VELVETTING MARINADE

Velvetting meat is such a simple procedure but one that makes an incredible difference to the mouthfeel of your finished dish.It provides a thin layer of egg white and cornflour that effectively coats the surface of the food and seals in the juices，preventing it from going dry when you later stir-fry it

Makes enough for 500g prepared meat or fish

INGREDIENTS

1 tablespoon Shaoxing rice wine

1 teaspoon light soy sauce

50g egg white，lightly beaten

1 tablespoon cornflour

5g sugar

1/2 teaspoon salt

1 tablespoon vegetable oil，plus extra for deep-frying

1.Mix all the ingredients（except the oil for deep-frying together in a bowl until smooth，then add your prepared meat or fish and leave to stand in the refrigerator for 3 hours

2.Drain off any excess liquid

3.Heat the oil for deep-frying in a deep-fat fryer to 180C.Fry the velveted meat or fish，in small batches，just long enough for the surface to seal and the product to be about 60 per cent cooked

4.Set the velveted meat or fish aside until required in the recipe

hancheng

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