No Matter What Meat You Cook, Don't Use Starch for Marinating - A Chef Reveals 3 Key Points for Tender and Delicious Meat
Nowadays, people's living standards have improved, and people's requirements for the quality of life have also increased, especially in the field of food, and people are more willing to spend time and effort on cooking, especially meat, which is a staple in their daily diet. Stir-fried meat is one of the most common methods, because now more people like to eat exquisite stir-fried dishes, and the variety of dishes that can be paired with them is also relatively diverse.
However, many people notice a problem when cooking: although stir-fried meat is not difficult, many people find that the texture of the meat after stir-frying is not good, either the meat is loose or the texture is tough and old. To ensure the texture of the meat is tender, many people usually add water starch to the meat, although water starch can indeed make the meat softer, but it still feels different from the flavor of the stir-fried meat made in a restaurant.
Actually, adding water starch directly to the meat makes the meat texture softer, but it also reduces the meat flavor. Later, I specifically asked a hotel chef for advice. The chef friend told me that no matter what meat you are cooking at home, you should not add water starch for soaking, and the most important thing is to remember these three points, which will ensure that the meat you cook is tender and fragrant.
The first is to marinate meat slices. When marinating meat slices, don't add too much salt, just a little is enough. If you add too much salt, it will cause the meat to lose a lot of water, resulting in the meat being tough after being cooked. Every time you marinate meat, we can add a little edible oil, which can lock in the moisture of the meat, making it tender when cooked.
The second is to add egg yolk to the meat slices. Open an egg and add the egg yolk to it. This is much better than adding water starch, because after the meat slices are wrapped in water starch, the flavor will be reduced a lot. Egg yolk is different, not only makes the meat slices outside more tender and crisp, but also richer in nutrition. Finally, the meat slices should be brushed with oil before serving. First, put the meat slices into the pan to heat and stir-fry, and then take them out. Then, put them back into the pan to stir-fry, which will add more flavor.
The three points above are the techniques for stir-fried meat slices. No matter what meat you are cooking at home, don't use water starch to soak it. If you follow these three steps, the meat you cook will be very fragrant and tender, and the taste will be full. I wonder how friends cook stir-fried meat at home? Why not try these little tricks!
