When it comes to sauteed meat from a farmhouse, let’s delve into four ways to completely enhance your cooking experience and infuse every bite with farm-fresh flavor. This is not only about cooking skills, but also about respecting and showing the original taste of the ingredients.
First, a selection of the best farm meats: Everything starts at the source. Choose farmhouse, grass-fed meats that are firm, pure in flavor and full of natural aromas. Make sure the meat is fresh and follows the texture of the meat when cut, so that the stir-fry will keep the meat tender and lock in the juices, making every bite juicy and juicy.
Second, marinate the flavor and lock the flavor: before frying, marinate the meat with simple seasonings such as soy sauce, cooking wine, ginger slices and minced garlic. This not only removes the fishy taste of the meat, but also allows the seasoning to penetrate into the meat, making the fried meat more flavorful. The curing time should not be too long, so as to avoid the aging of the meat, and the proper curing can make the meat quickly release its unique delicious in the roasting process.
Third, the control of the heat, the key is stir-frying: the art of stir-frying meat lies in the mastery of the heat. First heat the pot with a high fire, pour in an appropriate amount of oil, when the oil temperature rises to 60% hot, quickly put the marinated meat. Stir-frying quickly locks in the juices and keeps the meat tender. At the same time, the quick stir-frying also allows the meat to heat evenly, avoiding partial overcooking or overraw. During the roasting process, spices such as scallions, ginger and garlic can be appropriately added to enhance the flavor, making the whole dish fragrant.
Fourth, with seasonal vegetables, balanced nutrition: fried meat is not only a solo dance of meat, the addition of seasonal vegetables is the key to make this dish taste good. Choose fresh vegetables in season, such as green peppers, red peppers, Onions, carrots, etc. They are not only colorful, add visual effect to the whole dish, but also provide rich vitamins and minerals. When the meat is fried to 70 or 80 cooked, add the cut seasonal vegetables and stir-fry them quickly until they are broken, so that the crisp and tender taste of the vegetables can be maintained, and the flavor of the meat and the dish can be integrated with each other to achieve the double enjoyment of nutrition and delicious.
In summary, by selecting the best farm meat, marinating the flavor, controlling the heat and matching the seasonal vegetables, you will be able to cook a dish of color, flavor and farm fresh flavor. This is not only the presentation of a dish, but also the respect for ingredients and the pursuit of quality of life.
