How does the dish of shredded meat taste
The dish of shredded meat has a rich and varied taste due to different cooking methods and ingredient combinations
1. Smooth and tender: If cooked by starching and stir frying, the meat shreds have an extremely smooth and tender texture. First, marinate and mix the cut shredded meat with seasonings such as egg white, starch, cooking wine, etc. to form a thin and light coating. Hot pot with cool o
The dish of shredded meat has a rich and varied taste due to different cooking methods and ingredient combinations
1. Smooth and tender: If cooked by starching and stir frying, the meat shreds have an extremely smooth and tender texture. First, marinate and mix the cut shredded meat with seasonings such as egg white, starch, cooking wine, etc. to form a thin and light coating. Hot pot with cool oil, add shredded meat and stir fry quickly. Within a short period of time, the paste on the surface of the shredded meat is heated and solidified, locking in the internal moisture. After leaving the pot, take a bite and the shredded meat is soft, tender, and juicy. With a light tap of the tongue, it spreads out in the mouth, like fish flavored shredded meat or Beijing sauce shredded meat. The smooth and tender shredded meat is wrapped in rich sauce, appetizing and serving.
2. Crispy: Fried shredded meat has a unique crispy texture. Cut the shredded meat evenly, coat it with flour, starch mixture or batter, and fry it in hot oil until golden brown and crispy. Under this method, the shredded meat forms a hard shell on the outer layer, which makes a crunching sound when bitten, while the shredded meat inside still retains some softness and tenderness. It is commonly found in Sichuan's famous dish "Xiao Su Rou" and is delicious when eaten empty. It is also suitable for hot pot.
3. Tight and chewy: The cooked shredded meat is stir fried directly in the pot without starching or thickening, resulting in a tight and chewy texture. The fire keeps frying, so that the shredded meat is evenly heated and the water evaporates properly. It tastes really fleshy and chewy. It is cooked together with green pepper, onion and other side dishes. It is refreshing and ready to eat, just like the usual Shredded pork and green pepper with green pepper. The shredded meat tastes more delicious with the smell of wok.
4. Soft and Rotten: Pork shreds stewed for a long time will become soft and rotten, usually paired with durable ingredients such as potatoes, radishes, and beans. During the slow cooking process, the shredded meat absorbs the soup, gradually loosens the fibers, and melts in the mouth, especially suitable for people with bad teeth, such as the shredded meat in the Northeastern famous dish Bean Stewed Meat, which is soft and delicious, and complements the soft and sticky beans.
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