How do you fry beef to be tender, and how to fry beef to be tender?

Stir-fried fungus with beef

Ingredients needed:Beef100g, soakedFungus50 grams,Carrots1 piece, 2 garlic rice, 1 small slice of ginger, appropriate amount of salt, light soy sauce, oyster sauce, cooking wine, seafood powder.

100 grams of beef, 1 carrot.

Start by marinating the beef. Put the cowBeefWash and cut into thin slices and <>

Chop the garlic and ginger into pieces, put the cut beef into an empty bowl, add the garlic and ginger pieces, and then add an appropriate amount of salt, raw oil, oyster sauce, corn starch, cooking wine, and sesame oil and stir wellMarinated beefSet aside for about 20 minutes (marinated beef is not chai.)Fresher and tenderer

Step 2: BoilFungus

Wash the soaked fungus and cut it into small pieces, boil the water, and add an appropriate amount of salt after the water boils. Boil the fungus in a pot for about 2 minutes, remove and drain after cooking.

Step 3CarrotsBlanch. Wash the carrots, cut them into small pieces, bring water to a boil, and add salt to the boil. Pour the chopped carrots into the pot and blanch for a while, then remove them and put them on a plate for later use.

Remember that the carrots should be watered for a while, and do not cook them for too long, otherwise the carrots will be ripe and soft, and the taste will not be delicious.

Step 4: Stir-fryBeef。Heat the oil, add the shredded ginger to the oil to burst the fragrance, pour in the marinated beef and stir-fry for 2 minutes, stir-fry until the beef is broken and the color becomes lighter, then put it on a plate for later use. Remember, stir-fried beef must beStir-fry on high heat throughout the processStir-fry until the beef is cooked.

Step 5FungusCarrotsStir-fried beef。Heat the oil, add garlic and ginger slices to stir up the fragrance, pour in the prepared fungus and carrots and stir-fry for a while, add an appropriate amount of salt, oyster sauce and seafood powder to make the freshness and seasoning, and then pour in the fried beef and stir-fry evenly, and then you can get out of the pot and serve.

You can stir-fry a celery stir-fried beef, which is a special traditional dish, and the main ingredients are beef and celery.

The combination of the two is not only beautiful in color, but also fresh and rich in taste, which is very delicious. Here's a brief introduction to how to make stir-fried beef with celery to make it delicious.

Ingredients for stir-fried beef with celery:

300 grams of tender beef, 150 grams of celery, 40 grams of Shao wine, 20 grams of soy sauce, 10 grams of sugar, 5 grams of baking soda, 20 grams of water starch, 1 gram of pepper, 20 grams of green onion and ginger slices, 2 grams of minced ginger, 500 grams of peanut oil, less monosodium glutamate.

Preparation of stir-fried beef with celery:

1. Cut the celery into thin slices.

2. Cut the beef into 2 cm long slices, put it in a bowl, add baking soda, soy sauce, pepper, water starch, Shao wine, minced ginger and water, soak for 10 minutes, add peanut oil, and marinate for another 1 hour.

3. Put the wok on the fire, boil the peanut oil until it is 60% hot, put in the beef slices, mix with a spoon, and when the beef is white, pour it into a colander and drain the oil.

4. Leave a little oil in the pot and put it back on the fire, add green onion and ginger slices, sugar, soy sauce, monosodium glutamate, and a little water, after boiling, thicken with water starch, put in beef slices and celery slices, and mix evenly.

Edible value:

Stir-fried beef fillet with celery is not only delicious, but also rich in nutrients, making it a home-cooked dish that is perfect for ordinary people's daily consumption. Traditional Chinese medicine believes that beef has the effect of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. Beef is rich in protein, and its amino acid composition is closer to what the human body needs than pork.

Eating beef often can improve the body's ability to resist disease, and it is especially suitable for people who grow and develop, and recuperate after surgery and illness in supplementing blood loss and repairing tissues. In addition, beef is a good winter tonic. Eating beef in the cold winter has the effect of warming the stomach and keeping out the cold.

People with sagging qi, shortness of breath, weakness, sore muscles and bones, anemia, long-term illness and yellow and dizzy face should eat more beef to nourish the body.

Beef, one of the most commonly eaten ingredients in our daily life, beef is the world's third most consumed meat, accounting for about 25% of the meat market, beef is not only delicious, but also very high nutritional value, beef is rich in high-quality protein, calcium, iron and other nutrients, often eat beef can replenish iron and blood, enhance immunity, and the fat content in beef is very low, do not need to eat too much will become fat.

Although the beef is delicious, but it is not easy to make delicious beef, many people fry the beef is very old, it is difficult to chew, today I will share with you a very tender and delicious way to do beef, like friends to do it together, a few minutes to get started.

Ingredients: beef, celery, ginger, garlic, millet pepper, wild pepper, light soy sauce, oyster sauce, pepper, cooking wine, salt, cooking oil.

Specific steps: 1. Prepare a piece of beef tenderloin with less fascia, cut it into small pieces after cleaning, and then cut it into thin slices against the texture, wash it with water again after all the cuts, wash the blood in the beef, and put it on a plate for later use; Prepare and clean the other ingredients you need, cut the ginger into thin slices, cut some into small pieces, cut the garlic into small pieces after removing the skin, cut the celery into small pieces after removing the leaves, cut the millet pepper into small rings, and cut the wild pepper into small rings for later use; Prepare a bowl, add a few slices of ginger to the bowl, pour in a small amount of water, rub the ginger slices vigorously to squeeze out the juice, soak for 10 minutes for later use;

2. Marinate the beef first, add a little light soy sauce, oyster sauce, pepper and cooking wine to the cut beef, pour in the ginger juice soaked in advance after grabbing and mixing evenly, grasp and mix evenly so that the beef can fully absorb the water, then add an appropriate amount of starch, grab and mix evenly, and finally pour in a small amount of edible oil, marinate for 15 minutes after grabbing and mixing evenly, and the edible oil can prevent the beef from sticking together when it is fried;

3. Get out of the pot, pour an appropriate amount of cooking oil into the pot, add the chopped ginger, garlic, millet pepper and wild pepper under the heat of oil, turn on medium and low heat and constantly stir-fry to burst the fragrance, then pour in the marinated beef, turn on the high heat and continue to stir-fry until the beef all changes color, then add the cut celery segment, stir-fry for a while, then add a small amount of light soy sauce and oyster sauce, stir-fry evenly until the celery is broken, you can turn off the heat and get out of the pot;

4. Put it on a plate, this home-style version of fried beef is ready, the beef is particularly flavorful, it tastes smooth, tender and refreshing, and it is very delicious.

Tips: 1. The beef must be cut against the texture, so that the tendons in the beef can be cut off, and it will be easy to chew when eaten, and it will not be stuffed between the teeth.

2. When marinating beef, add some water, and the beef fully absorbs the water, so that the fried beef is tender enough.

3. The whole process of stir-frying beef is fried quickly over high heat, and the beef should not be fried for too long, and the time should be controlled, so that the fried beef tastes better.

If the beef is relatively tender, the best way is to choose the hind leg meat when frying beef, and it is best to thicken the beef in advance, and fry the beef quickly on high heat when stir-frying the beef.

Stir-fry the beef first pour the oil into the hot pot, wait for the oil to boil, and then pour the green onion and ginger into the pot for stir-frying, after the color of the green onion and ginger turns yellow, you can pour the beef into the pot, stir-fry evenly, and when the beef is juiced, pour the garlic and chili into the pot, add soy sauce after the fragrance, fry until fully cooked, and finally wait for the beef to be fried, and then take it out.

Beef and pork need to be mixed with a small amount of salt, cooking wine and cornstarch and marinated for 20 minutes, so that the beef will be tender and not firewood.

To stir-fry beef, first cut the beef into slices, put a little baking soda, and grasp it evenly with your hands to make the beef more tender.

If you want to stir-fry the smooth and tender beef, move quickly and stir-fry out of the pan quickly.

If you want to stir-fry the beef tenderly, you can make a beef scrambled egg, which is mainly cooked with eggs and beef as ingredients. The combination of the two is not only beautiful in color, but also fresh and rich in taste, and very nutritious. Here's a brief introduction to how to make beef scrambled eggs until they're tender.

Ingredients for beef scrambled eggs:200 grams of beef, 2 eggs, minced garlic, chopped green onion, ginger juice, soy sauce, tender meat powder, and salt.

Preparation of beef scrambled eggs:

1. Wash the beef, slice it, grasp it well with ginger juice, soy sauce, tender meat powder and salt, and marinate for 15 minutes.

2. Crack the eggs into a bowl, add a pinch of salt, and beat them with chopsticks.

3. Heat oil in a wok, add chopped green onion and minced garlic and stir-fry until fragrant, then add beef and stir-fry until the meat changes color.

4. Pour in the egg liquid and stir well, add salt to taste.

Edible value:

1. Eggs are rich in high-quality protein, fat, cholesterol and other micronutrients, and are one of the best nutrients for the human body. In addition to the well-known nutrients such as protein and cholesterol, eggs also contain two amino acids, tryptophan and tyrosine, which can help the body resist oxidation. Thus, an egg yolk is as antioxidant as an apple, but its calories are only as good as half an apple or half a glass of milk.

2. The nutritional value of beef is very rich in food, including rich protein and amino acids, which can effectively promote metabolism. Moreover, the fat content in beef is very low, and eating beef will not lead to fat accumulation, which can reduce the probability of obesity, and it is a strong oxidant. The content of minerals and vitamin B groups in beef is also relatively high, which can effectively nourish the nerves, promote the body's hematopoietic function, and improve the anemia state.

Compared to pork, beef is not easy to cook, and if it is not done properly, it will make it old. Cutting beef should be done hard, "cutting cattle and sheep horizontally, cutting chickens vertically, and cutting pigs obliquely", and the beef should be sliced in reverse texture. Then there is pickling, which is often used in restaurants with baking soda or tender meat powder, which is rarely available in households.

I usually make boiled beef, and I usually use this method. Use slightly better rice wine, according to the proportion of egg white, put some pepper, and then grab it in one direction for more than 5 minutes, let it absorb water, and add water slightly when it encounters bonding halfway. At this time, put water starch, catch it to absorb all the water, and finally use a little peanut oil to seal its appearance and marinate for 30 minutes.

The beef slices in this way are not only not muddy, but also tender and refreshing.

Today's method of salting beef in celery stir-fry is probably the method with the least amount of ingredients. In short, it is to draft water, let the beef eat water, then dry the starch water and then draught, and finally, let it eat oil.

Generally speaking, beef is more chai, and if you want to stir-fry, it is easier to use beef tenderloin.

The beef should be shredded against the grain.

Beef has strong water absorption, 1 pound of beef can absorb about 3 taels of water, so to ensure that the beef does not grow old, it must be allowed to absorb water.

If the beef is jerky, you can put the water according to the proportion, and then grasp the beef vigorously until the water is sucked dry. I bought more beef water, maybe the merchant filled it with water, so I put it less.

After the beef absorbs a piece of starch water again, then grasp it well with oil to seal the water, so that the raw beef is more tender if you use a hot pan to cool the oil and slide off the raw beef over low heat.

You can't put too much dry starch in the bowl sauce, because there is already a dish of corn in the corned beef, and the oyster sauce has its own starch effect, so you should put very little in the bowl sauce, or no dry starch.

In order to keep the smooth beef from frying, it is necessary to fry it quickly on high heat at the end.

If you're still old with your beef, marinate it with baking soda or tenderizer powder.

Ingredients: 150 grams of beef, 100 grams of parsley, 3 pickled chili peppers (ordinary red peppers instead), 1 large piece of ginger, 3 garlic pieces, 5 grams of rice wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, appropriate amount of dry starch, appropriate amount of peanut oil.

1. Prepare the main ingredients and wash the celery.

2. Cut the beef into shreds.

3. Put the shredded beef into a bowl, put 10 grams of water and 5 grams of rice wine, and go in one direction until all the water is sucked dry.

4. Put another 5 grams of dry starch and 5 grams of water, and then in one direction, fully grasp the beef until it is fully absorbed.

5. Put 2 tablespoons of peanut oil in the beef, grasp well, and marinate for 10 minutes.

6. Cut celery into sections; Ginger shredded; Peel the garlic and finely chop it; Pickled chili peppers (or regular red peppers) cut into sections.

7. Put 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of water, a little salt, and a little dry starch on the nail cover in a bowl, mix well to form a bowl of juice.

8. Turn on low heat, heat the wok, pour peanut oil, put in the shredded beef over low heat, slip off the raw (hot pan cold oil), turn off the heat, put it out separately, and leave the bottom oil.

9. Stir-fry ginger, garlic and chili peppers with base oil, then add celery and fry raw.

10. Put the smooth beef, stir the bowl juice, pour it into the pot, turn on the high heat, collect the juice, and it is ready.

【Ingredients】

300 grams of beef, 1 sharp pepper, 5 pickled peppers, 1 ginger, 3 cloves of garlic, 5 dried chili peppers, appropriate amount of egg white, 1 teaspoon of corn starch, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, appropriate amount of water starch, appropriate amount of salt, appropriate amount of oil, 1 teaspoon of sesame oil, a little black pepper, a little sugar or no addition.

A teaspoon of about 5 ml).

Production steps] 1. Prepare the raw materials.

2. Cut the beef into thin slices against the grain.

3. Cut the sharp pepper into diamond-shaped slices, cut the ginger and garlic into thin slices, cut the dried chili pepper into small pieces, and cut the pickled pepper into thick strips.

4. Add an appropriate amount of salt, a teaspoon of light soy sauce, a teaspoon of oyster sauce, a little black pepper, an appropriate amount of egg white, mix well, then add a teaspoon of sesame oil or other vegetable oil and mix well.