How to marinate lean meat to make it tender

Normally when we cook, we often need to use lean meat. If the lean meat is not fried well, the taste may be poor, especially it will taste hard and woody. If you want to make the lean meat tender and flavorful, you must marinate it. There are many ways to marinate it, such as adding starch to marinate it, or using egg white to marinate it, both of which are very good. Of course, you should also add an appropriate amount of soy sauce, cooking wine, pepper, etc.

How to marinate lean meat to make it tender

1. Starch method: After cutting the meat slices, add an appropriate amount of dry starch and mix well. Let it stand for 30 minutes before frying it in a pan. This will tenderize the meat and make it soft and tasty. 2. Beer method: Add an appropriate amount of beer when frying the meat slices. The meat slices cooked in this way are particularly tender and have a unique flavor.

3. Egg white method: Add appropriate amount of egg white to the meat slices, stir well, let it stand for 30 minutes before frying, which can make the meat tender and smooth;

4. Cooking oil method: Add seasonings to the shredded meat, then add appropriate amount of cooking oil and mix well. Marinate and then put into the pot to keep the meat tender.

5. Use the soda method: Soak the cut beef slices in a baking soda solution and then fry them to make the meat tender.

How to make pork tender?

1. The selection of raw materials is very important. Different parts of meat are selected for different cooking methods. When using leg meat with rich tendons to make sliced ​​or shredded meat stir-fried dishes, you can no longer pursue a smooth and tender taste. Simply put, pork tenderloin is the most ideal ingredient for stir-frying, followed by lean pork shoulder and lean pork tenderloin.

2. Cut against the grain: The grain of meat purchased from the market can generally be clearly seen, and different meats have different requirements for cutting. For pork, cut against the grain, or diagonally.

3. Marinate with cornstarch before stir-frying: For most stir-fried meat dishes, it will be more tender and smooth if you marinate with cornstarch, rice wine, etc. before putting it in the pan. Before frying, cut the meat and put it in a container. Add cornstarch (or tenderizer), cooking oil and appropriate seasonings. Stir well before putting it in the pan. The fried meat will be tender, juicy and not tough.

4. Thaw frozen pork with high-concentration salt water: Frozen pork can be thawed with high-concentration salt water, and the meat will be tender after the dish is cooked. Frozen pork cannot be thawed in hot water. Thawing pork with hot water will cause it to lose some of its protein and aromatic substances, and will also produce propionaldehyde, which is a strong carcinogen. Choosing to thaw frozen pork in salt water can shorten the thawing time and keep the pork fresh and tender.

5. Shake it a few times in boiling water: Put the sliced ​​meat in a colander, shake it a few times in boiling water, and when the meat just changes color, drain the water, then put it in the wok. It only takes 3-4 minutes to cook, and it is tender and delicious.