[stir fried beef] the key is to master the oil temperature(bao chao niu rou zhang wo you wen shi guan jian )

[stir fried beef] the key is to master the oil temperature

Introduction:

Production steps:

Step 1: wash and slice the beef, add appropriate amount of sweet potato powder, 1 tbsp soy sauce, 1 tbsp cooking wine, half tbsp salt, a little chicken essence.

Step 2: after grasping well, wrap the meat in 1 tbsp salad oil and marinate for 15 minutes. This will make the meat absorb the taste and make it tender.

Step 3: one sweet red pepper and one garlic.

Step 4: slice ginger and pat it flat, so as to give full play to the flavor. Slice two fragrant leaves and cut the sweet red pepper and garlic into what you want.

Step 5: make a big fire, first heat the pan to white smoke, then add proper amount of salad oil, and then heat it to white smoke, and keep the big fire. This step is the key.

Step 6: add the marinated beef and stir fry.

Step 7: stir fry until the surface of beef changes color, about one minute, look at the bottom of the pot, completely non stick.

Step 8: skim the meat aside, add ginger slices, stir fry the fragrant leaves slightly, then add the side dishes, pepper, a little salt and chicken essence.

Step 9: the whole process is still hot, continue to stir fry for one minute, and the beef is ready.

Materials required:

Beef: moderate

Sweet red pepper: one

Green garlic: one

Ginger slices: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Sweet potato powder: right amount

Pepper: right amount

Chicken essence: a little

Salad oil: right amount

Note: 1. The process of heating the pot is also the key to stir frying beef, the fire is big, the oil temperature is high, the beauty who is afraid of oil may be afraid, looking at the smoking pot, there is a kind of fear that she does not dare to close, but the pot is very hot, there will be no oil splashing phenomenon, as long as the water on the pot shovel is ensured, this step is very effective to prevent sticking to the pot. 2. Raw soy sauce and cooking wine have been put enough in the process of pickling. Once they are stirred with sweet potato powder, they are all absorbed on the surface of the meat. Once they are stir fried, the starch solidifies to keep the freshness and freshness of the beef. If the water seasoning such as raw soy sauce and cooking wine is added later, the starch on the surface of the beef will be washed down to form the soup, and the soup will stick to the side dishes, which will make the beef fresh A little sticky, if you like to eat like this, it's OK. 3. Half a teaspoon of salt is put into the beef to make it salty, then a little salt is added to make it salty with sweet red pepper and garlic, and chicken essence is to make it fresh. 4. Pepper can also be put or not put in the pickled beef.

Production difficulty: Advanced

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bao Chao Niu Rou Zhang Wo You Wen Shi Guan Jian