Chinese Food
Fried beef with bitter melon
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Make the beef more tender? There are two key points - first, crosscut beef. The beef should be cut against the texture of the meat. That is, the texture of the knife and the meat is 90 degrees vertical. The cut meat and the texture are in the shape of well. Second, it is very important to pickle. I have a little secret to share with you. That is to add the beef into the seasoning, such as salt, and then put it into ginger water to continue to grasp, so that it can absorb water. Finally, add starch and A little peanut oil continues to hold on to the pulp and lock in the water. In this way, stir fry with oil to keep the beef fresh and tender. This dish is made of common materials. It's a simple homely dish. It's full of fragrance
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Cut balsam pear into slices and add some salt. Mix well and marinate it
Step3:After the beef is cut into slices, add some salt, starch, cooking wine and ginger water. Mix well and marinate
Step4:After 5 minutes, add some ginger water, and then add some peanut oil to make the beef eat
Step5:Heat the oil and stir fry the marinated beef
Step6:Stir fry the beef until it changes color, then fish out
Step7:Heat the oil in a hot pot. Add the garlic and red pepper and stir fr
Step8:Squeeze the pickled balsam pear out of the juice. Stir fry the garlic slices and add in the balsam pear to stir fry
Step9:Stir fry for a few times, then add in the newly fried beef slices
Step10:Stir for a few more times and add some salt to taste. Stir evenly.
Step11:The table is on.
Cooking tips:1. The beef should be cut against the texture of the meat. That is, the texture of the knife and the meat is 90 degrees vertical. The cut meat is in the shape of Jing . 2. Before the bitter melon is put into the pot, it should be salted and squeezed out. This can reduce the bitterness. 3. Adding some red pepper can not only add color to the dish, but also reduce the bitterness. There are skills in making delicious dishes.
