How to make lean beef as tender, soft and smooth as a restaurant and hotel

Generally, it is put in tender meat powder, which is how to make meat smooth and tender when I collected it.

Starch method: After cutting the meat slices, add an appropriate amount of dry starch and mix well, let it stand for 30 minutes and then fry in the pot, which can make the meat tender and not greasy in the mouth.

Beer method: cut sliced meat shredded meat, with an appropriate amount of dry starch and beer to make a paste, so that the fried meat is not only fresh and refreshing, but also has a special flavor.

Egg white method: Add appropriate egg white to the meat slices, stir well, let stand for 15-20 minutes, and then stir-fry to make the meat tender and smooth.

Cooking oil method: When stir-frying shredded beef, first add seasoning to the shredded meat, then add an appropriate amount of cooking oil and mix well, let it stand for 30 minutes and then put it in the pot to make the meat tender.

Brine method: thaw the frozen meat with high-concentration brine, and the meat will be tender after the dish is cooked.

Wasabi method: When boiling beef, you can evenly spread the mustard on the beef the night before, and wash it with water before cooking, so that the beef is easy to cook and the meat is tender.

Soda method: Soak the cut beef slices in the soda solution and then fry them to make the meat soft.

It's all about the same, but it's a little bit less.

To ensure the tenderness of meat food, the main thing is to lock in moisture and not heat it for a long time, and there are some other things to pay attention to here.

There are two main steps to this simple method.

First, add some water to starch (cornstarch) and stir, mainly to better lock in the moisture in the meat when heating.

Second, boil some water at about 80 degrees Celsius before copying, put the mixed meat into the water, do not stir it after putting it in, stir it after the starch solidifies, pick up the meat after the water boils, and wash it down with water to reduce the temperature of the semi-processed product.

Next, you can do whatever you do, but be careful that the semi-processed meat is almost cooked, and when you re-process, don't heat it for a long time.

For example, "Copy"; You can poke the ingredients after poking the water, heat the pot, put in the oil, green onion and other stir-frying, put in the ingredients, seasonings for stir-frying, and finally put in the semi-processed products to quickly stir-fry and add a little moist lake, you can put it on the plate after copying two, so that the meat copied out is good in color, and the ingredients will not change color due to long-term heating, and at the same time, the overall luster of the dish can be maintained after the final thickening. The second is the taste, when the green onion white is stir-fried, it is best to wait for the green onion white to be close to yellow, at this time the fragrance of the green onion white will be fully reflected, because it is necessary to ensure the tenderness of the meat, so it can not be stir-fried for a long time, which causes the dish to be unable to really taste, so it is necessary to season and finally enter the thickening before processing, so as to lock the taste.

Tender meat powder is like a corrosive agent all the time, and the meat can be drowned a little bit. If you want the meat to be tender, one is steaming, for example, if you eat steamed pork ribs for morning tea, you choose small bones and submerge them with starch and monosodium glutamate, salt, sugar, bay leaves or other seasonings, and make tempeh and steam them in a pot. The steamed meat will be very soft and tender, and if the fried meat is slippery, it will be a thin slice.

If it is tender, you have to use tender meat powder to drown it, do not cut it too thinly, and soak it for a quarter of an hour before frying. The choice of meat is very important, the same as steamed pork ribs, what dishes to fry with meat from different places, stewed meat is suitable for beef brisket, calf and other meat, fried or back buttocks meat is the tip of the back buttocks, to fry crispy is through and something, that is, the left and right parts of the back and spine, this meat is relatively lean.

This is called sizing when a chef in a restaurant or hotel, that is, put the cut meat slices or beef slices, shreds and the like into a bowl, add salt, cooking wine, egg whites, corn starch, and tender meat powder to grasp well, and then put a little clean oil and mix well into the safety box, and leave it for more than 5 hours to cook.

Generally, the pulp is good and can be stored in the refrigerator for a week to keep it fresh.

The method upstairs is all said.

I would like to add your question.

Tender meat powder can be bought at the spice shop, and it is in a white bottle, with the word "tender meat powder" on it.

In fact, don't use tender meat powder, it's the same. I don't need to talk about the steps and materials of the oar.

The main thing is that the oil is smooth when the meat paddle is fried, and it may not be able to achieve the tender effect when frying it directly!

Put more oil in the pot, the oil temperature should not be too high or too low, (you can do this twice) and then put in the paddled meat slices, stir them with a spoon, pour out the excess oil when they are broken, and then add other side dishes to fry until cooked, season out of the pot and enjoy.

Marinate with apple juice and spices, and then add some starch (beef with apple juice is not only very tender, but also fragrant, hehe, that's what my mom taught me).

Use the back of the knife to gently pat the meat loose, then add some water starch to starch and starch, the main thing is not to cook it for too long.

The most important thing is to put cornstarch or starch and water before stir-frying the meat, so that the fried meat is very tender and tasteful

The answer is strong upstairs. Depressed.

To use starch and egg whites to catch the deficit, first put the egg whites to grasp evenly, put some cooking wine, and finally put in the starch to grasp well. Heat the oil until it is 4-5 hot, then add the meat slices and smooth it well.

Tender meat powder is available in supermarkets, Walmart and other places.

Use tender meat powder, but not too much. You can't go too far in advance.

Beef and pork in restaurants are usually made with tender meat powder.

So the meat is going to be very tender.

After the meat is cut, add a little salt or starch and mix well, and starch it.

Simmer first. Don't put anything, simmer for 40 minutes, the meat is rotten, and you're cooking.

Add water, starch or tenderizer meal.

Tender Meat Powder or Egg White Tender Meat Powder is available in supermarkets.

Soak in the egg whites and it's OK.

The secret is starch!

Just put some starch and you're good to go.