Three methods of stir-frying beef
Simple version: cut beef into chopsticks-thick shreds, and shred ginger and parsley. Cool the oil in a hot pan, and stir-fry it repeatedly on low heat after cooking. After the shredded beef turns white and comes out of the water, pour out the shredded beef and drain the water. Cool the oil in a hot pan, add shredded beef and stir-fry. Add shredded ginger and 2g salt, add bean paste, stir-fry the bean paste to get red oil, and then add soy sauce. Add shredded celery, and add pepper noodles and sesame seeds before taking out.
Deluxe Edition: Wash and drain the beef, cut it into filaments horizontally, clean the celery after cutting off the roots and leaves, cut it into sections about 3 cm long, cut the dried Chili vertically with scissors after cleaning, cut it into strips after removing the seeds, shred the ginger, peel the garlic and cut it into pieces, chop the Pixian watercress, and wash the coriander and cut it into sections. Put oil in a hot pan, add pepper, fry until fragrant, then add shredded beef and stir-fry until the water is dry. Add 2 teaspoons of cooking wine, stir well, then add dried Chili, ginger, garlic and Pixian watercress, and continue to stir-fry beef. Add celery, add proper amount of salt, chicken powder and a little sugar, stir-fry until celery stops growing, then add coriander and soy sauce, stir-fry evenly and then serve.
Extreme Edition: Dissolve clear water and a little salt in a bowl, add the washed beef, soak for about half an hour, and let the beef bleed. Put a dozen prickly ash, four star anise, onion, ginger, two spoonfuls of yellow wine and beef pieces in the stew pot. When the water is less than 5 cm, after the fire boils, turn to low heat and stew for 1.5-2 hours. If the beef is pierced thoroughly with chopsticks and there is no bleeding in the hole, it is eight ripe. Turn off the fire, take it out and control the water, and wait for it to cool thoroughly. Cut the cool beef into strips along the texture of the meat, cut the parsley, shred the ginger and mince the garlic for later use. Put pepper, dried pepper, half a bowl of cold oil in the pot, turn on a small fire, and slowly fry until the pepper turns black. Turn off the fire and remove the pepper and dried pepper. Reheat the oil in the pan, add star anise, shredded ginger, sesame seeds, beef strips, pepper powder and stir-fry for about 5 minutes until the beef is dry, then add lobster sauce, soy sauce and sugar, stir-fry for 5 minutes, stir-fry celery until soft, add appropriate amount of salt according to your own taste, and stir-fry minced garlic for another minute before taking out of the pan.
In addition, what I want to introduce to you is the purchase method and taboo of beef.
How to buy beef
Smell, fresh meat has a normal smell, and inferior meat has an ammonia smell or sour taste.
Touch, first, to touch the elasticity, fresh meat is elastic, the depression immediately recovers after finger pressing, the elasticity of inferior meat is poor, the depression recovers slowly or even cannot recover after finger pressing, and the deteriorated meat is inelastic; Second, we should feel the viscosity. The surface of fresh meat is slightly dry or moist, and it does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. The deteriorated meat sticks to hands seriously, and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and not firm.
Look, see if there are any red spots on the skin. No red spots are good meat, and those with red spots are bad meat. Look at the muscles, fresh meat is shiny, red is even, and inferior meat is slightly darker; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.
Eating taboos of beef
Old people and children should not eat more. Beef is high in cholesterol and fat, and should not be eaten by the elderly, children and people with weak digestion.
Beef can't be roasted. Beef should not be smoked, roasted or pickled to avoid carcinogens such as benzopyrene and nitrosamines.
Beef and pork cannot be eaten. There is a long-standing saying that pork and beef do not eat * * *. From the perspective of traditional Chinese medicine, first, from the perspective of the medicinal properties of traditional Chinese medicine food, pork is sour and cold, and it has the nature of nourishing yin and cold, while beef has a warm smell, which can replenish the spleen and stomach, strengthen the waist and feet, and has the effect of calming the middle and invigorating qi. Both are warm and cold, one is nourishing the spleen and stomach, and the other is cold and greasy. Sex and taste conflict, so it is not suitable to eat together.
Patients with nephritis should not eat more. Beef is a high-protein food, so it should not be eaten by patients with nephritis, so as not to increase the burden on the kidneys. If it is used together with aminophylline drugs, its curative effect will also decrease.
Do not eat too much. Chinese medicine believes that beef has the effects of invigorating the middle energizer, nourishing the spleen and stomach, strengthening bones and muscles, resolving phlegm and calming wind, quenching thirst and stopping saliva, and is suitable for patients with deficiency of middle energizer, shortness of breath, weakness of bones and muscles, anemia due to chronic illness, thin face and dizziness. The appropriate dosage is about 80 grams per meal. Excessive consumption may increase the risk of colon cancer and prostate cancer.
Can't be eaten with white wine. Eating beef and white wine together will cause tooth inflammation; Liquor is a product with great temperature and heat. Drinking liquor and eating beef will add heat to people with warm physique, which will easily lead to naked face and furuncle deterioration.