Lean meat add water starch to stir-fry only tender and not old.

Season with water starch, thicken the soup and wrap it around the surface of the meat so that it is more flavorful and tender. Starch add appropriate amount of salt, soy sauce, add water and mix well, pour into the pot after high heat to collect juice can be. The process of stir-frying meat is not complicated, 1 minute is done. The difficult thing is the treatment of meat, do a good job of deodorizing the 2 steps, fried meat will be fragrant.

The starch can lock the moisture of the lean meat, and when fried in the wok, the egg white or starch can be firmly wrapped around the moisture of the lean meat. This way the lean meat will not get old and will become more tender. If you want to say whether it is better to add egg white or starch, both are fine. The taste is slightly different, according to their own preferences, you can also add both, the meat will be more tender.

Steamed meat tips:

Lean meat in advance of the marinade for a good, so you can make lean meat more flavorful, but also to avoid meat fried old. When the lean meat did not marinate directly into the pot, fried to the color, we will be the first time to seasoning to color. Then the meat itself in the pan has been fried for a while, and continue to add a variety of seasonings stir fry.

This will prolong the time of frying the meat, resulting in lean meat dehydration hard and firewood. And lean meat after the marinade and then fry in the pan, you can greatly save frying time, frying to a little color can be immediately sheng out, the meat is still soft and tender.