Introduction: Nowadays, the economy and convenience of life in society have been qualitatively improved, and people are becoming more and more affluent and stepping into a well-off life. In the old days, people could only eat pork on holidays, but now it is home-cooked meat. Now people pay more attention to a healthy diet. Those who can fully supplement nutrition will choose beef. After all, the price of beef now is only slightly higher than that of pork. However, beef is rich in high-quality protein, calcium, iron, phosphorus, magnesium and other mineral elements, a variety of vitamins, more than ten kinds of amino acids and other nutrients that are beneficial to the human body. The eating effect of beef is much higher than that of pork, and the common practice of beef is, of course, stir-frying beef.
Beef tenderloin is the best beef part for stir-fried beef, and the meat quality is tender and smooth with little gluten. So how to stir-fry beef tender and delicious needs to master some tricks. Random operation will easily make the taste of stir-fried beef rough, and may even make it carry a bad smell, which is not as tender and smooth as expected.
So how to fry beef is tender and delicious? Master 3 tips, beef is smooth and tender, delicious and enjoyable. In this issue, Deer teaches you how to stir-fry beef correctly. I believe that after reading it, you will improve your cooking quality.
◇ "Stir-fried beef with ginger and onion &; Bill of materials ":
300g beef tenderloin, onion, ginger and garlic, coriander, millet pepper, dried pepper and pickled pepper.
Marinated meat (oyster sauce 1 spoon/soy sauce/soy sauce 1 spoon/white pepper/corn starch 1 spoon/egg white 1 spoon/cooking wine 1 spoon)
◇ "production process":
Step1| First, cut the whole beef tenderloin into thin slices, the thinner the better, then put it in a bowl, add a proper amount of warm water to wash it by hand, wash out the blood of beef, and drain the water.
(Tip 1: "Cut the pork and cut the beef reversely", which means the way of cutting meat. Beef carries more muscle tendons, so it is necessary to cut the fascia of beef horizontally and reversely, so as to achieve the taste of "refreshing, tender, residue-free and easy to bite" more easily. )
Step 2 | Put the beef slices into a pot, first add light soy sauce, dark soy sauce, oyster sauce, white pepper and cooking wine, and grab them evenly to make the beef absorb the sauce flavor, then add 1 spoon starch and 1 egg white, grab them evenly, and finally pour in a proper amount of peanut oil, grab them evenly. After the operation, leave them for pickling 15 minutes.
(The secret of beef tenderness 2: Pickled beef slices need to be divided into three or three steps, one is to feed the bottom material first; The second step is sizing, supplementing water and nutrition and locking water, and the third step is adding oil to prevent the meat from sticking, and at the same time, it can better lock the gravy and water completely. These three steps are the key to curing beef slices. By doing it right, a tender, smooth and refreshing stir-fried beef has been half the battle. )
Step 3 | Heat the oil in the pan, first put the onion, ginger and garlic into the pan to saute until fragrant, then put the dried pepper and pickled pepper to stir fry until the fresh pepper flavor overflows, then slide the beef slices into the pan, stir fry with chopsticks until the color is mature and discolored, and start adding chicken essence, cooking wine, soy sauce and sugar for seasoning.
Trick 3: It is very important to master the cooking time and hold the stir-frying time of beef slices. Stir-fry the beef slices quickly in the whole process. When the beef slices are in the pot, they should be quickly dispersed to avoid adhesion and allow the beef slices to be heated evenly. If you are worried that you can't master the cooking degree of beef and side dishes, you can pre-fry the beef slices first, and then stir-fry them. )
Step 4 | Stir-fry the side dishes, beef slices and seasonings evenly, and try the taste. After this step, the beef slices are just cooked. Finally, add a proper amount of coriander, pour in a little starch water and thicken. Stir-fry over high fire to collect juice, and then take the pot to taste.
How to stir-fry beef to be tender and delicious? Master three tricks, beef is smooth and tender, delicious and enjoyable, and the key to stir-frying beef is smooth and tender: beef is sliced against the texture; When pickling, the steps are clear, and the stir-frying time should not be too long. Just the ripe taste is smooth and tender, and the gravy is full and tender. What do you think of stir-frying beef?