Do you need to pay attention to the heat of stir fried beef? Is it better to put hot oil in the pan

It is better to put warm oil in the pot, so that the beef will taste better, and it will not be easy to scorch, and it will be more tender and juicy, and sweet.

The heat of stir-fried beef is particular, it should be heated in a pan with cold oil, so as to prevent the beef from sticking to the pan when stir-frying, and it must be fried quickly on high heat when stir-frying, so as to ensure that the beef can be cooked quickly.

Stir-frying beef needs to pay attention to the heat, if the heat is not well controlled, the beef will be scorched. And when stir-frying beef, it is better to heat the oil in the pan. If you use warm oil, the smell will be stronger.

Is it cold or hot oil to fry beef? 10 people and 8 people did it wrong, no wonder the beef can't chew when it tastes! In our lives, with the continuous improvement of life now, meat food is often on our table, no longer as before only during the festival to be able to eat meat, now we can eat a variety of meat at any time, in so many meats, beef is a delicious and nutritious meat, especially children eat more beef is also very beneficial, then in the case of conditions can give children more beef, A common practice for beef is stir-fried or stewed.

Today I will tell you how to fry beef to make it tender and delicious, but it is really a technique, and you still need to master some skills, just like in Changning, should you put cold oil in the pot or hot oil in the pot? A lot of people do it wrong, if you use the wrong oil, no wonder beef will become hard to chew, today I will tell you the correct way to fry beef, in the case of stir-frying beef, should you use cold oil or hot oil? A lot of people use the wrong oil, so it's no wonder that beef doesn't taste chewy.

In fact, there are many people who fry beef in hot oil when they fry beefIn fact, the practice of boiling oil in the pan is not correct at allBecause if you put hot oil into the beef, it will cause the beef to shrink suddenly when heated, which will make the beef very firm and chewyTherefore, when we fry beef, we must put it in the pan with cold oil.

Let your fried beef taste smooth and delicious, and there will be no sticking to the pan, then we have added a variety of seasonings when frying beef, and the flavor is also carried out in advance, so it is also shortened the time to fry beef, which is conducive to maintaining the tender taste of beef, so in the future, if we fry beef at home, we must remember to put cold oil in the pot, do not use hot oil, there are many people they are using the wrong oil, no wonder the beef can not be chewed.

Beef is our daily life, often late meat, but many people when frying beef, it is not clear whether to use cold oil or hot oil, no wonder the beef made is firewood and hard, today we will talk about this matter,

Stir-fry the hot oil quickly, let it cook quickly, and it will taste bad when you are old, fry the hot oil quickly, let it cook quickly, and then add water to stew the meat, so that the effect is better. ,, heat the oil in the pan, when the oil is burned to seventy percent hot, the following is how to fry beef:

Stir-fry the hot oil quickly to cook quickly, and then add water to stew the meat, so that the effect is better.

It should be put in the pan with hot oil, and then put the beef, which will make it more fragrant.

,, heat the oil in the pan, when the oil is burned to seventy percent hot, the following is how to fry beef:

Stir-fry the hot oil quickly, so that it will cook quickly, and it will taste bad when it is old

When stir-frying beef, as for using cold oil or hot oil, I believe many people are half-understood, no wonder the beef made is always not found, and it will be particularly miserable, then follow me to take a look, its specific method, first of all, we first prepare the required ingredients, beef 10 salt, chicken essence, pepper, sugar, cooking wine, garlic sprouts, light soy sauce.

I believe that many people are half-understood, no wonder the beef produced is always not found, and it will be particularly miserable, so let's follow me to see how it works.

Heat the pan. First of all, we first prepare the required ingredients, 10 salt for beef, and essence of chicken.

Stir-fry the hot oil quickly, let the hot oil cook quickly, and put the oil into the pan when it is 70% hot.

The first is to pat the beef, which can make the fiber of the beef looser, and the naturally fried beef will be more flavorful. The second is to soak the beef, put the beef in warm water, add some salt, soak for about two hours, you can soak the blood water in the beef, this method is more powerful than the beef directly blanched in water.

The beef should be cut vertically to destroy the fiber of the beef.

The beef should be marinated with starch to lock in the moisture inside.

3.Stir-fry over high heat to reduce internal water evaporation. These three steps are done well, and the fried beef is tender and juicy, and it is super delicious.

After removing the beef from the boiling water, add various seasonings and vegetables to the vegetable pot, add the green onions, and add the beef.

The beef was on sale at this time, but there were not many cucumber flowers left. Since the cucumber flower is the cucumber and the tender melon still has red flowers, this is the most fragrant period when the cucumber has just grown. Cucumbers are only marketed in the summer, and nowadays cucumbers are very few and too expensive.

Scarcity is expensive" is a matter of course. Cucumber flowers contain vitamins and proteins, and have a crisp and aromatic taste. Women have a certain practical effect on delaying aging and beauty skin care.

With beef and cucumber flowers, the color is beautiful, the nutrition is comprehensive, and it is tender and crisp. But how can you stir-fry the beef to make it tender and flavorful, and eat it more tender? That's all you need to do.

Prepare food in advance: 500 grams of beef tenderloin, appropriate cucumber flowers, a small amount of ginger slices, oil, salt, light soy sauce, oil, white pepper, tapioca starch, rice wine. Exhaustive Approach:

1) Wash the beef in cold water and cut it into small slices, shred the ginger, wash the cucumber flowers and set aside. 2：

Place the sliced beef on a plate, sprinkle a little ginger, rice wine, white pepper, tapioca starch and light soy sauce on top and marinate for 10 minutes. (Marinate the beef with tapioca starch or egg white for a few minutes, so that the fried beef can be tender) 3: **Pile up the pot and heat, pour the oil into the pot, and pour the beef into the pot when the temperature has not risen until it fades (medium rare), and then put it out of the pot.

4: Use the remaining oil in the pot, pour the cucumber flowers into the pot and fry them until they are medium-cooked, then add the beef in the wok back to the pot, stir-fry together, see that the beef and cucumber flowers are fried, and then put a little salt to adjust the appropriate taste to get out of the pot. With the combination of yellow and green, a delicious dish with beautiful color is ready!

When stir-frying beef, don't put it in the pot immediately to ensure that the beef is tender and smooth in the above aspects. The nutritious and low-fat beef is paired with the fragrant and crispy cucumber flowers, which can be eaten and eaten, and it is not enough to fry one at a time. Cucumber flowers are hard to come across in this season.

If we meet, in order to realize their taste, no matter how expensive it is, we have to buy it and try it, and remember to share it with good friends who feel delicious!

When stir-frying beef, first rub the beef a few times with cooking wine, then scald it with boiling water, and finally stir-fry it in the pot, the beef is tender and flavorful!

Wash the beef and cut it into small slices, shred the ginger, and wash the cucumber flowers and set aside.

Put the sliced beef on a plate, sprinkle a little ginger, cooking wine, pepper, starch and light soy sauce on top and stir well, marinate for 10 minutes. (Marinate the beef in starch or egg whites for a few minutes so that the scrambled beef will be tender).

**Heat the pot, pour the oil into the pan, pour the beef into the pan and fry it until it changes color (medium rare), and then put it on a plate.

4.With the remaining oil left in the pot, pour the cucumber flowers into the pot and fry until they are medium-cooked, then add the beef in the wok back to the pot, stir-fry a few times together, see that the beef and cucumber flowers are fried, and then add a little salt to adjust the appropriate taste and you can get out of the pot.

Stir-fried beef should be marinated and coated with starch first, which can make the beef tender and flavorful, and you can eat one at a time.

There is a trick to stir-frying beef, I learned it, the fried beef is tender and not firewood!

Wrong. To make the beef very tender, you need to cut the beef into thin slices or strips in advance, then marinate it with starch, then pour it into the pot, fry the beef until it is white, put it out, and then stir-fry it with oil and other seasonings.

Of course, it is not right to fry beef directly in the pan. It is best to marinate the beef in advance before stir-frying, and marinate it with cooking wine, pepper, and cornstarch, so that it will not be firewood.

It is not right to fry the beef directly in the pan, you should first beat the beef softly, so that it is more tender, and then add baking powder, eggs, salt, etc. to marinate. Then add oil to the pan and stir-fry the ingredients, and finally add the beef and stir-fry it. The resulting beef is tender and not firewoody.

Beef is a common ingredient in life, the common practice is sauce beef, especially suitable for snacks, it tastes salty and moderate, the sauce is fragrant, crispy and refreshing, not hard or firewood, in addition, beef is also suitable for stir-frying, the taste is tender and smooth, rich in nutrition, but many friends, when cooking beef, always the technology is not in place, the fried beef taste is hard, chewing, not delicious, especially affects people's appetite, why the restaurant chef fried beef, tender and delicious? It turned out that they added an extra step, and today we will focus on sharing tips to teach you how to fry delicious beef at home, which is simple and practical.

The chef of the hotel has been working for a long time, and naturally has a set of familiar methods, ordinary people only look at the surface, they will not understand, oyster sauce beef tenderloin, toothpick beef, boiled beef, these dishes need to be pre-treated before cooking, that is, pickling, the beef will be marinated for a while, so that it will be more tender, stir-fry, soup, taste delicious, the ingredients used are also very simple, local materials, oyster sauce, light soy sauce, corn starch, edible oil, the method is also suitable for chicken and pork, If you want to increase your cooking skills, you can give it a try.

Stir-fried beef. Ingredients: shredded beef, cornstarch, rapeseed oil, green onion and garlic.

Seasoning: Light soy sauce, oyster sauce, dried chilies, green chilies.

1. When choosing beef, try to choose beef tenderloin and beef rump, see the texture of the beef clearly, slice it with a top knife, and the thickness is about one and a half yuan coins, and then change the knife to shreds.

2. This is 300 grams of shredded beef, first put 2 grams of salt, use osmotic pressure to force out the moisture and gum in the meat, and then add 3 spoons of corn starch, half a spoon of light soy sauce, half a spoon of oyster sauce, 1 spoon of rapeseed oil, grasp and mix evenly with your hands, so that the shredded beef can fully absorb the flavor.

Don't add starch all at once, add 3 scoops in 3 parts.

3. This is the appearance of grasping and mixing evenly, just massage it, but don't pinch it hard, avoid crushing the shredded beef, you need to put it in the refrigerator in summer, and it can be marinated for ten minutes at room temperature in winter, and the beef fried in this way is particularly tender.

4. Heat the oil, the oil is more than usual, it is best to use rapeseed oil, wait for the oil temperature to be 6 hot, put in the marinated shredded beef, slide it quickly, fry it over high heat until it breaks off and changes color, drain the oil and set aside.

5. Heat the oil again, after the oil is hot, add the peppercorns, dried chili peppers, ginger shreds, and garlic slices to burst out the fragrance, then pour in the green chili peppers, and stir-fry until they are broken and discolored.

6. Then pour in the fried shredded beef, an appropriate amount of green onions, turn to high heat, stir-fry a few times, and finally pour in 1 spoon of soy sauce to taste, stir-fry well.

In addition, shredded beef can be paired with some celery, green pepper or green onions, fried together, in terms of taste, it is better than what you buy, this method is also suitable for spicy hot, shabu-shabu, fried and eaten, beef is eaten with this tender taste.

Summary of tips. 1. To fry beef, you should choose the delicate part of the beef, and the beef tenderloin is the best.

2. Add lettuce oil when marinating beef.

3. When stir-frying shredded beef, the oil temperature should not be too high and the time should not be too long.

No, first put the beef in a pot and blanch it before taking it out. In this way, the beef will taste smoother and more delicious, and there will be no fishy smell.

No, before we fry beef, we must first put the beef in the appropriate amount of starch and mix evenly, so that the fried beef will be more tender and smooth, and it is easier to absorb the flavor.

First of all, we put the beef into the egg liquid and stir it evenly, heat the oil, add the onion and stir-fry until fragrant, then put in the beef and stir-fry evenly, add seasonings to get out of the pot.

Stir-fry over medium heat, which not only allows the beef to absorb the flavor but also does not burn the beef.

Oil soaking: Add some oil when mixing the meat and let it stand for 1 2 hours. In this way, the oil will seep into the meat. When fried, the oil in the meat will destroy the crude fiber due to expansion, and the meat will be much more tender.

When frying beef, the heat is very important, be sure to fry it quickly on high heat, so that the beef can be cooked quickly, so that the taste is good, if the time is fried for too long, it is easy to fry old, and the taste is very chai.

The chef shared the home-style practice of "Hongqi Green Pepper Cow Cover Shirt Like Shredded Meat", which is spicy and opens the stomach, super rice, and collects it first.