How to marinate lean meat
In the past 10 days, the popularity of home-cooked dishes has continued to rise across the Internet, and "marinated lean meat" has become one of the search keywords. Whether served with stir-fries, soups, or grilling, marinated lean meats enhance texture and flavor. This article will combine practical tips from hot topics to provide you with a detailed analysis of the steps, ingredients and precautions for marinating lean meat.
1. Basic method of marinating lean meat
The core of marinating lean meat is to remove fishy smell, add flavor and maintain tenderness. The following is a general pickling method summarized across the Internet:
| step | operate | effect |
|---|---|---|
| 1.Choose meat | Choose tenderloin or ham, remove fascia | Ensure tender meat |
| 2. Cut the meat | Slice or shred against the grain | Avoid jamming teeth while chewing |
| 3. Remove the fishy smell | Add cooking wine, ginger slices and scallions, mix well and let stand for 10 minutes | Remove blood and fishy odor |
| 4. Seasoning | Add light soy sauce, oyster sauce, pepper, sugar, etc. | Lay the foundation for flavor |
| 5. Lock water | Add starch and egg white and mix well | Keep meat tender and tender |
| 6.Sealing oil | Cover the surface with cooking oil | Prevent moisture loss |
2. Comparison of popular pickling recipes
According to recent sharing by food bloggers and netizens, the following three recipes are the most popular:
| type | Ingredients (500g meat) | Applicable scenarios |
|---|---|---|
| Homemade version | 2 spoons of light soy sauce + 1 spoon of cooking wine + 1 spoon of starch + 1 egg white | Stir-fried vegetables and noodles |
| BBQ version | 1 tablespoon cumin powder + 1 tablespoon chili powder + 3 cloves minced garlic + 2 tablespoons cooking oil | BBQ, Teppanyaki |
| Tender version | 1/4 spoon of baking soda + 3 spoons of water + 1/2 spoon of sugar | Boiled pork slices, stir-fried |
3. Notes hotly discussed by netizens
1.moisture control: Many recent food videos have emphasized that kitchen paper must be used to absorb moisture from the surface of the meat before marinating, otherwise it will affect the adsorption of seasonings.
2.Time control: Ordinary marinating takes more than 30 minutes. If baking soda is added, it should not exceed 20 minutes to avoid the meat becoming too soft.
3.Starch selection: Corn starch and potato starch are the most commonly used, but sweet potato starch is more suitable for dishes that need to be cooked for a long time, and has recently become a new Internet celebrity ingredient.
4. Innovative pickling methods
Based on the creative practices in recent hot searches, we recommend two new pickling methods:
| method | Operational points | Advantages |
|---|---|---|
| Fruit pickling method | Add 1 tablespoon pineapple juice or kiwi puree | Natural enzymes break down proteins and have a remarkable tenderizing effect |
| Low temperature pickling method | Seal and refrigerate for 6 hours | Evenly flavored, suitable for thick cuts of meat |
5. Frequently Asked Questions
1.Why does marinated meat become soggy?A recent live broadcast by food experts pointed out that adding salt too early may cause the protein to coagulate prematurely. It is recommended to add sugar and cooking wine first, and then add salt last.
2.Can it be frozen and pickled?According to popular science during Food Safety Week, freezing will slow down the flavor, and it is recommended to refrigerate it for no more than 24 hours.
3.How to adjust the children's version?Remove the cooking wine and pepper, and replace the egg white with 1 tablespoon of milk. This method is highly recommended by maternal and child bloggers recently.
Master these techniques and you'll be able to marinate lean meat with the perfect texture for different cooking needs. Remember to flexibly adjust the proportion of ingredients during practice to find the pickling solution that best suits your taste!
check the details
check the details
en
