Chicken breast has long been remembered as "very hard" in many people's minds. When cooking chicken, most people may avoid chicken breast and choose tender and smooth parts such as chicken legs with oil. However, chicken breast is low in fat, and the advantage of high protein is still very popular. Is there any way to make the chicken breast dull? Just a few steps, ok!
1. Add "sour" bacon.
Chicken breast is easy to harden because of its low fat content and stable muscle tissue and lack of water after cooking. Adding acid seasoning can make meat tender and smooth, because acid can change the protein in meat. Pickling 10 ~ 15 minutes with a little vinegar can make the meat tender and tender. Add sour juice or puree to marinate meat, such as pineapple and lemon. And the enzymes contained can make the meat smooth and tender!
2. Add water to "fetch water" when curing meat.
The practice of "fetching water" is very useful in cooking meat dishes. It means adding a little water to the cured meat and stirring it in the same direction with your hands or chopsticks to make the water absorbed by the meat. Generally, when cooking, the moisture in the ingredients will be lost due to high temperature. After taking water, the meat will contain more water and will not be too dry after cooking.
3. Add egg whites and white powder to marinate the meat.
Protein can wrap the meat to make it softer. When cooking, naturally form a protective layer on the outer layer of the meat, so that the water in the meat will not lose too much, or adding too much white powder will also help. When curing meat, you can also get water first and then add egg white, which will be better.
4. You can reduce the amount of salt when curing meat.
In order to make chicken breast tasty, salt will be added to cured meat, but salt may also affect the water loss of chicken breast. When curing meat, the addition of salt can be reduced, and more onions, garlic and spices can be used to flavor the chicken breast, which can also avoid the excessive release of the original water in the chicken breast.
5. Marinate meat with salt water
Salting the meat will release the water in the chicken breast. However, if the uncooked chicken breast is marinated with 5.5% salt water, that is, 5.5g of salt is added to every 100 ml of water, and the meat is marinated for about half an hour to 1 hour, due to the osmotic pressure of the salt water, the chicken breast will be soaked in water and tender and smooth after being cooked.
You can first melt the salt in hot water, cool the salt water, and then marinate the raw chicken breast and put it in the refrigerator for cold storage, and then take it out for cooking. Herbs such as basil can be added to the salt water to make the chicken breast more delicious.
6. Boiled chicken breast "cook first and then stew"
If you are used to cooking chicken breast with high fire, and then turn off the fire until the meat is fully cooked, this may be one of the reasons why the meat is dry and hard. If you are worried that large pieces of chicken breast are difficult to cook, you can cut the chicken breast into appropriate sizes first, then turn off the fire when boiling, and gradually stew the meat with the temperature of hot water, so as to prevent the meat from getting harder and harder because of continuous cooking.