Secret of beef tenderness with black pepper and apricot and abalone mushroom recipe-Chinese Food-best chinese food recipes-cooking food

Secret of beef tenderness with black pepper and apricot and abalone mushroom

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The secret to make the beef tender and smooth is baking soda. Baking soda has the same effect as the tender meat meal. It can effectively destroy the muscles and tissues of the beef and make the beef easy to eat. After eating the beef, it will fully expand. The taste of fried beef will be much tender. Not only that. Marinate meat with baking soda, water and other seasonings. It can be refrigerated. When it is used again the next day, the meat will not be too soft and rotten. There is a strict time limit when the meat is marinated with tender meat powder. Generally, it is better within half an hour. Otherwise, the meat will become gluten free and the taste will be lost. But baking soda has bitter taste, so the first control dosage is generally no more than 3G of 500g beef. The second is to add a little sugar. The third is to cook the dishes after marinating.

Cooking ingredients

sirloin:300g

abalone mushroom:300g

onion:30g

ground black pepper now:8

Cooking Steps

Step1:The beef should be cut to the same size as possible. Marinate it in the refrigerator with baking soda and sugar. 20 minutes. It's better if it takes a long time. Take it out and drain it. Marinate it for 20 minutes with soy sauce, cooking wine, salt, water starch and oil.

Step2:Diced Pleurotus eryngi

Step3:Dice onions. Slice garlic seed

Step4:Put oil in the pot. Stir fry the onion with garlic slice

Step5:Pour in Pleurotus eryngii and stir fry with salt. Fry until the Pleurotus eryngii is scorched and put aside. Make sure to stir fry with dry water.

Step6:Heat up the oil in the pot. Stir fry the beef quickly until it changes color. Add in the soy sauce and two or three spoonfuls of black pepper sauce. Stir in the mushroom and stir. The stir fry time should not be too long. When the beef is cooked, the pot will be ready. After leaving the pot, sprinkle the ground black pepper. It's more fragrant.