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Introduction
When it comes to cooking beef, achieving that perfect, melt-in-your-mouth tenderness can be tricky. Beef, especially lean cuts, can quickly turn tough and chewy if not cooked properly. But here’s a cooking secret straight from Chinese cuisine that can make even the toughest beef cuts incredibly soft and tender. This technique, commonly used in Chinese cooking, involves velveting—a special process that coats the beef to ensure each piece remains juicy and tender.
In this article, we’ll share the step-by-step process of how to prepare your beef using the Chinese velveting method. Not only will you transform tough cuts of beef, but you’ll also unlock a method that will enhance the flavor and texture of your favorite beef dishes.
What Is Velveting?
Velveting is a Chinese cooking technique that involves marinating beef (or other meats) in a combination of cornstarch, baking soda, egg white, and sometimes rice wine or soy sauce. This creates a smooth coating around each piece of beef, protecting it during cooking and giving it a “velvety” texture. The result is tender, flavorful beef that soaks up sauces beautifully, making it perfect for stir-fries, noodle dishes, and more.
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