Food is the most important thing for people, and pork is an indispensable meat on the Chinese dining table. I am the largest pork consumer in the world. According to statistics, my country's per capita pork consumption in 2021 will reach 33 kilograms. This number cannot be ignored. This means that each person will eat an average of 90 grams of pork every day, which is equivalent to the weight of 2 small eggs. As for why Chinese people love to eat pork so much, the reason is not that simple. It is related to historical food culture, living habits, cooking technology, feeding environment and yield, etc. We will not go into it in depth here.
pork is a variety of ways to eat it. It is suitable for stir-frying, boiling, stewing, soup, barbecue, and marinating. It is just right with many vegetables. It can be said to be a versatile meat dish among meat. Even if it is stir-fried with cabbage stems, it can be fried to create a new flavor. Although there are many ways to eat pork, the most classic way to eat it is to stir-fry it. Paired with various vegetables, you can interpret various different flavors.
However, stir-fried meat seems simple. If you want to stir-fry the smooth and tender taste of a restaurant, it may not be that easy. Not only must the knife skills and heat be well held, but you also need to marinate before stir-frying. This marination is also skillful. It is very important to put what should be put and what should not be put. When marinating meat, it is wrong to add salt and cooking wine. Remember to keep in mind "3 but not 3", the meat is tender and delicious, not fishy or tiring.
"3" when marinating meat
1: Put on green onion ginger juice
Onion contains volatile oil and allicin, which can oxidize with the odor molecules contained in aldehyde, ketone, sulfur compounds, etc. in pork to produce fragrant acetal and ester molecules, thereby achieving better anti-fishing effect. Ginger contains ginger oil , while gingerol, gingerol, gingerol, gingerketone and other ingredients in ginger oil are volatile organic substances that can cover up the fishy smell to a certain extent.
If we add onion and ginger directly when marinating the meat, it will be difficult for the ingredients of onion and ginger to evaporate in a short time at room temperature. If soaked in water and squeezed continuously, onion and allicin and ginger oil will be released. In addition, onion and ginger juice can also add aroma to the pork, increase moisturization, and make the fried meat smoother.
2 Place: Add starch
Add starch when marinating meat. This is an indispensable step for many chefs. In this way, during the high-temperature heating of the meat, quickly wrap the meat pieces, lock the moisture of the fresh meat, keep the nutrients away, and at the same time add a tender texture of the meat. It is worth noting that there are some special points when adding starch. Not all starch can be added. Corn starch or potato starch with good dispersion performance should be added, because these two types of starch are still smooth when added with water and will not clump.
3 Put: Add vegetable oil
Add vegetable oil to reduce the adhesion between the meat pieces. After adding green onion and ginger juice and starch to the marinated meat, the meat pieces are thin and soft, and the gaps between them are filled with water starch. Under the action of high temperature during cooking, on the one hand, the meat is easy to stick together, and on the other hand, it is easy to paste the pot. Vegetable oil can lubricate and separate the meat pieces.
"3 not put" when marinating meat
1 not put: do not put salt
Many people like to add salt the first step when marinating meat. In fact, this method is wrong. When we make cold dishes or kimchi, we are used to adding a spoonful of salt before cold dishes to pre-pie it to kill the moisture in the vegetables, such as cold cucumber , radish, etc. The purpose is to increase the crisp taste of the ingredients. However, the meat is different. What we pursue is its smooth and tender taste, so we must retain its moisture. The cell wall of meat is water permeable and will automatically balance the internal and external concentrations. When salt is added, the concentration outside is high, and the moisture in the cell wall will automatically seep out. The moisture in the meat is forced out, and the fried meat is dry and tickle. This is not the result we want.
2 not to put: cooking wine
cooking wine has a low alcohol content and a content of less than 15%. It is made by adding rice wine, and adding pepper, large ingredients, cinnamon, cloves, amomum keratin , ginger and other spices. It mainly plays a role in mixing aroma and removing fishy smell in dishes.Add cooking wine to the marinated meat. If there is too much cooking wine, the fried meat will have a great cooking wine smell, covering up the original aroma of the fresh meat. If the amount of cooking wine is added is small, it will evaporate quickly during the marinating process, which is almost equivalent to being put in vain, so it is recommended not to put cooking wine.
3 not to add: do not add vinegar
Vinegar is a weak acid, made of fermented grains or fruits. Its main ingredient is acetic acid, which has a heavy sour taste. The intensity of the sour taste mainly depends on the content of acetic acid. Therefore, the intensity of the sour taste is also different for different vinegars. It is not recommended to add vinegar during the marinating process. If vinegar enters the meat, it will also bring a very strong sour taste. It will mix with the fresh aroma of the meat, giving people a strange feeling. In addition, vinegar will also destroy the protease in pork.
Below I will share with you a very smooth and delicious stir-fried pork shredded pork with method.
[Fried shredded pork with red green pepper]
Ingredients and ingredients: 1 green and red pepper each, 300 grams of pork with front legs, 1 green onion, 1 piece of ginger, 5 garlic, 1 teaspoon of pepper powder, 1 spoon of corn starch, 1 spoon of light soy sauce, half a spoon of chicken essence, 1 g of salt
1, wash the pork, separate the lean meat and fat meat , cut the lean meat into shreds, cut the fat meat into thin slices, and put it in a bowl and set aside;
2. Peel the garlic and wash it into thin slices. Wash the green and red peppers and remove the stems and seeds. Cut it vertically from the middle in half, then cut it into shreds horizontally;
3. Wash the ginger and cut it into thin strips. Wash the green onion and cut it out the roots, then cut it into thin slices obliquely. Put one-fifth of the scallion and shredded ginger into small bowls, add an appropriate amount of water to soak it, and knead it repeatedly with your hands to increase the concentration of ginger and garlic in the water;
4. Pour the soaked onion and ginger juice into the shredded pork three times. After pouring each time, mix with your hands in one direction, then add starch, pepper, light soy sauce, dark soy sauce, and vegetable oil to mix evenly;
5. Add an appropriate amount of vegetable oil in the hot pan, then add the fat meat to fry out the fat, remove the oil residue, add the marinated shredded pork and stir-fry over high heat, and stir-fry until the shredded pork changes color and remove it;
6. Heat the remaining oil to 60% heat, add garlic slices and scallions and stir-fry, then add green and red chili pepper shreds and continue stir-frying over high heat until the peppers are broken;
7. Add shredded pork and continue stir-frying over high heat for a while, wait until the shredded pork is slightly burnt, add chicken essence and salt to stir-fry evenly, then take it out of the pot and put it on a plate. A fresh and tender and smooth stir-frying shredded pork is done, the color is beautiful and particularly delicious.
Hello everyone! I am Yaqian Loves Food, a cooking enthusiast, who shares various delicious foods and related stories, conveys the warmth of three meals a day, and allows delicious food and health to accompany your life. Welcome to follow, like, forward, collect and comment. Thank you for your reading. Your support is my greatest motivation for creation!
