Although many people pay attention to health, they should put meat when cooking, because it can be paired with vegetarian dishes, which will be more delicious. However, some people began to complain that their fried meat was poor, and sometimes the fried meat would be burnt, which not only made the fried meat taste a little worse. Bian Xiao teaches you three skills of frying meat. No matter what kind of meat is used for cooking, as long as you learn these three tips, the fried meat will not be old, but will be tender and delicious.

First, cut the meat.

It is very important to cut the meat before frying it, because the meat can't be cut casually, otherwise the fried meat will have stuffing. We usually cut it according to the texture of the meat.

Second, bacon

Not only is it skillful to cut meat, but the meat must be cured before frying. We put the cut meat in a big bowl, add seasonings such as soy sauce, sesame oil, cooking wine, onion, ginger, garlic, etc., stir well and put it in the refrigerator 15 minutes. Did you notice that Bian Xiao didn't put salt in the bacon? If you add salt to the meat, the water in the meat will be sucked out, so the fried meat is firewood.

Third, stir-fry meat.

There is also a skill in frying meat, that is, the meat should be cooked in cold oil, the oil temperature rises slowly, and the meat is heated evenly in the pot. If we heat the oil and then put the meat slices in the pot, the meat will be easy to fry, and the meat will not be easy to fry, but it will only be cooked on the surface and raw inside.

Pay attention to these three skills when frying meat, only in this way will the meat be tender. After learning these tips, you won't complain that the cooked meat is old and not delicious. If you have other skills of frying meat, you can leave a comment below. Welcome to share more skills of frying meat.

Cured meat: When curing meat, first add a spoonful of Le Jia chicken powder. Its unique powder texture can cover the surface of meat quickly and evenly, giving the meat an extra layer of protection, locking the gravy more firmly and making the meat slices more tender, smooth and juicy; When the meat slices are marinated, add proper amount of raw flour and clear water, grab them evenly by hand and size them to make the meat slices taste more tender, smooth and juicy. When curing the sliced meat, the sesame oil is finally added to seal the oil, which can better lock the moisture of the sized sliced meat and make the sliced meat elastic, tender and juicy; After curing 10- 15 minutes, put it in a hot pot and cool it. When the oil temperature is 30% to 40% hot, fry the meat slices to ensure that the meat slices are elastic, tender and juicy.

2, starch method: after the meat slices are cut, pour in the right amount of starch and grab it evenly, put it for about 15 minutes and then fry it in the pot. The fried meat is tender and not greasy.

3, the special method of frozen meat-salt water method: frozen pork can be thawed with high concentration of salt water, and the meat is fresh and tender after serving (note: frozen pork can not be thawed with hot water. Thawing with hot water will make pork lose some protein and its flavor substances, and also produce propionaldehyde, which is a strong carcinogen. Choosing salt water to thaw frozen pork can shorten the thawing time and keep the pork fresh and tender.

4, add egg white method: 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 the meat bowl, stir evenly for ten minutes, and then fry in the pot.

5, cooking oil method: in the cut pork shreds, add a spoonful of cooking oil and mix well, put it for a few minutes before frying, which can also solve the problem of how to fry your pork tender.

6. Fresh and tender method: put the shredded pork into a bowl, add appropriate amount of salt, cooking wine, egg white, water starch and onion ginger juice, grab it evenly, then boil the water, sprinkle with shredded pork, and stir with chopsticks to prevent adhesion. After the shredded pork turns white, take it out and put it in cold water to cool and control the water. Heat an oil pan, add onion and ginger, stir fry, add vegetables, cucumbers, winter bamboo shoots, garlic moss and other ingredients until cooked, add salt and a little broth, then add shredded pork, stir fry a few times, and add a little monosodium glutamate. Serve.

Tips:

1, when curing meat, put salt and soy sauce first, not starch at the same time. Putting starch at the same time will make it difficult to marinate the meat.

2. If the meat needs to be fried with other vegetarian dishes, it should be fried, and if it is medium-cooked, it should be put on a plate for later use; After the vegetarian dishes are fried, pour them into the pot, stir them together, and then take them out. This will not easily lead to meat aging because the stir-frying time is too long.