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How to stir fry meat? Skills of sauteed meat

For many housewives, is it easy to stir fry the meat at home? Do you know how to stir fry the fresh and delicious meat? We know that 70% of the raw meat is water, so the raw meat is the most tender, and only 5% of the dried beef is water, so it will never be tender. Water content is the most important factor to keep the meat smooth and tender. Four seas net small edition teaches you how to fry fresh and tender meat.

It can be said that to fry the meat very tender is to ensure that the meat is mature at the same time, and reduce the loss of water in the meat as much as possible. So, there are probably the following points that need attention.

1. sizing

Before stir frying meat, stir up the water and starch 1:1, transfer the water and starch, then add some water starch into the meat, so that the surface is frosty. This step is called sizing.

When frying meat, the water starch on the surface will undergo gelatinization reaction when heated, forming a protective layer, wrapping on the surface of the meat, reducing the loss of water in the meat. In this way, the meat will be more tender with more water.

2. Hot pot fire

After the pot is hot, pour in the oil. Use a big fire to make the fire. This is because the temperature in the pot is high and the meat can mature quickly. Because the time is short, the water in the meat can't be lost before it has matured, so the meat will be tender.

However, it is necessary to stir fry quickly and evenly, otherwise uneven heating may occur, some parts are old and some parts are not ripe. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)

3. medium oil temperature

The oil temperature should not be too low or too high. Too low, too slow to mature. If it is too high, there may be desizing, that is, the starch pulp will fall off the surface of the meat, so that the pot will become a paste, and the meat will grow old.

4. more oil

More oil, because oil is the most direct heat transfer medium in contact with meat, so if there is less oil, the oil will cool after it is put in, so the meat will not mature quickly. In addition, there is too little oil. If the meat is not stir fried, it will stick and mature unevenly.

If you don't like to eat a lot of oil, you can put more oil first, wait until the meat is fried, then pour out the extra oil, and leave it for the next dish. In restaurants, it is often used in this way, which is called over oil. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)

5. Short time cooking

After the meat changes color, it will basically mature, and then it can go on to the next step. Don't worry about it. If you keep frying, it will definitely cause water loss, and the meat will become old and firewood.

In addition, generally fried meat will be added with ingredients. Some ingredients that are easy to mature, such as green shoots and cucumbers, can be put directly. If they are not easy to mature, such as carrots and green peppers, it's better to fry these ingredients to be eight mature in advance. Otherwise, when the ingredients are cooked, the meat will become old.

In this way, the meat will be tender.