How to make stir fried beef taste better?

How do you fry beef to be tender? I used to stir up dry firewood and chew it without moving, and it turned out that I did "this step" wrong. Beef is relatively expensive in the market, it is high in protein and trace elements, but there is very little fat, the taste is strong and fragrant, and it is a good food for nourishing the body.

But the method is wrong, and the fried beef is not fresh and tender, and it can't even be chewed, so it wastes such an expensive beef. If you fry beef like pork, it won't be tender! Why is that?

First of all, it's actually the wrong step in the first place!

As the saying goes, "cut the beef and sheep horizontally, cut the pig vertically, cut the chicken diagonally and cut the fish along with the fish" The beef is older and has more tendons, so it must be cut horizontally with the fiber meridians on the meat, so that the dishes will be more flavorful, and the cattle are easier to chew.

Secondly, the marinated beef will be more flavorful and tender.

After the beef is cut, marinate it in cooking wine, light soy sauce, oyster sauce, corn starch, white sugar and oil for half an hour, and the taste and texture will be better!

Thirdly, the side dish of stir-fried beef is also crucial. <>

Celery, green peppers, onions, etc., which are a little fragrant in themselves, are used to stir-fry beef, which is very congenial and can better stimulate the aroma of beef.

Finally, heat is critical. <>

In winter, when we often go to eat Chaoshan beef hot pot, when the beef is hot, the clerk generally tells the beef not to be scalded for too long, and it must be fished out and eaten in more than ten seconds, otherwise it will be old and the taste is poor. The same is true for stir-fried beef, since it is said to be stir-fried, it must be hot enough first, and secondly, the speed must be fast. If I fry it myself, I usually fry it on high heat until the beef is broken, then put it out, then put the side dishes into the pot and fry it until it is almost cooked, then add the beef, add a little water (a little juice to the rice), stir-fry a few times, and there is a sizzling sound in the pot, and you can put it on the plate.

Share a recent celery stir-fried beef tutorial, my little beast doesn't eat celery, but since eating this celery stir-fried beef, every time I eat beef, I specify to fry it with celery. So if you want to eat, you can give it a try.

The secret recipe for marinating roast beef, I learned that I never have to go out to eat barbecue again!

It has more flavor than the fiery stir-fried yellow beef.

You can stir-fry it with some green beans, first cut the beef, marinate it in cooking wine for ten minutes, and then pour it into the pot and fry it with the green beans.

The beef made in this way is simple and delicious, and has a tender texture.

In the first step, the beef is sliced and marinated in cooking wine, salt and starch for 15 minutes, in the second step, the beef is stir-fried in the pot, add green onions, ginger, garlic and salt light soy sauce, and in the third step, after the beef is cooked, add large pieces of onion and stir-fry for one minute. The beef in this way is tender and juicy.

If the beef is stir-fried, the first thing is that the heat must be sufficient, but the time should not be too long, and the taste will be too strong. To your taste, add the right chili peppers.

First, marinate the beef for preparation, prepare celery shreds and stir-fry together, add a little water and simmer for a few minutes after frying, and eat it while cooking for better taste.

Cut the beef noodles, add seasonings to marinate to taste, heat the oil in the pot, add green onions, ginger and garlic over high heat until fragrant, then add beef slices, keep the heat and stir-fry quickly until cooked, add a little salt before coming out of the pot, and you're good to go.

First of all, the beef should be cut into thin slices, and then marinated with cooking wine, salt, corn starch and pepper, prepare sharp peppers, millet peppers, pickled peppers, ginger and garlic, cut well, boil the oil, quickly stir-fry the ginger and garlic beef slices to change color under the heat of the oil, add the sharp peppers, millet peppers, pickled peppers, and stir-fry evenly after the soy sauce is colored. It's ready to cook, delicious and tender.

First of all, you need to use fresh beef, then cut it into thin slices, marinate it with cooking wine and soy sauce starch, and then fry the beef in the pot for the first time, put it up for later use after changing color, and fry it with peppers and onions until fragrant before pouring in the beef, and then you can get out of the pot after frying.

Beef slices marinated with cooking wine, light soy sauce, salt and starch, heat in a pan and pour in the marinated beef and fry over high heat until it changes color and serve for later use.

To stir-fry beef, the beef should be cut into slices, marinated with seasonings, and then placed in a high fire.

First of all, it is necessary to ensure the freshness of the beef, and how to deal with the beef that is not fresh enough will affect the taste. During the marinating process, it is necessary to ensure that the moisture is locked in as much as possible. Be quick when stir-frying.

Add starch to the beef, marinate in soy sauce for 15 minutes, heat the oil, stir-fry the chives, ginger and garlic, add kale, tomato, beef, salt, sand tea sauce and other ingredients, stir-fry evenly.