Stir fried beef(xiao chao niu rou )

Stir fried beef

Introduction:

"Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve the body's disease resistance. It is suitable for people with middle qi depression, shortness of breath, body deficiency, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. Beef should not be eaten often, but once a week. Beef is not easy to be rotten. When cooking, a hawthorn, an orange peel or a little tea can make it rotten easily. The muscle fiber of beef is rough, difficult to digest, and has high cholesterol and fat. Therefore, the elderly, young children and people with weak digestion should not eat more, or eat some tender beef appropriately. Western modern medical research believes that beef belongs to red meat, contains a malodorous acetaldehyde, excessive intake is not conducive to health. People suffering from skin diseases, liver diseases and kidney diseases should be careful to eat. "

Production steps:

Step 1: main ingredients: sliced beef brisket (for vendor), half onion, six Hangzhou peppers, ginger and garlic

Step 2: repeatedly wash the Beef Brisket with water for several times, and squeeze the water by hand. Put a little soy sauce, starch, red wine and cooking wine, salt, egg white, pepper, salting, pay attention to grasp with your hands for a few minutes, grasp all the water and juice into the meat, like a massage for the meat, and then stand for more than ten minutes, and then grasp for half a minute, and then stand still

Step 3: peel the onion, cut the root into strips, wash the Hangzhou pepper, cut the root into sections, chop the garlic in half, and slice the ginger

Step 4: put a little more oil in the pan, heat up, when the oil temperature rises, pour the beef slices into the pan and stir fry quickly

Step 5: when the beef is discolored, immediately put it on the pan and set it aside, so that the sliced beef will be tender and smooth

Step 6: start the pot again, add a little oil, heat up, add ginger and garlic, stir fry a few times, then add onion and Hangzhou pepper, stir fry over high heat

Step 7: when the onion shrinks and darkens, pour in some soy sauce, a little salt, return the beef to the pot and stir fry twice

Step 8: pour in the cut coriander and stir fry it twice. Don't stir fry the beef for too long after it's back in the pot. It will get old after a long time

Step 9: stir fried beef, eat!

Materials required:

Beef Brisket: 500g

Hangzhou pepper: right amount

Onion: half

Ginger: right amount

Coriander: 2

Garlic: right amount

Red wine: 2 teaspoons

Cooking wine: 2 teaspoons

Oyster sauce: 1 teaspoon

Salt: right amount

Pepper: right amount

Corn starch: 2 teaspoons

Egg white: one

Old style: moderate

Note: how to tender fried beef: marinate with beer or red wine and starch before frying. Enzymes in beer can decompose some proteins and increase the tenderness of beef. When frying, put a little more oil in the pan, and the fire should be high. When the oil temperature rises, pour the beef slices mixed with small powder into the oil pan and stir fry quickly. When the beef changes color, start the pan immediately, and the beef slices will be tender and smooth

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiao Chao Niu Rou