How to marinate meat to make it smooth and tender

Usually when we stir-fry meat, we hope to make the meat slices smooth and tender. To achieve this effect, we must first marinate the meat slices. After marinating, it will help the ingredients to absorb the flavor and help the meat slices to be stir-fried smooth and tender. To marinate successfully, we must first cut the meat slices, and then add some suitable seasonings, such as egg white, starch, cooking wine and other ingredients. After marinating, we can then stir-fry.

How to marinate meat to make it smooth and tender

1. First, cut the pork into 0.3 cm thick strips.

2. The seasonings we use for pickling are also very common: sugar, salt, egg white, starch, cooking wine, oyster sauce, cooking oil, starch water, soy sauce

3. For one pound of shredded pork, add half a spoon of sugar, half a spoon of salt, half a spoon of soy sauce, and half a spoon of oyster sauce.

Two tablespoons cooking wine

4. Stir evenly in a clockwise direction with chopsticks, then add egg white (egg white can make the meat more tender and fragrant)

5. Then pour in a spoonful of starch water (Note: starch water cannot be added together with seasonings. Wait until the shredded meat has completely absorbed the flavor before adding starch water. Starch water can catalyze the tenderness of the meat and lock in moisture)

6. Remember to add a spoonful of cooking oil and stir well (the purpose of adding cooking oil is to keep the meat tender and smooth, prevent oxidation and blackening, and protect moisture and nutrients from loss)

7. The last step is to put it in the refrigerator for 15 minutes before stir-frying.

8. In addition, when we stir-fry the meat, we must stir-fry it over low heat and spread the meat in the pan so that it is heated evenly. If we stir-fry it over high heat, the meat will become old and woody and will not taste good.

Do you remember how to marinate shredded pork? Next, I will tell you how to make marinated beef slices.

Method 2

1. First, cut the beef into 0.3 cm thick slices along the grain.

2. Marinate with cooking wine and salt, half a spoon of salt and one spoon of cooking wine.

3. Stir evenly in the same direction

4. Then add water to the marinated meat. Add 6 spoons of water per pound of beef. Add twice.

5. Add three spoons of starch (starch can lock the moisture of beef) and one spoon of cooking oil, and stir evenly.

6. Put it in the refrigerator for 15 minutes, then you can fry the beef.