There are many ways to make beef! The most popular beef and mutton in restaurants are: stir-fried beef, fried beef tenderloin with Agrocybe aegerita, beef in oyster sauce and so on. Stir-fry beef and mutton, but pay attention to it, don't grasp the heat and time, stir-fry beef and mutton. Not only old, but also hard to chew! Therefore, small restaurants can make more food lovers taste soft and refreshing beef and mutton. Summarized the experience accumulated by the chef when cooking beef and mutton. I hope I can help you.
There are two most important points when frying beef and mutton. First: beef and mutton must be cut along the texture, which is very important for the taste of beef. Second: it is curing, and the tenderness of beef is not important to how it is cured. Many people add edible powder (baking soda powder) to corned beef, which I don't recommend. Corned beef in our hotel restaurant never uses flour, but fried beef is the softest! When curing beef, most chefs use fruit and vegetable juice to cure it. But after a long time of trying, mint juice (carrot and mint juice) was added to fruit and vegetable juice to pickle beef. Stir-fried beef and mutton not only has obvious tenderizing effect, but also has a particularly rich flavor. Stir-fried beef with soy sauce, 250g beef and mutton, appropriate Lai Xiang Festival,10g garlic and ginger, chopped pepper and a little millet spicy. 2 tablespoons soy sauce and 1 tablespoon rice wine. Cut beef and mutton into thin slices with a knife, evenly add carrot juice, soy sauce, rice wine and corn starch, and marinate for 10min. Prepare seasoning: burn oil in the pot, add seasoning and stir-fry, then pour in marinated beef and mutton and stir-fry until the color fades, then add braised sauce, put it in the incense pot to make it fragrant, and then you can take it out. # Welcome to my life # # Headline Creation Competition #