How to velvet meat2013-11-04
Ever wonder how the meat in Chinese restaurants has such an interesting texture? This is because of the velveting technique which protects the meat from drying out as well as tenderising it. Velveting is an essential skill in Chinese cooking whereby a cheap cut of meat (pork, chicken, or beef) is converted into a more tender cut with an interesting texture to boot.
After marinating in the egg mixture, the meat is then either cooked in water or deep fried and then used in your favorite stir-fry dish.
- 500 g meat, thinly sliced or cubed
- 1 egg white
- 1 tablespoon cornstarch
Combine the egg white and cornstarch.
Add the meat into the egg mixture and mix well. Place the meat in the fridge for 30 minutes.
Remove the meat from the fridge and drain using a colander.
Boil some water in a pot, enough to cover the meat. Reduce the heat to medium.
Add the meat into the hot water and cook for 2-3 minutes, stirring occasionally to prevent the meat from sticking together.
Drain the meat from the water.
Use the meat in your favorite stir-fry dish.