Every time we go to a restaurant to eat, we always feel that the restaurant’s meat slices taste particularly smooth and tender. You may think that a lot of additives such as meat tenderizer must be used. In fact, larger restaurants are Those messy additives are rarely used, and these techniques for making meat slices smooth and tender are the most basic requirements for a chef. In fact, it is very simple to make the fried meat slices smooth and tender and not stick to the pan when frying.

How can we make the meat not stick to the pan when frying it, but also make it smooth and tender? Let me summarize, as long as you do the basic work in the following aspects, you can easily do it. Below I will explain in detail the aspects of meat selection, cleaning, knife skills, marinating and heating. After reading this, it may be of great help to your cooking skills, and you can also use it when frying meat slices in the future. Still non-stick and smooth. How to stir-fry meat slices that are smooth and tender without sticking to the pan?

1. Choose the right meat for the dishes you want to cook

The meat quality of different parts of the pig is different, so some are suitable for stewing, some are suitable for braised, and some are suitable for stir-frying, etc. etc., so it becomes more important for us to choose the right parts when frying meat slices. For example, the meat we use for frying is best to choose relatively tender pork tenderloin, outer tenderloin, hip tip, loin, Meats such as door meat, marble meat, and other parts of meat are suitable for stir-frying. The fried meat will be very tender and delicious.

2. Correct cleaning method

Whether the meat is cut well or not is an important step that directly affects the marinating and frying effects, and this step also tests your knife skills. When we cut meat, we must first wash it to remove impurities and dirt from the meat. When cleaning, we must use cold water or warm water below 15 degrees. If the water temperature is too high, it will easily dissolve the myosin in the pork, which will result in the loss of many nutrients and the fried meat will not be so smooth and tender.

3. The correct way to cut meat

Many people freeze the pork first in order to cut it better, although the pork will freeze when frozen. A small amount of water is lost, but it has little effect on the tenderness of the pork, so this is a good method. Although the cutting method of pork is not as particular as that of beef and mutton, cutting it correctly can make the meat slices smoother and more tender. Generally speaking, the meat of pork is relatively tender and has less fascia. Although you don’t have to cut against the grain of the meat when cutting pork, we can tilt the knife slightly when cutting the meat, so that the fibers can be better cut. , the cut meat slices will be more tender and delicious when fried. Also, when we cut the meat, we try to cut the meat into even thicknesses, so that when frying, we can achieve consistent maturity and a good taste.

4. How to marinate meat slices

The most important step for frying meat slices to make them smooth and tender is marinating. If you want the fried meat slices to be flavorful, the first step is to add flavor to the meat slices. Generally, you will add a little cooking wine to remove the fishy smell, a little salt to enhance the flavor, and a little light soy sauce to enhance the flavor and freshness. After stirring evenly, you can add 1 egg white and stir. Evenly, adding egg white can make the meat slices smoother and more tender. Add starch and mix evenly. Adding some flour can also lock in the moisture of the meat slices and make the meat slices more smooth and tender. Finally, add a small amount of oil. The purpose of adding oil is to give the meat slices a protective coat again, completely locking the moisture of the meat slices, and the meat slices will not stick to each other or stick to the pan when they are put into the pot.

5. Control of the heat

If you want the meat slices to be tender and not stick to the pan, it is also very important to control the heat. Before putting the meat slices into the pot, be sure to heat the pot enough. When you see smoke starting to come out from the pot, add a spoonful of oil to moisten the walls of the pot, then pour out the oil, then add another 1 spoonful of oil, and then you can add it. The meat is sliced, and the pot treated in this way will generally not stick to the pan. We can first stir-fry the meat until it changes color and turns white, then put it in the pot. At this time, the meat should be about 7-8 mature, and wait for you to add the ingredients. After the vegetables are fried, add the meat slices over high heat, stir-fry evenly and season. The frying time should not be too long. Start the pan when the meat slices are just mature. In this way, the fried meat slices will be very smooth, tender and delicious, and will be cooked throughout. There will be no sticking to the pan during the frying process.

In fact, these steps that need to be paid attention to are no different from your usual stir-fry, but some details are ignored. As long as these details are done well, the meat slices you fry will be very smooth and tender. There will be no sticking to the pan when stir-frying.