How To Velvet Beef With Cornstarch. Velveting is a technique used in Chinese cuisine to give meats a soft tender velvety texture. The basic ingredients when velveting are cornstarch rice wine egg whites salt sugar and a bit of water to loosen the mixture.
You can use arrowroot powder or lotus flour in addition to the other suggestions. Or instead of marinating the meat it also works to pound cornstarch into. Here are two recipes that use velveted meat.
When thinly-cut and skinless meat such as chicken is velveted it is marinated in a base mixture of salt liquid and cornstarch for at least 30 minutes.
Tiong says the starch velveting method helps give meat extra flavour. When thinly-cut and skinless meat such as chicken is velveted it is marinated in a base mixture of salt liquid and cornstarch for at least 30 minutes. The coating creates a protective barrier which seals in the moisture and also helps prevent the food from overcooking and becoming tough. Add oil oyster saucesoy sauce Shaoxing wine optional and cornstarch to the beef.
