Chinese Meat Velveting Recipes
HOW TO TENDERISE BEEF (VELVETING BEEF)
Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. It's also done for chicken. There's a few methods - this baking soda way is the easiest, fastest and highly effective. Though I'm sharing this with beef stir fries in mind, don't just limit yourself to Asian food. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. Do not use this method for whole steaks (read Note 4).
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 2
Steps:
- Slice beef thinly against the grain. (Note 3)
- Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
- Refrigerate for 30 to 40 minutes. (See Note 1 for different cuts)
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry).
- Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips.
Nutrition Facts : Calories 225 kcal, Protein 23 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 101 mg, ServingSize 1 serving
VELVETED FISH
This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook.
Provided by FLKeysJen
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix together marinade, and mix together cornstarch paste.
- Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
- Drain and squeeze the mushrooms; remove the stems and slice the caps.
- Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
- Cut the scallion greens into bite-sized pieces.
- Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
- Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
- Stir in the scallion greens and then, off the heat, the sesame oil. Serve.
Nutrition Facts : Calories 168.4, Fat 3, SaturatedFat 0.6, Cholesterol 60.3, Sodium 447.5, Carbohydrate 9.6, Fiber 1.3, Sugar 1.6, Protein 24.6
VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE
Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.
Provided by VICTORIA
Categories World Cuisine Recipes Asian Chinese
Time 46m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
- Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
- Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
- Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g
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