I grew up so big, usually eat beef is less and less, not because I don't like to eat, but because beef is more expensive, and even if you can afford to buy beef to solve the craving, in the countryside is also a difficult thing, because in the countryside to sell beef basically do not have, even if occasionally someone sells beef, it is also rare to see a few times a year.
Usually eat a lot of chicken, duck and fish, sometimes still quite greedy beef, after all, can not eat a few times a year, which is the most want to eat this very famous onion explosion beef. This is a home-cooked food, very popular, many people like to eat it, it is rich in flavor and good taste, eat into the mouth full of onion flavor, so that people will like this home-cooked food.
Scallion beef although delicious, but to do out of the beef is delicious, but there is also a lot of attention, usually if you do not pay attention to, do out of the beef is either too firewood texture or flavor is not strong enough to eat always feel not enough to eat, a waste of a meal of beef. Do beef in addition to pay attention to the fire, how to marinate beef is also a university question.
Although I usually eat less beef, but every time I eat beef is to do more beef onion popping, so there are some small ways to do beef, today I do onion popping beef practices to share out to you, if you like can be collected first, have time to try, and welcome correction.
Beef with scallions
Ingredients: Beef, scallions, green peppers, garlic, ginger
Seasoning: Salt, pepper, light soy sauce, egg whites, cornstarch, soy sauce, wine, oyster sauce
Details
Detailed practice
To share the practice of the Put the cut beef slices into the water, soak for 30 minutes, the beef inside the blood out. After the time is up, the beef slices fished out and drained water spare, to drain a little, or more water.
2. Beef slices of drained water into the disk, now to marinate. Put a small half spoon of salt, a little pepper, a little soy sauce color, put them in the direction of a little stir, stir until the beef is a little sticky hands on it. This time to add an egg white, continue to mix well, and then add a spoonful of starch, mix well, so that the beef are coated with starch, and finally pour a little peanut oil, mix it well and standby, add a little peanut oil can prevent the beef from sticking into a ball.
3. This time the green pepper cut into small pieces, ginger, garlic cut into slices, the 2 large onions also cut into small pieces of spare, large onions can also be used with small onions, with small onions as much as possible with a little bit, this way the flavor is strong. Finally, to adjust the sauce, the bowl into a spoonful of soy sauce, a little cooking wine, a little salt, a little pepper, and finally add half a spoonful of cornstarch, the sauce stirred evenly spare.
4. pan hot, pour cooking oil sliding a pan, and then pour out the oil back into the cool oil, the marinated beef slices immediately poured into the frying, do not turn, slightly solidified when you can gently cut the beef scattered, until the beef slices color can be turned off the fire out of the pan, the beef fish out a little bit of drained oil spare.
5. Put a little oil in the pot, put the ginger and garlic into the stir-fry, the aroma came out of the onion and green pepper also put in, stir-fry onion flavor, and then turn into the smallest fire, put a spoonful of oyster sauce, stir-fry evenly after the beef into the open fire stir-fry for about 30-40 seconds
6. 40 seconds later, the seasoning sauce poured into the open medium-small fire stir-fry evenly on the can! Turn off the fire out of the pot, frying time is not too long, general beef in the pot, more than 1 minute to get out of the pot, otherwise the beef will be more firewood, affecting the taste.
7. to do a good job of beef on the plate you can eat, this one green onion explosion beef, flavorful and delicious, practice is also quite simple, the key is not to fry for a long time. This is a fresh and delicious onion explosion beef is done, like you can try ah.