Fried beef slices can't be directly fried. Add egg white and corn starch, and the fried beef slices will be tender, smooth and delicious! Friends who like it quickly collect and do it.

beef has lower fat content, tighter texture and richer nutrients. It is a good food for people to supplement nutrition. When it is fried with seasonal vegetables, as long as the method is proper, the fried beef is tender and smooth, tastes good, and the combination of meat and vegetables is more balanced. It is a delicious food that many people like.

stir-fried celery with beef slices

ingredients: 2g of beef tenderloin, 1 handful of celery, 1 tbsp of bean paste, 1 tbsp of soy sauce, 2g of allspice powder, 1 quail egg, 1 tbsp of corn starch, 2g of sugar, 1 tbsp of cooking wine, 1 section of scallion, 1 ginger, 2 pickled ginger, appropriate amount of vegetable oil and 2 tbsp of sesame oil

2. Slice beef tenderloin against the fiber texture of beef, so that the coarse fiber of beef can be cut off and the meat slices become more tender.

3. Then gently pat the beef slices with the back of the knife to break the muscle fibers of the beef, so that the processed beef slices will be easier to taste and taste better after frying.

4. Put the beef slices into a deep dish, add 2 tablespoons of soy sauce and a little spiced powder and mix well, just like massaging the beef slices to make them softer and more tasty.

5. Then add 2ml of onion and ginger wine in three times until the water is completely absorbed by the beef slices. This step can not only replenish water to beef slices, but also remove fishy smell from beef.

6. Then add 1 quail egg (or 15g egg white) and continue to mix evenly, so that the beef slices are wrapped in the egg liquid more tender and smooth. Add 1 tsp corn starch and mix well, which is like putting a coat on beef slices and forming a protective film to completely lock the moisture in beef.

7. Finally, add 2 tablespoons sesame oil (or corn oil) and marinate for 1 minutes, which completes the "sizing" of beef slices. The oil juice will slowly soak into the beef slices, which can not only lock the water, but also expand when it meets high temperature in the subsequent frying process, further destroying the crude fiber of beef, and the fried beef will be tender and smooth without clogging.

8. Wash and cut off the roots of celery, cut it into long sections, sprinkle a little salt and marinate it evenly. This treatment can make the celery sections taste in advance; Celery leaves are also washed and drained for later use; In addition, the pickled ginger is cut into pieces for later use. The pickled ginger tastes crisp and salty, and can also play the role of removing fishy smell and refreshing.

9. Add vegetable oil twice as much as usual to the wok, heat it, add 1 tablespoon Pixian bean paste and stir-fry red oil, then add pickled ginger and stir-fry evenly. Then add the marinated beef slices and stir-fry until the beef slices change color.

1. As long as the beef slices slightly change color, immediately put them in the celery section and stir-fry for 1 minute. At this time, the beef slices are ripe and full of fragrance. Sprinkle a little white sugar and stir-fry until fresh. Finally, add celery leaves and stir-fry quickly to serve.

Tips:

1. Material selection of fried beef: beef tenderloin, beef tenderloin and beef snowflake, with tender meat and relatively smooth texture suitable for frying.

2. After slicing the beef, pat it lightly with the back of a knife, which is equivalent to giving the beef a massage, and also destroying part of the beef crude fiber, making its meat more tender.

3. When marinating beef, add a proper amount of egg white. When frying beef at high temperature, the egg white condenses on the surface of beef to form a protective film, which will reduce the water loss of beef and make beef more tender.

4. Corn starch is added during curing, which wraps the beef with a coat and plays a role in locking water, which will increase the tenderness and smoothness of beef after frying.