Sauté any type of meat, just add this to ensure the meat is tender and delicious

Usually you will marinate the meat with spices before sautéing. A popular method used to soften meat is to add a little flour while marinating. However, this method is not new anymore, or in the case if you do not have flour, you can completely use egg whites instead.

First, cut the pork or beef into thin slices, add the egg white, mix well, then add sesame oil, a little spice. Egg whites help the pieces of meat become much softer, limiting the toughness while frying, causing the meat's moisture to rise and the meat to taste better.

To prevent the egg white from freezing when it is hot, stir fry meat and oil at the same time when the pan is not hot, then change the color when cooked, remove to a separate bowl. If you only fry meat, stir fry meat for a while, don't overcook it, the meat will become chewy.

If you stir fry with vegetables, after the meat has completely changed color, take it out separately, put the vegetables into the stir-fry, when cooked, the meat is stir-fried together, seasoning again.

How to choose fresh, safe meat

Meat is thick, firm and elastic: If meat is refrigerated, they should not be too soft, dry and well packed. Fresh pork must be solid, high elasticity, press your fingers into the meat without leaving dents and not sticky. Rancid meat will be deep concave when pressed to not return to normal status immediately, sticky more.

Red meat: Fresh pork will have dry outer membrane, bright red or dark red color, shiny. Grease has color, normal solid. If the piece of meat appears brown, gray, deep red or light green, viscous, that piece of meat has been rancid.

Understand the origin of meat: Try to find out what this animal has been eating. You can check on the packaging or ask the butcher. Many experts agree that green-grazing cows have the best meat flavor, and the amount of fat is also healthier.

Color and position of fat: Pieces of meat with fat veins on the surface have a better taste. However, too much fat makes the meat hard. Usually the fat lines of young pigs / chickens / cows will be white, while the old animal's flesh is yellowish, but it tastes better even if it is not soft.