![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll]](https://img.simplechinesefood.com/1c/1c6ac3942cca3b2f91957920c4b69d69.jpg "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll]")
How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll]
by Captain of Zhishi Team
Favorite
Difficulty
Normal
Time
15m
Serving
2
Share a classic breakfast [Hong Kong-style Crab Fillet Seaweed Roll] that can be made at home, understand the principle of making meat filling, improve the cooking level, and the food will be more delicious~!
When we usually make meatballs, minced meats, and noodles, we often hear a cooking term called whipping "shangjin", which requires stirring in one direction. What is the principle?
Take the meat filling of crab fillet and seaweed rolls as an example. The operation steps are chopping the filling-seasoning-adding water and whipping-egg white-adding oil. The purpose of conversion is: increase free protein-protein to form a network structure-absorb water-protect water.
1. First, select parts with high protein content, such as foreleg meat. Chopped into mashed meat can destroy muscle tissue and free some protein molecules in the cells, which provides favorable conditions for full protein absorption and denaturation;
2. Then add salt to taste, which can increase the charge on the surface of the protein, strengthen the hydration capacity of the protein, and prepare for the subsequent draught;
3. Stir in one direction and add water while stirring. The purpose of <stirring> is also to increase free protein, <stirring in one direction> This physical action can destroy the spherical structure of the protein, and the polypeptide chain will expand into linear molecules, which are connected to each other through different secondary bonds to form a spatial network. Shape structure, this structure can wrap a large number of water molecules, the water is full and not loose, this is the protein gel after "shangjin". If it is stirred back and forth, it will form a scattered block structure instead of a network structure, and the water absorption capacity will be weakened.
4. Finally, adding egg white and oil will form a protective film on the surface to protect the moisture in the meat from loss and make the taste better.
Be careful not to mess up the sequence of steps. <Season first and then add water>, the other way around will not be delicious; <first absorb water and then add oil>, the reverse will not absorb water. This seaweed roll is also added with tapioca starch to increase the taste of Q bombs. You can cook more at one time and put it in the refrigerator for later use.
When we usually make meatballs, minced meats, and noodles, we often hear a cooking term called whipping "shangjin", which requires stirring in one direction. What is the principle?
Take the meat filling of crab fillet and seaweed rolls as an example. The operation steps are chopping the filling-seasoning-adding water and whipping-egg white-adding oil. The purpose of conversion is: increase free protein-protein to form a network structure-absorb water-protect water.
1. First, select parts with high protein content, such as foreleg meat. Chopped into mashed meat can destroy muscle tissue and free some protein molecules in the cells, which provides favorable conditions for full protein absorption and denaturation;
2. Then add salt to taste, which can increase the charge on the surface of the protein, strengthen the hydration capacity of the protein, and prepare for the subsequent draught;
3. Stir in one direction and add water while stirring. The purpose of <stirring> is also to increase free protein, <stirring in one direction> This physical action can destroy the spherical structure of the protein, and the polypeptide chain will expand into linear molecules, which are connected to each other through different secondary bonds to form a spatial network. Shape structure, this structure can wrap a large number of water molecules, the water is full and not loose, this is the protein gel after "shangjin". If it is stirred back and forth, it will form a scattered block structure instead of a network structure, and the water absorption capacity will be weakened.
4. Finally, adding egg white and oil will form a protective film on the surface to protect the moisture in the meat from loss and make the taste better.
Be careful not to mess up the sequence of steps. <Season first and then add water>, the other way around will not be delicious; <first absorb water and then add oil>, the reverse will not absorb water. This seaweed roll is also added with tapioca starch to increase the taste of Q bombs. You can cook more at one time and put it in the refrigerator for later use.
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/68/6803e533948505a80b49aabea7c0307e.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/7a/7a4e2ec3995f9f546249e7a65b858f6f.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/66/66b27be2d48069dc14028edf82869616.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/26/265e514f5cb646bcde4d8cc3ee9ff3ed.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/aa/aa3c836d26a0e540b1ec3eecd6e6dba2.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/b8/b806b92abf0f42c2d4702f35158265a0.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/88/88d8308ccc563630bf56f432e14b76e4.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/53/53761343cfb796d9c73524d20027dcca.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
![How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe](https://img.simplechinesefood.com/d4/d4bc29ce6a71e262f846160d1c95c44d.png "How to Make Tender and Juicy Meat [crab Fillet and Seaweed Roll] recipe")
