To fry beef well, it is not enough to use knife and heat alone, and the marinade is the key. There are beef lovers at home, and there are several meals of beef every week. I have done a lot of cooking, and I have learned from the marinade. The fried beef will soon be CD-ROM! Write it down and share it with you?
PS: When curing meat, you can marinate more, put it in a fresh-keeping box or a clean container and seal it with plastic wrap. It is no problem to refrigerate it in the refrigerator for about a week. It is especially convenient for office workers to eat as much as possible!
Materials?
Beef (beef tenderloin is better) 350g.
1 tsp baking soda (about1.5g)
Take a spoonful (soup spoon)
Take two spoonfuls of soy sauce
A spoonful of oyster sauce
A spoonful of pepper oil
A spoonful and a half of barbecue material (spicy)
Half a spoonful of cumin powder
Two spoonfuls of cooked sesame seeds
A little minced garlic and chopped green onion
Three tablespoons of cooking oil
How to stir-fry beef that is fragrant and tender (it's delicious and can be cooked by a crippled party)?
Wash the beef for later use.
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Seasoning table (click to enlarge)
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Crosscutting cattle and sheep and vertically cutting pigs. When cutting beef, find out the texture trend of beef, cut the knife horizontally and cut off the fibrous tissue and fascia, and the fried meat will taste fresh and tender.
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As shown in the figure.
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Slice the meat as thin as possible and cook it well. Put the sliced meat into a bowl.
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Add step 2? All seasonings except edible oil and sesame.
Attention? Don't put salt after the seasoning is put on it! In addition, adding salt will definitely be salty! Moreover, salted beef without salt is also the key to no water when frying!
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Grab it evenly, grab it for a while, and be sure to grab all the seasonings evenly.
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Pour in cooking oil.
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Seal the beef with edible oil so as not to lose water, and marinate it for more than half an hour (it can be refrigerated overnight. Pickled for about two days before frying, the taste is the best! ! ! )
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Close-up.
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Fried beef. Heat the pan, put the oil in, and saute the minced garlic.
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Turn on the fire and stir-fry the beef.
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Stir-fry the beef quickly in the fire1~ 2 minutes (the meat slices are thin and less for one minute at most, and thick for two minutes. Don't fry for long, the meat will get old. There must be a fire! ! )
Some kitchen friends say that fried beef will produce water. There are three keys: First, do not put salt when curing! Even if the salt in the marinade is not enough, it is better to add salt before cooking. Second, when frying, you need more oil to seal the gravy; Third, stir-fry the fire quickly. Remember these three points, and you will be able to fry delicious beef!
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Turn off the fire and sprinkle sesame seeds.
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Sprinkle chopped green onion in the pan.
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Close-up.
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I did it another time.
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Close-up.
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Tips
1: When cutting beef, find the right grain and cut it horizontally. ?
2. Don't put too much baking soda. Add and subtract according to the amount of beef. If you put too much smell, the taste is not good (if you accidentally put too much baking soda, you can wash the meat, wash off the excess baking soda, and then marinate it with seasonings)?
3: There is no need to put salt except the marinade! Because raw pomelo and old oyster sauce are salty, and the barbecue material is salty, so adding salt is definitely salty! ?
4: Don't fry for too long, or the meat will get old easily.
5: This version is not very spicy, and the spicy taste of barbecue materials is basically negligible for Hunan people! Parents who eat spicy food can add spicy food by themselves, and millet spicy food or dried chili can be added in the step of frying minced garlic. You can also add spices such as onion and coriander as you like when you are about to cook ...