How to stir fry beef slices is tender and delicious, how to fry beef slices is tender and delicious

The stir-fried beef fillet is delicious and tenderClause. First, marinate the beef first.

Add salt and monosodium glutamate.

Pepper. Oyster sauce, cooking wine.

Add half an egg white and rub it 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 flour, 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. Second, the low temperature lubricating oil is sufficient to slide the pan, and the hot pan and cold oil can effectively prevent the pan from sticking.

When the oil temperature is boiled to 40% hot, pour in the marinated beef, quickly slide it with chopsticks, let the beef be evenly heated, about 30 seconds of oil, and remove the beef after it is set. Then raise the oil temperature to 5 hot, add the beef and re-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, put in the green and red peppers, onions and coriander stalks to burst the fragrance, pour in the beef, stir-fry quickly, and let the beef absorb the compound fragrance of the vegetable grains. Then sprinkle in the cumin sauce while shaking the pan and let it evenly coat the beef slices.

Then sprinkle with coriander segments, slightly turn out the fragrance, and then you can get out of the pot. 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.

Ingredients: 300g beef; a piece of ginger; a pinch of soy sauce; a pinch of cooking wine; a pinch of salt; a pinch of cornstarch; A pinch of cumin powder.

1. If you want to fry beef slices tender and delicious, it is very important to choose beef, there are not so many white tendons to pick the kind of white tendons, and generally the neck and front feet will be more tender.

2. Marinating in advance will make the beef more tender, cut the beef into thin slices, pack it in a container, put in cooking wine, soy sauce, salt, and corn starch together, and marinate for ten minutes.

3. Wash the ginger and cut it into slices for later use.

4. Heat oil in a pot, add ginger slices, then add marinated beef slices, fry over high heat, and fry until the beef changes color.

5. Sprinkle a little cumin powder when starting the pot, so that the fried beef is tender and delicious.

Stir-fried beef slices are tender and delicious

Stir-fried beef fillet with apples

Main raw materials: apples, beef

Ingredients: 300 grams of beef leg meat, two apples

Excipients:20 grams of soy sauce, 12 grams of sugar, 2 grams of baking soda, 15 grams of cooking wine, 5 grams of refined salt, 2 grams of monosodium glutamate, 15 grams of starch, 20 grams of green onions, 10 grams of sesame seeds (baked), 150 ml of chicken broth, 500 grams of soybean oil (actual consumption of 50 grams).

The production process

1. Wash the apples, remove the stems, peel them, remove the cores, cut them into thin slices, and soak them in clean water to avoid rust and black.

2. Peel the green onions, wash them and cut them into 3 cm pieces.

3. Remove the fascia of the beef, wash it, cut it into thin slices 4 cm long and 2 cm wide, put it in a porcelain bowl, add 5 grams of soy sauce, salt, sugar, monosodium glutamate and wine and mix it, and then, add 75 ml of water in 3 times, stir in one direction until the water is all absorbed by the beef, and finally 5 grams of dry starch and baking soda powder, let stand for 2 hours.

4. Heat the wok on the fire, add 500 grams of oil, when it is 50% hot, put in the beef slices, use chopsticks to scatter, remove the oil, control the oil, and pour the remaining oil into the oil tank.

Nutritional value

1. Beef contains enough vitamin B6, which can help you enhance immunity and promote protein metabolism and synthesis, thereby helping the body recover after intense training.

2. Beef is very low in fat, but it is rich in conjugated linoleic acid, which is a potential antioxidant that can effectively combat tissue damage caused by weightlifting and other sports. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

3. Beef contains vitamin B12, vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, which provide the body with the energy it needs for high-intensity training.

Ingredients: beef tenderloin, Erjingtiao, green onion, garlic, egg, five-spice powder, cumin powder, Pixian bean paste, light soy sauce, dark soy sauce, starch, rapeseed oil, sesame oil, cooking wine.

Steps: Step 1: Cut the fresh beef into slices along the lines, add cooking wine, five-spice powder, cumin powder and salt for 10 minutes.

Step 2: After 10 minutes, add starch. Egg whites. and a little sesame oil with a hand grasp evenly.

Step 3, 2 thorn cutting oblique knife. Finely strip the green onions. Garlic cut into cubes.

Step 4: Don't put anything in the pot. Stir-fry the two wattle strips until they are slightly tiger skin-shaped, and set aside.

Step 5: When the oil in the pot is 50% warm, pour in the marinated meat slices and stir-fry them.

Step 6: Add a little more oil. Stir in the shredded green onion and garlic.

Step 7: Pour in Pixian bean paste and stir-fry. Stir-fry the red oil.

Step 8: Add the sliced meat and 2 wattle sticks. Pour a little light soy sauce along the sides of the pan.

Step 9: After frying for one minute, turn off the heat and add some dark soy sauce to color. Drizzle with a little sesame oil.

Step 10: Delicious and ready.

1. Stir-fried beef slices with green onions:

150 grams of beef, 1 green onion, 2 cloves of garlic, 10 grams of ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of black pepper, 1 teaspoon of starch, appropriate amount of salt, appropriate amount of cooking oil.

1. Wash the beef and cut it into thin slices, add cooking wine, oyster sauce, light soy sauce, black pepper and starch and marinate for 10 minutes.

2. Finely chop the garlic, shred the ginger, and cut the green onions into inch pieces for later use.

3. Heat an appropriate amount of cooking oil into a pot, add minced garlic and shredded ginger and stir-fry until fragrant.

5. Add salt to taste according to personal taste, stir-fry evenly.

4. In the pot, stir-fry the garlic until fragrant, then add the green chili pepper and stir-fry for a while, fry until the green chili pepper is broken, put in the beef slices, add a spoonful of soy sauce, stir-fry quickly, and remove from the pot.

Stir-fried beef slices need to choose the right ingredients. Only the inner loin and upper brain parts of the meat are best fried and eaten. Then it needs to be marinated with starch, light soy sauce, black pepper. When stir-frying beef, the fire must be high. In this way, the fried beef slices will be delicious and tender.

Stir-fried beef fillet Simple and quick dish.

Stir-fried beef is actually very fast, marinate the beef, and then take it out when stir-frying, if it is not accompanied by snow peas and carrots, it can be fried in ten seconds, and it is delicious, I think it is a fast dish for banquets.

Ingredients: beef, carrots, snow peas.

Salt, light soy sauce, oyster sauce.

Garlic, sweet potato powder, cooking oil.

Stir-fried beef fillet is a simple and quick dish to make.

It is best to use yellow beef, which will taste better (injected buffalo beef will taste a little worse).

Try to slice the beef you bought, the thinner the better.

If the texture is not cut well, when you buy it, ask the owner of the beef stall to help cut it into slices.

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Add to the beef.

2 tablespoons of salt light soy sauce.

1 tablespoon of oyster sauce. Slice 4 cloves of garlic.

Put together and stir well.

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After grasping the seasoning well, add a small amount of sweet potato powder.

Grasp well and let the beef all dwell with a thin layer of sweet potato powder.

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It's well-grasped and the beef has a good color.

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Pour in two tablespoons of cooking oil and stir well to lock in the flavor and moisture of the beef.

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Cover with plastic wrap, put it in the refrigerator for a few hours and then take it out to fry, the beef also has the effect of acid removal in the refrigerator freshness and cooling, and the beef will taste better after acid removal.

The 1 pound of marinated beef on my side can be stored in the refrigerator for two days, and half of it is enough to fry each time.

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Prepare ingredients such as snow peas, peppers, and carrot slices.

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Because it was a little too much marinated, I didn't finish it all at once.

Take out the beef you want to stir-fry and stir-fry it with the chili.

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On high heat, the oil is hot, pour in the beef and stir-fry for 10-15 seconds to see that the beef is fried and discolored.

Beef will get old if it is fried for a long time.

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The fried beef is taken out of the plate and set aside, and if you don't fry it, you can eat it out of the pot here, and the taste is also excellent