How to make stir-fried meat tender

Stir-frying vegetables with lean meat is a common method, and it is also the most popular method that people eat in daily life, so everyone should be clear about the method of stir-frying vegetables and meat. The meat for stir-frying is selected according to the ingredients. For example, you can make stir-fried meat with celery or broccoli. These ingredients require the lean meat to be marinated first, and then the vegetables are stir-fried. Then the lean meat is added and stir-fried before it can be eaten. Otherwise, stir-frying for too long will affect the taste.

1 How to make meat tender? Marinate with seasoning

Our usual method is to cut it before frying and then marinate it.

What to marinate specifically?

The seasonings used are: cooking wine, starch water, light soy sauce, and you can also add some vinegar and white sugar in appropriate amounts. It’s that simple. Whether it’s meat for stir-frying or for making stuffing, you can marinate it in advance. The meat made in this way will not only not easily become tough, but also taste very delicious and tender. This method really works every time.

You can compare the taste of meat fried in this way and meat fried without marinating. Meat fried without marinating is particularly easy to become tough, and it feels like eating old vegetables, and the taste is not very good.

2 How to make meat tender?

The meaning of fetching water:

Before cooking the meat, use stirring to "beat" the moisture into the meat. Meat is rich in protein, and protein has strong water absorption capacity. Through the step of beating water, it can absorb more water, making the meat smoother and more delicious. Anyone who has eaten overnight dishes knows that no matter what kind of meat it is, it tastes best when it is freshly fried. The hot meat slices and shredded meat are full of gravy, tender and smooth. But if you reheat it the next day, the meat will taste tough and woody.

If you want to avoid this situation, you may want to add an extra step of "fetching water" before cooking meat dishes next time.

3 How to fetch water?

1. When preparing the ingredients, put the refrigerated raw meat into a bowl.

Note: Meat at room temperature cannot absorb water, so it is recommended that fresh meat be chilled first.

2. Slowly add an appropriate amount of water while stirring continuously in the same direction with your hands, using the stirring action to help the meat absorb water.

Note: Remember to stir in the same direction to allow the protein to fully absorb water.

3. As long as the meat can still absorb water, repeat the action of adding water and stirring until it can no longer absorb any water.

Note: Water must be added slowly, little by little, so that the meat can fully absorb the water.

4. After the meat is blanched, you can drizzle a small amount of oil on it. This is to form a protective film to help lock in moisture, making the meat more juicy and tender.

Note: Watering is suitable for all kinds of meat, especially minced meat with finer texture. The effect of watering will be more obvious. Whether it is meatballs or dumplings, it can make the taste more delicate and smooth.