Why is the chef's fried meat fragrant? Remember 20 meat-making tips to make your cooking progress by leaps and bounds

As the saying goes: "Only delicacies cannot be disappointed." Among all kinds of delicacies, meat is a kind of delicacy that everyone likes very much. If a table of dishes lacks meat, then this meal is definitely not perfect.

We usually go to restaurants to eat and always order a few meat dishes to taste. We always feel that the restaurant’s dishes are particularly delicious, and the meat is not fishy, ​​tender and juicy, but when we cook at home, the meat we often make is not fishy. The taste is heavy, that is, the meat is special. In fact, these have a lot to do with the way we handle meat.

To cook different meats requires different ways, so today I will share with you 20 tips on cooking meat, so that everyone's cooking skills can be improved by leaps and bounds.

1. When roasting meat, moisten the pan first, especially fried shredded pork, and heat the pan with cool oil so that it will not stick to the pan.

2. Stir-fry the meat first, add salt, pepper, light soy sauce, cooking wine for the first time, and mix well; for the second time, add eggs and mix evenly; for the third time, add a small amount of starch to grab evenly, and finally pour in cooking oil.

3. Meat will become tender when exposed to acid, so when the fried meat is about to come out of the pan, pour a little balsamic vinegar along the side of the pan to make the meat more tender.

4. Cut the beef and lamb horizontally and cut the pig vertically, diagonally cut the chicken and cut the fish, which means that the beef and mutton need to be cut against the texture, the pork needs to be cut along the texture, and the chicken does not need too much attention, and the fish needs to be cut along the way.

5. Beef and mutton have a strong smell. Before cooking, the meat must be soaked in clean water for 1-2 hours. The water needs to be changed in the middle to completely soak its blood.

6. When cooking beef, you can add an appropriate amount of beer, because the enzymes contained in beer can make the meat very tender.

7. When cooking the meat, you can add some hawthorn or tangerine peel slices in it, so that the meat will rot faster, and it will also relieve greasy.

8. Adding a little vinegar when cooking ribs can dissolve calcium, phosphorus, iron and other minerals in the ribs, which is good for absorption and has higher nutritional value. In addition, vinegar can prevent the destruction of vitamins in food.

9. When making sweet and sour pork, add vinegar when the pot is about to rise, so that the vinegar has a strong fragrance. If it is put early, the vinegar will be cooked for a long time and the taste will be greatly reduced.

10. When cleaning pork, you can add an appropriate amount of flour to knead. The flour is absorbent, which can wash off the dirt on the surface of the pork and make it cleaner.

11. When frying fish and chicken wings, you can put some salt in the pan, which can effectively prevent the pan from sticking. In addition, when frying, first fry the bottom and then turn it over.

12. When pouring the cooking wine into the meat to remove the smell, do not directly pour it on the meat, but pour it along the side of the pot, so that it can stimulate the aroma.

13. If you want to thaw the meat quickly, you can add salt and white vinegar to the water to speed up the time.

14. When stewing lamb, add some radishes and take it out after half an hour to reduce the smell.

15. When stewing chicken soup and fish soup, use a pot under cold water and simmer slowly over low heat. If the water is running low, add proper amount of boiling water instead of cold water.

16. When steaming fish, first preheat the plate, and then put a few chopsticks on the plate to stand the fish up, so that the heat circulation is even, the meat is cooked quickly, and each part is heated evenly.

17. The liver of pigs, sheep and cattle has a strong fishy smell. Add some onions when pickling it to remove the fishy smell.

18. When cooking pork belly, do not directly add salt to boil it, otherwise the cooked pork belly is particularly hard and difficult to chew.

19. Old chickens and ducks are cooked over high heat. The meat is hard and not tasty. Soak it in cold water and vinegar for 2 hours. The meat will become tender and delicious.

20. When making fish, be sure to remove the black film from the belly of the fish, and wash off the blood on the bones, or the fish is very fishy.

The above are some tips on making meat. If you have any other tips, you might as well leave a message in the comment area and learn together. #9月吃什么#