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Introduction
If you've ever struggled with tough, chewy meat that just won't seem to soften no matter how long you cook it, you're not alone. Overcooking or using the wrong cut of meat can often result in a disappointing dining experience. However, there's an age-old Chinese cooking secret that can help turn even the toughest cuts of meat into tender, melt-in-your-mouth perfection: velveting. This technique, used in Chinese kitchens for centuries, involves a simple but powerful marinade that preserves the meat's tenderness while enhancing its flavor. Ever since I discovered it, I’ve never cooked meat the same way again!
Ingredients:
500g of meat (chicken, beef, pork, or even tougher cuts like flank steak or chuck)
1 egg white
1 tablespoon cornstarch
1 tablespoon rice wine or Shaoxing wine (or dry sherry as a substitute)
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon baking soda (optional, but helps with tenderness)
1 tablespoon water (to adjust marinade consistency)
Instructions:
Prepare the Meat
Start by slicing your meat against the grain into thin strips or bite-sized pieces. This helps the marinade penetrate more effectively and ensures an even cooking process. If you're using a tougher cut, like flank steak or pork shoulder, slicing against the grain is essential to achieve tenderness.
Create the Velveting Marinade
In a bowl, whisk together the egg white, cornstarch, rice wine (or Shaoxing wine), soy sauce, sesame oil, and baking soda (if using). Add a tablespoon of water if the mixture feels too thick. You want a smooth, slightly runny consistency that can easily coat the meat.
Marinate the Meat
Place the sliced meat into the marinade and stir gently to coat all the pieces evenly. Cover the bowl and let it marinate for at least 30 minutes to an hour. If you have time, letting it sit longer, up to 2 hours, will deepen the effect of the marinade.
Velvet the Meat
There are two methods to complete the velveting process:
Blanching: Bring a pot of water to a boil. Add a pinch of salt or a dash of oil. Gently drop the marinated meat into the boiling water and cook for about 1-2 minutes, or until it turns white and opaque. Then, remove it immediately and set aside.
Stir-frying: In a hot wok or pan, heat a small amount of oil over medium-high heat. Stir-fry the meat for about 1-2 minutes until it is cooked through, but still tender and juicy.
Finish the Dish
After velveting, you can stir-fry your meat with vegetables, sauces, and seasonings as desired. The meat will be incredibly tender and will hold its texture even in complex stir-fried dishes or soups.
Serving and Storage Tips:
Serving: Serve your velvetted meat with your favorite vegetables, noodles, or steamed rice. It's perfect for dishes like stir-fried beef with broccoli or chicken with cashews.
Storage: Leftover velvetted meat can be stored in an airtight container in the refrigerator for up to 3 days. The texture may soften even more after being stored, but it will still be delicious when reheated. To reheat, stir-fry it in a pan or steam it lightly to preserve its tenderness.
Variations:
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