Although there are many ways to eat beef, no matter how you do it, you can't do it without pickling, which is also the key to fresh and juicy beef. However, in many cases, the beef you make is not tender enough to eat firewood, and the reason is also in the pickling step, because every time you put salt and cooking wine, you always think that this will remove the fishy smell, but in fact it will lead to the beef coming out of the water, the meat quality getting old and the firewood getting fat. Just explain the correct way to marinate beef. No matter what you do, don't marinate beef with salt and cooking wine! Learn this 1 trick, beef is fresh and tender.
Saute beef
1. First, we prepare a beef tenderloin and slice it evenly with the texture, so that the beef can be cut off and eaten tender and smooth.
2. After cutting, put it into a pot, pour a can of beer into it, and keep rubbing it for a few minutes. Grabbing it with beer can not only make the beef more tender and smooth, but also fully remove the blood stains inside, and play a role in removing fishy smell and enhancing fragrance.
3. Grabbed beef has oozed a lot of blood. Let's pour out the blood and wash the beef slices with clear water.
4. Then beat an egg white into the beef slices and grab it evenly by hand, so that the egg white can be evenly wrapped on the meat slices, which can increase the tender and smooth taste.
5. When the meat slices are sticky, grab a handful of starch to lock the moisture in the meat slices, and then pour in a little vegetable oil to continue to grab and marinate 10 minute. Vegetable oil can prevent the meat slices from sticking to each other.
6. Next, we prepare auxiliary materials, and the broccoli is washed, the roots are removed and cut into small pieces; Cut half a carrot into rhombic slices; Ginger is cut into rhombic slices, and green onions are cut into sections and put together for later use.
7. Next, we blanch broccoli and carrots in water, boil water in the pot, add a little salt to taste, and pour a little vegetable oil to lock the nutrition in the ingredients. After the water boils, add broccoli to blanch for 20 seconds, then add carrots to continue cooking for 40 seconds. After the carrots and broccoli are cut off, pour them out immediately, rinse with clear water to cool down and keep their crisp taste.
8. Burn the oil in the pan, pour out the hot oil and add more cold oil after fully sliding the pan. The main purpose of sliding the pan is to prevent the meat slices from sticking to the pan. When the oil temperature is 40% hot, pour in the marinated meat slices and quickly push them away with a spoon to make them evenly heated. Oil the meat for about 30 seconds, and pour it out immediately after the color changes. Don't oil it for too long, otherwise the meat will not be tender enough.
9. Burn the oil in the pot again. After the oil is hot, add the onion and ginger and saute until fragrant. Pour in the broccoli and carrots and continue to stir well.
10. Then add the beef slices with oil control, add 2 grams of salt, 5 grams of light soy sauce and 5 grams of oyster sauce to make them fresh, turn to high heat and stir-fry until they taste, then pour in a little bright oil to brighten the color, and then serve.
1. Washing beef with beer can not only make beef more tender and smooth, but also remove fishy smell and enhance flavor.
2. Blanch broccoli and carrots in advance until they are slightly cooked, which can reduce the frying time and make the dishes crisper.
3. When the beef is lubricated, the temperature should not be too high, and the time should not exceed 30 seconds, so as to avoid the meat getting old and not fresh enough.
4. Salt should be put when the beef is almost cooked. If it is put early, it is easy to lose water and it is not tender enough to eat.