Chinese meat: recipes and cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chinese dishes are very different from the menu of Russian cuisine. The Chinese strive to eat less s alt, so the country has a recipe for meat in sweet and sour sauce. This method of cooking pork or beef in Russia is called Chinese meat.

Description of sweet and sour sauce

Sourness replaces s alt in dishes. Acidic foods don't require it as much. What's more, sweetening the second course also gives it a flavor that doesn't need the addition of s alty ingredients.

To provide a sour taste, acids are added to the meat: apple and rice vinegar and others. Sweetness is provided by vegetable ingredients: onions, bell peppers. Sugar is also added.

Before frying, the meat is kept in soy sauce, that is, marinated, which increases its salinity. No more s alt is needed.

Variety of Chinese meat recipes

Recipes, really, a lot. They differ greatly from each other in terms of ingredients. But a characteristic feature remains sweet and sour taste. Moreover, in order to cook real tasty meat in Chinese style, it is necessary to strictly observe the cooking technology andthe amount of certain ingredients.

It is often impossible to specify in a recipe, for example, the amount of sugar required, because in each case vegetables with different glucose and fructose contents come across. A good cook needs to know exactly how the taste of a national dish should turn out, and create it using a variety of ingredients.

What is string meat

In Russia, they try to cook meat so that it turns out soft. Therefore, they cut it, cutting the fibers. Meat is always cut along the fibers with a string in Chinese style so that the pieces retain their shape. The thickness of short "strings" is about 1 centimeter.

Chinese-style meat with a rope is necessarily filled with sweet and sour sauce prepared by a specialist.

Cooking the national dish

How to cook Chinese meat? If the hostess has good taste and knows how to distinguish dishes created by professional chefs, then she can try cooking meat in sweet and sour sauce.

The peculiarity of cooking is that the ingredients are fried separately from each other, and then combined in one dish and continue to stew.

What else is interesting is that the Chinese fry the meat twice. First deep-fried to close the meat pores. As a result, natural juices do not come out of the product, that is, pork or beef is juicier. Then roll the fried meat in starch and fry again until a ruddy layer forms.

Recipe for meat in sweet saucein Chinese

Required products: for 1 kilogram of pork or beef, you need 350 g of green beans, a pound of onions, 300 g of sweet pepper, 8 cloves of garlic, 150 g of potato starch, rice vinegar, soy sauce, ground red pepper, sunflower oil.

Cooking process. Cut the meat into elongated pieces, pepper and marinate for 1 hour.

For marinade: soy sauce, rice vinegar and 4 garlic cloves.

1. Roll pork or beef well in potato starch and fry until cooked in vegetable oil, which should be poured into a pan about 100 ml.
2. Chop sweet pepper and onion into long pieces and fry separately from each other. Cook the beans separately.
3. Put the vegetables to the meat and pour the dish with Chinese sauce. To prepare it, mix soy sauce with red pepper and 4 cloves of garlic, minced garlic.

Meat with vegetables

The Chinese appreciate the benefits of vegetables, so they try to cook hearty meals using he althy ingredients such as bell peppers, tomatoes, carrots, and various roots.

To cook meat in Chinese style with vegetables, you will need: 400 g pork, carrots, onions, sweet peppers (1 each), half a celery root, ginger root (10 g), 2 cloves of garlic, soy sauce, lemon juice, oil.

Cooking process: marinate pieces of meat (hold for about half an hour).

Marinade: 60 ml soy sauce, 15 ml juicelemon, 1 tsp potato starch, chopped ginger.

1. Vegetables with celery root, chopped into strips, fry in oil.
2. Then, in the same oil, cook the meat: hold over high heat until a ruddy layer appears, and then simmer for 5 minutes, along with vegetables and sauce prepared for marinade.

Meat with vegetables and honey

There are many recipes for Chinese meat with vegetables. In each province of China, the dishes are slightly different from each other. And even in the same province, several recipes are famous. But all variations are united by a spicy sauce that has a sweet aftertaste, which, in turn, can also be different.

Ingredients for the recipe for Chinese meat with honey: a kilogram of pork or beef; carrots, onions and sweet peppers (2 each), 4 tbsp. l. potato starch, 60 ml soy sauce, 2 tbsp. l. honey.

Cooking process: pork or beef, cut into elongated pieces, hold in marinade.

For marinade: honey and soy sauce. Keep meat in honey sauce for at least 30 minutes.

1. Next, you need to fry all the prepared vegetables. We start with onions. Then add carrots to it, and then sweet pepper. Everything should be chopped into straws.
2. In the same oil, cook the meat, after putting the vegetables on a plate. Remove meat from marinade and squeeze. Then fry well until done. Transfer vegetables back to skillet. Chinese meat is ready.

Beef with tomatoes recipe

Chinese beef meat can be cooked with tomatoes.

Ingredients: 1 kilogram of meat, 5 tomatoes, 2 onions, 2 tbsp. l. potato starch, ginger, hot pepper, 50 ml soy sauce, frying oil.

Chinese cooking meat:

1. Prepare marinating sauce: add hot pepper and potato starch to soy sauce.
2. Keep the beef in the sauce for about an hour, and then cook on the fire: first fry, and then simmer until tender.
3. Peel the skin off the tomatoes, chop coarsely. Fry in oil with onion and chopped ginger. Put the meat on a plate for this.
4. Put the meat back into the pan, mix with vegetables and continue to simmer for about 5 minutes.

About garnish for meat

Meat is served in Chinese style, usually with fluffy rice. This side dish requires long-grain rice.

He doesn't boil like porridge. Such rice absorbs less water during cooking, so liquids should be poured in the following proportion: 1 cup of rice - 380 ml of water.

It is better to cook the side dish under a tightly closed lid so that the top of the dish also boils. A pressure cooker or a real cauldron are the best options for cooking friable rice. The pressure cooker does not need to be kept under pressure, just close the lid so that there are no gaps.

Spices can be added to the rice water. Garlic, fried onions, tomato paste are well suited. Or you can prefer sweetcomponents: carrots, green peas, corn. S alt should be put into the water so much that it seems a little overs alted. Excess s alt will go into the rice as it cooks.

If the rice is clean, from expensive packages, then you can pre-hold it in vegetable oil in a frying pan with low heat. The grain will absorb the oil. Such processed rice will not boil in water. Of course, it is not necessary to wash fried rice either before or after frying. The cooking time of the side dish on the fire is exactly 20 minutes. Then the rice should stand for another 10 minutes. It continues to soften under a tightly closed lid. That is, you do not need to open the cauldron immediately after turning off the fire.

When preparing a crumbly side dish for the first time, it is better to pour a little more liquid: 400 ml of water for 1 glass of cereal. With this ratio of components, you don’t have to worry that the rice will burn. It is only important to ensure that the moisture does not evaporate with a thick jet of steam from the dishes with the side dish being prepared.

Russian people love interesting novelties in their own menu. But not all foreign dishes are to your taste. Meat in Chinese is usually liked by the citizens of Russia, even if they try it for the first time. However, if the family is not used to eating spicy, then you can not put the pepper at all. Sweet and sour sauce is an oriental novelty on the menu of many Russians.