The meat will be tender if you coat it in this mixture.

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During frying, a juicy piece of meat can instantly turn into a hard and dry dish. Each cook has his own trick to prevent this unpleasant result.

Details

Some gourmets monitor the cooking time of the dish, considering this moment to be the most important. Others pre-treat the meat with something acidic. For example, vinegar or lemon juice.

However, professional cooks act differently. They know about the existence of a mixture that provides tenderness to the meat, while also preserving the bright taste of the product.

How to prepare the mixture

You need to take a deep bowl and break a couple of chicken eggs into it. Next, you should take out a fork or whisk to turn the whites and yolks into a homogeneous mass.

Add a spoonful of cornstarch to the resulting egg liquid. After the second mixing, you will get a mass into which you need to dip the meat pieces. Then the product can be spread on a hot frying pan. The meat should be fried over medium heat.

Due to the egg-starch coating, the meat juices will quickly be “sealed” inside. The dish will turn out very tender.

While in the pan, the meat will definitely not burn and will not turn into a dry and tasteless product.