Super rice killer: three tips to teach you how to stir fry beef(chao ji mi fan sha shou san zhao jiao ni chao chu xian nen de xiao chao niu rou )

Super rice killer: three tips to teach you how to stir fry beef

Introduction:

"Beef is the second largest meat food in China, second only to pork. Beef has high protein content, low fat content and delicious taste. It is loved by people and enjoys the reputation of" proud son in meat ". In addition to high protein content, beef also contains heme, iron, zinc, selenium, manganese and other trace elements, as well as a variety of B vitamins. Generally speaking, if family economy permits, children should have meat in their diet every day. Among all kinds of meat, beef is the most nutritious. Pepper, also known as pepper. Green pepper can be used as vegetables, while dry red pepper is a favorite condiment for many people. Pepper can improve appetite and increase appetite. Pepper has a strong role in promoting blood circulation, can improve fear of cold, frostbite, vascular headache and other symptoms. It contains a special substance, can accelerate metabolism to achieve the effect of burning body fat, so as to play the role of weight loss. Pepper can kill the parasites in the stomach. It is rich in vitamin C, can control heart disease and coronary atherosclerosis, reduce cholesterol. It also contains more antioxidants, which can prevent cancer and other chronic diseases. In our daily life, the home cooking method of beef cattle is relatively monotonous, generally stewing or braised, like stir frying, some people have tried, but the effect is not very good, fried beef is easy to hard, taste bad, this is because although the beef contains a lot of water, but the fibrous tissue is very rough, so it is stored in cellulose It's easy to lose the moisture of beef. But if we process beef according to its characteristics, we can easily make the beef tenderer than pork. The specific method lies in the treatment of knife work and the skill of sizing oil. As we all know, the beef fiber is thick, so when cutting beef, whether it's shredding or slicing, we should cut it backwards, and don't worry about the slicing The crude fiber just gives full play to its advantages and mutual control. The ability of beef to store water is particularly strong. When sizing, the beef is wrapped with starch, so that the fried beef will be very tender. "

Production steps:

Step 1: cut parsley into sections

Step 2: cut green and red pepper into rings

Step 3: soak pepper and cut into circles

Step 4: remove the fascia of the beef and cut it into shreds

Step 5: mix sweet potato powder with cooking wine, soy sauce, salt, sugar and a little olive oil

Step 6: then put it in the refrigerator for about 20 minutes (sweet potato starch is best used here, so the fried beef will taste very smooth and tender. The purpose of refrigeration in the refrigerator is better sizing)

Step 7: put the oil (a little more) in the pot, when it is 30-40% hot, put the beef tenderloin in the pot and slide it to maturity

Step 8: take out the oil and drain it.

Step 9: leave a little oil in the pot, stir fry onion, ginger, garlic, green pepper and pickled pepper

Step 10: stir fry with Pixian Douban

Step 11: add a little sugar and oyster sauce

Step 12: add celery and stir fry

Step 13: add a little salt according to your taste, stir fry evenly and finish the pot.

Materials required:

Beef: moderate

Green and red pepper: moderate amount

Parsley: right amount

Pickled pepper: appropriate amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Starch: right amount

Cooking wine: moderate

Ginger: right amount

Garlic: right amount

Note: Cooking Tips 1. Pay attention to the temperature of the lubricating oil. If the oil temperature is low and the heating time is long, the water will spit out. If the oil temperature is high, the beef will form a ball. When it is stirred up, the water will be lost and the meat will get old. 2. Beef should be cut against the texture of the meat, so that the taste will be tender; 3. The time of frying the beef in the pot should not be too long, and it should be fried quickly in the high fire until it changes color, so as to avoid the hard taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chao Ji Mi Fan Sha Shou San Zhao Jiao Ni Chao Chu Xian Nen De Xiao Chao Niu Rou