Meat cooked out of tender methods: add a little beer, wrapped in egg white, wrapped in cornstarch, rapid stir-fry, add salt late, add tenderizing powder, etc..

One, add a little beer

Add some beer can let increase the degree of tenderness of the meat (this method is especially applicable to beef).

Two, wrapped in egg white

After the meat is cut, add an egg white to the bowl, put the cut meat in it, and grab it with your hands, it is better to work a little bit and grab it for a while. After a few minutes, you can put the pan stir fry. So that the fried meat can be tender and not old.

Three, wrapped in starch

Cut the meat, sprinkle a little starch, grasp evenly. After washing the meat, itself with a little moisture, a little plus a little starch, after all stick to the meat, wrapped in starch after the meat, you can fry in the pot, starch can lock the meat inside the water, do not let the meat become dry.

Four, rapid fire stir fry

Meat want to be tender and not old, you must use rapid fire stir fry, slow fire will dry meat inside the water, the longer the frying time, the older the meat, eat up the texture of the more firewood.

Five, late salt

Ordinary stir-fry, salt is usually almost cooked when you will add. Not only fried meat, most other dishes are also added salt after.

Six, add tender meat powder

Cut meat, you can put a little tender meat powder to scratch, so as to achieve the effect of tender and not tough, fried lychee meat commonly used.