How to make dry stir fried beef strips, how to make dry fried beef

Ingredients. 1000g of beef

Half a bowl of tempeh chili sauce.

1 handful of parsley.

5 dried chilies.

8 star anise. 1 small handful of peppercorns.

1 tablespoon of peppercorn powder.

1 small handful of sesame seeds.

2 scoops of dark soy sauce. 4 tablespoons of sugar.

Garlic to taste. Rice wine to taste.

Green onions to taste. Salt to taste.

Number of diners: steps.

Melt the water and a small amount of salt in a bowl, put in the washed beef, soak for half an hour, and bleed.

Put more than a dozen peppercorns, 4 star anise, green onions, ginger slices, two spoons of rice wine, beef pieces, water is about 5 cm past the beef, after the fire is boiled, turn to low heat and stew for an hour, if the beef is pierced through with chopsticks, there is no bleeding water in the hole, that is, it is eight mature, turn off the fire, take out the water, and wait to cool thoroughly.

Cut the chilled beef into strips along the texture of the meat, cut the parsley into sections, shred the ginger, and mince the garlic for later use.

Put peppercorns, dried peppers, half a bowl of cold oil in the pot, turn on low heat, slowly fry the fragrance, see the peppercorns turn black quickly, turn off the heat, and remove the peppercorns and dried peppers.

Reheat the oil in the pan, add star anise, shredded ginger, sesame seeds, beef strips, pepper powder, stir-fry over medium heat for about 5 minutes, until the beef is dry, pour in the tempeh hot sauce, dark soy sauce, sugar, then fry for 5 minutes, put parsley and fry until soft, put an appropriate amount of salt according to your taste, put minced garlic and fry for another minute before leaving the pot.

Stir-fried beef strips.

Ingredients: 250g cooked beef tendon, appropriate amount of oil, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of chili paste, appropriate amount of green peppercorns.

Appropriate amount of light soy sauce, pepper powder, chili powder, thirteen spices, cumin powder, and chopped coriander.

Method Ingredients map, cooked beef cut into long strips, garlic flattened and chopped into large grains.

2.Put oil in a wok, add green peppercorns and garlic to stir-fry until fragrant, and add a tablespoon of oil to soak in chili sauce.

3.Add a spoonful of sugar, light soy sauce, thirteen spices and a little salt and stir-fry.

4.Stir-fry until the skin of the beef strips is slightly dry, add cumin powder to taste, sprinkle in chopped coriander to taste and serve.

Stir-fried beef strips.

Ingredients: beef tenderloin, celery, shredded ginger, garlic slices, pure chili, Sichuan pepper, sesame pepper, coriander.

Method. 1.Cut the beef tenderloin into strips, add a little pepper, 1 tablespoon of raw soy sauce, half a spoon of dark soy sauce, 1 tablespoon of starch, seal 1 tablespoon of oil, grasp and marinate for 15 minutes, cut the celery into sections and set aside.

2.Put in the hot oil and fry the beef strips until the color becomes darker, leave the bottom oil and fry the ginger shreds, garlic slices, Sichuan pepper and sesame pepper, add celery and fry until it is broken, then add beef staring meat and dry chili peppers and stir well, add a little salt and sugar, 1 tablespoon of light soy sauce and stir-fry evenly, sprinkle in coriander and cooked sesame seeds and stir-fry well before leaving the pot.

Dry stir-fried beef method.

Ingredients: 200 grams of beef, 20 grams of green and red peppers, 2 grams of dried chilies.

2 grams of chili noodles, a little minced garlic, green onions, ginger slices, 4 grams of salt.

10 ml of water starch, 2 grams of monosodium glutamate, chicken powder, light soy sauce, cooking wine, chili paste, chili noodles, and cooking oil.

Cooking steps: 1 Wash the red pepper and cut into rings.

2 Wash the green peppers and cut them into rings.

3 Wash the smooth beef, cut into slices and put them in a bowl.

4 Add salt, monosodium glutamate and light soy sauce to the beef and mix well.

5 Add a little water starch and mix well.

6 Add a little cooking oil and marinate for 10 minutes.

7 Heat a pan with oil, cook until 50% hot, pour in the beef, and grease the oil for a while.

8 Remove the beef slices and set aside.

9 In another frying pan, pour in the ginger slices, green onion and minced garlic and stir-fry until fragrant.

10 Add dried chilies, green pepper slices, and red pepper slices and stir-fry until fragrant.

11 Pour in the beef and stir-fry evenly.

12 Add a pinch of chili paste, salt and chicken broth mix.

13 Pour in a little cooking wine and stir-fry until fragrant.

14 Pour in some chili flakes.

15 Stir quickly with a spatula and stir-fry well.

16 Serve on a plate.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is suitable for growth and development, post-surgery, post-illness recuperation in replenishing blood loss, repairing tissues and other aspects. Here's how I collected and sorted out the dried beef jerky, I hope it will be helpful to you!

Material:Steps:

1.Wash the beef and soak in water to remove the smell. Ten minutes.

2.Then cut the beef into cubes, taking care to cut the beef horizontally. Soak in water for a while and squeeze out the blood.

3.Add two tablespoons of cooking wine, a little bay leaf, cinnamon, star anise, ginger and shredded green onion to the shredded pork. Marinate for 15 minutes.

4.During the marinating process, the ginger cubes and green onions are shredded. Dried chili peppers cut into sections.

5.Once marinated, take out the shredded meat and squeeze out the blood again. Pour in half a bowl of cooking oil, cook until seven minutes hot, add shredded beef, and stir-fry over high heat.

Add a pinch of salt, not too much, and then add soy sauce, just to make the meat soft. Turn off the heat after 10 minutes. Remove the beef and set aside to cool.

6.After about 10 minutes, pour half a spoonful of sesame oil, chopped dried chili peppers and Sichuan peppercorns into the pan. Stir-fry over low heat until fragrant, then add the beef and stir-fry over high heat for 5 minutes. Turn off the heat and wait for the beef to cool. (The purpose of this is to prevent the beef from being scorched on the outside and growing on the inside).

7.Cool for 10 minutes and stir-fry again. Add a pinch of MSG, salt, sugar, and 3 tablespoons of soy sauce. Friends who like to do a little more can stir-fry for a while; Friends who like moist meat should stir-fry for a while. Personally, I prefer beef jerky that is a little dry.

8.Once out of the pan, serve on a plate. Sprinkle with cooked white sesame seeds. After putting it in the refrigerator for a while, add more flavor.

Tips:

1.Beef jerky can be made more and kept in the refrigerator, because the beef is rich in fat and can be stored for a week or two.

2.During the stir-frying of beef jerky, pay attention to cooling. Otherwise, it is easy to burn, it is not good-looking, and it tastes dry.

The preparation and steps of dry stir-fried beef are:

1. Slice the braised beef, it doesn't need to be too thin. Dried chili peppers are shredded with scissors;

2. Cut the green onion into cubes and shred the ginger;

3. Put more oil in the pot, the oil temperature is 8 to hot, put in the cut beef slices, stir-fry, and fry dry. Then pour out the excess oil, leaving some base oil;

4. Fry the beef until the surface of the beef is golden brown, drive the beef to the side of the pot, or shovel it up, pour in shredded chili pepper, shredded ginger and Sichuan pepper, and sprinkle salt on the ingredients. Stir-fry. Stir-fry only the ingredients, wait for the ingredients to change color slightly, and mix the beef with the ingredients. Because braised beef has a salty taste;

5. Add oyster sauce, light soy sauce, an appropriate amount of sugar, cumin powder (can be put or not) to see personal taste, stir-fry evenly, add chopped green onion and white sesame seeds;

6. The delicious dry stir-fried beef is out of the pot!

Other practices

1. Cut the beef into large pieces and put it in a basin, add cold water to submerge the beef, 2 tablespoons of cooking wine, and soak for about 2 hours, so that the beef can be more tender after cooking.

2. Boil water in a pot, add ginger slices to boil, pour the beef into the pot and blanch for 3 minutes, remove all the color and set aside.

3. Add a little oil to the wok, put in 10 rock sugars, fry the sugar color over low heat, turn reddish brown after the rock sugar melts and bubbles, pour the beef into the pot to control the dry water and stir-fry until all the colors are applied, add shallots, 3 cloves of garlic, 2 dried red peppers, 5 bay leaves, and 2 star anise over high heat to stir-fry the fragrance.

4. Add 2 tablespoons of Pixian bean paste, 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, an appropriate amount of salt and stir-fry evenly over high heat, add the water that submerges the ingredients and bring to a boil.

5. Pour all the ingredients and soup into the pressure cooker, cover the pot, steam for 20 minutes, turn off the heat and continue to simmer for 5 minutes.

250 grams of beef tenderloin, 1 gram of Sichuan salt, 100 grams of celery, 10 grams of soy sauce, 15 grams of shredded ginger, 10 grams of sesame oil, 25 grams of Pixian bean paste, 150 grams of cooked vegetable oil, 1 gram of Sichuan pepper powder.

1. Cut the beef into 8 cm long and thick shreds, and cut the celery into 4 cm long pieces.

2. Put the wok on the fire, cook 100 grams of vegetable oil, burn until it is hot, stir-fry the shredded beef repeatedly until the water vapor will be dry, add the ginger shreds, Sichuan salt, Pixian bean paste finely chop and continue to stir-fry, add the remaining vegetable oil while stir-frying, stir-fry until the shredded beef will be crispy when the soy sauce, celery is fried on the lower side, until the celery is broken, put it on the plate, sprinkle with pepper powder.

3. Add a little salt when stir-frying beef. To save time, shredded meat can be fried first and then stir-fried. Do not scorch.

Dried fried shredded beef is a Sichuan home cooking, is a classic Sichuan dish, the practice of dry fried shredded beef is simple, but the materials are exquisite, otherwise the taste of how to make the dried shredded beef is not authentic enough. The following is an introduction to the practice of dry fried shredded beef, and you may want to show your hand if you learn it: The main ingredient of dry fried shredded beef:

200 grams of lean beef, 50 grams of celery. Condiments: 10 grams of Pixian bean paste, 25 grams of green garlic, 10 grams of soy sauce, 2 grams of vinegar, 3 grams of refined salt, 15 grams of cooking wine, 5 grams of ginger shreds, 1 gram of Sichuan pepper powder, 50 grams of peanut oil (15 grams of actual consumption), 2 grams of monosodium glutamate.

How to cook shredded beef: 1 500g of lean beef shredded (American beef is too tender, in order to make the cooked beef more chewy) cut into thick shreds about 4mm thick and 6-8cm long (thin strips?). ), add ginger oil, a little refined salt, and grasp well.

2 Cut the celery into thin strips, add oil, stir-fry with a little salt until about 7 medium cooked, and remove it. Shred the ginger and cut the green onion into knots. Take a small bowl, put a spoonful of sugar, 1-2 spoons of soy sauce, 1 spoon of Shao wine, and a little chicken essence and stir well.

3 Put 100-200 grams of salad oil in a wok, add the beef and stir-fry until brown and brown, remove and drain the oil.

4 Brush the wok with a little bottom oil, add an appropriate amount of ginger and shallots, peppercorns and 1-2 handfuls of dried red peppers cut from the middle, add a spoonful of finely chopped Pixian bean paste and stir-fry until fragrant, then stir-fry the shredded beef for a while, add the fried celery, cook in the right seasoning juice and stir-fry quickly until the juice is dry and put on a plate. The dried red peppers have not been soaked, but we have a very dry here, so I always put them in a fresh-keeping sealed bag, so that when I eat them, I don't have to worry about breaking them when I touch them and they will be mushy when they are fried. In addition, if you want to make the dried red pepper ripe but not black, you can add ginger, onions, garlic, etc. before going to the pot, which contains a certain amount of water, which will reduce the oil temperature and avoid the embarrassment of the pepper being pasted as soon as the pot is cooked.

In fact, you can also try to wash the red pepper and dry it and fry it in the pan. Tips: Stir-fried shredded beef has a spicy and dry flavor and a long aftertaste, which is a special feature of this dish, especially suitable for tasting wine.

If you can't buy Pixian watercress, it doesn't hurt – just increase the amount of soy sauce slightly. I often don't put watercress, although there is less sauce fragrance, but it highlights the spicy aroma of wine and dried red pepper + Sichuan pepper, which is also very popular!

"Stir-fried shredded beef".

Ingredients: beef (preferably frozen, not completely dissolved, easy to cut, and frozen meat can drain acid, good taste), celery, preferably a small parsley, a few dried chilies, a few shredded green onions and ginger.

Method:1Beef shredded, ** must pay attention to the shredded cut, to cut against the texture of the meat, so that the beef can be stronger when stir-frying, and only after eating can it bite. If you cut along the texture, you won't be able to achieve the effect.

Don't cut it too finely, as the beef jerky will shrink after stir-frying. Put it in a bowl, add the green onion and ginger foam, a spoonful of cooking wine (or a little white wine), 2 spoons of soy sauce, 2 spoons of salt, a little sugar, grasp it well with your hands and marinate for about half an hour.

2.After washing the parsley, only the stem is left, not the leaves, and the oblique section of about 2cm is cut with a knife.

3.Dry chili peppers are broken to remove the seeds, * The chili peppers should not be washed with water, otherwise they will be splashed when they are in the pot, and the chili seeds should be wiped clean with a paper towel, otherwise they will stick to the vegetables after they come out of the pot, and they will not look good.

4.Wok on the heat, pour oil, boil to 8 into the heat, shredded beef under the pot and stir-fry a few times, pour in the dry chili, * Note: to first under the beef stir-fry a few times and then under the chili, if the chili pepper first, it will be paste, because the fire is very big at this time, continue to stir-fry, do not turn low heat at this time, but be sure to keep turning the beef, so that it will not stick to the pan, until the beef slowly drains the water to show a dark brown color, there is no more soup in the pot, only see the oil, pour in the cut celery, reduce the heat, continue to stir-fry the beef and celery, * Note:

At this time, it must be on low heat, because the beef has been drained of water, if you don't collect the low heat, you will smell the mush, parsley is very cooked, so after stir-frying a few times, add salt, and after turning it twice, you can turn off the heat and serve the plate. *Note: Be sure to pay attention to the heat after the celery is put into the pot, otherwise the celery will wilt and be ugly if it is fried too much.

Tips:

A This dish also tastes great when eaten after cooling, so you can make it first, and you don't have to worry about it being cold and not delicious.

b The taste is spicy, the beef is chewy like beef jerky, and the celery is fresh and refreshing.

c After this dish is done, there will definitely be some grease at the bottom of the pot, so be sure to wash the pot

d When stir-frying beef, you must pay attention to the changes in beef, and you can put celery only after the moisture is dried, otherwise it will be put early, and the beef will be "water", so it is not called dry stir-frying. At the same time, pay attention not to stir the beef, the work is on the heat

1.Cut the gluten into thin slices and then cut into thin strips; 2.Put the gluten shreds into boiling water and boil for two minutes, remove them, then soak them in water for a while, and set aside in water;

"Stir-fried shredded beef".

3.Wash the celery, tear off the old tendons and cut into inch pieces;

4.chop the bean paste;

5.Wash the wok and put it on the fire, put in the peanut oil, when it is 60% hot, add the gluten shreds and stir-fry, add refined salt, and continue to stir-fry until the gluten shreds are light yellow;

6.Then add bean paste and chili powder, stir evenly in the pot;

7.Then add sugar, soy sauce, cooking wine, celery, shredded ginger, monosodium glutamate, stir evenly, sprinkle with peppercorn powder and serve on the plate.