How to coat meat with starch

Meat is an indispensable food in our daily life. Some nutrients contained in meat cannot be replaced by vegetables and fruits. Sometimes when we eat meat, we find that some meat is not only crispy, but also tender and not dry at all. Many people will coat the meat with starch when frying it. The meat made in this way is crispy on the outside and tender on the inside, and tastes very delicious.

How to coat meat with starch?

Generally, after the meat is marinated, it is first coated with egg white and then with a layer of starch. The meat made in this way will be crispy on the outside and tender on the inside and tastes very good.

How to make meat more tender when cooking?

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 stir-fry. This can tenderize the meat and make it not greasy.

Beer method: Mix beer and dry starch into a paste to coat the meat slices. The fried meat slices will be tender and refreshing.

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

Cooking oil method: When stir-frying shredded beef, first add seasonings to the shredded meat, then add appropriate amount of cooking oil and mix well. Let it stand for 30 minutes before putting it into the pan. This will make the meat tender.

Salt water method: Use high-concentration salt water to thaw the frozen meat, so that the meat will be tender and fresh after the dish is cooked.

Mustard method: When cooking beef, you can evenly apply mustard on the beef the night before, and wash it with clean water before cooking. This way the beef will be easier to cook and the meat will be tender.

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

Fried pork secrets:

1. Choose the meat: It must be boar meat, and it must be fresh, not just slaughtered or stored for a long time. It is best to store it for 3-5 hours.

2. Cutting the meat: When cutting pork, pat the pork a few times first, and then cut along the grain of the pork.

3. Marinating: The cut pork must be marinated with salt, pepper, chicken essence, ginger, cooking wine, dark soy sauce and water. Do not add too much salt to prevent the meat from being dehydrated too much and tasting tough.

4. Add appropriate amount of starch: When marinating meat, you need to add appropriate amount of starch to make the meat taste more tender and refreshing.

5. Add egg white: When cooking lean meat soup, adding egg white to marinate the meat will also make the meat taste more tender.

6. Add cooking oil: During the marinating process, adding an appropriate amount of cooking oil can lock in the moisture of the pork and make the meat taste more refreshing.

7. Add enough oil to the bottom of the pan: When frying meat, there must be enough oil in the bottom of the pan. If there is not enough oil, the meat will be tough and stick to the pan.

8. Stir-fry over high heat: The oil must be 8 layers hot. Put the meat in. The higher the oil temperature, the faster the meat cooks and the more moisture it locks in. The meat will be tender when eaten. This is the real reason why the meat in the hotel is so tender.

9. Manage the time: Do not fry the pork for too long. Absolutely not. The right amount of time will allow the pork to maintain its tender and smooth taste.