Three tips for frying beef:

1, cut beef can not be wrong

Generally novice to get the beef, are by hand on the cut, and do not know that the cut beef and pay attention to the results of the frying out of the not good, but also thought it was not the right frying, in fact, at the beginning of the wrong. And the correct approach is to first observe the grain of the beef, that is, the direction of the muscle fibers, if it happens to follow the grain of the beef cut, it will be done out of poor taste.

When cutting beef, we have to cut against the grain, so that every cut can cut the fibers, on the contrary, along the cut, the fibers are not cut, the natural taste will be poor chewing.

And cut beef, meat to cut a little thinner, if cut too thick, each piece of meat in the muscle fiber is still a lot, and also not conducive to rapid frying, and ultimately easy to make a chewy beef, so slice to thin. If you want to cut thin slices, the chopper should be sharp and each slice should not be spaced too far apart.

If you don't feel good about cutting, you can put the beef in the freezer for a while, and cut it better after it's slightly set. However, if you cut the beef this way, let it sit for a while or mix it with water to thaw it out and soften it completely before proceeding to the next step.

2, can not be cut on the pan fried

Steamed beef cooking process takes a short time, and in such a short period of time it is difficult to let the beef flavor, if not flavorful if the beef to eat is not flavorful, so frying beef is not recommended to cut on the pan fried, otherwise the beef into the pan before putting seasoning, flavor into it, or in order to beef taste to extend the frying time, will let the beef become old, no matter how! It's not the right thing to do.

The correct approach is to cut the beef with a variety of seasonings to marinate for a while, fully integrated into the flavor, you can play the effect of fishy aroma, but also have the bottom of the flavor to eat more delicious.

Marinating, in addition to adding salt, but also to add onion and ginger water, egg white, starch, cooking oil, which are indispensable, onion and ginger water can be deodorized to increase the aroma, but also increase the moisture, so that the beef has become more tender; egg white and starch can make the beef has become more tender and smooth; cooking oil can be locked in the moisture of beef, but also to achieve the role of meat tenderization, you can avoid the beef between the slices of adhesion.

Also when you put these ingredients, you should learn to mix them with your hands instead of stirring them with chopsticks, as these two approaches will produce very different results. Mixing them allows the ingredients to be firmly wrapped around the beef, making them more uniform and allowing them to seep into the beef faster, reducing the marinating time.

3, frying oil can not be too little, after frying to be out

Frying beef is easy to stick to the pan, marinade with starch is more likely to stick to the pan, so frying, oil to be a little more, which can be avoided to avoid sticking to the pan, but also let the beef quickly mature, shorten the frying time to become more tender.

When stir-frying beef, use a hot pan and cool oil to stir-fry, the oil temperature burned to four or five percent hot, pour in, quickly sliding stir-fry, shaped and broken up after the sheng out, this time the beef is not fully cooked, it's okay to later also under the pot to stir-fry.

Pot leave some oil, put ginger, garlic and other materials, sautéed and put into the vegetables stir fry, after the break and then pour into the beef, add a little soy sauce, soy sauce stir fry evenly out of the pan.