2. Soviet style of play: soak the sliced beef in baking soda solution before frying, which can make the meat soft.
3, beer method: the meat slices are mixed with beer and dry starch to make paste, and the fried meat slices are tender and refreshing.
4, cooking oil method: when frying shredded beef, first add seasoning to the cut shredded pork, then add a proper amount of cooking oil and mix well, let stand for 30 minutes before cooking, which can make the meat tender.
5. Salt water method: Thaw the frozen meat with high-concentration salt water, and the meat will be fresh and tender after serving.
6. Mustard method: When cooking beef, you can evenly spread mustard on the beef the night before, and wash it with water before cooking, so that the beef is easy to boil and the meat is tender.
7, egg white method: add a proper amount of egg white to the meat slices, stir well, let stand for 30 minutes and then fry, which can make the meat fresh and smooth.
Matters needing attention in handling frozen beef
1, don't let the meat directly soak in cold water to thaw, because water immersed in the meat will dilute the taste of the meat and lose nutrition. Hot water, warm water and microwave thawing are not recommended. It is best to let it thaw naturally.
2. Don't use too little oil when frying, otherwise it will be easy to paste the pot. Stir-fry until the meat turns white, take out the meat, control the oil, then stir-fry the vegetables until they are raw, and finally put the fried meat in, stir-fry them for a few times and quickly take them out of the pot, so that the fried vegetables will not only be tender, but also taste good.