To make slippery meat, it can be cooked with other side dishes in one pot, which is convenient and convenient; You can also cook the slippery meat separately and then mix it with other side dishes, so that the finished dishes are tender and refreshing. Either way, if you want to make delicious slippery meat, you have to pay attention to some skills. Let's see how to make slippery meat first.
-Sliced meat and radish soup-
Ingredients: a small tenderloin and a small radish.
Seasonings: salt, onion, ginger, cooking wine, eggs, sweet potato starch.
-production method:
Clean tenderloin, cut it into pieces, put it in clear water to catch the bleeding water, then squeeze it out and put it in a big bowl.
Add the chopped onion, ginger and cooking wine to the sliced meat after cleaning, knead it evenly and leave it for about 20 minutes.
After pickling, choose the onion and ginger, add proper amount of salt to the meat slices, then beat in the eggs and knead evenly so that each piece of meat can be wrapped in egg liquid, then add sweet potato starch and continue to knead so that each piece of meat can be wrapped in starch paste. In this step, it is necessary to grasp and pinch more, so that the starch paste can be well bonded with the meat slices.
Boil water in the pot, add a little scattered ginger and onion, and adjust the water to minimum fire when it is slightly boiled. Put the sliced meat with starch paste into the pot piece by piece, cook until it is set, gently push it, skim off the floating foam on the surface and turn up the fire. Cook the sliced meat, remove it and put it in cold water to cool thoroughly, and then drain the water for later use.
Boil water in another pot, cut the peeled radish into small pieces and put it in the pot. Cook the radish over high heat until it is 80% cooked, add salt to taste, add the slippery meat and continue cooking until the radish is soft. Turn off the heat and serve. Sprinkle with a little chopped green onion.
The above is the production method of cooking the smooth meat separately and then mixing it with the side dishes. Although it is a little troublesome, the smooth meat is tender, and the cooked food is fresh and has no fishy smell.
If you want to save trouble, when the radish is almost cooked, put the sliced meat wrapped in paste one by one and cook it. If the side dish is easy to cook, cook the slippery meat first, and then cook it in the side dish when the slippery meat is completely set.
-answers to questions about making slippery meat-
1, why does the cooked slippery meat smell fishy? How to solve it?
A: The cooked slippery meat has a fishy smell. It should be that the fishy smell of the sliced meat has not been removed. Nowadays, most of the pork is obtained by feeding the grown-up pigs with feed, especially the stale meat, which has a heavier smell. When making slippery meat, it is generally light, and the fishy smell of the material cannot be covered with strong seasoning. When making, if the fishy smell is not completely removed, the slippery meat will have a fishy smell.
Every time I make slippery meat, I pay special attention to the deodorization of materials. Although it is troublesome, these steps are essential to make slippery meat delicious. The deodorization steps are as follows:
After cutting the sliced meat, wash it with clear water several times and wash the bleeding water, which can greatly remove the fishy smell.
Add onion, ginger and cooking wine to the sliced meat, marinate it to remove fishy smell, and then flavor it and hang it.
When cooking slippery meat, add onion and ginger to the water to further achieve the effect of removing fishy smell and differences.
After the above steps, the cooked slippery meat basically has no fishy smell. If you find that the slippery meat has a fishy smell after cooking, you can mix it with a strong dipping sauce to cover up the fishy smell.
2. Why should the slippery meat be put into cold water to cool after it is cooked?
A: I believe many people will have this question, including I didn't know how to handle cooked slippery meat before.
The cooked slippery meat was first put into cold water to cool down, which I found in the kitchen of a restaurant. After my repeated questioning, the chef told me that the cooked slippery meat was put into cold water to cool down, and then added to the side dishes to cook. No matter how it was cooked, the slippery meat would not be cooked, and it would always maintain a delicate taste.
-Tips for making slippery meat-
The material for making slippery meat can be whole lean meat or some fat. You can use pork, beef, chicken breast, etc.
When making slippery meat, the fishy smell of the sliced meat must be properly removed, otherwise the cooked slippery meat will have an odor.
In order to increase the color and flavor of slippery meat, you can add a little soy sauce in addition to salt before hanging paste.
When making slippery meat, the starch paste is only a little less than that of fried crispy meat, and it should not be too thin. The paste is a little dry, which can not only wrap the sliced meat well, but also make it more difficult to muddy the soup after cooking.
When you put the pasted meat slices into the pot, you should adjust the fire to the minimum, keep the pot slightly open, and don't turn up the fire or shovel the meat slices until the slippery meat slices are completely shaped.
The pasted meat slices should be put into the pot one by one, and it is not necessary to flatten the meat slices, so just grab them into the pot one by one. The starch paste on the surface of this kind of slippery meat is thicker and the taste will be more greasy.
It's not a one-pot cooking method. Put the cooked meat into cold water to cool thoroughly, and then add it to the side dishes to cook together, so as not to overcook it.
In addition to the traditional light taste, slippery meat can also be made into other flavors, such as hot and sour taste.