Materials for corned beef: salt, pepper, tenderizing powder, egg white, sugar, oyster sauce, cornstarch, cardamom powder.

How to do:

1, let the fresh beef boil in water, then put it in a ventilated place to dry for a day to dry out the water.

2, put in a glass jar marinade, remember the glass jar can not have water, put in the dried beef, sprinkle some salt, fish sauce, you can also put a little pepper.

3, boil the water, put some ginger in the water, goji berries, simmering for half an hour, such as boiling water thoroughly into room temperature water, poured into the glass jar.

4, glass jar thoroughly sealed over two months after taking out can eat.

Specific matters:

1, beef slices do not cut too far back;

2, seasonings to be added in turn, do not add salt first;

3, water to be added in stages, and to be sufficiently large;

4, the best now pickled now, pickled, do not leave it too long.

Everyone often eat Cantonese cuisine for beef marinade is particularly careful, the general choice is the cow Lin or beef tenderloin parts, and then according to the amount of beef to match the material for marinade, usually 40 minutes to come out of it will become particularly tender.

1, do beef slices of meat generally choose cow Lin or beef tenderloin parts. Regardless of which part to choose, we do at home after all, will not buy a lot at a time, you like a piece of the smallest beef Lin are to about 10 pounds, so we buy beef directly to the supermarket to buy processed on it.

2, go to the supermarket to buy beef Lin meat, remove its bottom meat tendon. Put the whole piece of meat in a flat-bottomed dish and put it in the freezer for 1 hour, so that we cut up the slices will be easier. Of course, if you think you have good knife skills, you can just cut it.

3, whether frozen or directly cut beef, cut the slices should be rinsed with water, rinse off the blood, so as to reduce the fishy flavor of beef. Rinsed beef should be placed in a hollowed out vessel to control the water. About 30 minutes of water control.

4, the water control of the beef slices into a slightly larger dish, ready to marinate. Beef for salt, chicken powder, meat tenderizer, cornstarch and water. Beef and marinade ratio of 1:1:1.5:2 (one pound of beef into a penny of salt, a penny of chicken powder, a little bit of five pennies of tenderloin powder, two pennies of cornstarch.

5, put all the marinade ingredients together with a little water and stir well, then pour into the beef. Gently stir with your hands clockwise, water to eat in and then add a little water, a little to remember that the water do not add too much at a time, to be added little by little, general marinade a beef I have to add 5 to 6 times the water.

6, when the feeling that the beef has eaten through the water and beef slices with the hand pinch up elasticity, beef slices on the basic marinade. But don't rush to stir-fry ha, there is one last important process.

7, beef slices marinated 40 minutes, if the beef in the water seepage, but also in the clockwise overflow of water into the meat. If the amount of water and marinade including the technique control is good, there is no water oozing out. Finally, we need to use salad oil to wrap the beef, a professional called "oil", that is, the appropriate amount of salad oil into the marinated beef, the amount of salad oil to each piece of beef are appropriate to wrap. Doing so, the oil molecules will penetrate the meat, when into the frying pan frying, meat in the oil will be due to heat expansion and thus break the ring of the meat of the crude fiber, fried beef will be more tender and smooth frying meat will not stick to each other.

8, well, think of beef supplemented with what ingredients, you can start cooking.