How to fry beef tenderly, how to fry beef to be tender

Ingredients: half a catty of beef, 1 sour radish, half a chili, water, starch, light soy sauce, pepper, peanut oil, etc.

The detailed steps are as follows:

Step 1: Prepare a piece of beef, clean it and remove some white fascia, then cut large pieces along the lines, and then cut thin slices against the lines.

Step 2: Next, prepare a little thicker water starch, about the ratio of water to powder is one to one, one spoonful of water and one spoonful of starch is adjusted like this; Stir-fried beef must not be fried directly in the pot, before frying must be seasoned, if the seasoning is in the process of frying, the beef will be old.

Step 3: Cut the beef and put it in a large bowl, then add a little light soy sauce and pepper, then pour the mixed water starch into it, stir well with chopsticks, stir until the beef is completely absorbed, add a little peanut oil into it, stir well again and put it aside for later use. The last step is to add peanut oil to lock in the moisture of the beef.

Step 4: Now let's prepare some ingredients, we all like to use sour radish to match, sour and sour is very appetizing, sour radish to prepare one, this is a sour radish that is ready to eat, cut it directly into small strips, and then prepare a little red pepper grains, like to eat spicy, you can add millet spicy into it.

Step 5: Put oil in the wok, a little more, heat the oil, pour in the marinated beef, quickly break it up, fry the beef to be fierce, the action must be fast, everything begins to change color as soon as the beef is hot, so the stir-fry should also be fast, so that the heat is even, and each piece of the fried beef is tender and delicious.

Step 6: Stir-fry for about ten seconds, pour the cut sour radish into it after the beef changes color, and continue to stir-fry over high heat, because the sour radish is salty, and the beef is marinated with light soy sauce, so we don't need to add additional salt, if you feel that the taste is not enough, you can add a little salt in this step.

Step 7: Pour in the sour radish and fry for about half a minute, pour the pepper grains into it, continue to stir-fry for about 20 seconds, and fry this beef in the pot to out of the pot for about a minute, so you must first adjust the beef to taste.

Step 8: Pour the red pepper into the stir-fry for about 20 seconds, you can turn off the heat and get out of the pot, this dish of sour radish fried beef is ready, a simple and fast home-cooked small stir-fry, not only delicious, but also very tender, fragrant and delicious, but also very appetizing, like friends can try it.

If you want to make the beef tender and delicious, you need to use cooking wine, salt and starch, marinate to taste, cut the garlic and red pepper into thin slices, add an appropriate amount of oil to the pot, put the carrots, garlic oil, and red pepper into it and fry it, then add the appropriate amount of salt, put the beef in, add some wine and monosodium glutamate and stir-fry evenly, the time is not too long, so that the beef will be very tender.

Nutritional value of beef.

Beef contains a lot of high-quality protein and potassium, which is very important for athletes, the potassium content is relatively low, which will affect the growth of muscles, so athletes often eat some beef to supplement the nutrients needed by the body, beef is also rich in vitamins, which are easily absorbed and digested by the body.

Beef can supplement the vitality and physical strength needed by the body, however, people with eczema and allergies can not eat beef, and can also supplement the zinc and iron required by the body, which can make the body more energetic, and the zinc and iron in it can improve immunity, and it also contains folic acid, which can avoid congenital disabilities in infants.

Beef also contains unsaturated fatty acids, which can prevent diabetes and cancer, and there are many types of amino acids in protein.

Eating some beef properly can also achieve the best effect, this is because the fatty acid content in beef is relatively high, which can make the metabolism faster, can make the body distribute nutrients in a balanced manner, reduce the amount of fat accumulated in the body, and improve the quality of meat, so there are still many benefits of eating some beef properly.

Marinate with cooking wine or other wine, light soy sauce and pepper for ten minutes.

Add lemon juice to tenderize.

Slip first of all, beef to buy.

Be appropriate, choose bright light.

Bright and soft. Plum head, cut beef.

When it should be striated. Cut and add a little lemon.

lemon juice, lower the cow.

The acidity and alkalinity of the meat. degree, with violent.

Stir-fried, that beef.

It can be fresh. The shredded beef should be mixed with a small amount of starch, and the fire should not be too large, so that the shredded meat is tender and salted before the beef is put in the refrigerator and then cut. In this way, it is easy to cut, and secondly, the beef will absorb water and become tender when marinating.

The texture of beef is older and has more tendons, so when slicing, the knife and the meat fiber should be cut vertically and crosswise.

With tender meat powder, the fried beef is the most tender and can be so tender that it melts in the mouth, which is more tender than tofu, and many restaurants in Wenzhou have this kind of roasting, including boiled meat slices and so on.

PS: Tender meat powder is poisonous and harmful to the body.

1. When cutting beef, it must be sliced horizontally, not along the lines.

2. When stir-frying beef, add cornstarch, not too much. Egg whites will make the meat more tender.

3. The oil in the pot should be sufficient, and the fire should be boiling. Carefully observe and inspect, and find that the color of the meat has changed, so start the pot.

4. If you mix beef with other vegetables and stir-fry, blanch the vegetables first. Put the meat in the pan and stir-fry a few times.

Beef, which refers to meat obtained from cattle, is one of the most common meat products and is the third most consumed meat in the world, accounting for about 25% of the meat market. Beef is rich in protein, and the amino acid composition is closer to the needs of the human body than pork, which can improve the body's ability to resist diseases, and also has the effect of warming the stomach and replenishing qi. Humans domesticated cattle in 8000 B.C. to obtain stable beef**, and since then, as the human diet has changed, people have begun to breed beef cattle, resulting in more delicious meat quality, such as:

Japanese Kobe beef, Australian Wagyu beef, Chiannina beef, etc.

If you want to fry the beef tenderly, you should pay attention to it when handling the beef, first observe the texture of the beef, and cut it along the lines of the beef. Then marinate the beef, pour in cooking wine, starch, egg white, salt and other seasonings, marinate for 10 minutes, pour it into the pot and fry until it changes color and removes it.

1. Prepare beef, green peppers, eggs, starch, cooking wine, black pepper, chicken essence, oil consumption and other seasonings.

2. If you want the beef to be tender, you need to cut the beef well, cut it along the lines of the beef, and cut it one by one, which is very loose.

3. After cutting, add a spoonful of cooking wine, an egg white, a spoonful of salt, an appropriate amount of starch and other seasonings, and put on gloves to grasp it with your hands to make it better marinated and flavorful.

4. After marinating for 10 minutes, pour oil into the pot and heat it, when the oil temperature is fired 6 into a hot auspicious bend, pour in the marinated beef, stir-fry until it changes color, you can take it out for later use, the beef will be old after a long time, affecting the taste, you need to master the heat.

5. Pour in the side dishes first, then pour in the beef, stir-fry and then put it on the plate and eat, the fried beef is very tender and delicious.

How to fry beef tenderly.

Clause. First, marinate the beef first.

Add salt, monosodium glutamate, pepper, oyster sauce, cooking wine, and half an egg white, and rub repeatedly to allow the beef to absorb the seasoning and egg mixture.

Grab and mix until the beef slices are sticky, add an appropriate amount of cornstarch and continue to mix well, the cornstarch can lock in the moisture of the beef and maintain the tender taste.

It's fine to hang a little powder, not too thick to affect the taste of the beef.

Then drizzle with vegetable oil to seal and set aside for 10 minutes, vegetable oil can prevent the oil from sticking to each other.

Clause. 2. The low temperature lubricating oil is sufficient, and the hot pan and cold oil can effectively prevent the pan from sticking.

When the oil is boiled to 40% hot, pour the loin plum branches into the marinated beef and quickly slide them off with chopsticks.

Heat the beef evenly for about 30 seconds, and then remove the beef after it is set.

Then raise the oil temperature to 5 hot, add the beef and fry for 10 seconds, then remove immediately.

The main purpose of re-frying is to make the beef charred on the outside and tender on the inside, making it more barbecue-like.

Leave the bottom oil in the pot, add the green and red peppers, onions and coriander stalks to burst the fragrance, and pour in the beef.

Stir-fry quickly to allow the beef to absorb the complex aroma of the vegetable grains. Then sprinkle in the cumin sauce while flipping the pan and let it evenly coat the beef slices. Sprinkle with coriander segments and turn out the fragrance slightly, and then it can be removed from the pan.

As long as you master the skills of beef sizing and the kung fu of low-temperature oil, this beef can be fried casually, and it will not be old when fried.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of your training session, sarcosine is the fuel source for your muscles, and it can effectively replenish adenosine triphosphate, so that you can continue your training longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity.

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 the potatoes 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 juice, because the corned beef has already been hung with a thickener, and the oyster sauce has its own starch effect, so you should put a little in the bowl juice, or don't put the pure powder of the dry lake.

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 reed pepper instead), 1 large piece of ginger, 3 garlic, 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.

Hello! The home-cooked method of stir-frying tender beef is very simple, and you can learn it as soon as you learn it, and you can do it in the kitchen!

Ingredients: beef, celery, red pepper, garlic, ginger, corn starch, white pepper, salt, sugar, fresh soy sauce, oyster sauce, vegetable oil.

Production process: 1. Cut the beef into thick shreds, add ginger shreds, garlic slices, and pepper. The knife technique of cutting beef is very important, first cut into slices, and then cut thick shreds against the grain to cut the texture of the beef, and it tastes more tender.

2. Add a teaspoon of June fresh soy sauce, add a teaspoon of cooking wine, add a little oyster sauce, stir well in one direction, then add a teaspoon of cornstarch and stir well.

3. It is best to add a little vegetable oil, stir well again, and set aside for later use. Finally, add a little oil to lock in the moisture of the beef, and it is not easy to get out of the water when stir-fried.

4. Then prepare the side dishes: cut the celery into sections, shred the red pepper, slice the garlic, and cut the green onion into sections for later use.

5. Put a little vegetable oil in the pot, first add the garlic slices and green onions to fry until fragrant, then put the celery and red pepper shreds into the pot and stir-fry over high heat until broken, and put them out for later use.

6. Heat the pot again, add a tablespoon of vegetable oil, put the marinated shredded beef into the pot, and stir-fry over high heat.

7. Stir-fry until the beef begins to change color, put the side dishes into the pot and stir-fry, finally add an appropriate amount of salt and a little white sugar, quickly stir-fry evenly, and fry until the beef is all discolored.