Cucumber, Beef, Egg, Onion, Ginger, Salt, White Wine, Cooking Oil, Water Starch, etc.

Chinese Name

Cucumber Beef

Contains Preservatives

No

Main Ingredients

Cucumber, Beef

Suitable for People

General Public

This is the first time that I've tried this dish. Main effects

Cooling summer

Raw materials

cucumber, beef, eggs, onion and ginger, salt, white wine, cooking oil, water starch, etc.

Practice

1, beef clean, cut into slices of meat (cut across the beef and sheep vertical cut chicken, to cut off the beef fibers ~ ~ ~)

2, cut into beef into clean water to soak for 15 minutes, add a spoonful of white wine in the water. 15 minutes, add a spoonful of white wine in the water

3, soak the beef out of the drain, add the right amount of salt and half a spoonful of oil, mix well and marinate for 10 minutes, and then add the water starch, to the beef sizing, and finally add half of an egg white, mix well and

4, cucumber cleaned and sliced, put the pot of water, the water with a little salt, the water boils, will be blanched for a minute under cucumber, and then quickly put into the cool water to soak, and then quickly put into the cool water to soak. Then quickly into the cool water to soak, and then fished out and drained

5, frying pan put two spoons of oil, oil hot, the beef pan quickly stir fry, beef a color on the ground to join the chopped onions and ginger, add a little soy sauce, stir fry evenly, and then will be dealt with the cucumber into the stir fry, and then turn off the fire on the plate can be

The beef tender tips

Earth people know that, regardless of pork and beef, to be fragrant, smooth and tender, and the cucumber is a good idea. regardless of pork and beef, to be smooth and tender to be marinated and sizing beforehand, to the beef sizing methods are different, but I tested this better, very tender:

1, beef should be soaked in water, more water meat will naturally be tender, but also remove the remaining blood, and then add the right amount of salt and oil marinade, add salt can be flavored, the oil can make the beef tender

2, sizing to use water starch and egg white, water starch to add a little bit, and then use your hands to mix evenly, the beef will quickly absorb the water starch, about 2 to 3 teaspoons can be, and then finally add half of the egg white, add the egg white of the beef will be white after frying, but the texture is very tender and smooth

3, frying, oil than usual frying some more, medium-high heat, fast stir-frying, the beef is completely white can be shut off the fire, overheating, the texture of the beef will be greatly reduced, and the beef will be very tender. The texture of the beef is greatly reduced.