How to make snack beef delicious?
Step 1, cut the fresh beef into pieces along the grain and marinate with cooking wine, spiced powder, cumin powder and salt for 10 minutes.
Step 2, after ten minutes, add starch. Egg white. And a little sesame oil.
Step 3, 2 Vitex negundo oblique knife. Slice green onions into filaments. Cut garlic into pieces.
Step 4, put nothing in the pot. Stir-fry the Vitex negundo L. until it is slightly tiger skin-like, and take it out of the pot for later use.
Step 5, when the oil temperature in the pot is 50%, pour in the marinated meat slices and stir-fry them.
Step 6, put a little more oil. Stir in shredded onion and garlic.
Step 7, pour in Pixian bean paste and stir fry. Stir-fry red oil
Step 8: Add the sliced meat and 2 Vitex negundo. Pour a little soy sauce along the side of the pot.
Step 9: Turn off the fire after frying for one minute, and put some soy sauce for coloring. Sprinkle with sesame oil.
Step 10, serve delicious.
Delicious method of stir-frying beef
1. Before frying beef, I like to prepare all the ingredients, which is faster, so I don't have to waste time looking for seasonings and the like. Start preparing 500 grams of tenderloin, 80 grams of coriander, 20 grams of millet pepper, 10 grams of egg white, a spring onion, a piece of ginger, 10 grams of green garlic, 10 grams of sugar, 10 grams of monosodium glutamate, and a proper amount of food oil, edible salt, cooking wine, oil consumption, soy sauce and starch. Get the ingredients ready. First, take out 80 grams of coriander, wash it with clean water, then cut off the leaves of coriander, leaving only the stalks of coriander. Finally, cut the stalks of coriander evenly into small pieces and keep them for later use.
2. Take out the tenderloin and wash it, cut the whole tenderloin in half, and then cut it into thin slices evenly with a knife. After cutting, take out the onion, ginger and green garlic, peel them first, wash them with water, and cut them into slices. Then take out the prepared millet pepper and wash it and cut it into dices. Then start to take out the sliced tenderloin, then wash the blood on the sliced pork with water, put it in a clean bowl after washing, pour a proper amount of salt, soy sauce and cooking wine into it, then put the egg white and starch into it, stir it with chopsticks for a while, and then start to marinate it for 20 minutes.
3. After the beef slices are marinated, find a clean pot, then pour in a proper amount of oil, turn on the pot to burn the oil, put the beef slices in when the oil is hot, roll them back and forth with a spoon, stir-fry the beef, and then put them in a clean bowl and control the oil for later use. Then pour the fried beef into the oil again, continue to fire to heat the oil. After the oil is hot, put the chopped onion, ginger and green garlic into a hot oil pan and stir-fry until fragrant, then put the prepared millet pepper into it, stir-fry for a while, then add the appropriate amount of oyster sauce and sugar, change the pot fire to medium heat, and continue to stir-fry with a spoon. Stir-fry the beef slices in the pan until they are fragrant, then take them out, then pour them into the wok and stir-fry for a while, then pour the cooking wine and coriander stalks in, turn up the fire, stir-fry with high fire for a while, and then turn off the fire when the food is cooked and fragrant. Finally, put the delicious food out and you can start to move.
Home-cooked method of stir-frying beef
Step 1, shred celery for later use.
Step 2: Cut the red pepper, slice the garlic and shred the ginger.
Step 3, cut the tenderloin into small pieces along the grain, add thirteen spices and white pepper, soy sauce and marinate in the mash for ten minutes.
Step 4: Add two spoonfuls of cassava flour.
Step 5, stir evenly.
Step 6, heat the wok and pour the oil. When the oil is hot, pour the beef into the wok, quickly spread it with a shovel, and serve it out in one minute.
Step 7: Wash the pan, re-oil, add celery and stir fry.
Step 8: Add red pepper and half a spoonful of salt. After celery and red pepper are fried, serve out.
Step 9: Heat the wok, add oil, add garlic slices and shredded ginger and stir-fry until fragrant.
Step 10, stir-fry the beef before pouring.
Step 1 1, pour celery and red pepper.
Step 12, a spoonful of soy sauce, stir-fry evenly.
Step 13, stir-fry the beef and you can go out.
How to make stir-fried beef tender
1, material selection
To make delicious fried beef, you must choose tender beef. It's better to choose beef tenderloin for fried beef, and it would be even better if there is snowflake beef. However, snowflake meat is rare and expensive, so it is usually recommended to use beef tenderloin, which is the most tender part of beef and the price is suitable. Beef tenderloin is best for stir-frying or making steak. And if you use sliced beef brisket to stir-fry, it is definitely inappropriate. The beef brisket is suitable for stewing, so it can only be pickled with lime water. In addition to beef tenderloin, beef hind leg meat and beef tenderloin are also better. Generally speaking, the meat fiber of this part of cow hind leg meat is relatively fine, and the meat quality is relatively tight and tender, so it is more suitable to make fried beef slices or shreds. Another part is beef tenderloin, which is more tender, such as black pepper beef tenderloin in Cantonese cuisine and Chaozhou beef tenderloin. These two parts are very good for cooking meat, so now we can solve the problem of selecting raw materials.
2. Flap
It is better to put the beef on the chopping block and pat it gently with the back of a knife, or find a rolling pin to pat it gently. Beating beef with the back of a knife is to destroy the fibrous tissue of beef, let the gravy in the meat be released, and make the meat taste soft and tender.
3. Cutting method
The principle is "slice horizontally and shred along".
Cut the beef slices horizontally, but against the grain. That is, the blade and the texture of beef are cut at 90 degrees, and the fiber is cut off, so that the beef slices are much easier to bite. If you cut along, the meat will not be chewy and will be tender. Cutting beef shreds needs to be cut along the grain, because it is easy to break if it is fried against the grain, which is not good-looking and becomes beef stuffing, so it must be cut along, not easy to break.
4, to fascia
If you choose beef hind legs, you have to go through this step. Because there will be one or two layers of fascia in the middle of the beef hind leg meat, imagine that there is a layer of fascia in the middle of a piece of beef, and it will still bite if it is tender and tender. Therefore, the fascia must be removed first to maintain the tenderness of the meat. However, to remove the fascia, a sharp knife is needed. If you don't have a sharp knife, let the seller help you pick it when you buy it, or you can pick it off if you go home and waste three or two pieces of meat. If it's a big deal, the wasted meat will be stewed and eaten later, so the raw materials will be OK.
5. Pickling
Beef is relatively old, even if the tenderloin or beef tenderloin is relatively tender than other parts, it is still relatively old compared with other meat, so it needs some special treatment to make it more tender. Such as baking soda. The same is true for pork and mutton, except that pigs and sheep are much more tender than beef, so try not to use baking soda. Baking soda powder (also called cooking powder) is an important seasoning for pickled beef. Its chemical reaction in meat can break the crude fiber in the meat. The real reason why beef can't bite is that the fiber is too thick. If the fiber breaks, it will make the meat bite easily. Moreover, baking soda will make protein in the meat absorb more water, and the more water the meat absorbs, the more tender it will be.