Share an experience of my fried beef with colored pepper.
1. Even cutting:
When cooking Cantonese food, it is really important to pay attention to the uniform cutting of ingredients, which is very important to maintain the original flavor and fresh fragrance of ingredients.
Let me share my own experience in making fried beef with persimmon pepper, hoping to provide you with some practical examples and experiences.
Once, I decided to cook a fried beef with persimmon pepper at home, because I like the colorful and delicious food of this dish. In the process of preparing ingredients, I paid special attention to the cutting of ingredients.
I choose high-quality beef, and then cut it into even slices, so as to ensure that the beef is more tasty and tender when cooking.
Then, I began to deal with persimmon peppers. I chose different colors of round peppers, including red, yellow and green, to increase the visual effect of the dishes.
I wash the sweet peppers, remove the seeds and inner membrane, and then cut them into even pieces, so as to ensure the uniform heat distribution during frying and maintain the original flavor and fresh fragrance of each sweet pepper.
2. Stir fry quickly:
When I cook delicious fried beef with sweet pepper, one of the key steps is to stir fry quickly. This step can maintain the original flavor of the ingredients, while keeping the beef fresh and tender, making this Cantonese dish more delicious.
Before frying quickly, I preheat the pan and add some cooking oil to ensure that the bottom of the pan is heated evenly.
When the oil started to smoke, I quickly poured the beef slices into the pot. I heard the cold laughter of the frying pan and smelled the attractive smell of beef.
In the process of quick frying, I constantly stir-fry beef with a shovel, so that each piece of beef can be evenly exposed to the high temperature at the bottom of the pot. This can quickly fry the beef surface and form a delicious burnt flavor.
At the same time, due to the rapid cooking, the inside of beef can be kept fresh and juicy.
I noticed that the color of beef would change rapidly during the rapid frying process, from bright red to golden yellow, because the protein of beef had a delicious change at high temperature.
3. Humidity control:
When I stir-fry the classic Cantonese dish-stir-fried beef with persimmon pepper, I understand that while maintaining the taste of the dish, water control is also a crucial link.
In the frying process, beef pieces are put into the pot, and the high temperature will quickly evaporate the water on the surface of beef. At this time, I will fry the beef quickly and evenly, so that the excess water can evaporate quickly. I will flatten the beef pieces with a shovel to prevent them from getting too close and affecting the evaporation of water.
Next, I will add chopped sweet pepper, which also contains some water. In this step, I will continue to stir fry quickly to make the water in the pepper pieces evaporate more evenly. If the water is not released in time, the dishes may become too wet and affect the taste.
In order to control moisture, I usually avoid adding too much seasoning or sauce, because these will increase the humidity of dishes. I will choose to stir-fry beef and bell pepper a little, and add some seasonings such as salt (3g), rice wine (10g) and soy sauce (15g) to keep the taste and water balance of the dish.
At the same time, I will flexibly control the heat according to the situation in the pot. If there is too much water, I can raise the temperature appropriately so as to evaporate the excess water more quickly. And if there is too little moisture, I will turn down the heat slightly to prevent the ingredients from being too dry.
4. Stir-frying spoon skills:
When frying Cantonese food with quick fire, the skill of frying spoon is very important, which can help me stir the ingredients evenly, so as to keep the original flavor of the ingredients and make the dishes more tender, smooth and delicious. Take fried beef with sweet pepper as an example. I will master the skills of unified application of frying spoon from the following aspects:
Holding spoon posture: I will hold the frying spoon in my hand, relax my wrist and grasp the handle of the frying spoon, so that I can control the action of the frying spoon freely.
Angle of cooking: When cooking with quick fire, I will stick the bottom of the cooking spoon close to the bottom of the pot to maximize contact with the fire source, so that the ingredients can be heated quickly. Then, I will turn the frying spoon from bottom to top and stir-fry the ingredients quickly to ensure that all the ingredients can be heated evenly.
Stir evenly: in order to keep the ingredients evenly stir-fried, I will turn the ingredients from the bottom of the pot to the bottom of the pot with the edge of the frying spoon, and repeat it to ensure that each ingredient can be heated evenly.
Quick action: I will keep the action fast and powerful when frying with fast fire, so as to ensure that the ingredients can be quickly and evenly stir-fried and avoid sticking together or overheating.
Pay attention to the rhythm: I will master the rhythm of stir-frying according to the situation of ingredients and the time of stir-frying Sometimes I pause for a while to rest the ingredients, and then continue to stir fry to keep the ingredients fresh and tender.
Through constant practice and practice, I gradually mastered the essence of cooking skills, so that I can fry the ingredients evenly, keep the original flavor, and make fresh and tender dishes with export feeling.
In this way, I can cook delicious Cantonese food for my family and friends at home and let everyone enjoy authentic Cantonese food.
5. Timely out of the pot:
Last step, don't forget to cook in time! After the ingredients are cooked, turn off the fire in time to avoid overcooking and keep the ingredients fresh and tender.
Beibei has something to say:
Through constant trial and error, I gradually mastered the knack of cooking fresh and tender Cantonese cuisine.
Cutting evenly, frying quickly, controlling humidity, choosing a good frying spoon and cooking in time are the keys to ensure the success of cooking.
Whenever I see my family and friends enjoying the delicious food I cooked, I feel extremely satisfied and happy inside.
I hope my experience sharing can help you, so that you can also make delicious and fresh Cantonese food at home and become a small kitchen expert in the eyes of your family.
Let's enjoy cooking together and enjoy the charm of food! Come on!