Chinese Food
The skill of stir fried beef with garlic
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In the meat we often eat in our daily diet, although the price of beef is a little higher, it does not affect people's love for it. Compared with pork, beef has higher nutritional value, better taste and taste. It can only be said that high price is the embodiment of beef value for money. There are many ways to cook beef, such as frying, frying, stewing, stewing, brine and so on. It can match with a variety of ingredients to make all kinds of food. Among them, fried beef slices are the most common household practice. Although fried beef is delicious and easy to make, it's not easy to succeed. Many people don't master cooking skills. The fried beef jerky is hard to chew. It tastes fishy. In fact, it has a direct relationship with how you deal with beef. It is easy to learn how to select the parts of beef, how to marinate and how to stir fry. But if some steps are not done properly, the stir fried beef will be hard and stuffed. Many people don't pay attention to buying beef. They don't choose according to the dishes they want to make
Cooking ingredients
Cooking Steps
Step1:① It's very important to choose the part of beef first. Try to choose the place with tender meat, such as sirloin or shoulder. This time, I chose the shoulder meat. It is located in the scapula. It is rich in high-quality protein. It is the part with low fat content on the body.
Step2:If there is fascia on the cut beef, it must be removed with a knife. Otherwise the meat won't bite if it's marinated well. Cut off the fascia also do not waste. Can be thrown into the soup pot and bone boil into soup. Then cut the beef slices vertically. The thickness of about one yuan coin is better. Note - the direction of the knife is 90 degrees perpendicular to the texture of the beef. In this way, the fascia of beef can be cut off to the maximum extent. It is tender to fry and easy to chew. Vertical cutting is the most ideal state. But in reality, we buy different sizes and shapes of beef. Sometimes it's not very good to cut vertically. Generally, it's OK to cut horizontally against the grain.
Step3:3) salting beef is the key step to keep the beef tender and smooth. Put 1 teaspoon honey, 1 teaspoon soy sauce, 1 teaspoon cooking wine and a little pepper. Then mix the seasoning with beef by hand. Cooking wine can remove fishiness, pepper can increase fragrance and honey can keep beef tender and smooth. In the process of curing, there are several ways to keep the beef tender and smooth. The way to add honey usually appears in the Western dishes red wine beef. The Chinese cooking method is rarely used. I found that honey can increase the taste and level of beef. It's more delicious than other methods.
Step4:Mix 2 tbsp of raw meal with 1 tbsp of water. Stir in beef and mix well. Raw meal water can form a protective film on the surface of beef, reduce the loss of water in the process of frying, so as to achieve the effect of tender meat. If you buy older beef, such as beef hind legs, which often move. How to deal with it? You can add another step on the basis of this salting process. After finishing the action of putting raw powder water in front of you, put 2 tablespoons peanut oil and beef to mix evenly. Oil can block the seasoning and water in the beef. It can make the meat tender and tender. And the beef marinated with peanut oil will be more fragrant when fried. However, it is not necessary to put oil or brush a thin layer of oil into the pot when frying.
Step5:Sealed with plastic wrap. Put the beef in the refrigerato
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Cooking tips:Common skills for sauteed smooth beef - three key skills can be summed up in one sentence - all two marinate and three refrigerate. As long as you prepare the beef in this order, you will be able to stir fry the tender and non dried beef. (1) Cutting across the beef is the same as cutting against the grain. The sliced beef must be cut against the grain. The knife is perpendicular to the grain of the beef to cut a piece of meat with uniform thickness. Generally, the thickness is about 0.2cm (the thickness of one yuan coin). In this way, the fascia of beef can be cut to the maximum extent. The fried beef is more tender and easy to chew. (2) Curing refuses to use chemical tenderizer to marinate beef. Even if the dosage is not enough, it will destroy the nutrients in beef. In addition to the honey pickling method introduced in the recipe, papaya, pears, ginger and other healthy natural raw materials or beer can be used to make beef. These four methods are practical and effective, and can also make beef taste rich and layered. ① Juice with papaya. Papaya juice is a natural tender meat
