Simply coat strips of chicken, turkey, pork, beef, or scallops, prawns etc in a mixture of egg white, cornflour, sesame oil and salt before deep-frying in hot oil or poaching in simmering water. The coating creates a protective barrier which seals in the moisture and also helps prevent the food from overcooking and becoming tough.
Mix the ingredients above together until smooth and no lumps — the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes. Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together.
As soon as the pieces turn opaque, but still raw inside about 40 seconds , lift out and drain. You can then add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for mins until fully cooked all the way through and piping hot. Some recipes replace the sesame oil with rice wine mirin or rice vinegar. Egg whites are a common ingredient which helps the cornstarch adhere to the meat, but I hate having egg yolks lying around and choose to use Shaoxing wine instead.
Alcohol is one of my favorite ways to add complex, savory flavor to a dish. At home, I use a liquid to cornstarch ratio of , with 1 Tbsp. If you can't find Shaoxing wine in a local Asian market, dry sherry or a rice wine like sake make decent substitutes. Other ingredients that are often added to the initial marinade include salt, pepper, and other ground spices. Stay away from adding fresh aromatics such as garlic or ginger, though: the high heat of the oil will burn them to a crisp. The traditional method for velveting uses a large amount of oil; however, most home cooks don't have large industrial-sized woks and a restaurant-quantity amount of oil lying around.
Water blanching is much more friendly and healthy for home cooking. Simply boil enough water to cover the amount of meat you are velveting, then add the meat and cook until it becomes opaque. Drain the meat, then use it in your preferred recipe. Velveted meat tastes best with preparations that are heavy on sauce and flavor.
Mass production has ruined the quality of both taste and texture. Should the bi-carb amount be increased accordingly doubled or tripled, etc if you are tenderizing 1, 1. Please advise. Hi Nagi! WOW — this helped me turn a good piece of rump into a great dish.
I sliced it into thin strips against the grain, did the bicarb bit, fried it up with red onions, mushrooms and capsicum and the meat was so tender it was a delight to eat. Love your site! Hi Nagi, thankyou so much for this idea. Then just threw it on the grill — it was awesome xx.
Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Beef Recipes. How do Chinese restaurants get their beef so tender?? The secret is tenderising the meat. How to tenderise beef — easily! Author: Nagi. Prep: 25 mins. Total: 25 mins. American Chinese, Chinese. Servings 2. Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. It's also done for chicken.
There's a few methods - this baking soda way is the easiest, fastest and highly effective. Though I'm sharing this with beef stir fries in mind, don't just limit yourself to Asian food. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. Do not use this method for whole steaks read Note 4. Instructions Slice beef thinly against the grain. Note 3. Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
Refrigerate for 30 to 40 minutes. See Note 1 for different cuts.
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