1
How to stir-fry the pork is tender and not old
1. Marinate the pork with raw flour
Before frying the pork, you can marinate it with raw flour and yellow wine, which will be more tender and smooth. Before frying, cut the meat and put it in a container, add raw flour (or tender meat powder), cooking oil and appropriate seasonings, stir well before putting it in the pot, and the fried meat will be tender, juicy and not tough.
2. Stir-fry over high fire
For stir-fried meat, if you stir-fry it slowly with low fire, it will take too long for fear of being undercooked, so that the water inside the meat will be easily lost, and the fried meat will become dry and hard. If you want to stir-fry tender and juicy meat, you should choose to stir-fry it quickly on high fire, and get out of the pot before the meat has completely lost its moisture. This kind of meat is fresh and tender gravy once bitten, which is very delicious.
3. Choose the right parts
When making shredded pork, you must choose the tender and smooth parts of pork to fry. Different parts bring different tastes. There are three kinds of pork parts suitable for frying.
Pork tenderloin-Pork tenderloin is a piece of meat connected to ribs, which is the most tender and has no excess fat and fascia. It is most suitable for frying shredded pork, because pork tenderloin is also used to make pork chops in restaurants with tender meat.
the tip of pig's buttock-the tip of pig's buttock is a piece of lean meat. The meat is mixed with a little fat, but it is not greasy to eat. The meat is tender and elastic, and it tastes best when fried. This piece of meat is also the most popular. A pig has only two pieces, and the weight is not much. It can be said that it is a hot commodity. Sometimes, if you want to eat this piece of meat, you have to make a reservation in advance.
Forelegs and hind legs-pork will not taste bad as long as you choose the parts with a lot of exercise, which is the case with the forelegs and hind legs. The forelegs and hind legs are fat and thin, and the meat is tender. The only drawback is that there is more fat meat, which is generally good for frying, marinating and braising.
4. Control the oil temperature
Lubricating oil is the most common in restaurants. Lubricating oil can "fry" the shredded pork more quickly, and the shredded pork made by lubricating oil is more tender and smooth, but the premise is to control the oil temperature in the pot. If the oil temperature is too high, the water in the shredded pork will be fried instantly, so that the shredded pork will become firewood to eat. The correct way is to put it into the shredded pork at 5% heat. Then quickly stir the shredded pork with a spoon to make it fully heated. When the shredded pork is eight-ripe, remove it immediately and control the oil for later use. When the shredded pork is lubricated, it must control the oil temperature in the pot so that the water in the shredded pork does not lose. This kind of shredded pork tastes refreshing and tender.
5. Fruit juice tender meat
Papaya, kiwi fruit, pineapple and other fruits contain natural tender meat ingredients, which can not only play a better tender meat effect, but also prevent people from eating too many food additives. The fruit juice tender meat method is simple and easy. Firstly, papaya, kiwi fruit and pineapple are peeled separately, made into fine slurry with a beater, added to the corresponding meat, evenly stirred and marinated for 2 minutes.
6. Egg white
First, cut the pork into shredded pork or sliced pork, then take an egg, knock a small hole, let the egg flow out, drop it in a bowl filled with meat, stir it evenly for ten minutes, and then fry it in the pan. The pork fried in this way is also tender and can't burn wood.
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Fried pork is recommended
Fried pork with scallion
Ingredients: 5g tenderloin and 15g scallion. 2 tsps of sesame oil, 3 tsps of vegetable oil, 2 tsps of sweet noodle sauce, 1/2 tsp of monosodium glutamate and vinegar, 1/4 tsp of soy sauce, 15g of pepper water and 1 tsp of refined salt.
① Wash pork tenderloin, slice it, stir it evenly with sweet noodle sauce and sesame oil, and pickle it for 15 minutes; Wash the scallion and shred it.
② put the pot on the fire, add a proper amount of vegetable oil to heat it, stir-fry the sliced meat until it is 8% cooked, stir-fry the shredded onion a few times quickly, add vinegar, soy sauce, pepper water, salt and monosodium glutamate to taste, and pour in sesame oil.
sweet and sour pork tenderloin
[ material: pork tenderloin 3g, green pepper and carrot 3g each. 2 onions, 2 garlic and 1 yolk; Seasoning A: 1 tbsp of soy sauce, 1 tbsp of rice wine, refined salt and sesame oil, and 1 tbsp of starch; Seasoning B: 2 tablespoons tomato sauce and 1 tablespoon white vinegar.
① Wash pork tenderloin, cut into small pieces, put it in a bowl, add seasoning A and egg yolk and marinate for 1 minutes; Wash the green pepper after removing its pedicels and seeds, and cut into small pieces; Peel carrot, wash and slice; Wash the onion, peel the garlic and cut into powder.
② Heat the pan oil, add the tenderloin and fry for seven minutes; Continue to heat the remaining oil, saute shallots and garlic, add green peppers and carrots, stir-fry until cooked, add seasoning B and fried tenderloin, and stir-fry until it tastes good.