Chinese Meat Velveting Food

HOW TO TENDERISE BEEF (VELVETING BEEF)

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.

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

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.

HOW TO VELVET PORK FOR STIR-FRY

Steps:

• Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).
• Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything's well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.
• To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.
• To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.
• Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.

CHINESE MEAT VELVETING

Steps:

• Place sliced meat into a bowl.
• Combine remaining ingredients and mix well.
• Add cornstarch slurry to the meat and mix until all the meat is covered.
• Put into refrigerator for at least 30 minutes.
• For stir/pan frying: Heat a wok or fry pan with oil over high heat. Toss in meat, as is, and flash-fry for a minute or two. Remove the meat from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce) are cooked. Add meat back in at the end for a short sauté with the prepared sauce before being served.
• For water blanching (healthier): Fill a wok or a large pot with water. Bring the water to a boil and add about 1 teaspoon of oil. Then add the meat and, with a long chopstick or spatula, break apart the meat into individual pieces.
• Stir it around for about 30 to 40 seconds. White meats such as chicken and pork should be opaque but still raw on the inside. Remove the meat with a strainer or drain it in a colander, to remove excess water. Add meat to the end of the remaining ingredients as above.