[How do pork marinate to be tender]_Methods_Methods Daquan
[How do pork marinate to be tender]_Methods_Methods Daquan
When many people are cooking pork, they will find that the pork does not taste well.
Sometimes, the meat is old or the taste is very good.
But the pork we ate at the restaurant was very tender.
In fact, this has a lot to do with the marinating of pork.
But if you try to marinate pork, you can’t grasp the correct method.
So, how can pork be marinated and tender?
How to make pork tender?
1. The choice of raw materials is very important.
According to different cooking methods, the selected meat parts are also different. If you use gluten-rich leg meat to make sliced meat or shredded pork, you cannot pursue smooth and tender taste.
Simply put, pork midloin is the most ideal cooking ingredient, followed by lean front and shoulder lean meat.
2, to cut against the texture: the meat purchased from the market can generally see the texture of the meat, different meat has different requirements in terms of cutting.
For pork, cut against the grain, or cut diagonally.
3, marinate with raw powder before frying: For most dishes of fried meat, marinate with raw rice wine, etc. before going to the pan, it will be more tender and smooth.
Cut the meat into the utensil before frying, add raw flour (or tender meat flour), cooking oil and appropriate seasonings, stir well and then bring it to the pan. The fried meat will be tender and juicy and not tough.
4. Frozen pork is thawed with high-concentration brine: Frozen pork can be thawed with high-concentration brine, and the meat is tender and tender when it is cooked.
Frozen pork cannot be thawed with hot water.
Frozen by thermal crystallization, the pork will gradually lose part of the protein and its flavoring substances, which will generate propionaldehyde, which is a strong carcinogen.
If you choose to thaw frozen pork in salt water, you can prolong the thawing time and keep the pork tender.
5. Shake a few times in boiling water: Put the sliced meat in a colander, shake a few times in boiling water, when the meat has just changed color, start water, drain the water, and then put it in the wok, only 3-4 minutesCan be cooked, and fresh and delicious.
6, beer and dry starch paste: the meat slices with beer and dry starch paste paste, fried pieces of meat tender and refreshing.
7, add egg white: first cut the pork into shredded pork or slices of meat, then take an egg, knock a small opening, let the egg white flow out, drip into the bowl filled with meat, stir well and let it stand for ten minutes, then panfry.
8. Add a spoonful of edible oil and mix well. In the cut pork, add a spoonful of edible oil and mix well. Fry for a few minutes, and it will also solve the problem of how your pork is fried.
9, fruit juice tender meat: papaya, kiwi, pineapple and other fruits contain natural tender meat residue, which can make a better tender meat effect, but also allow everyone to avoid eating too much food additives.
The fruit juice tenderization method is simple and easy. First, peel the papaya, kiwi, and pineapple separately, use a beater to make a fine slurry, add to the corresponding meat, and stir and marinate for 20 minutes.
10, add mustard: cut the meat into 4cm square pieces, cleaned and put in a container, add 2 tablespoons of mustard and mix well, put it in the refrigerator for 12 hours.
Remove the cuts of meat, rinse the mustard on the surface with running water, and cook normally.
After processing in this way, the meat tastes softer and tenderer, and the time required for stewing meat can be shortened.
11, the meat should be tender, not slow-frying: For fried meat, if you slowly fry over low heat, you will fry for too long because you are afraid of being unfamiliar, so that the moisture inside the meat will be relatively easy to lose,The meat becomes dry and hard.
If you want to fry tender and juicy meat, you should choose to fry it on high heat and start the cooking before the meat has completely lost its moisture. This kind of meat is very tender and tender when it is bitten.
We know that we want to make it delicious. In addition to superb cooking skills, the key ingredients are better.
There are many ways to make pork tender, but the pork you buy is good.
The editor below tells you how to buy quality pork.
Fresh pork is light red or light pink, and the fatty part of the skin is shiny white.
The fresh pork is gray or dark red, the cut surface is also dark gray or dark brown, and the cuticle is dirty and pale green.
Sick dead pork is dark red or bloody, slightly pink, and the blood vessels on the meat section can squeeze out dark red blood.
Old female pork has a bad taste and is not easy to cook. Its thick skin, wrinkles, thick hair follicles are off-white, there is no gloss, and lean meat is dark red.
Second, light touch.
When you touch the surface of fresh pork, it feels slightly dry or slightly wet, but it doesn’t stick to your hands; if it is not fresh, it will feel dry or sticky.Third, press elastic.
Fresh pork flakes are firm and elastic, and can be quickly restored to the original shape when inserted with fingers. Deteriorated pork, due to its tissue destruction, has a slow recovery rate after being inserted with fingers, and even the place where it can be placed is always concave.
Fourth, look at the appearance.
Rest assured that meat has little blood or water exudation, and the skin does not have any marks; the fresh pork, the meat is not clean, and there will be dark red, brown or black blood exudation during disposal.
Five, look at fat.
Normal pork has moderate fat mass, and pigs fed “lean meat” have a thin stool layer, usually less than 1 cm, and have reddish flesh, loose fibers, and even liquid passing between lean meat and feces.
Six, smell the smell.
Fresh, healthy pork smells fresh and has a slightly fishy smell.
The spoiled, “feeding” pork has a bloody, rancid smell both on the surface and in the deep.
Seven, check certification.
When buying pork, you must ask whether the pork sold by the owner has relevant qualifications, including inspection qualification stamps, quarantine qualification stamps, inspection qualification certificates, and quarantine qualification certificates. If neither is possible, attention should be drawn.
Characteristics of all kinds of pork 1. High-quality pork: Aunty white and hard, with flavor.
There is often a slightly dry film on the outside of the meat. The meat is dense and elastic, and the depression will recover immediately after the finger is pressed.
2. Sub-fresh meat: The flesh is darker than fresh meat, lacks luster, and is slightly off-white; the surface is sticky, slightly rancid and mildewy; the meat is soft and has little elasticity, and the depression cannot be restored in time after light pressing; after the meat is cut openSurface penetration will exudate cloudy gravy.
The spoiled meat is more sticky, the surface is relatively dry, and the color is gray-brown; the flesh is soft and inelastic, and the recess cannot be recovered after finger pressing, leaving obvious marks.
3, dead pork: dark red appearance, purple blood between the capillaries between muscles do not buy.
4, rice pork: meat with cysts, it is the larva of green worms.
Its most prominent feature is that the lean meat is oval, milky white, translucent blisters, and varies in size. From the outside, don’t buy it like rice grains in the meat.
5. Others: When buying pork, pull out one or more pigs’ hairs and look at their roots carefully. If the hairs are red, they are sick pigs; if the hairs are white, they are not sick pigs.