Method for fry beef

First, marinate the beef.

Add salt, monosodium glutamate, pepper, oyster sauce and cooking wine, and add half an egg white. Knead beef repeatedly to absorb seasoning and egg liquid. Stir the beef slices until they are thick, add proper amount of raw flour and continue to stir evenly. Raw flour can lock the moisture of beef and keep the taste fresh and tender. Just hang a little powder, not too thick, it will affect the taste of beef. Then pour in vegetable oil and leave it sealed for 10 minute. Vegetable oil can prevent it from sticking to each other when lubricating oil.

Second, the low-temperature lubricating oil is sufficient to slide the pan, and the hot pan cools the oil, which can effectively prevent the pan from sticking.

When the oil temperature is 40% hot, pour in the marinated beef, spread it out quickly with chopsticks, let the beef be heated evenly and oiled for about 30 seconds. After the beef is formed, take it out. Then raise the oil temperature to 50% heat, fry the beef for 10 second, and then take it out immediately.

Frying is mainly to make beef look tender and more like barbecue. Leave the bottom oil in the pot, add green pepper, onion and coriander stalks and stir-fry until fragrant, then pour in beef and stir-fry quickly, so that the beef can absorb the compound fragrance of vegetables. Then sprinkle cumin while turning over the pot, so that cumin is evenly wrapped on the beef slices. Sprinkle with coriander, turn the fragrance out a little, and serve. As long as you master the skills of beef sizing and low-temperature lubrication, this beef will be fried casually and will not get old at all.