2. Add some cooking oil when curing, and the oil will slowly penetrate into the beef when curing. When frying, the oil in the meat will swell and destroy the crude fiber, and the taste of the meat will be much softer.
3. Add some sugar in the curing process. Adding sugar can not only refresh beef, but also increase the water-holding capacity of protein in beef. Too much water tastes tender.
4. Add a certain amount of corn starch or potato starch when curing beef. Mix starch and water at the ratio of 1:2 to make wet starch, then stir it with beef and let it stand for 30 minutes. In this way, when frying, the starch paste will form a film on the surface of beef to completely lock the moisture of beef, so that the fried beef will be fresh, tender and smooth.
5. Marinate beef for about 30 minutes, and you can also add appropriate amount of egg white. When fried in this way, the egg white will solidify on the surface of beef, reducing the loss of water and nutrition in beef and making beef tender and smooth. You can also use egg white with wet starch, and the effect will be better.
Specific operation method:
Preparation materials: beef 200g, egg white 20g, ginger juice 1 spoon, soy sauce half spoon, sugar half spoon, salt half spoon, baking soda 1/3 spoon, water starch 1 spoon and raw oil 25g.
1. Wash the bought beef and cut it into pieces against the grain.
2. Cut beef slices into shredded beef for later use.
3. Put the prepared ginger juice into the bowl.
4. Then add beef, egg white 2, soy sauce, sugar, salt, baking soda and water starch.
5. Grab by hand and marinate for 15 minutes.
6./kloc-After 0/5 minutes, cover the beef with 25g crude oil and marinate for 2 hours.