Common practice of stir-frying beef:

Ingredients: 4g beef tenderloin, half green pepper, half red pepper, 1g celery and 5g onion.

Accessories: 1g of ginger, half an egg white, 3g of millet pepper, 5g of chicken powder, 1tbsp of soy sauce, 1tbsp of cooking wine, a little salt, 3g of sugar, appropriate amount of starch, 3g of peanut oil, 1g of garlic and 5g of pepper.

Specific steps:

1. Rinse the beef and cut it into pieces. Marinate with salt, cooking wine, egg white, water starch and pepper for 15 minutes.

2. prepare the seasoning when curing the meat. Onions are scattered into lumps. Cut the millet pepper into circles. Celery is cut into 4 cm pieces. Garlic and ginger, get ready.

3. Blanch the celery for later use.

4. add a proper amount of oil to the pot, heat it to 9 layers, add beef and stir-fry until raw.

5. stir-fry the beef until it is raw, and put it on a plate for later use.

6. Leave the oil in the pot and heat it to 7 layers. Add ginger and stir-fry garlic to make it fragrant.

7. Add the millet pepper and stir-fry the onion for a while.

8. Stir-fry beef several times in turn, add celery, salt, white sugar and chicken powder, stir-fry quickly and evenly, and then serve.

9. The finished product is as follows:

Precautions:

Skills of beef selection:

1. At first glance, the color of the meat is red, the color is even and shiny, and the fat is white or milky yellow; Beef with lower quality will be darker in color, and the cut surface will be shiny, but the fat will be dull; Deteriorated beef is dark red in color, dull in surface, dark in fat color, and even green in some cases.

2. Buy meat and smell it: Normal fresh beef has no other taste, just the taste of normal fresh meat; The inferior fresh meat with poor quality will smell a little ammonia or sour; And bad beef smells like carrion.

3. Look at the viscosity when buying meat: the surface of fresh beef is slightly dry or has an air-dried film, so it won't feel sticky when touched by hands; The surface of the second fresh meat is dry or sticky, and the fresh knife surface is wet; The surface of deteriorated beef is extremely dry or sticky, and even the fresh knife surface is sticky.

4. See the elasticity when selling meat: poke the beef with your fingers, and the depression of fresh beef can be recovered immediately, while the depression of sub-fresh meat with thick fingers can not be fully recovered, and the depression of prepared beef with thick fingers can not be recovered, and there will be obvious poke marks.