How does pork become soft?

13 the secret of making meat tender and smooth.

1. brine method:

Frozen meat can be thawed by adding high-concentration salt water, and the meat is fresh, tender and cool after serving.

2. Dry starch method: scope of application: fried meat dishes.

Sliced pork and shredded pork are cut (red meat is cut in reverse grain, white meat is cut in parallel grain), appropriate amount of dry starch is added, mixed evenly repeatedly, and fried in a pan for half an hour. Can make the meat tender but not greasy.

3. Baking soda method:

Add a little baking soda and water to sliced or shredded meat, mix well and marinate for 15 minutes, then cook until the meat is tender. The fiber is loose.

4. Vegetable oil method:

First put the seasoning in the meat, then add a proper amount of vegetable oil (soybean oil, rapeseed oil) and mix well. After half an hour, put it in the pot. The fried beef is golden, smooth and tender.

5. Paste hanging method: scope of application: fried shredded pork and sliced meat dishes.

Put the sliced meat or shredded pork into a large bowl, add appropriate amount of salt, cooking wine and starch, and stir to make a slurry, with the ratio of 1: 2: 2. Put shredded pork into the pulp, add appropriate shredded onion and shredded ginger to taste, grab it evenly with your hands and let it stand for 20 minutes. Grab the shredded pork with your hands before cooking. If there is water, you can filter out the excess water before frying.

6. Beer method: scope of application: stew, roast or stir-fry.

Sliced pork and shredded pork are mixed with proper amount of dry powder and beer to make paste, so that the fried meat is not only tender and refreshing, but also has a special flavor. Adding some beer to stew or stew can not only make the meat soft and tender quickly.

7. Protein method: scope of application: fried meat dishes

Add proper amount of egg white to sliced meat, shredded pork and diced meat. Stir evenly, let stand for 15~20 minutes, and then take out the pot. The fried meat is fresh, tender and delicious.

8. Add vinegar method:

Blanched trotters can be marinated in a little white vinegar for 20 minutes and then cooked. Pigskin will swell, and it will be especially tender and smooth after being cooked.

9. Wrestling style: application scope of both hands: meat stuffing or meatballs

Add a tablespoon of dry starch to the meat stuffing, add a little cold water or pepper water in batches, and stir in one direction with chopsticks until all the water is absorbed, and the meat stuffing can be completely fished out of the bowl. Pick up the meat stuffing with your hands and beat it repeatedly in the bowl until you feel the meat stuffing is full of elasticity. The processed meat stuffing will be more tender and elastic when used to make meatballs.

10. Meat fork method:

Pork chop is very thick. Five-star hotels have special meat loosing machines, but there are no special tools for cooking at home. Punching holes repeatedly on both sides of pork chops with a fork will destroy the meat tissue, otherwise it will be easy to marinate and taste, and there will be no old feeling.

1 1. Knocking method:

Cut the meat into large pieces with the required thickness, lay the meat flat on the chopping board and beat it repeatedly with the toothed side of the meat mallet until uneven spots appear on the surface of the meat. You can feel the meat softened by touching it with your hand, and you don't need to beat it too hard. If you don't have a meat mallet, try using the back of a knife instead.

12. Hawthorn method:

When frying old beef or stew, add a few hawthorn to burn together, and the meat is easy to rot and tender.

13. Tea method:

Beef is not suitable for stewing, it needs a lot of fire. It is easy to stew beef with a little tea when cooking, and there is no smell.