April 9 (Lunar calendar: Leap February 19), 2023 Sunday | Dawnxisoul393art
《Delicious "Stir-fried lean pork with onions and mushrooms"》， illustrated by dawnxisoul393
Nowadays, people pay more and more attention to health and wellness, in addition to having a full stomach and satisfying their appetite, they also pay more attention to a healthy diet, taking meat as an example, people choose to eat more lean meat, which is relatively low in calories, with 100 grams of lean meat only generating about 150 kcal of calories. Pork has a high protein content, while containing more fat and cholesterol, while lean meat has the characteristics of high protein and low fat, lean meat is also Pork is a major food in daily life, with the role of tonic deficiency, nourishing Yin, moistening dryness, plump muscle, moisten skin.
Where the sick and weak, postpartum blood deficiency, yellow win thin, are available as a nutritional tonic, the big hotel fried lean meat, although tender and tasty, especially delicious, but we all know that the hotel fried lean meat will generally add water retention agent or tenderizing powder and other things, long-term eating, to the detriment of health, so we will choose our own home fried lean meat to eat, however, their own fried lean meat, often appear when fried lean meat, However, when stir-frying lean meat ourselves, we often have the annoying problem of it sticking to the pan, becoming dry and old, and not tasting good. The above-mentioned problems are mainly due to improper cooking methods, improper selection of materials, marination, frying, and control of fire, resulting in a large loss of water in the pork.
The best choice for a tender and tasty "lean pork stir-fry with onions and mushrooms (shredded or sliced)" is pork loin or pork hind leg. Although it is more expensive than regular pork, the tenderloin is the most tender part of the pig and is particularly suitable for stir-frying. Stir-frying lean pork directly in the wok is a big no-no. A little extra procedure is needed to retain as much of the meat juices as possible so that the lean meat is not dry or tough, sticky or greasy, tender and flavourful.
Add a little salt (not too much) to the lean meat and stir slowly with a wooden spoon, stirring in one direction, until the surface of the lean meat is sticky. Add the right amount of water, the purpose of adding water is to allow the lean meat to absorb enough water so that it is tender, do not add too much water, usually no more than 50g of water for 300g of pork. The next step is to add the egg and raw flour, this is particularly important as the egg whites will encase the moisture in the lean meat and make it softer.
Adding corn starch is also an important step in locking in the moisture, as it has a strong ability to absorb water and forms a gel on the surface of the lean pork, thus preventing excessive water loss from the meat. However, do not add too much flour, usually use no more than 20g of flour for 500g of meat. Then add the prepared shredded onion and mushroom, and finally add a small amount of cooking oil to seal the oil, which is the final step to lock in the moisture. Adding a layer of oil on the surface makes the meat moister and retains the moisture, and also prevents it from sticking to the pan when stir-frying.
One of the most common ways to stir-fry lean pork with onions and mushrooms in our lives is to heat a wok, add cool oil and then add the prepared lean pork, onions, and mushrooms directly into the wok while turning up the heat and quickly stir-fry the pan. Stir-fry this quickly for about 10 seconds until the meat is browned, so that the pork doesn't stick to the pan and is extra tender. Another way is to heat the wok, rub the wok with ginger, and stir-fry over high heat. As the ginger is added to moisten the wok, the stir-fried meat will not only not appear to stick to the wok but will be even more delicious.
Original by dawnxisoul393
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