In the past, I always failed, just like everyone else. Because I only learned the surface, not the real meaning. Later, in the process of drinking tea and chatting with a chef, I chatted and asked my chef friend. He said: You still have two things to improve. After these two places are done, the shredded pork you fried is absolutely soft and smooth. So, in the evening, I took the chef home to make a demonstration and talked about it in detail. I was suddenly enlightened, so that's it. My failure is not in shredded pork, but in the pot. It's really the fault that "all organs have been counted".
Let's talk about some points that should be paid attention to when frying shredded pork!
Many people only pay attention to shredded pork, not so much attention to the treatment in the pot, and shredded pork is often not soft enough. If you want to make it as soft and delicious as a restaurant at home, you can try my method. The method taught by the chef himself is really useful and effective. I don't know, do you have anything to add? Welcome to add a message after dinner.
Selection of raw materials: 1 Shredded pork is generally made of lean meat. Take pork as an example. The tender part is pork tenderloin, also called cucumber strips and small tenderloin. This part of a pig is only about 2 kg, which is not easy to buy, but it is best to use this part to make fried pork.
2. The second tender part of the pig is pork tenderloin, which is the "pork tenderloin" that we can often buy. Generally, this part of the meat is fried shredded pork, which is tender, regular in shape and easy to cut.
3. The third choice is pig hind leg meat, which is generally fat and thin, with a large proportion of lean meat, which is also a good choice.
4. When choosing pork, try to choose pork with less fascia and less waste, which is beneficial to curing.
Knife treatment of raw materials
1. When cutting meat, generally follow the principle of "slicing with top knife and shredding along grain". Shredded pork should be cut along the vertical grain of meat, which is convenient for pickling and not easy to break.
2, pork in the process of shredding, try to remove fascia, do not leave fascia on it, fascia will be very old when fried, can not bite.
pickled vegetables
The principle of braised meat to tender is to let the meat contain water, so that the meat will not be firewood, commonly known as "drawing water." Pulling water should be operated from the following aspects.
1, add papaya, sprite or beer, etc. , destroy the cell structure of shredded pork, open the cells, facilitate the entry of water, and some people will add a little baking soda.
2. Add water to the shredded pork several times, stir in one direction to make the shredded pork fully absorb water, add salt to thicken the shredded pork and lock the water.
3. Add starch and egg liquid to form a protective layer on the surface of shredded pork, so that the water in shredded pork will not flow out.
1 Jin shredded pork with about 2 ounces of water, 5g of salt, 1 two starches and an egg white, which is my usual ratio. It depends on whether the meat is tender or tender. When curing, we must work hard in one direction, which is the key.
deep-fry
1, if cooking, put the shredded pork marinated at 30% to 40% oil temperature into the pot, slide it open, and then fry it with the side dishes in the pot. The oil temperature should not be too low, it will stick to the pot, it will also produce water, and the shredded pork will be old; If the oil temperature is too high, the shredded pork will stick, the water will evaporate and the shredded pork will become tender.
2, direct cooking, to ensure that the pan is smooth and non-stick, can be quickly fried, not too long.
point out
1, not too much starch in shredded pork, just hang it up a little.
2, the cells of shredded pork can not be destroyed too much, that is, beer, baking soda and so on. Can't add too much. You can fry shredded pork at home without adding it. )
3, the shredded pork is smooth and tender, the speed must be fast when frying, the temperature should not be too high, the shredded pork is very thin, easy to cook, and it will get old if cooked too much.
4. The skin must be cleaned.
Well, this is the way to tenderize shredded pork. Does it help you? I'm an aunt, focusing on food. Share some eating practices and tips every day. Friends you like can pay attention to it. Thank you for your support ~! Two methods:
Usually when we fry shredded pork, we will choose Tongji. Although this part of the meat is tender, it will become tender in the later frying process if it is not starched. So the size of shredded pork is also very important! So how to determine the size? Slice Tongji first, pat it with the back of a knife, then shred it, put it in a bowl, add cooking wine, salt, white pepper, dried starch and a little water, and grab it well, remember! Be sure to catch the moisture in the meat, so that the fried shredded pork will be tender. In the process of sizing, the most important thing is the function of dry starch, and the other is the function of water, which are indispensable. However, some people will add half an egg white when sizing. This method is also acceptable, but it is easy to peel when frying, which will affect the appearance of shredded pork. If you want to keep peeling, you need to put cold oil in a hot pot and fry it slowly. The shredded pork is tender. This method is commonly used when frying chicken.
The second method abandons the principle of sizing, changes the way of thinking on raw materials, and chooses small rounded corners instead of straight ridges. This part of the meat is much tender than the straight ridge, and the step of sizing can be omitted when frying, which is also the conclusion I have reached after repeated comparisons. So, how to fry? Shred tenderloin, put oil in a hot pot to cool, add shredded pork, stir-fry until it changes color, cook in soy sauce, stir-fry for a while, and then add other ingredients. The shredded pork fried in this way also tastes tender. Unsized shredded pork tastes more tidy and tasty. Personally, I prefer this one. However, the size of shredded pork depends on what kind of dishes are cooked, and the cooking methods need to be flexible, so we can't generalize.
Welcome everyone to comment and forward. Click to follow. If you have food-related questions, you can ask them at any time!
Hello, I'm a Fan Xiao gourmet, and it's my pleasure to answer your question.
In fact, there are four main reasons that affect the taste of shredded pork. Let's talk about it separately, I hope it will help you.
The first point is the choice of meat quality. The most critical step in tenderizing meat quality is meat selection. The choice of meat quality directly determines the taste of shredded pork. The best choice for making tender shredded pork is tenderloin, followed by tenderloin.
The second point is the method of cutting meat. Because the muscle texture of beef and mutton is coarse, it is necessary to cut the muscle texture horizontally to ensure the tender and smooth taste, while pork is the opposite. Because the muscle texture of pork is delicate and shredded pork is easy to spread horizontally, it is necessary to cut along the texture to ensure the taste.
The third point is bacon. When curing meat, most people always put all the seasonings, starch and egg white together. Actually, this is not right. Bacon is not only unpalatable, but shredded pork tastes the worst.
The correct method of curing meat is to add ginger slices, cooking wine, salt and pepper to the bottom for curing 15 minutes. After pickling, beat an egg white for 3 minutes and wrap the shredded pork. This is the first step of bidding. Finally, sprinkle the right amount of starch and grab it evenly, so that the outermost starch can lock the water. Egg white can greatly ensure the tender and smooth pork and fully taste it.
The last step is also crucial. If shredded pork is tender, it must be lubricated with hot oil. Instead of adding a small amount of oil to stir-fry, all shredded pork can not be fried at the same time because of lack of oil, which will lead to inconsistent cooked pork.
The correct way is to heat the oil in the hot pot to 6 layers, which is probably the bubbling degree of chopsticks. Pour in the shredded pork and slide for about half a minute until the shredded pork turns white and control the oil. The shredded pork made in this way is absolutely smooth outside and tender inside.
I wonder if you have anything to add. I hope everyone can discuss it. Thank you. I'm Fan Xiao.
There are three main links in frying shredded pork.
First, size the shredded pork, that is, after the shredded pork is cut, add a little salt and cooking wine and mix well, then add a proper amount of water starch (it must be water starch, not dry starch). After adding a proper amount of water starch, grab it evenly with your hands. If the shredded pork is still too dry, add the right amount of water and stir well, then add the right amount of salad oil and stir well before frying.
The second is to master the heat, add glutinous rice and shredded pork and stir-fry until appropriate, and adopt the method of "warm oil in a hot pot". That is to say, the wok is burned until the bottom of the wok is almost red, then a proper amount of salad oil is added to the wok to pour out the oil, then the oil is scooped in, and then the shredded pork is added to stir fry until the seeds are scattered, so that the next step can be quickly completed.
The third is to master the technique and time of speculation. Don't flip the shredded pork quickly immediately after it enters the pot, but gently push it aside to avoid desquamation, that is, the starch on the shredded pork will affect the texture and make the shredded pork old. In addition, after the shredded pork is discolored and scattered, add auxiliary materials and seasonings and stir fry quickly until it is mature. If it is left in the pot for too long, the taste of shredded pork will be affected too slowly.
In home cooking, fried sliced meat and shredded pork are essential. Except for breakfast, it is generally not fried. Chinese food and dinner are basically made of good meat. When cooking meat dishes, unless important guests or relatives come home, chefs usually prepare simple fried shredded pork or sliced meat to cook meat dishes, because it is simple and time-consuming and tastes good.
However, many people may get tired of eating these pork slices often. It's not good to eat once in a while. If you eat too much, you will feel old. When you are old, your family may say, why do you eat this every day? It's not delicious at all. If the chefs hear such complaints, don't be angry. Come and learn how to deal with sliced meat. After learning these tricks, my family will definitely love it next time, and then they will say that it is no problem to do it every day.
After the meat is bought back, it should be processed before cooking, so that it will taste good. Slice the meat first, or shred it, or even cut it into minced meat. Next, we should add some seasonings, such as starch, cooking wine and salt. In this process, it must be remembered that starch must not be excessive. A small amount of starch can make the meat fresher and tender, but too much starch will not taste good. Then stir the meat evenly, marinate it on the side for about 15 minutes, and then stir-fry it in the pot. After that, I found that the meat was more delicious, tender and delicious.
In addition to marinating with seasoning, there is a simple way to improve the texture of meat and make it more delicious. This way is to add vinegar. Putting vinegar is also about timing. When frying meat in a pot, put salt when the meat is almost cooked, because if the salt is put early, the meat will be cooked slowly, so the meat will be old and old. But it is just right to add salt when the meat is almost cooked, so that the meat is delicious and the time for frying the meat is not long. Adding a few drops of vinegar before cooking will make the meat tender, vinegar can improve the taste, and adding a few drops will make the taste better. This method is particularly simple. Friends might as well try frying meat next time, and the effect may surprise you.
In fact, if you want meat to taste smooth and tender, don't always ask for firewood. Pickling in advance is the most effective method. This can not only eliminate the fishy smell in the meat, but also maintain the freshness of the meat, improve the meat quality, and let the flavor of the seasoning enter the meat more. Then put it in a pot and fry it. There is not much attention when frying, just like ordinary cooking. Serve when cooked. But the meat marinated in advance will definitely taste more fragrant and tender than the untreated meat.
When I first started frying shredded pork, it was always hard, sometimes even as hard as barbecue. I thought the shredded pork was cold.
Later, I once ate shredded pork fried by a friend, which was tender and slippery. I asked her how to fry it, and she revealed the secret. Stir-fried shredded pork is smooth and tender, but the most important thing is pickling and cold frying.
I'd like to share with you how to stir-fry shredded pork with Chili. It's very simple.
Ingredients: lean meat, green pepper, red pepper, cooking wine, salt, starch, soy sauce 1. Cut the meat into shredded pork, put it in a bowl, add cooking wine, salt, starch and a little water, and marinate for 20 minutes.
2. Wash green pepper and red pepper, shred or diagonally cut for later use.
3. Put oil in the pot. When the oil is slightly hot, add the shredded pork and stir fry. The oil temperature should not be too high, otherwise the meat will get old easily. 4. Stir-fry until the meat turns white, and add soy sauce and soy sauce to taste and color.
5. Add green pepper and red pepper and stir fry until broken. Add some salt to taste and serve.
Fried shredded pork is our home-cooked dish, and it never feels like firewood. You can never cook in my way. Grasp three key points: 1, choose meat; 2, to put glutinous rice, the glutinous rice we put in the fried lean meat at home is a healthy product extracted from sweet potatoes, and Sichuan people know it. 3, it is the heat, the fire is fried quickly, the lean meat is easy to cook, don't fry for too long, it will be firewood if it is fried for a long time.
Choose the right one when choosing lean meat. If you want to eat fried tender meat, you'd better buy sirloin pork, which is the most tender part. A pig has only two pieces of sirloin pork, and of course it can also bring tenderloin.
My practice is to shred the meat, add salt and soy sauce, thicken evenly, heat the oil in the pot, add onion, ginger, garlic and lean meat, stir-fry over high heat, and stir-fry in the oil for at most one minute before you can get out of the pot.
Stir-fry shredded potatoes or green peppers, then pour in shredded lean meat and stir-fry for one minute. Don't fry for too long. Lean meat will get old if it is fried for a long time. It is very firewood and not delicious.
Fried shredded pork and sliced meat are generally tender and soft. It also has a nice taste in your mouth. How to do it specifically? Some people who don't know cooking knowledge are naturally scholars outside the door and don't know the mystery here.
In fact, if you want to make your own dishes tender, especially fried shredded pork or sliced pork. Not only is it not old at all, but it is fresh and tender. I'm telling you, this is the best. Because frying these things is called Liu in our northeast cuisine. As long as you are prepared during the frying process, the shredded pork and sliced meat are very smooth and tender. The premise is to soak the sliced meat in water starch and then beat an egg in it.
After all this work is finished, stir the shredded pork by hand or add it to the batter. Hang shredded pork or sliced meat with paste. You'd better add a little lard if you can.
Because lard also has a greasy feeling. Moreover, the fried meat slices are white and tender in color, which is particularly beautiful. When all these are ready, light the gas stove, pour the oil, then boil the oil, add the minced onion and ginger, pour in 13 incense, then pour the shredded pork or sliced meat into the pot, and then stir fry at once. In this case, the fried shredded pork or sliced meat is very beautiful in color, smooth, round, tender and delicious, and it is a delicious food in Northeast China.
Answer this question as a professional chef.
First of all, do you cook or eat at home!
If you eat at home by yourself, the simpler the better! Wash the cut pork with water, drain the water and add salt, grab it for one minute, and add some starch to the water. Grab it and put it in the refrigerator for quick freezing, then fry it, it's tender and smooth, and the umami flavor of the meat is still preserved!
For restaurant use, add tender meat powder or scoop water and egg white on the basis of household use! Grab it for a while and add some water to marinate it! Pay attention to the preserved shredded pork can't return to the water!