How to fry shredded beef is tender and delicious, and how to fry shredded beef to be tender and deli

Ingredients: 1 piece of beef, balsam, leeks, green onions, ginger, salt, beer, pepper, soy sauce, chicken powder, egg whites, corn starch, clear oil, sugar, sesame oil.

Step 1: Clean the beef, change the knife and cut it into thin slices; After cutting, arrange the beef slices neatly, and then change the knife to cut into even shreds; Then put the shredded beef into clean water and wash it repeatedly; Finally, remove the cleaned shredded beef, squeeze out the water, and put it in a large bowl for later use.

Step 2: Make onion ginger water. Cut the green onions and ginger into cubes, then put them in a large bowl, add a pinch of salt and beer, grab the juice from the green onions and ginger, and grab the green onions and ginger to get the mucilage.

Step 3: Add a pinch of salt, pepper, soy sauce and chicken powder to the shredded beef, then pour in the prepared onion and ginger water, grab the beef and absorb the water; Then beat in half of the egg whites and start over. Then, add a handful of cornstarch to the shredded beef and mix well to lock in the moisture in the shredded beef; Finally, add an appropriate amount of clear oil, grasp well and set aside.

Step 4: Prepare a piece of sesame oil and cut it into slices, then cut it into shreds with a knife; Cut one leek yellow into small pieces and set aside; Ginger and green onion cut into small pieces; Finely chop the garlic and set aside.

Step 5: Heat the pot well and add an appropriate amount of cooking oil. When the oil temperature reaches 30% hot, put the shredded meat into the pot and stir-fry with chopsticks; Slide the shredded beef until browned, then discard, drain and set aside.

Step 6: Leave a little base oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then put the balsam into the pot and stir-fry until fragrant; Stir-fry slightly, then add shredded beef, season with a little pepper, salt, soy sauce, chicken powder, and sugar (to refresh), stir-fry evenly over high heat; Then put the leeks in a pot and stir-fry over high heat until the leeks are chopped; Finally, pour in a little sesame oil, stir-fry again over high heat, and serve.

Here's how to stir-fry beef that is tender and delicious:Ingredients: 300 grams of garlic moss; 200 grams of beef (shank).

Excipients: oil 30 ml; Wine.

15 ml; salt 2 g; 1 tablespoon cornstarch; light soy sauce 20 ml; 5 grams of ginger.

1.After cutting the beef leg into shreds, soak it in water to clear the blood, wash and drain the water.

2.After the garlic moss is cleaned, cut into sections, add salt, cooking wine, corn starch and 10 grams of light soy sauce to the beef, grasp it well, and let it stand for 2 hours.

3.Prepare the ginger and pour oil into a hot pan.

4.Add warm oil to the shredded beef, oil until it changes color, and then serve.

5.Then put the ginger in the pot and burst the fragrance.

6.Pour in the garlic moss and stir-fry until it changes color and fragrance, add salt and stir-fry evenly.

7.Add light soy sauce and stir-fry evenly until raw, finally pour in the shredded beef and stir-fry evenly, then turn off the heat and remove from the pot.

【Ingredients】

300 grams of beef, 1 sharp pepper, 5 pickled peppers, 1 ginger, 3 cloves of garlic, 5 dried chili peppers, appropriate amount of egg white, 1 teaspoon of corn starch, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, appropriate amount of water starch, appropriate amount of salt, appropriate amount of oil, 1 teaspoon of sesame oil, a little black pepper, a little sugar or no addition.

A teaspoon of about 5 ml).

Production steps] 1. Prepare the raw materials.

2. Cut the beef into thin slices against the grain.

3. Cut the sharp pepper into diamond-shaped slices, cut the ginger and garlic into thin slices, cut the dried chili pepper into small pieces, and cut the pickled pepper into thick strips.

4. Add an appropriate amount of salt, a teaspoon of light soy sauce, a teaspoon of oyster sauce, a little black pepper, an appropriate amount of egg white, mix well, then add a teaspoon of sesame oil or other vegetable oil and mix well.

Say a few more words: If you want the beef to be tender, this step is very important, adding starch and egg white are all to lock in the moisture of the beef, and finally adding oil to the surface is to further lock in the water, and it is also convenient to quickly spread it when frying.

Of course, to fry the beef fillet tenderly, there are three aspects to pay attention to:

1. Beef tenderloin is the best choice, choose the pure lean part of beef if there is no tenderloin, the brisket is suitable for stewing, the tendon meat is suitable for sauce beef, and the beef used for stir-frying must be beef without fascia;

2. When cutting, cut against the texture and cut off the texture to make it easy to chew;

3. When stir-frying, the leaves have always been fried with low oil, but in order to make the meat tender and delicious, this dish should use more oil to ensure that the meat is tender and smooth.

5. Add an appropriate amount of oil to the pot and boil until it is hot, add ginger and garlic slices, pickled peppers and dried chili peppers, and quickly stir-fry until fragrant.

6. Then add the beef and stir-fry quickly.

7. Stir the beef aside, add the chili pepper and stir-fry a few times, sprinkle a little salt on the chili pepper and stir-fry evenly.

8. Then mix and stir well, add a little water starch, and add a little light soy sauce and a little sugar before leaving the pot to enhance freshness.

9. Done. Tips].

1. Because of the addition of pickled peppers, the fishy effect is particularly good, so I didn't add cooking wine to come and go, pickled peppers also have a unique pickled pepper flavor, very appetizing, the method will come out in the background of my official account to reply "Sichuan pickles", if not, add a little cooking wine or Huadiao wine to remove the fishy;

Second, dried chili pepper and pickled pepper have different uses, so both are added, one is to set off the color, the other is to increase the dry fragrance, the dried chili section is washed before use, so that it is wet, not easy to paste into the oil pan, but also to dry the excess water to prevent splashing oil in the pot.

How to fry shredded beef is tender and delicious, if you want shredded beef, you can fry chili peppers or celery, of course, stir it with cornstarch before frying, and add some oil, so that the fried beef is more tender and the time control is shorter.

Remove the leaves and leave the stems of the coriander, and cut about 3 cm with a top knife.

2 8 Cut the tenderloin in the middle and cut the centimeter slices with a top knife.

3 8 Sliced green onions, ginger and green garlic, and dice millet peppers.

4 8 Wash the sliced beef tenderloin with blood and put it in a bowl. Then, add dark soy sauce, salt and cooking wine (10g) and stir well; Then add egg whites and starch, and stir evenly repeatedly; Marinate for about 10 minutes and set aside.

5 8 Heat oil in a pot, heat over high heat, put in the marinated beef tenderloin slices and pour them into a colander for later use.

6 8 Pour oil into a hot pan and stir-fry the green onion, ginger and garlic until fragrant.

7 8 Add millet pepper, oyster sauce and sugar, turn to medium heat and stir-fry.

8 8 Then add the beef tenderloin slices and stir-fry together, finally put the coriander stalks and cooking wine, stir-fry a few times on high heat, and then you can get out of the pot.

Cut shredded beef marinated with cooking wine, green onions, ginger slices for 30 minutes, then put in a small amount of cornstarch to grasp well, add a small amount of cooking oil, and pay attention to the heat during the frying.

Steps to make sour and hot shredded potatoes.

1. Cut the potatoes into thin strips, try to cut them by hand, and if the knife is not good, you can use a silk tool.

2. After cutting, rinse with water, drain the dried chili peppers, cut them into thin strips or put them whole according to your preference, and you can also cut some fresh green pepper shreds to adjust the color.

3. After the oil is hot, put the peppercorns first, put the dried peppers after frying, don't be confused, put shredded potatoes and green peppers immediately after the fragrance bursts, and put some white vinegar immediately after stir-frying to change color.

4. Finally, put vinegar, minced green onion and garlic, finally put salt, put monosodium glutamate, stir-fry evenly 5, complete out of the pot, can be served.

1. Cutting method, cutting the right texture.

2. Cut well and add seasoning.

3. Add starchy egg whites.

4. Stir-fry the oil over high heat, and remove the seasoning and side dishes.

Required Materials:

Beef tenderloin 150g

A pinch of ginger and garlic.

MSG 2g cooking wine 5ml

Egg white 1 pc.

Green and red Hangzhou pepper 100g

Spicy beef sauce 2g

Salt 2g, oil 5g

Oyster sauce 2ml

Steps. 1. Slice the beef tenderloin, knead it with cooking wine, ginger slices, egg whites and oyster sauce for 2 minutes, and marinate for 30 minutes;

2. Cut the green and red Hangzhou pepper into rings, cut the ginger and garlic into rice and set aside;

3. Sit in a pot and get a big oil, the oil temperature is 6 into a hot, fry the marinated beef slices for 2 minutes, remove and drain the oil and set aside;

4. Leave a little oil in the pot, add ginger and garlic, and stir-fry over medium heat until fragrant;

5. Add the beef sauce and stir-fry the red oil;

6. Add the green and red Hangzhou pepper rings, add monosodium glutamate and salt, turn to high heat and fry for 2 minutes;

7. Slide the beef slices with good oil, stir-fry on high heat for 2 minutes, and then remove from the pot.

P beef wash and cut into thin slices, put in shredded ginger, a small spoon of corn starch, vegetable oil, grasp well, marinate for 20 minutes, cut the coriander into sections, cut the millet pepper into rings, mince the garlic, put the beef at a hot oil temperature, fry until it changes color, leave the bottom oil in the pot, fry the minced garlic until fragrant, put the millet pepper, beef, rice wine, soy sauce and stir-fry well, add salt and coriander and stir-fry well.

2. Cut the sharp pepper and red pepper for later use, and if you can't eat spicy, you can put the persimmon pepper, which tastes good.

A plate of stir-fried beef with sharp peppers is ready. The beef is very tender, the pepper is slightly spicy, and it is an artifact for rice!

Each ingredient has its best matching, in order to better stimulate the taste of the ingredients themselves, to achieve the degree of 1+1 greater than 2, such as tomato eggs, green pepper shredded meat, potatoes and beef, chopped pepper fish head, chicken stewed mushrooms, etc., which are all valuable experience summarized by foodies for a long time, we can use it directly. The ingredient I'm going to prepare today is beef, and there are many ingredients that can be paired with beef stew, but there are only a few suitable pairings for stir-fried beef.

Stir-fried beef with green onion and sauerkraut is a very good way for us, and it is also a nutritious and healthy and balanced meal, because the beef itself is more fishy, and the spicy aroma of green onions can remove the fishy smell, and the sauerkraut can integrate these two ingredients well together to add a unique flavor. In addition, from a nutritional point of view, beef is also rich in protein and vitamin B1, but vitamin B1 is easy to oxidize, and the allicin in green onions, (allicin is not a patent for garlic) can be well combined with vitamin B1 to form another nutrient that is not easy to oxidize.

Saying so many friends, I guess I'm impatient, let's make this stir-fried beef with green onions right away, and then teach you a trick of stir-fried beef.

Stir-fried beef with green onions (sauerkraut version) (serves 3 people).

Ingredients: The main ingredients are 400 grams of beef, two green onions, and 200 grams of Northeast sour cabbage. The excipients are a small handful of Sichuan pepper, a piece of ginger, two spoons of light soy sauce, a spoonful of cooking wine, a spoonful of sweet potato starch, 3 grams of baking soda (about a quarter of a spoon), an appropriate amount of salt, and one-third spoon of sugar.

Cooking steps: The first step is to prepare the ingredients: rinse the beef with water several times, it is best to soak it for half an hour to remove the blood, and then cut the beef into thin slices (note that there is a key point here, that is, when cutting beef, you must cut it horizontally with the texture of the beef, do not cut it along the texture, otherwise you will not be able to bite the tooth), cut the green onion into oblique knife segments, wash the sauerkraut and pinch the water for later use, and pat the ginger flat and shredd.

The second step is my trick, the trick of marinating beef, after the cut beef is put into a bowl, add two spoons of light soy sauce and a spoonful of cooking wine, stir well, and then add a little baking soda, which is about the appearance of a quarter of a seasoning spoon, add a little sugar to enhance freshness, add an appropriate amount of salt to taste, and finally sprinkle a spoonful of sweet potato starch to marinate for 10 minutes for later use. With the addition of baking soda, you can stir-fry boldly with confidence, and it will not be fried old or dry.

Step 3: Add an appropriate amount of oil to the pot, boil until it is 60% hot, add ginger and peppercorns to stir-fry the pot to bring out the fragrance.

Step 4: Turn the heat to high and pour the marinated beef into the pan and stir-fry for 30 seconds.

Step 5: After the beef has changed color, add the drained sauerkraut and stir-fry again for 30 seconds.

Step 6: Add the chopped green onions, and finally stir-fry for 1 minute until the green onions are slightly soft, and then you can put them out of the pot and put them on the plate, so that a nutritious and healthy dish with reasonable green onions is ready.

Ingredients: beef, green pepper, ginger, cooking wine, salt, sugar, egg, corn starch, vegetable oil.

Steps: Step 1: Cut the beef into thin slices, then cut into shreds, put the shredded beef into a large bowl, put a spoonful of cooking wine, a small spoon of salt, a little sugar, first stir well with chopsticks, give the shredded beef into the bottom taste, and then add a little water, stir well, and the taste will be smoother after the shredded beef fully absorbs the water.

Step 2: After that, add an egg white and stir well, then add a spoonful of cornstarch after stirring well to lock the moisture in the shredded meat and prevent water loss, and finally add a little vegetable oil and mix well to prevent sticking when frying.

Step 3: Shred the green pepper, shred the ginger, heat the oil, add the ginger shreds and fry until fragrant, then pour in the marinated shredded beef and stir-fry evenly, stir-fry until the beef changes color and turns white.

Step 4: Heat the oil again, add the shredded green pepper and stir-fry quickly, add a small spoon of salt and stir-fry well, then pour in the beef, stir-fry evenly and you can get out of the pot.

The method of stir-frying shredded beef is very simple, but it is not so easy to make it smooth and tender. Many people stir-fried shredded beef tastes dry and woody, and the taste is not smooth and tender, and it is not delicious. This is because many people fry it directly in the pot, and if the shredded beef wants to be delicious, it must be marinated first.

The key to the deliciousness of stir-fried shredded beef lies in marinating, which is more important than the process of stir-frying. The marinating step is done, and the stir-fried beef is very tender and delicious.