Sliced beef is not as simple as fried beef with eggs. Beef is tender and eggs are soft, but there are still some tricks. Some people will thicken water starch first, and then add egg liquid to make smooth-egg beef, but in Sumomo's view, it is not smooth-egg beef, but just egg beef soup. If you want beef to be tender, you must choose tender parts, such as beef tenderloin and Niu Lin. Then, pay attention to the order of seasoning and catching when pickling. If you have time, you can put it in the refrigerator for a period of time to allow the meat fiber to fully absorb water and soften. When frying, it is mainly fried, and the meat slices are slightly burnt on both sides. Preferably freshly cooked. Try to break the eggs with whipped eggs, smooth and slightly foaming, fry them with Huangpu scrambled eggs, the pot is slightly raw, and the table is just right, which is the best state!

Materials?

Beef part

Beef tenderloin150g

Ginger juice 10g

Egg white 20 grams

A little pepper

Salt 1 g

5 grams of soy sauce

5 grams of cooking wine

5 grams of corn starch

Peanut oil 5g

5g peanut oil (for frying)

Egg part

Five eggs

2 grams of salt

Onion 1 root

Peanut oil (for frying) 15g

How to make beef with smooth eggs, tender beef and soft eggs?

150g beef tenderloin, sliced along grain, sliced in reverse grain. Let's pat some ginger sauce and squeeze it into the beef. Ginger juice contains ginger protease, which can act like papain (tender meat powder). The dose is very small, so it is much milder than tender meat powder.

Beat 5 more eggs and scoop about 20g of egg white into the beef.

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Do a good job first, let all the water be eaten, then grab a little pepper, 1 g salt, 5 g soy sauce, 5 g cooking wine, and then do a good job.

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Add 5 grams of corn starch until all these seasonings are finished.

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After grabbing it evenly, add 5 grams of peanut oil and cover it. If you are not in a hurry, you can put it in the refrigerator for 20-30 minutes, which will be more tender and smooth.

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Heat the pan until it is hot enough, add 5 grams of oil, turn off the heat and shake well. When the temperature drops, the beef is put in, spread out, re-fired, fried for a while, turned over and fried for a while.

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Stir-fry until just cooked, and then take out the pan. It's a little sticky. It's okay. It smells good ... put it aside for use.

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Add 1 g salt and some chopped green onion to the egg, and stir the egg as much as possible to break the protein until it is filiform.

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Heat the pot again and it will smoke. Turn off the fire and refuel. This time, the oil should be a little more, 15g or so. Shake it well. As soon as the temperature drops, the egg liquid goes in, and so does the beef.

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At this time, hold down the gas switch with your left hand and ignite. Turn off the fire when you see condensation on the side. With a shovel in his right hand, he shoveled the eggs curdled at the bottom to the side of the pot. Uncondensed egg liquid will naturally stay in the pot, then fire and repeat the above operation.

Until there is no flowable egg liquid, push the eggs back into the pot and smooth them slightly. Finally, the fire lasts for ten seconds, and then they can be loaded.

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Sprinkle a little chopped green onion and it's done!

This is a method of "scrambled eggs with yellow cloth", which has a hierarchical structure. When it enters the mouth, it is not only smooth but also extinct.