Introduction: There are tips for stir-fried shredded meat, remember two points, shredded meat is not sticky pan, tender and smooth, delicious under the rice
Summer weather is hot, not suitable for a long time in the kitchen, the most suitable for doing some simple fast dishes, such as a variety of cold dishes, a variety of stir-fried vegetables, a variety of steamed vegetables, a variety of stir-fried meat dishes, these dishes are not too time-consuming, easy to get, of which fried meat is the most popular one, the method is simple, but also very good to eat rice, called the next rice artifact, such as fish fragrant meat shredded, green pepper meat shredded, squeezed vegetable meat shredded, etc., are very delicious.
When it comes to stir-fried shredded meat, some people may be worried, like to eat but always do not do well, I don't know if you are like this? If it is, it must be that you have not learned the correct method and want to make delicious fried meat shreds back, but it is not as simple as stir-frying the shredded meat.
Found that there are many people around, when frying shredded meat, the first step is wrong, often used to cut it directly under the pot and fry, never pickled, this method is not right.
Not to mention that the meat is not soft or not directly fried, but it is certain that the taste must be bad, because after the meat is fried and shaped, the taste is difficult to penetrate into the inside, and if it is pickled, the taste will seep in advance. In addition, not pickling direct frying, will lead to shredded meat become wood, because the shredded meat without anything wrapped under the pot, the water is easy to lose a lot, become hard, wait until mixed with the side dishes to fry, and to season when it is to delay some time, resulting in the complete loss of water of the shredded meat, thus becoming firewood.
So direct frying is a big taboo, it is not recommended to do this, the hotel chef fried shredded meat are used to first sizing and marinating and then frying, we should do it ourselves.
So what exactly to do? Stir-fried shredded meat has a trick, remember two points, shredded meat non-stick pan, tender and smooth, delicious rice aroma! Let me share with you a little tips, as well as the specific steps of stir-fried shredded meat, come and see.
Tip 1: The correct order of marinating will make the meat more tender and smooth, and it will not be hard or woody after frying.
Tip two: learn to heat the pan with cold oil, which will make the pan non-stick when stir-frying shredded meat, and cook easily.
These two tips are firmly remembered, in the future, fried shredded meat will become simpler, let's take a look at the specific method.
Steps to prepare for sautéing shredded meat:
Prepare a piece of lean meat, what part of the lean meat can be, but make a slightly different taste, according to their own needs to choose, I usually choose through the ridge, this piece of meat is not only very tender, but also very regular, cut out of the filament is very well-proportioned and good-looking, fried out not scattered, one by one very clear taste good.
After the lean meat is shredded, it is washed twice with water, which is done to remove the blood water, that is, to remove the fishy smell.
After squeezing out the water, add soy sauce, salt, white pepper to stir, you can also use your hands to grasp and mix, these ingredients do not need too much, a little increase in the bottom taste is good.
Then add an egg white to scratch and mix, after the egg white is completely wrapped in the shredded meat, add a little starch and stir, stir in one direction, and add a little cooking oil to lock in the water.
After processing, put aside to marinate for a while, the marinating time does not need to be too long, if it is too long, the surface will become dry, the shredded meat will dehydrate, affecting the final taste, so it is recommended to marinate for up to ten minutes.
Shredded meat with any vegetable is delicious, such as green peppers, cowpeas, garlic moss, etc., choose one according to your preference, wash and cut well.
Prepare a little minced garlic, minced ginger, dried chili peppers, and whether the peppers are needed or not.
Keep the wok clean, pour in the cooking oil when it is hot enough to smoke, shake the pan, pour the oil warm and pour out, and immediately add the cool oil.
When the oil temperature is burned to 40% or 50% hot, pour the shredded meat into the pot, use a shovel or chopsticks to quickly slide and fry the shredded meat to separate, when the shredded meat changes color and put it out, so that the shredded meat will not stick to the pan, you can obviously feel that the pan surface is slippery, completely unscamous, the way to fry the meat in the hot pan is too good to use, there is no non-stick pan is not afraid.
After filling out the shredded meat, leave some bottom oil in the pot, add minced onion and ginger, dried chili peppers and stir-fry, pour the side dishes into the pot and fry them raw, if the side dishes are not easy to cook, you can blanch the water and then fry.
Stir-fry until the side dishes are out of life, pour a little water, pour the shredded meat into the pot, add salt, soy sauce, soy sauce or oyster sauce and stir-fry.
After frying evenly, you can turn off the heat and come out of the pot, so that the fried meat is ready, eat a tender and delicious bite, and the taste is good.
Have you learned to fry shredded meat? Keep the above two tips firmly in mind, and make sure you can also return to the stir-fry to be delicious. In addition, in the process of frying shredded meat, it must be fast and cannot be delayed for too long, otherwise the frying time is too long, and the shredded meat will be hard and unpalatable. If you have a chance to try it, don't use the wrong way. Sharing is here, like me, please pay attention to me.