When frying meat, especially when frying leaner tenderloin, thigh meat, often frying out of the meat firewood, hard, many people will choose to thicken the batter before frying, the way is good, but still do not grasp the real trick. Simply with egg white or starch sizing fried, although the surface is relatively soft and smooth, but then the role of starch, the meat itself is still not tender and juicy, and will be more fishy.

The old saying goes "fried vegetables to eat fragrant, slip vegetables to eat tender", slip vegetables inside the most is fried meat , want to let the meat become tender, fried not old, you have to give the meat "water"! "After the meat is cut, the first with the right amount of salt and a lot of water code meat, about a pound of meat need to add 3 two or so of water to work. grabbing and mixing to all absorbed, so that the salt water saturated into the meat fibers, increase the hydration effect, the meat ate enough water will not be out of the "spit water", and then finally wrapped in egg white or starch sizing, and then frying time, the meat because there is a large amount of water in the presence of any of you how to fry will not be old, smooth and tender! It is delicious and especially fragrant.

Bamboo Shoots Stir-Fry

The ingredients used: 4 two tenderloin, 4 two bamboo shoots; 2 scallions, 2 spoons of soy sauce, half a spoon of sugar, chicken broth moderate amount, salt moderate amount.

The first step: the first tenderloin cut into thin slices of meat, as the saying goes, "cut across the cattle and sheep vertical cut pig", pork is suitable for the texture of the muscle fibers to cut, out of the do not easily broken. I used the cooked yucca slices for the asparagus, sliced and washed for spare.

Step 2: Put the meat into a bowl, add half a tablespoon of salt to 4 taels of tenderloin, add about 5 or 6 tablespoons of 70 ml of water, and mix with your hands until all the water is absorbed.

Step 3: After yards of salt water, add 2 tablespoons of water starch and continue to scrunch and baste.

Finally the meat is thickened and basted and becomes crystal clear and very soft, full of water but not runny.

The fourth step: the pot of moderate oil, oil temperature 60% hot, add some green onions, ginger shredded burst fragrant bottom of the pot, add the meat slices stir-fry until all browned.

Step 5: Pour the chopped yucca slices into the pot and stir-fry over high heat for 2 minutes to remove the raw flavor.

Step 6: Add 2 tablespoons of soy sauce, ? tablespoon of sugar to refresh, season with chicken broth and salt, and stir-fry over high heat to combine.

Step 7: Finally, add chopped scallions, drizzle half a spoonful of sesame oil, stir-fry evenly can be out of the pan on the plate. So a plate of tender and smooth, fresh and delicious asparagus fried meat is done.

Fried meat, especially when frying sliced beef, it is more important to use water to code the meat first, salt should be added in advance, and then always add water to scratch, but not the more the better, 1 pound of meat plus 3 two water is more appropriate, and finally in the use of Egg white or starch to lock the water, you can also add some soy sauce, cooking wine, etc. to flavor, so that the fried meat must be smooth and tender.