How to cook better meat?

Abstract: In our impression, meat food is always greasy, because the amount of heat and the length of time are important factors affecting the taste of meat food. However, there are also cooking methods that can make meat food tender and delicious. Next, I will introduce several cooking skills of meat food to you. Come and learn some tricks! How to cook better meat?

1, starch method: after cutting the meat slices, add a proper amount of dry starch and mix well. After standing for 30 minutes, frying in the pan can make the meat tender but not greasy.

2, beer method: the meat slices are made into a paste with beer and dry starch, and the fried meat slices are fresh and refreshing.

3, egg white method: add a proper amount of egg white to the meat slices, stir evenly, let stand for 30 minutes and then fry, which can make the meat fresh and tender.

4. Edible oil method: When frying shredded beef, first add seasoning to the cut shredded pork, then add appropriate amount of edible oil and mix well, let it stand for 30 minutes before cooking, which can make the meat tender.

5. Salt water method: thaw the frozen meat with high-concentration salt water, and the meat will be fresh and tender after serving.

6. Mustard method: When cooking beef, you can evenly spread mustard on the beef the night before and wash it with water before cooking, so that the beef is easy to boil and the meat is tender.

7. Soviet play: soak beef slices in baking soda solution and then fry them, which can soften the meat.

Cooking skills of different meat dishes

1, ribs

Sauce frying: stir-fry the ribs with soy sauce before stewing, and then add ingredients and water to stew, which can greatly shorten the stewing time.

Add orange peel: If you want to get rid of the fishy smell, add some orange peel. The cooked ribs not only smell fishy, but also smell orange.

Add more vinegar and less salt: the ribs with vinegar should be crisp, tender and delicious. In addition, it is best to add less salt if cooking ribs soup, otherwise it will affect the absorption of calcium.

2. Pork

Choose meat: Try to choose fatter pork, which tastes better.

Cut the meat: Pork can be cut a little bigger, so as to keep the original taste and not get old easily.

First big fire, then small fire: first lock the protein in the meat with big fire, and then simmer it with small fire, which can ensure the taste of pork.

Less water in the middle: it is best to add enough water to the stew at the beginning, less water in the middle, and boil water if you want to add water.

3. Beef

Meat selection: The best part of beef is beef ribs, breast or upper brain.

Boil beef in cold water, without blanching: soak beef in cold water before stewing, without blanching, then stew firewood, directly boil beef in cold water, and skim off the floating foam in the middle in time.

Add tea: put a tea bag when stewing beef, which can remove the fishy smell and accelerate the softening of meat.

Add hawthorn: Hawthorn contains acidic substances, which can make beef softer, and at the same time bring sweet and sour taste to the dishes, and the taste is richer.

4. Mutton

Boiling water blanching: blanching mutton with boiling water can make the meat firm, lock the protein and remove blood foam from the meat.

Choose kitchen utensils: it is best to stew mutton in a pressure cooker or casserole.

Add radish: mutton has a strong smell, so you can add radish to remove the smell and improve the taste.

5. Chicken

Cut the meat: Chicken is not like beef and mutton. It should be cut along the grain, so the meat made is not easy to firewood.

Pickling: Before stewing the chicken, you can marinate the chicken with salt and flour, which can make the chicken more compact.

Cooking wine: Stewed chicken with cooking wine can soften the chicken, and rice wine can be used without cooking wine.

The best cooking time of meat

After the meat of livestock and poultry passes through rigor mortis, the changes in the body have not stopped. With the continuous decomposition of glycogen and the increase of lactic acid, the water retention of colloid decreased, and then rigor mortis began to ease and entered the autolysis period. At this time, the meat is tender and juicy, and the dishes made of this meat are tender and smooth in taste, transparent in soup, delicious and delicious, and the meat taste has achieved the best effect.