Cooking is really my specialty! What I love most is making Cantonese stir-fry dishes that are fresh and tender and retain the original flavor of the ingredients.

Share my experience of stir-fried beef with colored peppers.

1. Cut the ingredients evenly:

When making Cantonese stir-fries, you really need to pay attention to the even cutting of ingredients, which is crucial to maintaining the original flavor and freshness of the ingredients. .

Let me share my experience of making fried beef with bell pepper, hoping to provide you with some practical examples and experience.

Once, I decided to make a dish of fried beef with bell pepper at home because I like the rich color and delicious texture of this dish. In the process of preparing the ingredients, I paid special attention to the cutting of the ingredients.

I choose high-quality beef and cut it into evenly thin slices, which ensures the beef is more flavorful and tender when cooked.

Then, I started processing the bell peppers. I chose different colors of bell peppers, including red, yellow, and green, to add visual interest to the dish.

I wash the bell peppers, remove the seeds and inner membrane, and then cut them into even pieces. This ensures even heat distribution during frying and maintains the original flavor and fresh taste of each piece of bell pepper. .

2. Stir-fry over high heat:

When I make delicious bell pepper stir-fried beef, one of the key steps is to stir-fry over high heat. This step can maintain the original flavor of the ingredients and keep the beef fresh and tender, making this Cantonese dish more delicious.

Before stir-frying over high heat, I first preheat the pot and add an appropriate amount of cooking oil to ensure that the bottom of the pot is evenly heated.

When the oil started to smoke, I quickly poured the sliced ??beef into the pot. When I heard the oil pan making a hissing sound, I also smelled the attractive aroma of the beef.

During the rapid frying process, I used a spatula to stir-fry the beef so that each piece of beef could evenly contact the high temperature of the bottom of the pot. This quickly sears the surface of the beef, creating a delicious caramel aroma.

At the same time, due to the faster heat, the interior of the beef can remain tender and juicy.

I noticed that the color of the beef will change rapidly during the rapid frying process, gradually turning from bright red to golden brown. This is because the protein of the beef undergoes delicious changes at high temperatures.

3. Moisture control:

When I fry the classic Cantonese dish - fried beef with bell pepper, I understand that moisture control is crucial while maintaining the taste of the dish. A crucial part.

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 point, I stir-fry the beef quickly and evenly to allow the excess water to evaporate quickly. I use a spatula to spread the beef pieces out so they don't get too close together and prevent moisture from evaporating.

Next, I will add chopped bell peppers, which will also contain a certain amount of moisture. During this step, I continue to stir-fry quickly to allow the moisture from the bell pepper chunks to evaporate more evenly. If the moisture is not released in time, the dish may become too wet and affect the taste.

To control moisture, I usually avoid adding too many seasonings or sauces, as these can add moisture to the dish. I will choose to fry the beef and bell peppers slightly, and then add appropriate seasonings such as salt (3g), rice wine (10g), soy sauce (15g), etc. to maintain the taste and moisture balance of the dish.

At the same time, I will also flexibly control the heat according to the conditions in the pot. If there is too much moisture, I might increase the heat to evaporate the excess moisture faster. And if the moisture is too low, I will lower the heat slightly to prevent the ingredients from drying out too much.

4. Frying spoon skills:

When frying Cantonese food at high speed, the skill of using a frying spoon is very important. It can help me achieve even cooking of ingredients, thereby maintaining the original flavor of the ingredients. , making the dishes taste more fresh and delicious.

Taking fried beef with bell peppers as an example, I will master the even use of the skill of the frying spoon through the following methods:

Position of holding the spoon: I will hold the frying spoon in my hand, relax my wrist naturally, and grasp the position of the frying spoon The handle part allows you to freely control the movement of the frying spoon.

Stir-frying angle: When stir-frying over high heat, I will fit the bottom of the frying spoon closely to the bottom of the pot to maximize contact with the fire source and allow the ingredients to heat quickly. Then, I will flip the frying spoon from the bottom up and stir-fry the ingredients quickly to ensure that all the ingredients are evenly heated.

Stir evenly: In order to keep the ingredients evenly stir-fried, I will use the edge of the frying spoon to flip the ingredients from the bottom of the pot to the surface of the pot, and from the surface to the bottom of the pot, repeating this to ensure that each piece of ingredients is stir-fried evenly. Can get even heating.

Quick action: When stir-frying over high heat, I keep my actions quick and strong. This ensures that the ingredients are stir-fried quickly and evenly and avoids sticking together or overheating.

Pay attention to the rhythm: I will master the rhythm of stir-frying according to the condition of the ingredients and the frying time. Sometimes I pause a little to let the ingredients rest briefly before continuing to stir-fry to keep the ingredients fresh and tender.

Through continuous practice and practice, I gradually mastered the essence of the frying spoon technique, which enabled me to stir-fry the ingredients evenly when frying Cantonese dishes at high speed, maintain the original flavor, and make delicious dishes. Dishes.

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

5. Cook at the right time:

The last step, don’t forget to cook at the right time! After the ingredients are cooked, turn off the heat in time to avoid overcooking and keep the ingredients fresh and tender.

Beibei has something to say:

Through constant trial and exploration, I gradually mastered the secret of making Cantonese stir-fry dishes with a fresh and tender taste.

Even cutting into pieces, stir-frying over high heat, moisture control, choosing a good frying spoon, and taking out the pot at the right time are all the keys to ensuring successful cooking.

Whenever I see my family and friends enjoying the delicious stir-fries I cook, I feel extremely satisfied and happy.

I hope my experience sharing can help you, so that you can make fragrant, fresh-tasting Cantonese stir-fries at home and become a kitchen expert in the eyes of your family.

Let us enjoy the fun of cooking together and taste the charm of delicious food together! Come on!