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Char Siu - A classic Chinese barbecue dish with succulent, flavor packed caramelized pork glazed in a sticky sweet and savory sauce. These tender, succulent pork belly is marinated in a fragrant mix of Chinese five-spice, hoisin sauce and honey amongst others then roasted or grilled achieving that gorgeous chared skin with moist tasty interior.
Savour the melt in your mouth velvety tenderness of Velveting Beef, a Chinese cooking technique where beef is marinaded and coated with egg whites, cornstarch together and other seasonings to produce unbelievably succulent tender meat. A stand alone entree or in a stir-fry, this is all-purpose.
Have you wondered why Chinese restaurant beef is more tender than your home-cooked stir fries? Well, the secret is velveting your beef!
Savour the melt in your mouth velvety tenderness of Velveting Beef, a Chinese cooking technique where beef is marinaded and coated with egg whites, cornstarch together and other seasonings to produce unbelievably succulent tender meat. A stand alone entree or in a stir-fry, this is all-purpose.
Velveting Beef is a common technique in Chinese cooking where a meat is marinated in a mixture of egg white, cornstarch, and rice wine and then briefly blanched in oil or hot water before going into the pan or wok. This not only makes beef tender and velvety, but also well suited for stir-frying other beef dishes.
Have you wondered why Chinese restaurant beef is more tender than your home-cooked stir fries? Well, the secret is velveting your beef!
Velveting Beef is a common technique in Chinese cooking where a meat is marinated in a mixture of egg white, cornstarch, and rice wine and then briefly blanched in oil or hot water before going into the pan or wok. This not only makes beef tender and velvety, but also well suited for stir-frying other beef dishes.
Velveting Beef
Velveting Beef peices is a Chinese method of marinating thin slices of beef in a mixture of egg white, cornstarch, and rice wine. The meat is then cooked to tenderize and make it tender and smooth to give it the name "velveting".
For velvet beef, you will need to slice your piece of beef very thin (flank or tenderloin usually) against the grain. Mix egg white, a little cornstarch, and some rice wine to form a marinade. The egg white tenderizes and the cornstarch serves as a barrier of moisture and silkens up. The rice wine adds taste and also takes the gamey flavour off the meat.
Allow the flavor to seep and the meat to soften a bit by letting the beef sit in the marinade for at least 30 minutes. Be sure to drain off the excess marinade from the beef before cooking to keep it from getting too soupy while cooking.
In addition to working in stir-fries, Velveted Beef can be used in a variety of applications, from soups to noodle dishes. It has a velvety feel that makes it fork tender and lets all the flavours of the other ingredients to pop and the marination gives a juicy bite.
If you are a lover of the classic asian-style dishes, there is no better way to level up your kitchen game for more juicy and flavorful beef dishes than velveting.
Shrimp Toast
Shrimp Toast it is an unbeatable appetizer that comes in handy in the most exciting way with the crunchiness of the exterior surface followed by the sweet-test, shrimp. The small shrimp is finely pureed and seasoned, smeared on slices of bread, and then deep-fried. Thus, the golden brown crunchy treat is very familiar among seafood enthusiasts and opens up many meals.
