2. Do not wash pork with hot water before cooking, because pork contains a myoglobin substance, which is easily dissolved in water above 15 degrees Celsius. If you soak in hot water, you will lose a lot of nutrients and taste bad.
note:
1) The moisture of shredded pork, dried shredded pork, is best soaked in water.
2) Put some paste on the shredded pork, grab it and hang it evenly.
3) Slice the shredded pork with warm oil before cooking.
4) You can also directly fry the shredded pork with more oil and less calories.
5) Before and after the sizing of shredded pork, you can put vegetable oil or sesame oil, grab it evenly, and then fry it in an oil pan.
6) Add papaya tender meat powder (available in seasoning shops) and marinate the shredded pork for half an hour before cooking.
Question 2: How to marinate shredded pork in the kitchen to make it tender and smooth?
1, starch addition method: after the meat slices are cut, add a proper amount of dry starch and mix well, let stand for 30 minutes and then fry in a pot to make the meat tender, soft and palatable;
2, add beer method: stir-fried meat slices with appropriate amount of beer, so that cooked meat slices are particularly refreshing and tender, and have a unique flavor;
3, egg white method: add a proper amount of egg white to the meat slices, stir evenly, let stand for 30 minutes and then fry, which can make the meat fresh and tender;
4. Edible oil method: When frying shredded beef, first add seasoning to the cut shredded beef, then add appropriate amount of edible oil and mix well. After pickling, put it into the pot to keep the meat fresh and tender.
5. Play with Su: Soak beef slices in baking soda solution before frying, which can make the meat soft and tender.
Question 3: How to marinate the meat before frying? You can beat the meat with eggs and wrap it with a little starch. There is also starch, which is usually made by adding water to starch first. No, just put the dry starch in. Don't put so much. Just a little.
Question 4: Some meat needs curing before cooking. How to pickle? Hello, the taste of meat varies according to the curing time. Usually, bacon can be kept for about six hours, and the short one can be less than half an hour. But if it takes a long time, it needs to be kept in the refrigerator, otherwise it will go bad easily. Usually, meat is cooked while eating, and it is basically not marinated in advance.
There are many seasonings for bacon, and different things are put according to different tastes. Generally, there are: salt, sugar, soy sauce, soy sauce, vinegar, pepper, chicken essence, cooking wine, white wine, oil consumption, starch, sesame oil, sesame oil and so on.
I hope it is useful to you, and I hope to adopt it ~
Question 5: How to pickle lean meat (jar meat) with oil?
(1) Cut pork into pieces with a length of 18cm, a width of 10cm and a thickness of about 8cm, steam them in a steamer until they are half-cooked, take them out, sprinkle salt and spiced powder on the pieces while they are hot, and let them cool thoroughly for later use.
(2) Discard the residue after refining the big oil, cool it to about 45℃, add vitamin C and mix well, first pour it into some bottom materials in the jar, then soak the cooled meat pieces in the oil and put them in the jar, then pour the remaining oil into the jar, completely submerge the meat pieces, seal the jar mouth after the oil solidifies, and put it in a cool and dry place. Note: the inside and outside of the jar should be glazed, and the jar mouth is smooth and easy to seal; Every 1 time, the oil in the jar should be refined again and the meat should be buried; Vitamin C should be added to refined big oil to prevent oil from oxidation and discoloration.
Features: Pork is salty and fragrant, rich in nutrition and can be preserved for a long time.
Practice of Preserving Bacon in plant ash
(1) After the meat is cut, steam the meat, sprinkle with salt, sprinkle with spiced powder, etc. It's like curing meat with oil.
(2) Wrap the meat pieces with hemp paper respectively. First, lay a layer of plant ash with a thickness of about 10 cm on the bottom of the box, then lay a layer of meat with salt and spiced powder, and then put a layer of plant ash, so that the layers are alternately stacked. Generally, a wooden box can hold 2-4 layers of meat. Finally, cover the wooden box with plant ash and put it in a dry and cool place.
Note: the plant ash thickness of each layer is not less than10cm; The distance between the meat and the surrounding box wall shall not be less than 10 cm. This method is not suitable for wet and rainy areas.
Features: the meat is mellow, salty and delicious.
Bacon practice 1:
1, it is best to buy two knives of meat and sit on the pier meat, and scrape off the dirt on the meat with a knife (never wash it with water);
2. Stir the salt and pepper together to make the salt turn yellow.
3. Spread the fried salt evenly on the meat (the salt is about half a catty, so you can master it according to your own taste). Here (I am from Chengdu), we probably marinate bacon in a pot for 7 days and turn it once a day;
After 4 or 3 days, take the meat out to dry, and be sure to put it in a specially ventilated place to dry! ! ! !
5. After airing for one week, take down the meat, directly smear the mash on the meat, and air it for 1-2 weeks. (During this period, you can also smear the mash twice ~);
6, the most important point: be sure to blow with the wind! ! ! ! ~ this is the focus of the wind blowing bacon! ! ! !
7. When eating, remove the bacon, wash and mash it, cook it when it is salty, and steam it when it tastes right. (The steaming time is about 20-40 minutes, depending on the firepower.
Question 6: What can be used instead of raw flour, flour and corn flour to pickle shredded pork without starch? It is recommended to use raw flour or corn flour, because flour is easy to corrode after it is made!
Question 7: Can I marinate the meat with flour when making shredded Chili? This is not flour. The correct way is raw flour or starch, so that the taste of meat is delicate and tender. If you use flour, the taste will definitely be different!
The following are common practices:
Ingredients: meat and pepper.
Accessories: oil, salt, chicken essence, soy sauce, soy sauce, pepper, chopped green onion, starch.
1. Cut the meat into shredded pork and code it with soy sauce, soy sauce, starch and cooking wine for later use.
2. shred the pepper, and cut it obliquely if you want to look good.
3. Put the right amount of oil and pepper in the pot until the pepper changes color.
4. Put the chopped green onion into the pot, then add the shredded pork and stir fry, add some salt and stir fry the meat.
5. Add pepper, stir fry, add a small amount of chicken essence, stir fry for a while, and serve.
Pepper should be light in skin and color, so it will be a little spicy; Shredded pork is wrapped in starch and will not fry; Don't fry the peppers for a long time after they are put in, only when they are crisp and fresh!
Question 8: What do you usually use to marinate pork before cooking? 20 cents a little salt+white pepper+chicken essence+sugar+soy sauce+cooking wine (Longfei cooking wine)+starch.
Marinate for 20 minutes.
Question 9: What kind of meat is commonly used for curing bacon? Pork, of course. Sichuan bacon is very famous. They are all made of pork.
Question 10: How to marinate meat with raw flour and slice it? Add a small amount of warm water to the raw flour (starch) and stir thoroughly to make the water and raw flour mix evenly. The mixed raw flour should be fine and smooth, without lumps and bumps. Take out a proper amount of prepared raw batter and mix it with the sliced meat. Generally, not only raw batter should be used when curing meat slices, but also a little pepper, cooking wine, salt and sugar should be added.