Back to Anna & Gary's Homepage
|
|
|
|
Recipe Categories >> Techniques |
Velveting meat |
INGREDIENTS |
¼ tsp salt
1 tbsp sherry, rice wine vinegar, or soy
1 egg white
1 tbsp cornstarch
½ tbsp oil
1 - 1½ pounds meat |
METHOD |
1. Begin by removing all the fat from the meat and cutting it into the sized pieces as specified in the recipe. Then place the meat into a container with a tight fitting lid.
2. Sprinkle in the salt and mix it in thoroughly with your hand. Feel to make sure that each piece is coated.
3. Add the sherry, rice wine vinegar, or soy depending on what your recipe calls for. If the recipe does not state a particular marinade then just use sherry. Mix it in thoroughly.
4. Add the egg white and gently mix it in coating each piece. Make sure not to froth the egg, otherwise the meat will turn out rubbery after cooking.
5. Sprinkle in the cornstarch while mixing it with your hand.
6. Add the oil and stir to coat.
7. Cover and let the meat marinate for 30 minutes at room temperature. |
|
|
|
|
|
Back to Anna & Gary's Homepage
|