肉类烹饪技巧（Meat cooking skills）.docVIP

肉类烹饪技巧（Meat cooking skills） In the kitchen there is a university asking 1 - the skill of cooking pork Tips for cooking pork 1.. To boil water, then the meat, will enable the rapid solidification of protein on the surface of the meat, meat and protein in most of the fat in the meat, cooked meat is delicious; the meat with cold water and pot simmered gravy made of fat and protein leaking from the meat, cooked broth is tangy. If the use of frozen meat, must use cold water to defrost the frozen meat, do not use hot water, otherwise it will not only make the meat in the vitamin is destroyed, will make the destruction and loss of flavor meat cells. 2. when the stew, add a few pieces of orange peel in the pot, or put some hawthorn or a few radishes, can remove peculiar smell and greasy, and increase the delicious taste of soup. 3. do the stew, fried to golden yellow first with hot oil, add sugar (with soy sauce color can also be), will cut the meat into the color, add soy sauce, salt, five spice powder, spiced sauce, set aside for a while. To taste the meat after the time to add a little water and green onions, garlic, ginger, aniseed, pepper, cinnamon, fire boil, and then switch to a small fire, and simmer for three or four hours. So stewed meat, crisp, mellow, fat and not greasy. Need to pay attention to a little, salt should finally put, otherwise the meat is not bad. 4., before making the braised meat, first with a little borax to marinate the meat, burning out the meat fat and not greasy, sweet and delicious. 5. fried pork slices, meat slices, add soy sauce, butter, starch, into an egg, mix well, stir fry; and so on, after the meat color, plus seasoning, stir fry a few times, the meat delicious, fresh and tender. 6., fried meat dishes, put salt too early, slow, should be cooked in salt, in the pot before adding a few drops of vinegar, fresh and delicious. 7., cut the pork meat, put it in the small sodium bicarbonate solution and then stir fry, especially loose and del