Velveting Meat: Achieve Tender Results
A fundamental Chinese cooking technique that uses a simple marinade of cornstarch, egg white, or baking soda to achieve incredibly tender, silky meat, perfect for stir-fries and other quick-cooking dishes.
Ingredients
- 500 g thinly sliced meat (chicken beef
- 1 large egg white
- 1 tbsp cornstarch
- 1 tsp soy sauce (optional) for flavor
- 0.5 tsp sesame oil (optional) for aroma
- 0.5 tsp baking soda
- 2 tbsp water (optional) to dissolve baking soda
Instructions
- 1. Pat your thinly sliced meat dry with paper towels.
- 2. For the Cornstarch & Egg White Method: In a bowl, combine the egg white, cornstarch, and optional soy sauce and sesame oil. Mix well until smooth. Add the sliced meat, ensuring each piece is thoroughly coated. Marinate for 15-30 minutes at room temperature, or up to 2 hours in the refrigerator.
- 3. For the Baking Soda Method: Sprinkle baking soda evenly over the meat (or dissolve in water first). Massage into the meat for 30 seconds to 1 minute. Let sit for 15-20 minutes (max 30 minutes). IMPORTANT: Rinse meat thoroughly under cold running water for several minutes, then squeeze out excess water. Pat very dry before cooking. You can optionally add 1-2 teaspoons of cornstarch for extra protection.
- 4. Proceed with your recipe, such as stir-frying or adding to soup.
Notes
Always rinse meat thoroughly when using the baking soda method to avoid any metallic taste. Adjust marinating time based on meat thickness; thinner slices require less time. Ensure meat is patted dry before coating for best adherence. For stir-fries, separate meat pieces before adding to the wok to prevent sticking.