Ingredients for a change of ingredients
Beef
500G
Baking soda
Small
Methods/Steps Step-by-Step Readers
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Selection. To make good stir-fried beef, you must use beef that is tender in itself. For example, beef tenderloin is the best choice for stir-frying, and if you have snowflake beef, it's even better. However, snowflake meat is rare and expensive, usually recommended to use beef tenderloin, beef tenderloin is the most tender part of the beef, the price is also appropriate. Tenderloin is best for stir-frying or steak. And if you use the brisket slices to stir-fry, certainly is not suitable, brisket is suitable for stewing method, then only with lime water is estimated to be able to pickle it.
In addition to beef tenderloin, beef shank and beef tenderloin are also better. Generally speaking, the meat fiber of this part of the cow's hind leg is relatively fine, the meat is more firm and tender, and it is more suitable for making fried beef slices or silk. There is also a part of the beef tenderloin, that is more tender, such as Cantonese cuisine in the black pepper beef tenderloin, Teochew beef tenderloin grains, etc., these two parts to do stir-fry with meat are very good, and now the selection of raw materials we have solved.
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Patting. Place the beef on a cutting board and gently pat the beef with the back of a knife, or get a rolling pin and gently pat it for better results. Slapping the beef with the back of a knife is meant to break down the fibrous tissue of the beef and allow the meat to release its juices, making the meat taste soft and tender.
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Cutting method. The principle is "slice horizontally, shred smoothly". Cutting beef slices, to cut horizontally, have to cut against the grain. That is, the blade and the grain of the beef was ninety degrees cut down, the fiber cut off, so that the beef slices will be much better bite. If you cut along, the meat will not be chewy and will be more tender.
Shredded beef needs to be cut along the grain, because if you cut against the grain of the silk a fried easily broken, not good, into the beef stuffing, so it must be cut along, not easy to break.
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De-tendon. If you choose beef hind leg meat, then you have to go through this step. Because there will be one or two layers of fascia interspersed in the center of the beef, imagine a piece of beef with a layer of fascia in the middle, that marinated again tender bite to the fascia or not bite. So, you have to pick off the fascia first to maintain the tenderness of the meat.
But to remove the fascia, you need a sharp knife. If you don't have a sharp knife, you can let the seller help you pick it out when you buy it, or you can go home and waste three taels of meat to pick it out, but the big thing is to waste the meat and go back to the stew to eat it, so the raw materials will be OK.
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Marination. Beef is relatively old, even if the selection of beef tenderloin or beef tenderloin and other parts than other parts of the relatively tender, overall than other meats is still relatively old, so also need to resort to some special treatment in order to make it achieve a more tender degree. Such as baking soda. Pork and lamb is also the same, but the relative tenderness of pork and sheep a lot of beef, so try not to use baking soda.
Baking soda (also known as food powder) is a more important seasoning for corned beef, it is in the meat of the chemical reaction can make the meat in the thick fiber break, beef bite the real reason is that the fibers are too thick, if the fiber breaks will make the meat bite up very easily. Also, the baking soda will make the protein in the meat absorb more water, and the more water the meat absorbs, the more tender it will definitely be.
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Wine Drizzle. Before stir-frying the beef, drizzle some more beer over the previously basted meat, mix well, and let it sit for 30 minutes. The enzymes in the beer break down the proteins and can add tenderness to the beef.
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Fire. Stir-fry beef with plenty of oil, hot, and high heat. Add the beef to the hot pan with cool oil and stir-fry until the beef is browned, about 1 minute. Stir-fry the beef for 7 minutes until it's cooked through; don't stir-fry it for too long so it doesn't get too old.
The vegetables that go with the beef should also be fast-cooking, preheated and ready to eat, so that the beef doesn't take too long to stir-fry in the pan. If you stir-fry for a long time, the beef will naturally get old. The overall stir-fry time is about 2 minutes. The beef will be very tender and juicy.
Precautions
The vegetables that go with the beef should also be fast-cooked and preheated, so that the beef doesn't take too long to stir in the pan.