Main Ingredients
Beef in moderation
Sub Ingredients
Onion
Moderate
Seasoning
Ginger
Moderate
Soy Sauce
Moderate
Lao Soya Sauce
1 tbsp
Oyster Sauce
1 tbsp
Starch
Amount
Sugar
Amount
Pepper
Amount
Vegetable Oil
Amount
Oyster Sauce Beef Practice
1. Slice the beef or shredded it, and then mix with ginger, sugar, soya sauce, oil, cornstarch, and pepper to marinate it. Onion sliced into the frying pan
2. Onion fried to transparent after the sheng out, frying pan rewash put oil to fry beef, when the beef fried to the basic color, pour into the fried onions, stir fry evenly add a spoonful of oyster sauce, a spoonful of soya sauce and then stir fry evenly
Cooking tips
1, Cantonese oyster sauce beef the most classic side dish is straw mushrooms, other onions, green peppers, bitter gourd, broccoli The most classic side dish of Cantonese oyster sauce beef is straw mushrooms. Straw mushrooms, broccoli should be blanched in water, add a little oil and a piece of ginger in the water, onions, bitter melon should be fried first.
2, beef stir-fry until the basic color can be poured into the side dishes, do not wait until completely browned, otherwise it is easy to old.
3, if the side dishes more, you can add two spoons of oyster sauce, oyster sauce and soy sauce itself has a salty flavor, and the beef is also added to the soy sauce marinated, this dish do not need to put salt, otherwise it will be too salty.
Kitchen Knowledge
1, fried beef to beef Lin or beef tenderloin for the best, you know what kind of beef is more tender? Of course, the younger the beef meat is more tender, then we face a piece of cut beef in the supermarket how to judge it? Attention, be sure to choose the light color, the darker the color means the higher the age of the cow.
2, beef bought back, the first step is not to put on the cutting board, but into the freezer, frozen hard and then take out the natural thaw, rinse the surface after draining water and then sliced or shredded. Frozen to hard one is in order to cut, two is because the cow was slaughtered, the whole body muscle contraction, frozen and then thawed to let the beef fiber loose a little, that is, beef will be more tender. Of course, this step can be left out if you really don't have the time. I usually buy a few pieces of beef ahead of time and put them in the freezer, and taking them out to thaw when it's time to eat solves the problem.
3, cross-cutting cattle and sheep cut pigs, into the kitchen people know, cut beef I will not repeat. Here you can usually do beef customary meat hammer, back of the knife and what the murder weapon are put away, only with a slicing knife on the line. Because the Chinese fried beef is not like Western steak the kind of thick cut, so do not have to shoot and smashed, sliced and shredded as you like. Don't be too thin, or you won't get the texture of the beef.
4, said the beef cut after the marinade, our family to do, those tenderizer ah, baking soda ah what is not healthy do not put, and outside too much tenderizer added to the taste is not good, too tender instead of like eating beef. Two slices of ginger, a small amount of sugar, soy sauce, oil, cornstarch and pepper, seasonings into the mix with chopsticks and marinate for more than 15 minutes, do not put salt to marinate beef.
5, the last point, if there is a side dish, be sure to cook the side dish first, and then fried beef, and then add the pre-cooked side dish quickly stir fry evenly. Instead of first frying the beef, sheng out and then fry the side dishes, and then put into the fried beef, that operation of the beef is easy to old, plus soak in the moisture of the cooking vegetables to cook, the flavor is light.
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