat, first mix the meat slices or shredded meat with soy sauce, salt, green onion, ginger, starch and other ingredients, add some cold water and mix well, the effect will be better, so that the fried meat will be more tender.

4. Heat the oil in a hot pan, stir-fry over high heat, and when the meat changes color, drop a few drops of cold water into the pot, let the oil burst, then add the seasoning and stir-fry, then pour in the ingredients prepared in advance, stir evenly and fry until cooked.

5. Put salt, this is the most critical step in stir-frying meat, do not put salt too early in order to quickly taste it, this will make the original moisture loss of the meat, the correct way is to add an appropriate amount of salt when the meat is about to come out of the pot, which can not only play a role in improving the flavor, but also make the meat more soft and delicious.

You can grab some water starch, then put a little soy sauce, and finally put a small spoon of cooking oil, so that the meat will not be firewood. Stir-frying, a common method of making Chinese cuisine, puts one or several dishes in a special concave pot, uses the heat of the fire to conduct the heat in the iron pot as the carrier, adds oil, condiments and dishes, and then uses a special tool "spatula" to turn the cooking process to fry the vegetables.

This meat is well fried and cannot be chewed. What is the reason? First of all, when you cut the meat, especially when it is completely thin, you should cut it in the direction of the meat pieces.

It's like cutting leek flowers. Whether it needs to be cut neatly and horizontally before being disconnected or shortened. It's easy to eat.

The same goes for cutting meat. Cut as thin as you can and mix with some sweet potato flour. When the water is boiling, put the meat down and let it rest for a while.

The bottom of the pan should be gently flattened (so as not to stick to the bottom of the pan). When the water boils again, the meat will automatically spread out and be picked up for later use. Stir-fry the dish to be stir-fried, then put the cooked meat slices in one and cook them together to make the meat slices tender.

Otherwise, go to the supermarket and buy tender meat powder, put it in the meat and stir it well, and the meat will be very tender.

First of all, when you cut the meat, especially the whole lean one, you have to look at the direction of the meat to cut, just like cutting leek flowers, whether you have to cut it neatly and horizontally, so that it will be broken or short, and it is convenient to eat. The same goes for cutting meat. Try to cut it thinly and mix it with some sweet potato powder.

When the water is boiling, put the meat down, let it stand and don't move it, the bottom of the pot should be gently shoveled (for fear of sticking to the bottom of the pot), and if the water is boiled again, the meat will automatically disperse, scoop it up and set aside. After stir-frying the vegetables until they are ripe, you can put the scalded meat slices in them and cook them together, so that the meat slices are tender. Or go to the supermarket to buy tender meat powder, put it in the meat and mix well, and the meat will be very tender.

If the meat is fried with firewood. Then you can add more soup appropriately. Cover the pot and stuff it for a while. You can also. Put a little bit of alkaline noodles in the meat. The meat will also become soft and rotten.

After the meat is fried, you can add some honey, tomato, red wine, etc. to fry again, and the beef can be stewed hard and you can also add water to fry again.

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Cut the meat into small pieces and marinate them well with spices (e.g. celery, pepper, pepper, dark soy sauce); 3.When cooking, add chili sauce or spices, such as green onions, ginger, garlic, minced ham or curry powder; 4.Add soup or fruit juice to ripe meat, such as apple juice, tomato juice, orange juice, grape juice, etc.; 5.

Add sours to the meat, such as baiyunqi vinegar, vinegar, lemon juice, etc.; 6.Put the cooked meat in the juice of the vegetables and steam the vegetables and meat thoroughly; 7.Add fruits, such as apples, peaches, oranges or pears, and cook them with the meat so that the meat will be sweet.

<>1. Add some vinegar or red fruit to the meat.

2. When slicing after stewing, the direction of the knife is perpendicular to the meat pattern, so that the cut meat is easy to chew.

Stew skills: 1. Before the meat is stewed, soak it in rice washing water, which can remove impurities and foreign substances, dissolve the greasy, and prevent the meat from becoming hard and dry.

2. Blanching can remove the blood in the meat. If hot water is used, only the surface can be partially removed, and there is still a lot of residue on the inside. Use cold water, there may be impurities in the water, so it is best to use plain water when blanching meat.

3. When stewing meat, you can add some high-grade liquor to remove the fishy and freshness. After adding the liquor, do not cover the pot to allow the steam to volatilize and accelerate the removal of the fishy smell.

4. You can add some tea or orange peel, which can speed up the softness of the meat while removing the smell and improving the freshness, so that the meat is fat but not greasy, thin but not firewood.

How to deal with the remedy of stewed meat? Stew meat should also pay attention to the selection of ingredients, stir-fried meat needs particularly tender meat, such as through the ridge, small tenderloin, etc., then the stew is best not to use these parts, because although these parts are very watery, but after a long time of stewing will become firewood and dry, we must remember a purpose, if you want the stew to be delicious, there must be the existence of fatty meat.

Stew the lean meat until it is crispy and juicy, instead of turning it dry and stuffing it between your teeth, the most important thing is to lock in the moisture inside the meat. The water is lost, and the inevitable meat is stuffed with firewood, and the taste is not good.

In the early stage, we should remove unnecessary moisture. Often, after the meat is bought, washed and cut, blanched or put directly in a saucepan. The correct details are: After cutting, soak in cold water for 20 minutes to soak out the blood in the meat to reduce the fishy smell of the stew.

Blanch. Put the meat in boiling water and boil it a few times, let the meat suddenly shrink when it is hot, and forcibly squeeze out the blood that has not been soaked out; Place the blanched pieces of meat naturally, do not rinse them with cold water.

The meat is stewed, but it tastes like chewing firewood, and the lean meat is stuffed with teeth, which is improper cooking, and there is a problem in a certain link, and there are roughly three aspects:

The first aspect is that the preliminary treatment is not done well. There are two ways to stew meat, stew and cross stew, stew is when the meat is directly into the stew pot until it is stewed; Cross-stew, also known as mixed stew, blanched or stir-fried meat before stewing. For stewed meat, it is required to remove acid, remove blood, wash and other processing procedures before going into the stew tank.

Cross the stewed meat, require blanching to remove the blood, stir-fry to bring out the fragrance before the stew pot.

If the meat is stewed, then you have to remedy it. You can put it in a pot and continue to simmer with some spices. For example. Goji berry cinnamon. Jujubes can enhance the flavor.

There is no good way to do this, so you can only continue to simmer for about ten minutes to make it soft and rotten, so that you can barely eat it.

Meat chai refers to the meat that is very dry, crumbly, chewy, tasteless and easy to dry. Generally, it means that the meat is fried for too long, the moisture is fried too dry, and the meat fiber is destroyed, so it is eaten very dry firewood, referred to as meat firewood.

Meat sponge refers to the meat is very loose, like cotton, eating stuffed teeth, there is moisture but not chewing. Generally, it means that the meat has been stewed for too long, there is no taste when eating, the meat is spread out like cotton because of the long-term soaking and cooking of the moisture, and it is easy to stuff the teeth when eating, and the moisture is there but it is not chewy, referred to as meat cotton.

If you want to fry meat without firewood, you generally need to pay attention to the following 3 points:

1. Choose pork front leg meat. Because the pork foreleg meat has more fat than the hind leg meat, and the meat quality is more delicate, it is not easy to dry out when stir-frying, and the juice is more abundant when it is fried quickly on high heat, and it is not easy to have meat firewood, and the hind leg meat is mostly lean and firm, and it is difficult to ensure that it is not fried old without marinating;

2. Marinate pork. If you want to fry the meat without firewood, you can add a little oyster sauce and dark soy sauce to season the pork before putting it in the pot, and a little starch to lock in the water, so that it is not easy to fry the meat in the pot and dry the firewood;

3. Heat the pan with cold oil. This is the most commonly used meat stir-fry technique in restaurants, first heat the wok, then slide in cold oil, and immediately pour in the marinated pork to stir-fry quickly, which is neither easy to stick to the pan nor easy to fry old, so it will not be meaty.