I remember when I was a child, the conditions of every household in the countryside were very general. If you want to eat meat, you have to wait until the Spring Festival. Now the economic conditions of every household are getting better and better. Meat has become the most common dish on people's table, and many people are even more unhappy when they eat food. Every meal is inseparable from meat dishes. There are many kinds of meat products in the supermarket, and pork is the one we eat most often. Sauté ed meat with mushrooms, the chef teaches you two tricks, and the fried meat is as fresh and smooth as a restaurant, neither old nor firewood!
Pork is nutritious, common and cost-effective, and can be fried with a variety of vegetables, which can be described as a very widely used meat product. Speaking of pork, my favorite thing to do at ordinary times is fried meat with mushrooms. Fried meat with mushrooms is a very common food, but it is not easy to achieve the ultimate. Perhaps many people have encountered such a situation. When frying meat at home, it will be old wood, and the taste of pork will be greatly reduced. For this reason, I specially asked my best friend's husband, who is the chef of Chinese food. The chef said that if you want to fry meat slices like a restaurant, you must learn.
Sauté ed meat with mushrooms
Ingredients: 300 grams of mushrooms, 200 grams of meat, half a carrot and half a green pepper.
Seasoning: half garlic, two slices of ginger, four dried peppers, two spoonfuls of starch, two spoonfuls of soy sauce, one spoonful of salt and one spoonful of oyster sauce.
Specific steps:
1. Cut the prepared ingredients first. Slice the peppers and carrots. Wash the mushrooms and cut them into thin slices, like the thickness of one yuan. They will taste better if you cut them thinner.
2. Put 2 tablespoons of soy sauce and 2 tablespoons of starch into the pork and fully marinate the meat for later use. The chef said that the meat to be fried in his house was neither old nor firewood, and it tasted smooth and tender. You must learn this trick, that is, you must add starch. Starch contains some alkaline substances, which can increase the water content of meat after neutralization with meat, making the meat very smooth and tender.
3. After the meat is salted, put oil in the pot. When it is heated to 70%, add these pork slices and stir fry. Don't put too much oil. Stir-fry the meat until it changes color and add a little soy sauce. Stir-fry for a minute and then serve, instead of adding mushrooms directly after frying. The chef said that this is the second best way to stir-fry meat with mushrooms. Because mushrooms need to be fried for two or three minutes before they are fully cooked, if they are always fried with meat, the meat will easily become old and firewood.
4. After the wok is cleaned, add the base oil, add the dried peppers and garlic and stir fry.
5. After the fragrance breaks out, add mushrooms, carrots and green pepper slices, stir fry for two minutes, then add a spoonful of salt and a spoonful of oyster sauce. Add the freshly fried meat slices, stir-fry for one minute, stir well, and serve.
6. Sprinkle a little cooked white sesame seeds after the dish is set, if not, you can keep it. A delicious piece of mushroom meat is ready. It tastes tender and juicy, and the meat is full. Coupled with chewy mushrooms, my son and husband took them away in less than two minutes. I don't know if you have learned it.