Stir fried beef(xiao chao niu rou )

Stir fried beef

Introduction:

"Although we seldom eat beef in our family, my fried beef is very delicious. My nephew likes beef very much. I don't like to spoil him. Every time he comes, I will fry beef for him. As long as he has beef, he can eat it full and beautiful. Now is the time to grow up! Everyone has come up with their own tricks to make a difference Flavor of beef, I also focus on participating in a gourmet, join the biggest harvest is: here to meet like-minded food friends, you can exchange cooking skills here, you can learn all the tricks, ha ha

Production steps:

Step 1: cut the beef into shreds. Lao Yang learned a way to cut the beef and sheep horizontally and cut the pig vertically. Hehe, learn to sell it now. Thank Lao Yang for using potato powder (because my mother's family usually uses potato powder to tender the meat), salt, yellow rice wine, soy sauce and pepper for 2 minutes.

Step 2: shred celery and set aside.

Step 3: cut red pepper, shredded ginger and garlic into foam.

Step 4: heat the oil pan to 2100W (270 ℃).

Step 5: turn the flooded beef into superheated oil quickly and pick it up for reserve, so that the beef is sure to be tender.

Step 6: stir fry with garlic and ginger in the base oil, then pour in the beef, turn it over quickly and shovel it up again.

Step 7: add a little oil and stir fry celery and red pepper until they are mature.

Step 8: finally, stir fry the beef and celery, and set them on a plate.

Step 9: it's a good meal.

Materials required:

Beef: moderate

Celery: moderate

Potato flour: right amount

Pepper: right amount

Soy sauce: moderate

Yellow rice wine: right amount

Salt: right amount

Garlic: right amount

Ginger: right amount

Red pepper: right amount

Note: in fact, spring and summer season is not suitable for eating beef, because beef belongs to tonic food, autumn and winter can warm up, spring and summer may be easy to get angry.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Xiao Chao Niu Rou