Wrapping egg white: After cutting the beef slices, add the appropriate amount of egg white and stir well, and let it stand for 30 minutes before frying. In the process of frying, the egg white mixture produces heat denaturation and solidification, thus reducing the loss of water and nutrients in the beef and making the meat smooth and tender. The egg white is usually used in combination with starch sizing for better results;

Starch sizing: Take a certain amount of dry starch (corn starch, potato starch, etc.) and mix it with water in the ratio of 1:2 to make wet starch water. Mix the wet starch water into the cut beef, scratched with your hands, and then let stand for 30 minutes, so that the starch slurry evenly wrapped in the surface layer of beef, it can be stir-fried in the pan. During the stir-fry process, the starch paste will form a film on the surface of the beef, thus locking the moisture in the beef, which will ensure that the stir-fried beef is tender, fluffy and tasty.

To stir-fry tender beef, buy beef is best to choose both lean and tender meat, such as tenderloin, outside the spine. Cutting beef should also pay attention to cut against the grain of the meat, and cut as thin as possible, so that the fried beef is more tender.

Fried Beef Notes

Stir frying beef, add one more step is to marinate, marinate with egg white, edible alkali, starch, sugar and other seasonings, egg white can lock the water in the beef, can make the beef tender, the edible alkali can make the beef quickly inflated, absorb more water, so that the beef eat more tender, starch can lock the beef in the water, so that the water in the beef not volatile, so that the beef can eat more tender, starch can lock the beef in the water, so that the water in the beef not volatile. water, so that the water in the beef does not evaporate;

Mixed beef, to add a small amount of cooking oil in the beef, to prevent the volatilization of water in the beef, so that the beef has always been in a state of moisturizing, plus the oil beef, frying will not stick to the pan;

Beef needs to be soaked, because the beef contains a lot of blood and water, if it is not soaked, fried out of the beef will be full of fishy taste, difficult to swallow, the beef is very tender, and it will be very difficult to swallow, and it is not a good idea to use beef or lamb to fry. With beef and mutton stir-fry or stew, are required to soak at least one hour, bone class at least three hours of soaking;

Beef to stir-fry, the oil temperature needs to be at least 8 into the heat, in order to put the beef, the oil temperature is too low, the beef in the pot for too long, the beef water evaporates a lot, eating is very fagot, family stir-frying beef needs about 1 minute, anyway, the beef need to stir-fry to 8 to 9 mature, in order to put the The rest of the seasoning.