How to prepare meat before cooking

Food is the most important thing for people. People need vegetables for their meals every day, and vegetables must be a combination of meat and vegetables to make the nutrition more balanced and ensure the health of the human body. Meat is one of the meat. Many people put the meat in the refrigerator after buying it, but when they want to take it out for frying, they don’t know how to deal with it. Today I will teach you how to prepare meat before cooking so that it can bring out its true flavor.

Method 1:

1. What should you do first when you get a piece of meat? First, we need to clean the meat. We can wash it with hot water and then rinse it with cold water. Then separate the fat and lean meat, and cut the fat into small pieces.

2. We usually have to deal with the fat first. The fat should be cut and put into the pan for dry-frying to release the oil in it. You can also add a little rapeseed oil now to prevent it from sticking to the pan. The lean meat can be cut into small strips. I personally like to eat smaller ones.

3. After cutting the lean meat, put the meat in a bowl, add appropriate amount of salt, and marinate it for a while to make it more flavorful. The fat in the pot is almost done. Be careful not to fry it for too long, otherwise it will be too dry.

Method 2:

After the meat is cut, add some cooking wine and light soy sauce and marinate it for a while. This will remove the fishy smell and make it more flavorful. You can also add some egg white when marinating, and the food will be extra smooth and tender when fried. But the marinating time should not be too long, about 15 minutes will be enough.

Method 3:

First of all, how to cut is important! Cut along the texture! Add appropriate amount of water, starch, soy sauce and salt into a bowl and mix into a paste. Then cut the meat into pieces and put them into a bowl and mix well. When the vegetables are 70% to 80% cooked, add them and stir-fry together, they will be very tender. In addition, if you don’t mind wasting oil, you can first fry the mixed meat slightly in oil. When you see the meat shreds (slices) become strips (or slices), you can scoop them out and add them to the dish when it is 80% cooked. This method is better than the previous one.

Method 4:

1. Cut the meat into slices or shreds, put it in a small bowl, add appropriate amount of light soy sauce, egg white, and MSG (if egg white is not included, use chicken essence), stir well and let it sit for three to five minutes.

2. Put oil in a wok, pour the meat in when it is 80% hot, and quickly slide it out. When it changes color, take it out and put it in a bowl for later use.

3. No matter what dish you are cooking, you can put the fried meat slices (shredded meat) in when it is almost cooked, stir-fry for a while and then serve. If you are stir-frying two dishes, it is more convenient to put the meat slices.

The meat slices fried in this way are very tender and smooth. I used to use meat tenderizer powder, which tasted very good, but then I heard that eating meat tenderizer powder frequently was bad for the body, so I switched to egg white.