The most common ingredients used in velveting are cornstarch, egg whites, and rice wine or sherry. Some recipes also call for soy sauce, sesame oil, or baking soda, depending on the desired flavor and texture. Each ingredient plays a specific role in the velveting process: cornstarch creates the protective coating, egg whites add smoothness, and rice wine or soy sauce enhances flavor.
Step-by-Step Guide to Velveting Meat
- Slice the Meat: Start by slicing the meat into thin, uniform pieces.
- Prepare the Marinade: In a bowl, combine cornstarch, egg whites, and any additional ingredients like rice wine or soy sauce. Mix until smooth.
- Marinate the Meat: Add the meat to the mixture, ensuring each piece is well-coated. Let it marinate for at least 30 minutes.
- Blanch the Meat: Bring a pot of water or oil to a simmer and blanch the meat for 30-60 seconds until it turns opaque. Remove and drain the meat.
- Cook the Meat: Proceed with your recipe, such as stir-frying with vegetables and sauce.
Popular Dishes That Use Velveting
Velveting is commonly used in dishes like Kung Pao Chicken, Mongolian Beef, and Lemon Chicken. These dishes are known for their tender, juicy meat that pairs perfectly with flavorful sauces and crisp vegetables. Velveting is also used in many other Chinese stir-fry dishes, as well as in some Western adaptations of Asian cuisine.
