Fried corncob with beef(niu rou chao yu mi xin )

Fried corncob with beef

Introduction:

"How to cook beef tenderly has always been a headache for many cooks. If the beef is not handled properly, it will feel tough and hard to eat, especially for old people and children. Once in a while, I saw the program "diet every day", but I accidentally solved this problem. Now I want to say a few words and share the methods and practices with you. Sometimes we want to stir fry beef slices, sometimes we want to stir fry beef fillet, black pepper beef fillet. It's a famous dish. Therefore, according to different dishes and materials, the method of cutting meat is different. When we want to fry beef slices, we should cut the beef slices, the angle between the blade and the meat grain is about 90 degrees. When we want to make beef fillet, we should cut it along the grain, so that the beef strips are not easy to break in the process of pickling and frying

Production steps:

Step 1: cut the sliced beef against the grain and put it into the bowl. The bowl should be bigger, so that there is enough room for pickling. For half a pound of beef, about 1.5 or 1.5 teaspoons should be drained (the soy sauce has some water, so that the beef is not too dry, and the meat is easy to absorb), 1 / 8 teaspoon should be added with salt (add a little salt to improve the saltiness), 1 teaspoon should be added with cooking wine (to remove the Fishy Flavor and aroma of meat), and 1 teaspoon should be added with pepper (also to split the Fishy Flavor) ）1 / 2 tsp, 1 / 2 tsp of soy sauce (for coloring), 1 / 8-1 / 6 tsp of tender meat powder or baking soda (to make the meat fiber expand, and the meat will be tender after frying). Marinate the meat with your hands until it is sticky (indicating that the seasoning is absorbed in the meat). Add 1 tsp of water to the meat. Let the meat inhale water. Then add 1 tsp of water to the meat. If the meat is dry, add starch. If it is wet, add water, Directly add corn starch, and then grasp evenly, add about 1 teaspoon of oil, then grasp well, put about 20-30 minutes, tender meat powder or soda powder must have a certain amount of water, in order to play its role, and then is to give time meat, let it have time to absorb and produce chemical action, this is why I used to make beef, although put soda powder or tender meat powder, and marinate time is not enough, beef Meat is never tender

Step 2: how to heat the beef slices: when we put the beef into the pot, just put a little more oil than the fried vegetables. Don't put too much oil. 30% to 40% heat is enough. First, too much oil will stick to the pot. Second, it's easy to get too old. When we put the beef into the pot, don't put it in the whole lump. Put it evenly until it just changes color, because many times we will match other vegetables Fried, book or network generally known as sliding fried;

Step 3: in order to keep the ingredients cooked at the same time, it is best to blanch with oil and salt first, except for onion, vegetable and scallion. If canned materials are used, this step can be avoided. Then heat the pan, add oil, add a little ginger, onion, garlic and other materials, saute until fragrant, pour in corncob and mushroom slices, and cover a few times;

Step 4: pour in the onion, add salt and sugar, sprinkle with pepper, and then cover;

Step 5: pour in the beef, cover a few times, pour cooking wine into the side of the pot (the wine directly touches the pot, which is very fragrant), thicken it, add a little sesame oil as clear oil, and stir fry slightly to serve.

Materials required:

Beef: 200-300g

Corncob: About 75g

Mushroom: About 75g

Onion: 1 / 2

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Soda powder: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Pepper: right amount

Note: first, don't over fry the beef, it will harden and toughen if it is fried too long; second, when frying the beef, save a high degree of wine, the dishes are very fragrant.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Chao Yu Mi Xin