Spicy Beef Strips is a famous Sichuan and Hunan dish, which can be eaten all over the country, how to make this dish?
Spicy Beef Strips Practice
1, beef tenderloin with the back of the knife to pat loose, cut into thin slices with a horizontal knife, cut into beef strips. Add appropriate amount of sugar, cooking wine, white pepper, spicy fresh ingredients and moderate amount of water and beef rubbed together,
2, massage the beef, grab it with your hands until the poured wine is sucked into the meat, add a little bit of oil and grab it evenly
3. scrape a small amount of egg and dry starch to stick to the water, and then use a moderate amount of oil scrape to lock the water.
4. When the beef strips are cooked to about 150 degrees, add them, remove them when the color is slightly browned, and then drain them in a leaky spoon
5. Increase the oil temperature to about 180 degrees, and then re-fry them
6. Leaving a moderate amount of base oil in the pan, add the peppers to the pan first and fry them until they have a good aroma, then fry them until they are a deep reddish-brown color, and then spicy < /p>
7, add fried beef strips, sprinkle appropriate amount of sugar, salt, chicken seasoning, and then sprinkle appropriate amount of cooked sesame seeds, stir fry
8, the first thing is to choose the meat, preferably beef tenderloin, that is, beef tenderloin, and beef hind leg meat. This part of the meat fiber is relatively thin, the meat is relatively firm and tender, more suitable for making fried beef slices or shredded meat. The second is the method of cutting the beef, slicing horizontally and along a straight line. The idea is to slice the beef and you have to slice it according to the texture. It's best not to slice the beef along the line because the shredded beef doesn't come out easy to bite, however, you can't slice it with a top wire even if it's at a 90 degree angle to the texture because it's easy to break the cut wire during frying so it's a plate of stuffing. How to cut, is cut diagonally, the knife and the texture at an angle of 30 degrees is best, so the frying is not easy to break, the flavor is also good
9, home restaurant with baking soda marinated beef. It is an important flavoring for corned beef. Its chemical reaction in the meat destroys the coarse fiber in the meat. The real reason why beef cannot be bitten is that the fibers are too thick. If the fibers break, the meat is easy to bite. If you use baking soda at home, it's best not to put it directly in the meat because it's very uneven and doesn't work well; the proper way is to mix all the seasonings for the bacon, including water, and beat them into the meat little by little until the beef is completely absorbed. Finally, add a small amount of egg and dry starch and mix well. The idea is to add a crust to prevent the water from returning, and then place it in a refrigerator with a grease seal for two hours. We can make it at home without baking soda. We can use cooking wine, water, oil and white pepper
10, initially the purpose of deep-frying is to fix the shape of the ingredients. Therefore, the oil temperature should not be too high, so that the heat can gradually penetrate into the raw materials to avoid internal and external growth. In the ripening process, due to the low oil temperature, the raw material can not achieve the crispiness of the skin. If the raw materials continue to be heated in the pot, the water in the raw materials will evaporate due to the excessive time, resulting in the dish becoming old, dry and hard, and the effect of crispy outside and tender inside cannot be achieved. The oil temperature is not high enough to deep-fry for a short time and then fish out; then raise the oil temperature and deep-fry again. Due to the action of high-temperature hot oil, re-frying can reduce the oil content of the dish itself and is not greasy: after re-frying, the gap between the internal and external heating degree of the dish is enlarged, and the effect of crispy outside and soft inside can be achieved, thus consolidating the results of the initial frying. As you can see, re-explosion is a very critical step in the explosion process.