How to stir-fry beef: 1, We need to use beef for this dish. The meat of beef is more tender and tastes better. Today we are preparing 500 grams of beef tenderloin. Beef should be washed before cutting, and it will not be washed in water after cutting, otherwise it will lose a lot of beef flavor. When cutting, cut it into thin slices against the grain of beef. The slices we cut should not be too big, because this is a Aauto Quicker dish, and the beef has been in the pot for a short time, and it is too big to mature.
2. After cutting, we will marinate the beef, add 1 g of edible salt, 5g of oyster sauce,10g of soy sauce and 3g of soy sauce, and then stir it in one direction until the beef feels a little sticky. At this time, we can add half an egg white, mix the egg white slightly, then add 5g of raw flour to lock the water in the beef, and stir it evenly.
3. When the beef is marinated, we will prepare other side dishes, prepare 5 cloves of minced garlic, 1 piece of minced ginger, prepare 6 millet chilies and 6 pickled peppers, prepare 3 red peppers and cut 50 grams of coriander into small pieces. When cutting, put the stems and leaves separately. The leaves are used to pad under the plates, so they can be put in the middle of the plates for holding vegetables first. If there is no coriander, you can also use parsley or green garlic seedlings instead. You can start cooking when all the ingredients are ready.
4. Heat the pan, add oil and slide it, then pour out the oil and add 50g of cooking oil again. First, put it into Jiang Mo to stew, then put in the marinated yellow beef, and quickly spread the beef. As soon as the beef changes color, beat it out and put it aside for use. At this time, the beef is about 8% mature. Keep the remaining oil in the pot, add minced garlic and stir-fry until fragrant, then add all the prepared peppers, stir-fry quickly with high fire, stir-fry until fragrant, and then pour the beef back into the pot for simple seasoning, adding proper amount of edible salt, 3g of chicken essence, 2g of white sugar,15g of soy sauce and 5g of oyster sauce.
5. After all the seasonings are added, they are quickly copied evenly. The high temperature in the pot makes all the ingredients and seasonings collide with each other and blend with each other. Stir-fry quickly and stir-fry, so that the ingredients are heated more evenly. After stir-frying, pour the coriander stalks into the pot. This is a kind of raw food, so you don't have to worry about how ripe it is. Just stir-fry evenly and you can take it out of the pot and put it on the plate.
If you want to stir-fry beef tender, smooth, not firewood and delicious, the first thing is to cut it against the grain of beef, and the pickling method of beef is also very important. The next step is that the frying time should not be too long, and the whole cooking process should be controlled at 1 minute or so. Another is the characteristics of Hunan cuisine. Many dishes pay attention to quick stir-frying, which can fully stimulate the flavor of the ingredients themselves and make all the flavors more delicious.