-beef with black pepper-
Select the right part of beef and cut it into dices with uniform size. Stir-fry the hot oil quickly, and you can lock the gravy without getting old ~
-materials-
Beef is about 250g.
Half an onion
Appropriate amount of black pepper sauce
Crushed black pepper
Appropriate amount of oyster sauce
Proper amount of soy sauce
Crushed black pepper
Proper amount of edible oil
-practice-
Cut the beef into small pieces, add appropriate amount of black pepper sauce, soy sauce, oyster sauce and chopped black pepper, and grab well. Pour in a little cooking oil, grab it evenly, cover it with plastic wrap and let it stand for 30 minutes. Dice the onion and set aside.
Put the oil in the cold pan, and when it is 80% hot, put the onion and beef into the pan at the same time, stir-fry quickly over high fire for 1-2 minutes, and the beef will be cut off.
Sprinkle a proper amount of chopped black pepper according to personal taste before serving, and put it on a plate.
-tips-
Black pepper sauce is bought in the supermarket. If you don't have black pepper, you can also marinate it in your own sauce. The basic seasonings are soy sauce, sugar, oil consumption, black pepper, chicken essence and a small amount of starch. In this case, it is necessary to put more chopped pepper to taste better.
Beef can choose lean meat with less fat. If you just say fry, you can fry many parts. But the most slippery ones are the loin and the willow. A piece of meat refers to the thin and smooth parts of the waist, buttocks and legs of cattle. There are not many willows in a cow's meat, but there are more willows than waists. Although the willows are slippery, the waists are more slippery. If you want to fry delicious, you must use a piece of meat.
The method of cutting beef is to cut the horizontal stripes with a thin knife, so that the thickness of each piece is similar. If one piece is cut too thick and the other is cut too thin, you will find that some of them are too old and some are not ripe enough. The cooking time depends on the size of beef granules and personal skills. If the frying time is too long, the taste will harden.
Marinate the cut beef with a little protein for two or three hours. Protein contains gray matter, which makes the cattle more loose and smooth, and the protein itself has a fragrance, which makes it better to fry. Never add salt or soy sauce before the beef is put into the pot. Because beef will shrink after being salted with salt and soy sauce. The result of shrinkage is coarseness and toughness.
The purpose of fire frying is to seal more meat and ensure the freshness of meat. Quick stir-frying is to make it more evenly heated. When frying beef, the fire should be red enough, that is, the fire should be strong, so that the gravy can be sealed. Stir-fry the beef until it is medium-cooked, then add flavor and a small amount of soy bean powder water (that is, starch, water and soy bean oil are mixed to make thick water), and then mix well to serve. Soy bean powder water should be moderate, not too much. After eating beef, it is only qualified if there is no soy bean powder water left on the plate, otherwise it is not "sticky", but the juice of steamed fish or meat.
-beef tenderloin with green pepper-
Marinate the cut beef a little. Adjusting the sauce in advance can shorten the time of beef in the pot ~
-materials-
beef
green pepper
scallion
garlic clove
old ginger
light soy sauce
Cornflour
cooking wine
salt
Flavor Douchi Sauce (Laoganma can also be used)
-practice-
Cut the beef into long strips. I think it can be thicker and more enjoyable. Add sugar (a little), a little cornstarch, soy sauce, cooking wine, a spoonful of water and mix well, and marinate for a while.
Ginger, garlic and onion are minced.
Juice mixing: part of ginger, garlic and chopped green onion, flavored lobster sauce, salt, raw flour (not too much, which plays a role in thickening), cooking wine and light soy sauce (juice mixing depends on whether you like more soup or less soup, and determines the amount of cooking wine).
Cut off the stems of the green peppers, then cut them open, remove the seeds, and wash and drain all the processed green peppers.
Add a tablespoon of oil to the marinated beef and get ready to start frying.
Put a little oil in the pot and saute the remaining ginger, garlic and scallions.
Fry the green pepper until the surface of the green pepper is burnt, take out the green pepper, and leave the soup of the fried green pepper in the pot.
Put the prepared juice into the pot, boil the soup, add the beef, slide it with chopsticks, and the fire will boil again.
Add green peppers, stir-fry with high fire 10-20 seconds, and collect the juice (the specific time depends on the thickness of your beef, and the beef will be OK when it is cooked).
-tips-
Personally, I think beef tenderloin is a little thicker, which is enjoyable to eat! Don't worry, the beef will be tender this way.
Don't forget that spoonful of water and a little sugar when pickling beef. Be careful not to put salt! Put a tablespoon of oil before cooking.
Green peppers look like they like to be treated. I'm afraid there are insects in them, so I cut them and wash them. Fry the green peppers first and serve them out. Don't worry that they don't taste like green peppers, because the soup is still in the pot, and the beef tastes like green peppers.
When cooking beef, you should control your own time. If you have no experience, you can turn down the fire, taste the beef tenderloin and turn it off as soon as it is cooked.
Adjust the juice first in order to shorten the time of beef in the pot as much as possible.
-Fried beef with Chinese kale-
The starch is mixed with a little water and caught in the beef. If it is not mixed with water, egg white can be used instead of water, so that the beef is tender.
-materials-
Kale tied together
200 grams of beef
Take a few drops.
Soy sauce 1 tablespoon
A tablespoon of oyster sauce
4 slices of ginger
A grain of garlic
A little salt
Proper amount of oil
Appropriate amount of starch
A little pepper
-practice-
Remove the leaves from the kale, and the leaves can be left for frying alone or with other ingredients.
Wash the Chinese kale stem and cut it into sections.
Slice beef, use a little salt and pepper, grab the bottom flavor, do not need to fully taste it, grab it thoroughly with a little starch, and then use a proper amount of oil seal.
Boil water in a pot, add a few drops of water, add mustard seedlings, blanch them and take them out immediately.
Heat oil in a wok, saute garlic and ginger slices, stir-fry kale slightly, add a little salt as the base taste, and put it away for later use.
Continue to heat the oil in the wok and add the beef.
Slip and stir-fry until the beef changes color.
Pour in a little soy sauce and a few drops of soy sauce.
Stir-fry kale.
Add a tablespoon of oyster sauce, stir well and serve.
-tips-
Slice beef evenly, not with different thicknesses.
Add a little base flavor before adding starch. Then the starch is mixed with a little water and caught in the beef. If it is not mixed with water, egg white can be used instead of water, so that the beef is tender, but the remaining yolk should be treated. Grasp the beef thoroughly in one direction, and then use a spoonful of oil seal oil. The water in the sealed beef is not easy to stay, and it is locked in the beef. When you lubricate it again, you can keep the beef fresh and tender.
-Sauté ed beef with mushrooms in sauce-
Adding a tablespoon of oil before the pickled beef is put into the pot can lock the moisture in the beef itself and make the beef more tender.
-materials-
beef
mushroom
cayenne pepper
Onion (only the scallion part)
chilli sauce
salt
white sugar
cooking wine
light soy sauce
dark soy sauce
Sesame oil
Choose black pepper according to your preference.
Cornflour
-practice-
Wash beef, drain and dice.
Wash mushrooms and slice them. Wash the red pepper and cut it into small pieces. Wash the onion and take the scallion and cut it off.
Add: half a tablespoon of cornflour (don't leave cornflour too much), light soy sauce, sugar and cooking wine into diced beef, mix well and marinate for a while (don't put salt when marinating beef! )
Before stir-frying, you should adjust the seasonings: one spoonful of water, half a spoonful of Chili sauce (not too much, in fact, it is mainly to freshen up, so you can't eat spicy food), half a spoonful of old oil, half a spoonful of sesame oil, half a spoonful of salt, and 1/3 tablespoons of sugar (the amount of water depends on whether you like the last soup or not).
Put a tablespoon of cooking oil on the marinated beef before frying it.
Put a little oil in the pot and stir-fry the mushrooms. Stir-fry the mushrooms until the water comes out. Bring out mushrooms.
Add some oil to the pot and saute.
Put the beef into the pot, stir-fry until it begins to change color (don't completely change color), immediately put the mushrooms (don't pour the water fried by the mushrooms), then immediately put the seasoning juice with raw flour and stir-fry twice.
Immediately put the red pepper, stir-fry over high heat until the soup is thick, and immediately turn off the heat.
Put some black pepper if you like.
-tips-
Don't put salt in the marinated beef. Add a tablespoon of oil before the marinated beef is put into the pot, which can lock the moisture in the beef itself and make the beef more tender.
You should first adjust the sauce, and the fast-fried dishes pay attention to quick ha, and try to shorten the time.
I prefer to add a little raw flour to the sauce directly, so as to save time by thickening it at the end.
Stir-fry the mushrooms first, so that they can be tasted more easily.
-Beef with black garlic-
Give the beef a massage, marinate the sauce, stir-fry it in Aauto Quicker, and simply season it.
-materials-
Main ingredients &; Cured meat material
Beef tenderloin 400g
2 garlic heads
Tomatoes 1/4
Half an onion
Carrot right amount
Appropriate amount of coriander stem
A teaspoon of chopped black pepper
Half a teaspoon of salt
Two spoonfuls of soy sauce
A spoonful of cooking wine
Half a spoonful of oil
Two spoonfuls of starch
Half-beaten eggs
Seasoning for cooking
Butter15g
Two tablespoons of soy sauce
Two tablespoons of oyster sauce
A tablespoon of sugar
A teaspoon of chopped black pepper
-practice-
The beef tenderloin has a good taste. Remove the fascia and oil from the tenderloin before cutting. Just cut the beef into large pieces, about the size of garlic cloves.
Add a teaspoon of chopped black pepper, half a teaspoon of salt, two teaspoons of soy sauce, half a teaspoon of cooking wine, half a teaspoon of oil, two teaspoons of starch and half a beaten egg to beef. Grasp it evenly with your hands. Marinate for a few minutes and add the bottom flavor.
When curing meat, cut a little coriander stalk, a little carrot, a little shredded onion, 1/4 tomatoes.
Grasp the meat and vegetables with your hands, massage the diced meat for a while, and rub the vegetable juice and the fragrance in the vegetables into the dishes. The longer the beef is marinated, the more delicious it becomes. If the time is tight, it should be marinated for more than 30 minutes. It's time for pickling. Pick out the vegetables in the meat. The food already smells of meat, so it is not recommended to eat any more.
To cook this dish, you need to put a lot of garlic to taste good. Wrap two garlic heads and cut off the garlic stalks.
Put a little more cooking oil in the pot, fry the garlic cloves and take them out. Put some garlic oil in a small bowl, which will be useful later.
Stir-fry the salted beef in the oil that has just been fried with garlic. The beef can be fished out when the surface of the beef is broken and the four sides of the meat are slightly yellow, and the excess oil can be controlled with a sieve.
Pour out the used oil from the pan and put more than 10 grams of butter in the wok. Keep the fire low, or the butter will paste easily.
Pour beef into the pot and cook with soy sauce and cooking wine. Add sugar. You can put more sugar in this dish, which is more delicious. Add oyster sauce, add a spoonful of chopped black pepper, add the garlic that has been fried yellow, stir-fry for two minutes, let the garlic taste, and let the beef particles add some garlic flavor.
Taste it when you are about to go out of the pot, because the meat has been marinated, and soy sauce and oyster sauce are added. If the taste is enough, you don't need to add salt. Sprinkle some garlic oil before you leave the pan to enhance the flavor, and the dishes will be bright after you leave the pan.
-tips-
Make use of the material saving of salted beef just now. Slice tomatoes, chop coriander leaves with a knife, and cut chopped green onion. Make some water. When the water boils, add tomatoes and cook for 2 minutes. Then add the beaten egg mixture, season with salt and add chopped green onion. After turning off the fire, order sesame oil and sprinkle coriander. Aauto Quicker's tomato and egg soup is OK.