1, beef washed and cut into pieces.
2. Soak the cut beef in clear water 15 minutes, and add a spoonful of white wine to the water.
3. Take out the soaked beef, drain the water, add a proper amount of salt and half a spoonful of oil, marinate for 10 minute after mixing well, then add water starch, size the beef, and finally add half an egg white and mix well.
4. Slice the cucumber after washing, put water in the pot, add a little salt to the water, boil the water, and blanch the cucumber for one minute.
Then quickly soak it in cold water, and then take it out and drain it.
5. Put two spoonfuls of oil in the pot. When the oil is hot, stir-fry the beef quickly in a wok. When the beef is discolored, add the minced onion and ginger.
Add a little soy sauce, stir-fry evenly, then stir-fry the processed cucumbers together, and then turn off the heat and serve.
Beef needs to be marinated and sized in advance to be fragrant, smooth and tender. There are different ways to determine the size of beef, but I think this method is better, and it is very smooth after testing:
1, beef should be soaked in water first. With more water, the meat is naturally tender and the remaining bloodshot can be removed. Then, add a proper amount of salt and oil for curing. Salt can taste beef, and oil can make beef smooth and tender.
2. Water starch and egg white should be used for sizing. Water starch should be added bit by bit, and then stirred evenly by hand.
Beef will quickly absorb water starch, about 2 to 3 teaspoons, and finally add half an egg white.
Beef with egg white will turn white after frying, but the taste is tender and smooth.
There is more oil than usual when frying. Stir fry quickly over medium heat. Turn off the heat when the beef is completely white. If it is overheated, the texture of beef will be greatly reduced.
250g of beef cigarette butts (or tenderloin), 0/6g of sesame oil/kloc-,0/5g of soy sauce/kloc-,5g of refined salt, 6g of sugar, 0.25g of Chili powder, 400g of cucumber, 25g of soybean oil and 6g of sesame noodles.
Exercise:
1. First, wash the beef, remove the fascia, freeze it in the refrigerator, cut it as thin as paper, then cut it into small pieces about 5 cm long and about 1.2 cm wide, and cut it evenly and neatly.
2. Put the sliced beef into a porcelain basin, add sesame oil, soy sauce, refined salt, sugar and Chili powder, and grab them evenly by hand to make the fragrance penetrate into the beef.
3. Wash the cucumber, remove the pedicel, peel it, leave a thin layer of green peel as decoration every 3 cm, then cut it in half, remove the seeds and cut it into thin strips with moderate thickness.
4. Heat the wok and pour in the soybean oil. After heating, smooth the wok, scoop it up and turn it over a few times to spread the oil all over the surface of the wok, and pour in the beef slices.
Stir-fry for one minute, pour in cucumber strips, stir-fry for a while until the cucumber is half cooked, make the cucumber tender and crisp, decorate with sesame noodles, and take out.