Note: Velveting is a quick marinating technique that tenderizes meats.
I know authentic recipes usually call or egg whites, but I personally don't use it because I don't like being stuck with most of an egg now not in a shell.
Ingredients:
Meat
Cornstarch
Optional:
Water
Egg Whites (whisked)
Salt
Soy Sauce
Rice Vinegar
Oil (Vegetable, sesame, chili, whatever you want)
Directions:
Prepare your meat by cutting into small pieces
[Thin strips, bit-sized chunks, whatever you think will be best for your dish]
Add 1 - 2 teaspoons of cornstarch per pound of meat to a small bowl
[add more if you're going for something saucy when finished]
Add whatever other optional ingredients you have chosen
Mix together into a thin, smooth slurry with no lumps
Coat your meat with the slurry and let marinate it the fridge for at least 30 minutes
Cook meat in hot oil or simmering water
Optional: use left over slurry for a sauce
Example of Ingredient Ratios:
2 Chicken Breasts 2 teaspoons Corn Starch 2 tablespoons whisked Egg Whites 2 teaspoons Rice Vinegar ½ teaspoon Table Salt
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