通少中式醃肉法醃 (Tony's marinade method)

醃肉的基本調味料就是: 鹽,糖,豉油, 水,油,生粉

正所謂: 糖鹽豉油醃一醃, 生粉水油兜一兜

一開始時, 先加入鹽,糖,豉油(老抽, 生抽), 目的是增加味道.添置顏色, 喜歡用酒的話, 都可以在這時候加入

醃肉時, 要先用以上調味料料醃15分鐘, 等待調味料滲入肉中, 然後再加生粉攪拌, 再加水攪拌, 最後才好加油混合

水也會令肉鬆化, 生粉會令肉嫩滑, 油則會將調味料鎖著, 也會令炒時容易散開, 次序最好不要變動

以1磅(450克)肉來講, 通常調味料份量如下:

糖: 1/2 茶匙

鹽: 1/4 茶匙

生抽: 1/2 湯匙

老抽: 1湯匙

生粉: 1-2湯匙

水: 1 湯匙

油: 1 湯匙

Basic seasoning includes: salt, sugar, soya(black/light), water, oil, corn starch

Always marinade the meat with the seasoning that giving the flavor and color (like sugar, soya) for at least 15 minutes. You can also add wine f you prefer to.

Then, you mix in the corn starch and mix it well. Then add water and mix it well. Finally, you add the oil and mix it well. Corn starch can smooth the meat's texture. Water mists the meat. Oil will able to lock up the seasoning and make it easy to stir-fry.

For about 1lbs of meat, we will use the following:

sugar: 1/2 tsp

salt: 1/4 tsp

soya: 1/2 tbsp

dark soya: 1 tbsp

corn starch: 1-2 tbsp

water: 1 tbsp

oil: 1 tbsp