Meat in Chinese - the best recipes. How to properly and cook meat in Chinese.

Meat in Chinese - the best recipes. How to properly and cook meat in Chinese.

Chinese cuisine began its culinary history from the Neolithic period, and with time, in each region of China, their preferences for various products began to form, depending on the court fashion and climate.

Foreign ingredients began to appear in the country, as well as the technology for preparing one or another dish. The most famous Chinese dishes today, of course, are Peking duck, fried rice, tortoise soup, dimisam, a hundred-year-old egg.

In ancient times, the Chinese emperors were allowed to eat lamb, pork and beef, while ministers could only enjoy the taste of lamb. Such concepts as marinating meat, salting, drying in Chinese cooking have already been known in early historical times and most likely, which is why this was the reason that the unique technology of cooking meat according to Chinese recipes has conquered the entire European continent, and not only that. Indeed, a pleasant combination of spicy, sweet and neutral flavors in one sauce or another dish can pleasantly surprise any gourmet.

Today, we will analyze the technology of cooking meat in Chinese, which in different regions of China is prepared somewhat differently, but at the same time, as a side dish for this dish, no doubt, everyone serves rice.

Recipe 1: Chinese Meat

Prepare the meat in Chinese beef. Ingredients: beef - 800g; white part of green onions; onions - 1 pc .; fresh ginger root grated - 2 tsp; Bulgarian sweet pepper - 2 pcs .; champignons - 4 pcs .; chives- 4 pcs .; sunflower oil - 4 tsp. For the preparation of marinade for meat: balsamic vinegar - 2 tdl .; soy sauce - 150 ml; sugar - 1 tsp; water - 1 cup; corn starch - 2 tsp.

To prepare the marinade for meat we recommend that you use a deep glass bowl. First pour a half cup of water and pour the starch to it. Mix and pour the rest of the water so that we do not form lumps. Now we add soy sauce, sugar, balsamic and sunflower oil according to the recipe. Mix well.

Get to the meat. Carefully examine it, cut off the extra pieces, remove the film and any small bones. Cut the meat into pieces as thick as a finger and send to the marinade. Stir it, trying to completely dip them in the marinade, and leave to marinate for half an hour. Wash garlic, finely grind cloves. Heat butter in a pan and send garlic to it. Following the garlic in the oil dipped grated ginger. Cut the white part of the onion and put it in the pan. All mix and fry together on low heat. When our products in the pan redden a little, put them in a separate plate. In that oil, in which we have fried the ingredients, we lower the marinated meat and fry it to a crust. In the process of frying, mix the meat constantly so that it can beautifully redden from all sides. Put the meat in a separate plate.

Fill up with a little more oil in the pan and put on the stove to warm up. Mushrooms cut into slices. Onions clean and slice rings. Sweet bell pepper cut into slices. First send the champignons to the pan, add some of them and add onions and sweet peppers to them. Fry with constant stirring, then we put in there roasted onions garlic and grated ginger, then pour the marinade, which was our meat and weave it all together on a small fire for about 5 minutes. Now add pieces of meat and torment them for a few more minutes. Turn off the fire, cover the meat pan with a lid and leave in this position for 10-15 minutes. Chinese beef is ready.

Recipe 2: Chinese Meat (Beef)

Prepare the ingredients: beef tenderloin - 0.5 kg .; celery - 300 g; tomatoes - 6 pcs .; bunch of green onions; fresh ginger - 50 g; Oyster sauce - 2 tbsp. sunflower oil - 3 tbsp. l .; sugar and starch - 1.5 tablespoons each; ground white pepper and salt to taste.

Cut a piece of beef cut into thin pieces across the grain.

In a separate bowl, mix the soy and oyster sauce, sugar and starch. We put the pieces of meat in the marinade and leave them to marinate for 15-20 minutes.

While our meat pieces are marinated, you and I need to peel the tomatoes and cut them into 5-6 pieces. Diagonally chop the peeled ginger root, celery and onion. Chop garlic.

Sunflower oil is poured into the pan, heat it up and fry the marinated cuts of meat in it almost until ready. Choose the meat and leave it in a separate plate for a while. In the butter, in which the meat was fried, send the chopped ginger root and celery, onions and garlic. After 2 minutes, add to them chopped tomatoes and roasted meat. Cover the pan with a lid and continue to simmer another 5-8 minutes. Meat in Chinese is already cooked. Ideal with steam rice.

Recipe 3: Chinese Meat with Vegetables

It is necessary to prepare the following ingredients: beef - 500 g; tomatoes - 2 pcs .; onions - 1 large head; fresh cucumber - 2 pcs .; sweet Bulgarian pepper - 2 pcs .; soy sauce - 2 tbsp. l .; starch - 1 tsp; vegetable oil, green salt and white ground pepper.

Clean the meat from the veins and cartilage and cut it into plates. Use a kitchen hammer to beat off each piece of meat and cut into strips. Heat butter in a pan and fry meat straws in it. Season with pepper and salt. Onions cut into half rings and send to the meat. Next, add onions to the meat cubes of tomatoes and cucumbers. Sweet Bulgarian pepper cut into strips and also send it to the pan. Mix all ingredients with a spatula and fry over low heat for about 5-7 minutes.

Pour cold water into a glass and stir starch in it. You should have a homogeneous mass without lumps. Pour the dissolved starch to the meat and after boiling add soy sauce. Cover the meat with a lid and cook on low heat for another 5 minutes. Remove from heat.

Serve meat in portions as follows. First, put the rice on the plate, top the meat in the sauce, garnish with cucumbers and tomatoes, and ... wish you all good appetite.

Meat in Chinese - secrets and tips

- We recommend to cut the meat across the fibers. Thus, sliced ​​meat is not only easier to prepare, but we gain a more delicate flavor.

- Meat in Chinese is recommended to serve rice cooked in a double boiler. The rice prepared in this way not only retains all the beneficial vitamins and microelements, but also has a beautiful crumbly structure.

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