Meat is a common ingredient used in daily life, compared to beef, lamb, etc., pork is the most consumed, because of the high fat content, it is more delicious to eat. Especially in winter, appropriate meat can supplement protein and amino acids, eat not cold, smooth and smooth winter.
There are many ways to eat pork, frying and frying, if you want to say my favorite way to eat, you have to count this pepper shredded meat. Delicious shredded pepper meat must meet several characteristics, one is that the meat is tender and smooth, not chai, not fishy, salty and fragrant; the other is that the pepper is not skinless and soft, and can be hung with soup.
The shredded pepper meat is fried well, and the rice can definitely be made in two more bowls, but many people can't make this dish well. A little carelessness, the fried meat is not smooth and tender, old and chai, the aroma is not strong. Today, I would like to share with you the chef's method of making shredded pepper meat, learned this skill, and ensure that the shredded pepper meat is full of color and flavor.
<h1 class= "pgc-h-arrow-right" >1, cut meat</h1>
As the saying goes, "cut the cattle and sheep horizontally, cut the pigs vertically, cut the chickens obliquely, and cut the fish", and it is also crucial to cut the vegetables to make a delicious dish. The so-called horizontal cutting and vertical cutting is determined according to the texture of the meat, when cutting pork, the knife should be cut along the texture of the meat, so that the texture of the cut pork presents the word "Chuan".
The reason why it is cut vertically is because there is less fascia and connective tissue in the pork, and the meat is softer than that of cattle and sheep, so that it is not easy to crush when fried, and the taste is better.
When making shredded pepper meat, you can choose pork tenderloin, the meat is more tender, first sliced and then shredded, the thickness is uniform, and the effect of the dish is good.
<h1 class = "pgc-h-arrow-right" >2, cured meat</h1>
Many people cut the meat and fry it directly, which is also the reason why the meat is woody, and it is not flavorful. The correct approach is to wash the cut meat several more times, remove the blood from it, and then drain it. Add the right amount of salt, dark soy sauce and light soy sauce and stir well, then add egg white, cooking oil and a little dry powder, grasp and mix well.
Doing so allows the meat to have a base flavor in advance and taste more fragrant. Egg whites and dry powder lock in moisture in the meat, making it smoother and tenderer to eat. Therefore, the step of cured meat is indispensable, in fact, not only the meat shredded, but also the fried meat slices can also be processed in this way, and the fried meat tastes better.
<h1 class= "pgc-h-arrow-right" >3, stir-fried meat</h1>
When stir-frying meat, some people will feel that after adding corn starch, the meat is easy to stick to the pan. At this time, experienced chefs will tell you: hot pan cold oil.
The correct approach is to heat the pot first, then add the oil, and when the oil is hot, drain the pan to pour out the hot oil, re-add the cold oil, and pour in the shredded meat. This way it won't stick to the pan, and the meat that is fried in this way is smooth and tender and delicious.
Because the shredded meat is marinated in advance and already has a bottom flavor, when the shredded meat is fried until 6 ripe, pour in the green pepper shreds and stir-fry until it is broken. Although there are not too many side dishes and seasonings, the aroma of meat and green peppers complement each other, and the taste is particularly good. Those who like to eat shredded meat can try to make it at home, and remember to steam more rice, because this dish is too expensive with rice.
Have you learned to shredded green pepper meat? Friends who have time can do it. I am Xiao Cao Food, share food, share stories, if you think this article is useful to you, remember to pay attention to me, your sharing, likes, forwards, favorites and comments are the greatest support for me, thank you again.