Buzz
Attention homemakers, take note of these invaluable tips below to cook beef, pork, duck, venison, and stomach that are both delicious and tender.
Beef
Method 1: After seasoning, add 2 - 3 teaspoons of cooking oil and marinate for about 20 - 30 minutes. When stir-frying, use high heat and cook quickly until just done. For grilled or braised beef dishes, marinate with a little pineapple juice for 5 - 10 minutes for tender and flavorful meat.
Method 2: Enhance the tenderness and flavor of beef by adding a splash of beer during cooking.
Method 3: Marinating beef for stir-frying is a crucial step that greatly affects the quality of the cooked meat. For 500g of lean beef cut into pieces, mix 2g of baking soda with 75g of peanut oil, stir well. Then add seasoning, 40g of starch, 120g of water, stir well and pour over the beef, mix thoroughly, and let it sit for a few minutes. The oil and starch will be absorbed by the beef, resulting in a tender texture. Wait for another half an hour before stir-frying. It's essential to mix the baking soda and oil with water beforehand - this is crucial. The ratio of oil and water must be appropriate; too little oil will result in dry meat, too little water will make the meat tough. Using peanut oil is necessary because when you let the mixture sit for a few minutes, the oil will slowly penetrate the beef, and when exposed to heat, the water and oil in the beef pieces will expand rapidly, softening the meat structure.
Pork
Method 2: Marinate pork with lemon juice for 30 minutes before cooking to significantly enhance tenderness. Alternatively, you can use vinegar.
Method 3: Marinating meat with lemon juice for 30 minutes before cooking also significantly tenderizes it.
Method 4: You can also use vinegar to marinate the meat to make it tender.
Duck, Goose Meat
Method 2: If you happen to buy tough, old duck or goose, there's a method to make it tender. The simplest way is after the duck or goose is fully cooked, don't remove it from the pot, turn off the heat, and let the duck or goose sit in the pot until it cools down.
Method 3: A few minutes before cooking duck or goose meat, pour a cup of wine into its mouth.
Method 4: Some individuals tenderize old duck or goose meat by marinating it with pear juice for about 10 minutes before boiling. Others add a few snails or a little pork marrow into the boiling pot, bring it to a rolling boil, simmer for a bit, then turn off the heat and let it soak further.
Stomach
Method 1: Put the stomach in a pot, pour enough water to cover it, add a spoon of salt, a crushed ginger, a spoon of vinegar, a bit of wine. Cover the pot and simmer for about 20 minutes, then open the lid and skewer a piece of stomach to check for tenderness.
Method 2: After boiling the stomach, remove it and soak it in cold water (you can add a few ice cubes for extra chill), and you'll have crispy, delicious, non-tough stomach.
Method 3: To achieve a crispy, tender stomach, boil it until fully cooked, then slice it thinly, place in a bowl of hot water, and steam it again. The stomach will expand, becoming crispy and tender. Additionally, avoid marinating the stomach with salt during preparation as it will cause it to shrink and become tough.
NT
According to Eva
SIMILAR ARTICLE:
>> Compilation of tips for selecting fresh and delicious fruits and vegetables without worrying about toxins
>> 6 things to avoid when eating broccoli soup that sisters should know
