Should you wash off the starch marinated beef when stir frying?

It does not need to be washed off.

Add starch beef, add more will be fried into a lump, add less beef is too hard and not delicious, if you want to fry smooth and tender beef, how to add starch is actually very critical.

Do not wash off. Because the purpose of adding starch marinating is to make the beef more delicious and tender, and the beef will be very chai after washing, so it should not be washed off.

Beef marinated with starch does not need to be washed off the starch when cooking. Marinated beef. It will be very tender. Easy to mature. Washing off the starch loses the meaning of pickling.

When adding starch to coconut beef, it is to make the beef more tender and tender, and of course it does not need to be washed off when it is noisy. It is specially added to make the beef more delicious.

Beef has been developed with starch before frying, so it does not need to be washed off, so it will not play the original role of starch, because starch is to make its meat more delicious.

When adding starch-marinated beef, there is no need to wash off the starch when stir-frying, but you must pay attention to the starch when marinating beef, not too much.

I think the addition of starch-cured beef. There is no need to wash it off when stir-frying. Because starch is to play the role of stir-frying meat. If you remove the starch, then the meat will not be noisy.

Add starch marinated beef, you don't need to wash off the starch on the meat when stir-frying, you can fry it directly, and after adding starch to the beef, the fried beef is more tender.

Don't wash it off, add starch to make the fried beef tender and smooth, and wash it off will lose its original effect.

Starch-marinated beef does not need to be cleaned when stir-fried, which helps to extract and tenderize.

No. The family starch is to lock in moisture and keep the beef tender.

There is no need to wash it off, so that the fried meat will be more tender and less chai.

You can beat the meat and wrap it in a batter with eggs and a small amount of starch. In addition, starch is generally added to the starch first to make water starch. It is not directly put in the dried starch. Don't put so much. A little bit will do.

Should you wash off the starch-marinated beef when you stir-fry, and don't you need to wash it off when you add starch-marinated beef? The starch is used to tender meat.

Summary. There may be several reasons for this:1

Don't cut the beef directly, soak it in water for enough time before cutting, and then use the back of the knife to break up the tendons slightly, after soaking and beating, the blood and mucus will come out, which can reduce adhesion, and the taste will be more delicate. 2.It is best not to put starch when pickling, you can put some egg whites, starch is easy to stick, when frying, the starch is easy to become slimy when heated, and it is best to put some cooking oil when pickling, which can also reduce the <> adhesion

The beef starch is marinated and fried and sticky.

There may be several reasons for this:1Don't cut the beef directly, soak it in water for enough time before cutting, and then use the back of the knife to break up the tendons a little, after soaking and beating, the blood and mucus will come out, which can reduce adhesion, and the taste will be more delicate.

2.It is best not to put starch when pickling Lingchang, you can put some egg white, the starch is easy to stick, and the starch is easy to become slimy when it is hot, and it is best to put some cooking oil when pickling, which can also reduce the <> adhesion

Don't fry for too long, you can turn on high heat to fry the best, the longer the frying, if the oil is not enough, it is easy to fry sticky <>

Summary. Hello, dear, what's going on with the sticky beef after marinating and stir-frying.

The first is that the marinated beef is starched but no cooking oil is added before the final cooking, and the second is that the oil temperature before the cooking is not sure, and the oil temperature is too high. In this way, the beef will be old and very easy to stick, and it will be slimy in the pan.

The beef starch is marinated and fried and sticky.

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Hello, dear, what happened to the sticky beef after the beef starch was marinated and fried, one is that the marinated beef is starched, but no cooking oil is added before the final pot, and the second is that the oil temperature before the round void pot is not sure, and the oil temperature is too high. In this way, Niu Zhengtan meat and orange bushes will be fried, and it is particularly easy to stick, and the pan will also be sticky.

It doesn't matter if the beef is marinated without starch, we can choose to use egg whites instead, and we can also add a little oyster sauce when marinating the beef, so that the beef is still fresh and tender.

When marinating beef, we can add some egg liquid instead of starch, so that the marinated beef will be very tender, and we can also add some white wine to make our beef tender.

Put 2 tablespoons of cooking wine to remove the smell, 3 tablespoons of soy sauce, and 1 tablespoon of oyster sauce to make it fresh. Stir well, cover with plastic wrap and marinate for 20 minutes.

Of course, the beef will become very smooth and tender if you put starch.

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 particularly suitable for growth and development, post-surgery, post-illness recuperation in replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

Discernment. Take a look to see if there are red spots on the skin of the meat, no red spots are good meat, and those with red spots are bad meat; Looking at the muscles, the fresh meat is shiny and uniform in red, and the inferior meat is slightly darker; Looking at the fat, the fat of fresh meat is white or yellowish, the fat of defective meat lacks luster, and the fat of spoiled meat is green.

Second, fresh meat has a normal smell, and inferior meat has an ammonia or sour smell.

Three touches, one is to touch the elasticity, fresh meat is elastic, the depression after acupressure immediately recovers, the elasticity of defective meat is poor, the depression after acupressure recovery is very slow or even can not be recovered, spoiled meat is inelastic; Second, the viscosity should be touched, the surface of fresh meat is slightly dry or slightly moist, not sticky, the appearance of sub-fresh meat is dry or sticky, the newly cut surface is moist and sticky, the spoiled meat is seriously sticky, and the appearance is extremely dry, but some meat with serious water injection is also not sticky at all, but it can be seen that the appearance is wet and not firm.

Summary. Corned beef with starch, but can not put salt, in fact, not only beef, pig and fish marinating is also not suitable for salt, salting when adding salt, will make the meat water tightened, so that the cooking dish, the taste is not smooth enough, but rough old firewood.

The addition of cornstarch can wrap the meat juice and sauce to form a protective film, simple stir-frying, can lock the juice will not be too large, keep the kindergarten taste, and make the taste more smooth and crisp! 

Can beef be marinated with starch.

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Hello, you can. 

Salted beef with starch, but can not put salt, in fact, not only beef, pig and fish marinating is also not suitable for salt, salting when adding salt, will make the cavity vertical meat water tightened, so that the cooking dish, the taste is not smooth enough, but rough old firewood. The addition of cornstarch and the thin pulp can wrap the meat juice and sauce to form a protective film, and the simple stir-fry can brightly circle and lock the juice without excessive loss, keep the kindergarten taste, and make the taste more smooth and crispy! 

There is no need to blanch the beef after putting the starch, because the starch will lock in the moisture inside the beef, and it will not taste good. It is recommended to remove the fishy smell by soaking in blood water directly. It is recommended to put the starch with wide oil for a while, so that it will be more tender.

The meat of beef contains a lot of blood and water, and if the beef is blanched directly with boiling water when you buy it, the blood will lock in the meat, so the meat will not be very clean and the taste will not be good. The correct way is to first put the raw beef in cold water for 2-4 hours, soak the blood out, and then rinse it with clean water repeatedly until the water is clear.

Stir-fried beef method:

1.Soak the beef in water for 1 hour and change the water every half an hour to completely remove the blood from the beef.

2.Drain the water from the beef, then cut the beef horizontally, cut it into thin slices for later use, and cut the beef horizontally and the chicken vertically.

3.Put 50ml of water in the edible alkali, then put 10ml of edible alkaline water in the beef, grasp the beef with your hands for 2 minutes, if the beef is too dry, you can add an appropriate amount of water until it is not sticky.

4.Then add egg whites, a small amount of salt, cooking wine, sugar, grasp and pinch the beef for 3 minutes, then add minced ginger, dark soy sauce, starch, pepper, chicken essence and stir well, and finally add an appropriate amount of cooking oil, wrap the beef with plastic wrap, and put it in the refrigerator for half an hour.

5.Heat the pot, put a large spoonful of cooking oil, boil until 7-8 is hot, add the marinated beef, stir-fry for 30 seconds, then add green peppers, dried peppers, and the remaining seasonings, and stir-fry to get out of the pot.

If necessary, thicken the meat with starch and stir-fry it.

Relatively tender.

Wet stir-fry can be put starch water.

Stir-fried beef must have starch and gargle deliciously.