When frying meat at home, how can we make the fried meat tender and delicious? Fried meat with Hangzhou pepper
Pork is a meat food that almost every family will buy, and some families have no meat yet. Pork can be said to be an indispensable delicacy for our family in China. Everyone can fry it, but it takes some skill to fry it delicious. Moreover, the meat quality and tenderness of different parts of pork are slightly different. This also leads to the fact that the meat fried by some housewives is always dry and sticky, which is really a headache. Today, I will share with you some tips for tenderizing pickled pork.
Fried pork slices with pepper
Tips for tenderizing sliced meat
"1" Oil Tenderization: (1) First, cut the fresh pork bought in the market into pieces with uniform thickness, then clean it, pour it into a bowl, add a proper amount of water, and completely pump the water into the meat in one direction. This is also a gentle step. Moisture absorbed into the meat can make the meat tender, so as to avoid excessive water loss during frying and lead to dry wood. Then sprinkle the right amount of salt and beat the chicken essence in one direction until the glue is thick, so that the taste can be eaten into the meat. Salt can decompose protein in meat to make it tender, and then it will be sprinkled with soy sauce and cooking wine to enhance the taste and remove the fishy smell. (2) Continue to add an appropriate amount of egg white into the bowl, stir it evenly, then pour in an appropriate amount of raw flour, stir it evenly, and seal it with vegetable oil.
roast
Tenderization principle: adding egg white to meat can isolate the meat from the air and avoid the evaporation of water when the meat is exposed to the air. So is the cover of vegetable oil. As for raw flour, the main principle is that plant protease in raw flour can rapidly decompose protein in pork, and alkaline substances in raw flour destroy muscle fiber tissue, which can make water better absorbed into meat. Secondly, the raw powder solidifies quickly when exposed to heat, forming a protective layer to protect the loss of water and nutrients in pork. (3) Pour half a pot of oil into the pot. When the oil temperature rises to 30%, pour in the sliced meat. After the surface changes color, spread it out gently with chopsticks. If it is spread too early, it will easily lead to desquamation. Therefore, if you want to fry the meat tender, smooth and delicious, every step is crucial.
roast
"2" Beat your hair a little tender (1) Put pork, beef, mutton and other ingredients on the chopping board and beat well. Moderate force, knock it open. The principle is that after beating, the meat will become loose, and the grain has been knocked open, and the meat will naturally become loose. "3" Vinegar Tenderization: (1) First of all, we clean the meat, drain the water, and then drop a proper amount of white vinegar and marinate it evenly, which can not only remove and reduce the fishy smell, but also increase the tenderness of the meat. The principle is that vinegar is added to meat, and the ph value of meat is changed by acidic substances, which destroys the original spatial conformation of muscle fiber membrane, protein and intermolecular force of protein, making its structure loose and conducive to tenderization.
Cooking is long, enjoying quietly, and there is always a dish that warms people's hearts.
No matter how time passes, keep the food, and the beauty will always be with you!
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