The ratio of concentrated brine is 100 ml of water: 5.5 g of salt. After being soaked in salt water, lean meat can dissolve a part of protein, which will not shrink when heated, and can also increase moisture, so it is not easy to have a dry and hard taste.
It can also be salted. 100g lean meat is marinated with 1g salt for 4 hours to 1 night to keep the lean meat moist. Clean the salted lean meat, and then fry it in a pan. Don't worry that lean meat will be too salty.
The fried lean meat after this treatment is full of gravy and will not have a dry taste at all.
Ingredients: 500g pork tenderloin, appropriate amount of herbs, half lettuce and 3 tomatoes (cut in half).
Method of curing lean meat 1: concentrated brine
300ml of water and16.5g of salt.
Soak the meat in concentrated salt water for at least four hours to one night.
Method 2 of pickling lean meat: pickling.
5 grams of salt
Pickling meat with proper proportion of salt helps to keep the meat moisture.