When everyone goes to a restaurant to eat, the dishes they order, whether they are beef slices, shredded pork, pork slices, mutton slices, mutton slices, or diced chicken, are all tender and smooth. How do they do it? Did it? It's nothing more than using different ingredients according to different ingredients, such as meat tenderizer powder, Andorf pine meat powder, ax meal powder, edible baking soda, edible alkaline noodles, and eating different things according to different ingredients.

Pork marinated;

The pork slices are about 1 mm thick, the size of mahjong, and the shredded pork is about 2.5~3 mm thick. After cutting, be sure to soak it in clean water for about an hour to remove blood and impurities, pour out the water, be sure to drain the water and put it in a container. Put a little salt, pepper, monosodium glutamate and baking soda into a container, dilute it with water and pour it on top of the meat, stir evenly in a clockwise direction, then let it sit in a cool place for 30 minutes to an hour, stir again and put it Add an appropriate amount of egg liquid and stir evenly, then add some cornstarch and stir evenly, then use clear oil to lock in the water.

Marinated beef;

Slice or shred the same beef, put an appropriate amount of edible alkaline noodles in warm water to dissolve, pour it into a container filled with water, and taste the water If there is a faint alkaline smell, pour the beef into it and stir evenly. Let it soak for about 1 hour and pour out the alkaline water. Wash it again, control the water and drain it. Put appropriate amount of pepper, salt, oyster sauce, and dark soy sauce into the container. Beat carrots and celery into juice, filter out the residue, pour it into the seasoning and dilute it. Pour it over the beef and mix it clockwise. (If there is water, add some water.) Let it stand for about 1 hour and mix it again. Add an appropriate amount of egg liquid and mix it evenly. , add corn starch and stir evenly, add clear oil to lock in the moisture.

Marinated mutton;

In addition to grilled mutton skewers, mutton is basically cut into slices and marinated in hot pot for stir-fry, and rarely shredded.

Clean and slice the mutton (no need to soak), turn the ginger into ginger water, add pepper, oyster sauce, salt, dilute it and pour it over the mutton, stir in a clockwise direction, and let it sit for about 1 hour to absorb the flavor. , stir evenly again. Add a little egg liquid and mix evenly, add a little corn starch and mix evenly, add clear oil to lock in the moisture. Marinating mutton does not require too much egg liquid, nor does it require too much starch slurry.

Marinate the diced chicken;

Cut the chicken breast into dices, soak in water for about 1 hour, pour out the water and drain. Add baking soda, salt, pepper, and MSG to a container, dilute with water, pour it over the diced chicken, stir clockwise, and let it sit for about 30 minutes to an hour to absorb the flavor. Then add the egg liquid and mix well, add a little cornstarch and mix well, then add Yingsu brand cornstarch and mix well, add clear oil and mix well to lock in the moisture.

After the above meat is stirred evenly, it is left to stand for better flavor and absorption of water. Adding pepper to the marinated meat is to remove the taste, enhance freshness and flavor, and marinate the meat. It is not recommended to add chicken essence and too much MSG, otherwise the meat will lose its original taste.