How to make pork tender?
1, the choice of raw materials is very important. For different cooking methods, the choice of meat parts are different, with sinewy rich leg meat to make meat slices or shredded meat type of stir-fry, you can not pursue the smooth and tender texture. Simply put, pork tenderloin is the ideal stir-fry ingredient, followed by lean front shoulder and lean back tip.
2, to cut against the grain: meat purchased from the market generally can clearly see the grain of the meat, different meats have different requirements in terms of cutting. For pork, to cut against the grain, or you can cut diagonally across the grain.
3, fried before marinating with cornstarch: for most fried meat dishes, before the pan with cornstarch and yellow wine marinade will be more tender. Before frying the meat cut in a vessel, add cornstarch (or tenderizing powder), cooking oil and appropriate seasonings, mix thoroughly before the pan, fried meat will be tender and juicy and will not be tough.
4, frozen pork thawed with a high concentration of salt water: frozen pork can be thawed with a high concentration of salt water, into the dish after the meat is tender. Frozen pork can not be thawed with hot water. Thawing with hot water will make the pork will lose part of the protein and its flavor substances, but also generate propionaldehyde, and propionaldehyde is a strong carcinogen. Choose to thaw frozen pork in salt water, you can shorten the thawing time, but also to maintain the tenderness of the pork.
5, in the boiling water shaking a few times: the cut meat in the funnel, in the boiling water shaking a few times, when the meat just changed color on the water, drain the water, and then under the frying pan, only 3-4 minutes to cook, and tender and delicious.
6, beer and dry starch paste: the meat with beer and dry starch paste hanging slurry, fried meat tender and tasty.
7, add egg white: first cut pork into shredded pork or meat, and then take an egg, knock a small mouth, let the egg white flow out, drop in the bowl containing meat, mix well and then put ten minutes, and then frying in the pan.
8, add a spoonful of cooking oil mix: in the cut pork shredded, add a spoonful of cooking oil mix, put a few minutes after frying, can also solve your pork how to fry to tender problem.
9, fruit juice tender meat: papaya, kiwi, pineapple and other fruits contain natural tenderizing ingredients, not only can play a better tenderizing effect, but also allows you to avoid eating too much food additives. Fruit juice tenderization method is simple and easy, first of all, the papaya, kiwi, pineapple, respectively, peeled, with a pulper to make a fine pulp, add the corresponding meat, mix evenly and marinate for 20 minutes.
10, add mustard: cut the meat into 4cm square pieces, clean and put into a container, add 2 tablespoons of mustard and mix well, and put it into the refrigerator for 12 hours. Remove the meat and rinse the mustard off with running water, then cook as normal. The meat will be more tender and less time consuming when cooked in this way.
11, meat to be tender do not stir fry: for fried meat, if you use a small fire slowly fried, because of the fear of not cooked and fried too long, so that the internal moisture of the meat will be easier to lose, fried meat will become dry and hard. If you want to stir-fry tender and juicy meat, you should choose to stir-fry on high heat, before the meat has not completely lost moisture before the pot, so that the meat is tender and juicy when you bite down, very tasty.
We know that the dishes to do delicious, in addition to superb cooking skills, the key ingredients to be good. Pork has many ways to become more tender, but the premise is that you buy good pork. Below I tell you how to buy quality pork.
Fresh pork is light red or light pink, and the fat part of the skin is shiny white. And not fresh pork is gray or dark red, the cut surface is also dark gray or dark brown, epidermal fat part of the dirt, light green. Diseased and dead pork is dark red in color or with blood stains, the fat is peach-colored, and the blood vessels on the cut surface of the meat can be squeezed out of the dark red bruise. The old sow pork taste is not good, not easy to cook, its meat skin thick, folds, hair follicles thick, grayish white, no luster, the lean part of the dark red.
Two, light touch.
Touch the surface of fresh pork, feel slightly dry or slightly wet, but not sticky hands; and not fresh pork, touch will feel the surface dry or some sticky hands.
Third, press the elasticity.
Fresh pork texture firm elasticity, finger pressure, can quickly return to its original state; and spoiled pork, due to the destruction of its organization, finger pressure, recovery speed is slow, and even press the place will always be depressed.
Four, watch the appearance.
Rest assured that there is very little blood or water oozing out of the meat, the skin without any marks; and not fresh pork, meat is not clean, press with the hand, there will be dark red, brown or black blood oozing out.
Fifth, look at the fat.
Normal pork fat moderate, and fed the "lean" pigs, its fat layer is very thin, usually less than 1 cm, and red meat, loose fiber, lean meat and fat and even liquid outflow between.
Sixth, smell odor.
Fresh, healthy pork smell fresh, and with a slightly fishy flavor. And spoiled, "spice" pork, whether it is the surface, or the depth of the blood, rotten smell.
Seven, check the certification.
When buying pork, be sure to ask the owner of the pork sold whether the relevant qualifications, including inspection and qualification chapter, quarantine chapter, inspection certificate and quarantine certificate, if not, should be noted.
Characteristics of various kinds of pork
1, high-quality pork: fat white and hard, and with flavor. The outside of the meat is often a layer of slightly dry film, the meat is tight, elastic, finger pressure immediately after the recovery of the depression.
2, the second fresh meat: meat color is darker than fresh meat, lack of luster, fat is grayish white; surface with sticky, slightly rancid moldy smell; soft meat, elasticity is small, light pressure can not be recovered in time after the concave; meat after cutting the surface of the wet, will ooze out of the turbid gravy. Degraded meat is viscous, the surface is dry, the color is gray-brown; the meat is soft and inelastic, finger pressure can not be restored to the concave, leaving obvious traces.
3, dead pork: the appearance of dark red, purple blood in the capillaries between the muscles do not buy.
4, rice pork: meat with cysticercus, which is the larva of the green worm. Its most conspicuous feature is the lean meat in an oval, milky white, translucent blisters, varying in size, from the outside, like meat sandwiched between grains of rice do not buy.
5, other: when buying pork, pull one or several hairs, look carefully at the root of the hair, if the root of the hair is red, it is a sick pig; if the root of the hair is white, it is not a sick pig.