Some good friends may want to eat in the restaurant fried beef feel all tender and smooth, colorful, but also will make people have an appetite. Can be pompous to say, if just put in the mouth to chew, perhaps even their own will not be convinced that this is also beef, because it is really too tender, and is not in line with the imagination of the old and faggy beef, is not this kind of idea? The stir-fried beef that you make yourself tastes very old, very faggy, and the color is not good, not to mention delicious. Why is that? Is it because of what additives are put in the beef in the restaurant? In fact, the reason is that the restaurant's home cooking yellow beef tender because: there are first of all for beef tender marinade, desiccation approach to know-how, followed by beef tenderness of the oil when the method of grasping the degree of ripeness. I will share with you my own practical experience. I'm not sure how to make the beef tender, and how to make delicious stir-fried beef, the detailed method.

Marinated and desiccated way raw beef slices tender tenderloin cut into slices: Beef, I used the yellow beef tenderloin, cut into slices yellow beef meat texture is more appropriate. Ridge pure lean meat, and no muscle fascia, and intestinal oil, the most suitable for home cooking beef. (Cutting beef slices, to cut against the grain of beef, not along the grain cut, against the grain of beef, cut out the small meat, eat more soft and smooth). A practical test: knife cut long hand pinch a little meat, if the pinch in the hand inside, very smooth and soft, indicating that the cut properly, if the pinch in the hand inside is not smooth, then it is cut the texture of the wrong knife cut the knife is too blunt, the small meat will not be smooth, this method can be self-checking.

The next step is to gradually prepare the corned beef in advance, put the cut beef into cold water and wash, wash away the blood in the beef, and then pour the beef out and squeeze the water. Beef into the side of the salt, white pepper, old pumping color, first beef in one direction and mix until sticky hands can be. Then add an egg white and mix again, and then add dry starch and mix well, and finally drizzle cooking oil and marinate for 15min, cooking oil can make the beef slices fully automatic away, to avoid stir-frying the long time sticking.

Borrowing the marinated beef, the ginger 1 small piece cut into silk, garlic 3 cut into slices, a small onion cut into segments, a pepper cut into julienne, a chili pepper cut into julienne, and then cut into small celery 3cm above and below the segment. The following is to stir-fry beef, cool pot pour slightly more cooking oil, and so the oil smoked and poured into the marinated beef, turn the Chinese fire with a spoon to quickly push the spread, about 30 seconds up and down, the beef shaped off the color and immediately poured out , and then out of the pot pour into the oil, the oil burned after the onion, garlic and dried peppers for the bursting of the incense, put in a spoonful of oil consumption, a spoonful of soybean paste stir-fried for the bursting of the incense, and then put into the hot pot stir-frying side dishes to the broken life, into the Beef stir fry for a few seconds, and then start seasoning, add salt, monosodium glutamate, white pepper, rice wine, sugar stir fry for 10 seconds and then into the soy sauce stir fry proportionate to the pot.