Cooking is really my specialty! My favorite thing is to make Cantonese cooking with fresh and tender taste and original ingredients.

share an experience of frying beef with colored pepper.

1. Even cutting:

When cooking Cantonese dishes, it is really necessary to pay attention to even cutting of ingredients, which is very important to keep the original flavor and fresh taste of ingredients.

Let me share an experience of making fried beef with bell peppers myself, hoping to provide you with some practical examples and experiences.

once, I decided to cook a fried beef with bell pepper at home, because I like the colorful and delicious taste of this dish. In the process of preparing ingredients, I paid special attention to the cutting of ingredients.

I chose high-quality beef, and then sliced it evenly, so as to ensure that the beef is more tasty and tender when cooking.

next, I started to deal with the bell peppers. I chose different colors of round peppers, including red, yellow and green, to increase the visual effect of the dishes.

I wash the bell peppers, remove the seeds and inner membrane, and then cut them into uniform blocks, so as to ensure that the heat is evenly distributed during frying and keep the original flavor and fresh taste of each bell pepper.

2. Stir-fry quickly:

When I make delicious fried beef with bell peppers, one of the key steps is to stir-fry quickly. This step can keep the original flavor of the ingredients, at the same time, keep the beef fresh and tender, and make this Cantonese dish more delicious.

before quick frying, I first preheat the pan and add a proper amount of cooking oil to ensure that the bottom of the pan is evenly heated.

when the oil started to smoke, I quickly poured the sliced beef into the pot. I heard the sneering sound of the oil pot and smelled the attractive aroma of the beef.

in the process of quick frying, I stir-fry beef with a shovel, so that each piece of beef can be evenly exposed to the high temperature at the bottom of the pot. This can quickly fry the surface of beef and form a delicious burnt fragrance.

At the same time, due to the rapid cooking, the inside of beef can be kept fresh and juicy.

I noticed that the color of beef changes rapidly in the process of rapid frying, from bright red to golden yellow, which is because the protein of beef changes deliciously at high temperature.

3. Moisture control:

When I stir-fry the classic Cantonese dish-fried beef with pepper, I understand that moisture control is also a crucial link while maintaining the taste of the dish.

during the frying process, when the beef pieces are put into the pot, the high temperature will quickly evaporate the water on the surface of the beef. At this time, I will stir-fry the beef quickly and evenly, so that the excess water can evaporate quickly. I will spread the beef pieces with a shovel to prevent them from getting too close and affecting the evaporation of water.

next, I'll add the chopped bell peppers, which will also contain some water. In this step, I will continue to stir fry quickly, so as to make the water in the pepper pieces evaporate more evenly. If the water is not released in time, the dishes may become too wet and affect the taste.

in order to control moisture, I usually avoid adding too much seasoning or sauce, because these will increase the humidity of dishes. I will choose to add salt (3g), rice wine (1g), soy sauce (15g) and other seasonings after the beef and bell pepper are slightly cooked, so as to keep the taste and water balance of the dishes.

at the same time, I will flexibly control the heat according to the situation in the pot. If there is too much water, I may raise the temperature appropriately so as to evaporate the excess water more quickly. And if the moisture is too little, I will lower the heat slightly to prevent the ingredients from being too dry.

4. Spoon-frying skills:

When frying Cantonese food with quick fire, the spoon-frying skills are very important, which can help me to cook the ingredients evenly, thus maintaining the original flavor of the ingredients and making the dishes taste more tender and delicious. Take stir-fried beef with bell peppers as an example, I will master the uniform application of stir-fried spoon skills in the following ways:

Holding spoon posture: I will hold the stir-fried spoon in my hand, relax my wrist naturally, and grasp the handle part of the stir-fried spoon so that I can control the movement of the stir-fried spoon freely.

stir-frying angle: when stir-frying with quick fire, I will closely attach the bottom of the stir-frying spoon to the bottom of the pot to maximize contact with the fire source and make the ingredients quickly heated. Then, I will turn the frying spoon from the bottom to the top and stir-fry the ingredients quickly to ensure that all the ingredients can be heated evenly.

stir evenly: in order to keep the ingredients stir evenly, I will use the edge of the frying spoon to turn the ingredients from the bottom of the pot to the surface of the pot, and from the surface of the pot to the bottom of the pot, and repeat it to ensure that each ingredient can be heated evenly.

quick action: I will keep my action fast and powerful when I stir-fry with quick fire, so as to ensure that the ingredients can be quickly and evenly stir-fried and avoid sticking together or being excessively heated.

Pay attention to the rhythm: I will master the rhythm of stir-frying according to the situation of ingredients and the frying time. Sometimes I pause a little to let the ingredients have a short rest, and then continue to stir fry to keep the ingredients fresh and tender.

Through constant practice and practice, I gradually mastered the essence of stir-frying skills, which enabled me to stir-fry the ingredients evenly, keep the original flavor, and make dishes with fresh and tender export feeling.

In this way, I can cook delicious Cantonese food for my family and friends at home, so that everyone can enjoy authentic Cantonese cuisine.

5. Cook in time:

Last step, don't forget to cook in time! After the ingredients are cooked, turn off the fire in time to avoid overcooking and keep the ingredients fresh and tender.

Beibei has something to say:

Through constant attempts and explorations, I gradually mastered the trick of cooking fresh and tender Cantonese dishes.

Even cutting, quick frying, moisture control, selecting a good frying spoon and timely cooking are the keys to ensure the success of cooking.

whenever I see my family and friends enjoying my delicious cooking, I feel extremely satisfied and happy inside.

I hope my experience sharing can help you, so that you can also cook fragrant and tender Cantonese cooking at home and become a small kitchen expert in the eyes of your family.

let's enjoy cooking together, and enjoy the charm of delicious food! Come on!