Scallion Beef

Raw Material:

Beef Tenderloin 400g, 2 scallions, 2 cloves of garlic

Seasoning:

Starch 1 tsp, vegetable oil, 1 tsp cooking wine, 1 tbsp soy sauce, 2g salt, 2g sugar.

First, let's bring out the beef, which we never dreamed would play a supporting role in a dish.

If you're getting a whole piece of beef, remember to slice it perpendicular to the grain, breaking off the tendons and threads that are attached to it, so the meat doesn't get chewy.

1. Soak it in water to get out the blood.

2. Then take it out and dry it, add 2g of sugar.

3. Add a few julienne strips of ginger.

4. Add a tablespoon of soy sauce.

5. Add half a tablespoon of vegetable oil.

6. Okay, now you stop for a moment, scrunch them up and let them sit for 20 minutes, these things are added to make the beef slices absorb the fat and become less dry.

7. Then you add a small spoonful of cornstarch and mix it all up, basting and retaining the moisture in the sliced meat.

8. Now we cut the two large onions quarto quarto into diagonal cut sections.

9. 2 cloves of garlic patted flat and minced.

10. Now it's time for the exciting "Stir-Fry Meat Smooth and Tender without Staining" tip.

11. Take out your large iron skillet and heat it until it is free of water. Then brush it with a thin layer of oil. Please ignore the gorgeous totem on the bottom of my pan!

12. Turn up the heat on high and cook until lightly smoking. Then reduce the heat.

13. Into the appropriate amount of oil in the bottom, this time it forms a hot pot of cold oil.

14. Under the beef, while adding a small spoonful of cooking wine (do not like the taste of cooking wine can not put, I did not put).

15. Do not rush to stir-fry, only to shovel the meat, small fire, about half a minute to a minute or so, change to medium-high heat, start stir-frying, so that the meat will not stick to the pan, and secondly, you can ensure that the meat is tender and smooth not old. This process can again add a little soy sauce color, provided that not too salty.

16. After the meat is browned, half a plate of scallions slipped in.

17. Add a small half spoon of rice vinegar to increase the flavor.

18. Finally, throw in the minced garlic.

19. steak steak steak, it's good!

Note ah note:

1, if you use fatty beef rolls, then when the meat is cooked, you need to first sheng, and then under the green onion segments, and then finally merge, or the meat will be fried old.

2, like more smooth and tender, can be added in the final thickening (starch + cool water to mix, the ratio of 1:4 about).

3, Scallion Explosion mutton is almost the same way.

4, really fragrant, is fee meat.