Cooked - A Guide To 'velveting'

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A Guide To 'velveting'

2.0

Salt, ¼ tsp

Sugar, ½ tsp

White -or- black pepper, ⅛ tsp

Light soy sauce (生抽), ¼ tsp

Dark soy sauce (老抽), ¼ tsp

Shaoxing wine (料酒/绍酒), ½ tsp

Egg white, ½ egg

Cornstarch, 2 tsp

Baking soda, ¼ tsp -or- Sodium Carbonate, ⅛ tsp -or- Kan Sui lye water, ⅛ tsp -or- Papain (Chinese Meat Tenderizer powder), ⅛ tsp

Oil, to coat, ~½ tbsp

Thinly slice your meat against the grain, aiming for ~3mm thick sheets.
Marinate the meat with the listed ingredients per ~200g = 7oz
For beef, add 2 tbsp of water and an optional 1 tsp of oyster sauce.
Shallow fry the meat in a wok with 1-2 cups of oil at ~150C until visibly done, about 30-45 seconds.

Course🔪Preparation

Diets🥕Vegetarian...

CategoryCooking Technique

Cuisine🇨🇳Chinese

Occasions

Season🔁Year-round

DifficultyEasy ⏰ 5m

Created 57 weeks ago

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