1. You can't make a mistake in cutting beef.

Generally, novices cut beef when they get it. I didn't know that cutting beef was exquisite. The result is not delicious. I thought it was wrong, but it was wrong from the beginning. The correct way is to observe the grain of beef first, that is, the direction of muscle fiber. If you just cut it along the lines of beef, it will taste bad.

When cutting beef, we should cut it against the grain, so that each cut can cut off the fiber. On the contrary, if we cut along it, the fiber will not be cut off, and it naturally tastes bad and cannot be chewed.

Also, when cutting beef, cut the meat slices thinner. If it is cut too thick, there is still a lot of muscle fiber in each piece of meat, which is not conducive to quick frying and easy to make chewy beef, so the slice should be thin. If you want to cut thin slices, the kitchen knife should be sharp and the distance between each slice should not be too far.

If you find it difficult to cut, you can put the beef in the refrigerator for a while, and then cut it better after a little shaping. However, the beef cut in this way should be left for a period of time or thawed with water and completely softened before the next operation.

If you can't cut it, fry it.

The cooking process of fried beef takes a short time, and it is difficult to make beef delicious in such a short time. If it doesn't taste good, beef won't taste good. Therefore, it is not recommended to cut the beef and fry it in the pot. Otherwise, if the seasoning is put in the pot, the taste will not go in. In other words, prolonging the frying time for the sake of beef flavor will make beef get old, which is not suitable anyway.

The correct way is to marinate the beef with various seasonings for a period of time after cutting it. After fully blending into the taste, it can remove the fishy smell and enhance the fragrance, and it is more delicious with the bottom taste.

When curing, besides adding salt, onion Jiang Shui, egg white, starch and cooking oil should also be added. These are indispensable. Onion Jiang Shui can remove fishy smell, enhance fragrance, and increase moisture to make beef tender. Egg white and starch can make beef more tender and smooth; Edible oil can lock the moisture in beef and tenderize the meat, so as to avoid the adhesion between beef slices.

In addition, when putting these ingredients, you should learn to grasp and mix them, not mix them with chopsticks. These two methods will have completely different effects. Grasping and mixing can make the ingredients firmly wrap the beef, which is more uniform, and can also penetrate into the beef faster, reducing the curing time.

3, when frying, the oil should not be too little, and it should be filled out after frying.

It is easy to stick to the pot when frying beef, and it is easier to stick to the pot when adding starch when pickling. Therefore, when frying, more oil is needed to avoid sticking to the pot, which can also make the beef mature quickly, shorten the frying time and become more tender.

When frying beef, use a hot pot to cool the oil. When the oil temperature is 40% to 50% hot, pour it in, stir fry quickly, set the plate and break it up, and then take it out. At this time, the beef was not completely cooked. It doesn't matter if you fry it in the pot later.

Leave some base oil in the pot, add ingredients such as ginger slices and garlic slices, stir-fry, add vegetables and stir-fry, then pour in beef, add a little soy sauce and soy sauce and stir-fry evenly.