53K views · 363 reactions | The traditional Chinese technique of “velveting” — a marinating process that coats proteins to tenderize, lock in the juices and promote browning — is the KEY to this Chicken and Broccoli with White Sauce  Get Andy Liang's recipe: https://foodtv.com/3rO749Z | Food Network | Facebook

How to tenderize chicken 🐔 (velvet) like Chinese Restaurant!! Also know as velveting meatFor the Chicken Marinade:1 lb. boneless chicken breast or thighs (thinly sliced)1 whole egg1 tbsp cornstarch/ if chicken is to wet add more corn starch1 tbsp soy sauce1 1/2 tbsp oyster sauce½ tsp salt1/2 tsp white pepper fry in 350f oil for 2-3 minutes #Easyrecipe #chinesefood #comfortfood #chinesetakeout | Cesar Reyes

19K views · 751 reactions | Velveting is a Chinese cooking technique used to make meat (typically chicken, beef, or pork) tender and smooth in texture. It involves marinating the meat in a mixture of egg whites, cornstarch, and sometimes rice vinegar or baking soda, then briefly blanching or frying it at a low temperature before cooking it in the final dish. This process helps lock in moisture, making the meat tender | Simbarashe Kamota | Facebook

Mongolian beef is top 5 in my rotation at home. Always a hit! The key to betting the beef tender is slicing against the grain and velveting the meat. Follow me for more educational and easy to make recipes. Mongolian Beef Recipe: 2lbs flank steak thinly sliced against grain 2tsp soy sauce 1Tbs shaoxing 1Tbs oil 1 Tbs water 1tsp baking soda 1Tbs cornstarch Marinate one hour •Coat the beef in cornstarch shake off excess Sear beef on both sides on high heat until crispy about 1-2 minutes per side (

Velveting Beef Stir-Fry (Serves 2–3) Ingredients: • 300g (about 10 oz) beef (sirloin or flank steak), thinly sliced against the grain • 1 red bell pepper, sliced • 1 green bell pepper, sliced • 1 small onion, sliced • 1 cup broccoli florets • 2 tbsp vegetable oil (for stir-frying) For velveting beef: • 1 tsp soy sauce • 1 tsp cornstarch • 1 tsp vegetable or sesame oil • (Optional: ½ tsp baking soda for extra tenderness) Stir-fry sauce: • 2 tbsp soy sauce • 1 tbsp oyster sauce or hoisin • 1 tsp s

180K views · 2K reactions | That melt-in-your-mouth takeout beef? It’s all thanks to velveting! 異 #beef #chinesefood #recipes | Not Another Cooking Show | Facebook