Chinese food?!
Answers: How do you get beef or chicken so tender like in the chinese dishes?
Slice your meat thinly but not too thin. Stir-fry them in hot oil n dish them up as soon as they r cook. But most important, before u cook them, add a little corn starch to the meat to seal in the moisture when cooking.
For beef, add marinade just before u cook as prolong marinating will 'harden' the beef. Chicken can be marinated for a longer period.
Also, when u cook beef with the other food like vegetables, stir-fry the beef in hot oil first till about 80% cook. Dish it up n put aside. Stir fry the vegetables. When vegetables r cooked, return the beef to the pan/wok. Mix beef n vegetables quickly then dish them all up. Serve!
Enjoy!!!
Marinate for long
I don't know but I love it too.
you pay the chinese person the money for the buffet, then you sit in your seat and then you get a plate and put the food on the plate, then you got chinese dish
dont know, dont really eat chinese
marinating, and cooking in oil................. dam! im hungry
Dunno about beef.
Use a young chicken. Marinate it for long. Cook it well.
marinate and dont overcook-thats why they do a lot of stir-fry.
I put it in a pan with butter and sautee it. My mom boils a lot of meats too. Then fries them.
They marinade it for several hours, then cook it in a very hot wok, that way it cooks quickly on the outside while still retaning the juices of the meat onthe inside. But make sure it's cooked inside aswell.
You have to marinate it for 6-12 hours. If you want it REALLY yummy, do it for 24.
Drool.
pound it with a meat mallet.
Buy good quality beef or chicken, marinate it overnight, slice it finely...
l love chinese food yum yum. but l think they marinate lt
I try to slice it as thin as possible and it cooks faster in the wok, so it doesn't get tough.
Look up the term "velveting". It's a Chinese technique that involves marinating the meat in egg white and cornstarch then frying it to make it tender.
sliced very very thin. High temps that do not overcook also helps. the chinese do not marinate for long periods of time. Rice wine and rice wine vingear are also tenderizers.
I guess you must go to a good market where you can buy fresh meat. My Mum usually keeps the meat in the fridge and lets them thaw. You don't actually dip in the food in the marinade. If you stir-fry the meat, you put oil first, followed by chopped shallots, onions and ginger, then the soy sauce or whatever marinade. Also, serving your food hot helps.
we pound the beef or chicken with a meat pounder and manirate it with soya sauce and bit of pepper, lput in fridge set over for 2 hrs or so and all is done.
Marinate it for a few hours.
marinate with touch of baking soda
Marinate for at least 1 - 2 days. Then the key is cooking the meat fast at very high heat.....this is why woks rock. Then remove the meat from the heat while you stir fry the remaining ingredients. WHen those ingredients are almost to the doneness that you want, you toss the meat back in, stir it around a few times then turn off the heat.
You need to cook it how to cook it it is depends on what kind you want