Method 2: Because the fiber structure of beef is rough and the internal water is easy to lose, it will feel old when you cook fried beef slices at home, even if you use the usual method to beat them. However, beef slices in oyster sauce, a famous Guangdong dish, are abnormally tender. What is the reason? It turns out that baking soda was added to the beef slices when sizing. The baking soda powder swells the fiber tissue (after adding baking soda powder, stir it repeatedly by hand, and then add water after ten minutes), then add water several times and stir it repeatedly to make the water penetrate into the beef, and then wrap the surface with starch to block the way of water. After the beef slices are fried, they have a lot of water and are very smooth and tender. Generally, 250 grams of beef slices need 5 grams of baking soda powder, about 125 grams of water. In the same way, fried meat dishes should also pay attention to preserving the moisture of raw materials. If possible, let the raw materials "eat" a certain amount of water, then its freshness is no less than that of restaurant cooking.