Stir-fried pork fillet is a classic home-cooked dish that is impeccablely loved by a wide range of diners, whether it is eaten at home or ordered in a restaurant. However, many people often face a dilemma when cooking stir-fried pork slices: how to make the meat slices tender and ageless? It's a deceptively simple question with a lot of skill. This article will introduce some tips through detailed steps and theoretical analysis to help you easily master the essentials of stir-fried pork slices, so that each of your fried pork slices is tender and delicious.
First of all, in order to ensure that the fried meat slices are tender, we must start by choosing the ingredients. In general, the tenderer parts of the meat are used for stir-fried pork slices such as chicken breast, pork tenderloin or beef tenderloin. These areas have less fiber, resulting in more suppleness. When buying meat, try to choose fresh meat rather than meat that has already been frozen, because fresh meat is more likely to retain its original tender texture.
When dealing with meat, the technique of cutting the meat is particularly important. Cutting the meat slices evenly and with just the right thickness ensures that each slice of meat is heated evenly. When cutting meat, it is best to cut cross-cutting along the fibers of the meat, which can destroy the muscle fibers and make it easier to make the meat soft.
Next, we need to marinate the sliced meat. Marinating is a crucial step in tenderizing the slices of meat. In the process of marinating, the commonly used seasonings are egg white, cooking wine, light soy sauce, white pepper and a small amount of starch. Egg whites are rich in protein, which can envelop the meat slices and form a protective film when heated, preventing the meat slices from losing moisture and aging. The starch forms a thin paste on the slices of meat, so that the slices do not stick together when stir-fried, and further lock in moisture. Cooking wine and pepper not only remove the smell, but also increase the aroma. Light soy sauce, on the other hand, gives the meat a salty taste and color.
The marinating time is generally controlled at 15 to 20 minutes. The time is too short for the seasoning to fully penetrate into the inside of the meat slices; If it takes too long, the meat may lose its original taste. Therefore, proper marinating time is very important.
During the frying process, the control of the heat is crucial. Many people tend to turn up the heat too much when stir-frying meat slices, resulting in the meat slices being charred on the outside or the inside. In fact, fried pork slices should be fried in a pan with cold oil over medium-high heat. The specific operation is to heat the pot first, then add an appropriate amount of vegetable oil, and when the oil temperature rises to 50% hot, quickly put the marinated meat slices into the pot. At this point, stir-fry quickly so that each slice of meat is evenly heated. Due to the thin slices of meat, it is usually ready to cook within 30 seconds to 1 minute. However, this is not the end of the pot, you can choose to add some side dishes such as green peppers, shredded onions, etc., and stir-fry them together, which can enrich the taste and nutrition of the whole dish.
In addition to heat and time, the control of oil amount is also the secret of stir-frying tender meat slices. Many people like to put a lot of oil in the stir-fry, thinking that it will be more fragrant and smooth. In fact, too much oil is not only unhealthy, but it can also affect the tender taste of the slices. The right amount of oil not only heats each slice of meat evenly, but also keeps the dish fresh.
When it comes to seasoning, there is no need for too much seasoning to avoid overshadowing the umami flavor of the meat slices. Usually, in addition to the light soy sauce used in the previous marinade, a little more salt and chicken essence can be added when stir-frying the meat slices, and it is enough. In particular, the umami of the better quality meat slices is sufficient, and too much seasoning is counterproductive.
Finally, before cooking, you can drizzle a little sesame oil, which will not only increase the aroma of the sliced meat, but also add a layer of shine to the whole dish and make the dish look more enticing.
With the above principles, whether you are a novice or a veteran in the kitchen, you will be able to cook a tender and ageless fried pork slices with these skills. Practice is the key to success, and I hope you can try more and practice more to find the cooking method that suits you best. Only by constantly exploring and summarizing can we go further and further on the road of cooking and make delicious dishes that satisfy ourselves and our relatives and friends.
Although stir-fried pork slices are a simple home-cooked dish, they do require some cooking skills and careful operation to be tender. By choosing the right part of the meat, the scientific curing method, the right heat and time control, and the precise seasoning, each of us can master the secret of stir-fried meat slices. I hope you find this article helpful, and I wish you more fun and a sense of accomplishment in the world of cooking.
Continue to expand on some details and discuss them frequently, which will help you to fully understand and firmly grasp the method. Although the details of marinating have been mentioned above, it needs to be further explained: different meats have different absorption capacity for seasonings, for example, chicken is more absorbent than pork, so when marinating chicken, the amount of seasoning and even the marinating time need to be adjusted appropriately.
In addition to the basic marinade mentioned, certain ingredients such as meat tenderizer powder or a small amount of soy sauce or even honey can also have a special effect. For example, some ginger water can effectively remove the fishiness, and if it can be used with simple vinegar, it can also soften the meat. From this perspective, it can also be extended to the scientific control of the ingredients, knowing how to tailor the seasoning ratio according to the quality of the meat and the possible pairing.
Another factor that affects the tenderness of the meat is the refrigeration of the slices before cooking. Studies have shown that chilled meat slices can be refrigerated in the refrigerator for a short period of time to further enhance the taste. It may be related to the process of collagen coagulation in meat, which may seem unfamiliar to many people, but the results are often surprisingly good after trying. This is also in contrast to the longer storage process, where the long period is almost a kind of storage, and the refrigeration is more varied.
It is also worth mentioning that the tenderness of the meat slices is closely related to the moisture content. When stir-frying meat, the heat is not properly controlled, and it is easy to lose moisture, which makes the meat slices hard. At this time, the correct method of re-moisture is particularly important. In fact, scooping a small spoonful of water and sprinkling it on the meat slices can prevent the juices from evaporating, thus keeping the meat slices tender. That's why traditional chefs like to sprinkle some consommé into a wok and stir-fry it quickly. This technique is to effectively replenish the dehydration, so that the meat slices are still tender even if they are hot and tossing.
Another practical skill that needs to be mastered is that when stir-frying meat slices, the timing needs to be meticulous. Too early is easy to get old, too late is born. A successful stir-fry is inseparable from precise time control, and this requires the accumulation of experience. Through the accumulation of many experiences, we can find the best time to cook. Practice makes perfect is what we say. Don't be self-restrained because of novices, and don't be negligent because of sophistication, but focus on every meal, and improve the accuracy of each perception time.
In practice, the accuracy of the oil temperature should also be taken into account. It is worth mentioning that mastering the art of oil temperature can also help to maintain the quality of the meat. Too high a temperature can easily lead to scorching, ignoring the decomposition of gum, and too low to lock in the texture. At this time, it is necessary to use tongue temperature perception to practice the operation, form an accurate temperature grasp, and establish the operation feel is also a practical embodiment. These small things may gradually accumulate and establish the overall level of the process.
The trick of stir-fried pork slices is actually in every detail, and after continuous summary and in-depth understanding of each detail, the effect will become more significant. With enough care, patience and intensiveness, and mastering these skills, I believe that everyone can make amazing tender fried pork slices, and at the same time add more color and fun to daily kitchen life.
I hope that the addition of these techniques and details can further improve your mastery of fried pork slices, and I hope that you can find the secret of fried pork slices that suits you in continuous practice and summary, and make delicious dishes with both color and flavor.