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How to fry pork before it becomes tender?
1, raw powder curing.
Pork can be marinated with raw rice wine before frying, which will be more tender and smooth. Before frying, cut the meat and put it in a container, add raw flour (or tender meat powder), edible oil and appropriate seasonings, stir well and then put it in the pot. The fried meat will be tender, juicy and not tough.
2. The fire is about to explode.
For fried meat, if it is slowly fried with low fire, it will be fried for too long for fear of being undercooked, so that the water in the meat will easily lose and the fried meat will become dry and hard. If you want to stir-fry tender and juicy meat, you should stir-fry it quickly on high fire and cook it before the meat completely loses its moisture. This kind of meat is fresh and tender gravy when bitten, which is very delicious.
3, choose the right part
To make shredded pork, you must choose the tender and smooth part of the pork to fry. Different parts bring different tastes. There are three kinds of pork parts suitable for frying.
Pork tenderloin-Pork tenderloin is a piece of meat connected with ribs. This part of the meat is the most tender, without excess fat and fascia. Best for fried shredded pork, because pork tenderloin is also used to make pork chops in restaurants with tender meat.
Tip of pig's ass-the tip of pig's ass is also a piece of lean meat on pig's buttocks. The meat is mixed with a little fat, but it doesn't taste greasy. The meat is tender and elastic, and it tastes best when fried. This meat is also the most popular. There are only two pieces in a pig, and the weight is not much. It can be said that it is a hot commodity. Sometimes, if you want to eat this meat, you have to make an appointment in advance.
The meat of the front legs and hind legs-pork will not taste bad as long as it chooses the part with a lot of exercise. The front and rear legs are like this. The front and rear legs are fat and thin, and the meat is fresh and tender. The only drawback is that there is a lot of fat meat, which is generally used for frying or stewing.
4, control the oil temperature
Lubricating oil for meat is the most common in restaurants. Lubricating oil can "fry" shredded pork faster, and shredded pork made by lubricating oil is more tender and smooth, but the premise is to control the oil temperature in the pot. If the oil temperature is too high, the water in the shredded pork will be fried in an instant, so that the shredded pork will become firewood to eat. The correct way is to add shredded pork at 50% temperature (the amount of oil is more than shredded pork), and then stir the shredded pork quickly with a spoon.
5. Juice tender meat
Papaya, kiwi fruit, pineapple and other fruits contain natural tender meat ingredients, which can not only play a better tender meat effect, but also prevent people from eating too many food additives. The fruit juice tender meat method is simple and easy. Firstly, peel papaya, kiwi fruit and pineapple respectively, beat them into fine pulp with a beater, add them into the corresponding meat, stir them evenly and marinate them for 20 minutes.
6, egg white
First cut the pork into shredded pork or sliced meat, then take an egg, knock a small hole, let the egg flow out, drop it in a bowl with meat, stir it evenly, let it stand for ten minutes, and then put it in a pot for frying. The pork fried in this way is also tender and can't burn firewood.
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Recommended practice of fried pork
Sauté ed pork with scallion
Ingredients: 500g tenderloin, 50g onion150g. 2 tsps of sesame oil, 3 tsps of vegetable oil, 2 tsps of sweet noodle sauce, 2 tsps of monosodium glutamate and vinegar 1/2 tsps, 4 tsps of soy sauce 1/4 tsp, pepper water 15g, and refined salt 1 tsp.
① Wash pork tenderloin, slice it, stir it evenly with sweet noodle sauce and sesame oil, and marinate it for 15 minutes; Wash and shred green onions.
(2) Put the pot on fire, add a proper amount of vegetable oil to heat it, stir-fry the sliced meat until it is 80% cooked, stir-fry the shredded onion a few times quickly, add vinegar, soy sauce, pepper water, salt and monosodium glutamate to taste, and pour in sesame oil.
Sweet and sour pork
【 Material: pork tenderloin 300g, green pepper 30g, carrot 30g. 2 onions, 2 garlic and egg yolk1; Seasoning A: 1 tbsp soy sauce, 1 tbsp rice wine, refined salt and linseed oil, 1 tbsp starch; Seasoning B: 2 tablespoons tomato sauce, 1 tablespoon white vinegar.
① Wash pork tenderloin, cut it into small pieces, put it in a bowl, add seasoning A and egg yolk and marinate for 10 minute; Clean the green pepper after removing its pedicels and seeds and cut it into small pieces; Peel carrot, wash and slice; Wash onion, peel garlic and cut into powder.
2 hot pot oil, add tenderloin and fry for seven minutes; Continue to heat the remaining oil, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, add seasoning B and fried tenderloin, and stir-fry until tasty.