Super Rice Killer----Three tips to teach you how to make tender stir-fried beef

Overview

Beef is the second most popular meat product among Chinese people, after pork. Beef has high protein content and low fat content. It is delicious and popular, and enjoys the reputation of being the favorite among meats. In addition to its high protein content, beef also contains trace elements such as heme iron, zinc, selenium, and manganese and various B vitamins. Generally speaking, if the family's finances allow, children should have meat every day in their diet. Among all kinds of meat, beef is the most nutritious. Chili pepper, also known as hot pepper. Green chili peppers can be eaten as vegetables, while dry red chili peppers are a favorite condiment for many people. Chili pepper can improve appetite and increase appetite. Chili pepper has a strong effect on promoting blood circulation and can improve symptoms such as cold sensitivity, frostbite, and vascular headaches. It contains a special substance that can accelerate metabolism to achieve the effect of burning body fat, thus achieving weight loss. Chili pepper can kill parasites in the stomach and abdomen. It is rich in vitamin C, which can control heart disease and coronary arteriosclerosis and lower cholesterol. It also contains more antioxidants, which can prevent cancer and other chronic diseases. Can clear the respiratory tract and treat coughs and colds In our daily lives, the method of cooking beef at home is relatively monotonous. It is usually stewed or braised. Some people have tried stir-frying, but the effect is not very good. The stir-fried beef is easy to become hard and tastes bad. This is because although beef contains a lot of water, its fibrous tissue is very rough, so the water stored in cellulose is particularly easy to lose. However, if it is processed according to the characteristics of beef and uses its strengths and avoids weaknesses, it is easy to fry beef better than pigs. The specific method to keep the meat tender lies in the knife skills and sizing skills. As we all know, beef fiber is thick, so when cutting beef, whether shredding or slicing, you should cut it in reverse direction. Don't worry about the slices or shreds falling apart. The thick fiber plays its advantage and restrains each other. Beef has a particularly strong ability to store water. When sizing, wrap the beef with starch, so that the fried beef will be very tender.

Tags

• hot dishes
• shandong cuisine
• old man
• autumn recipes
• banquet dishes
• lunch
• beef
• cooking wine
• garlic
• green chili
• light soy sauce
• parsley
• pickled peppers
• pixian doubanjiang
• starch
• ginger
• red pepper

Ingredients

Steps

1. 1 Parsley cut into sections

   

2. 2 Green and red peppers cut into rings

   

3. 3 Pickled peppers and cut into rings

   

4. 4 Remove the fascia from the beef and cut into shreds

   

5. 5 First add cooking wine, dark soy sauce, salt, sugar, and a little olive oil to sweet potato flour and mix well

   

6. 6 Then put it in the refrigerator for about 20 minutes (it is best to use sweet potato starch here, so that the fried beef will taste very smooth and tender. The purpose of cooling it in the refrigerator for a while is to better sizing it)

   

7. 7 Put oil (a little more) in the pot and cook it for 3-4 minutes. When it is hot, slide the beef tenderloin into the pot until cooked

   

8. 8 When cooked, remove and drain the oil and set aside for later use.

   

9. 9 Leave a little oil in the pot, stir-fry onions, ginger, garlic, green and red peppers, and pickled chili peppers

   

10. 10 Add Pixian bean paste and stir-fry

    

11. 11 After frying until fragrant, add the cooked beef tenderloin, add oyster sauce and a little sugar to taste

    

12. 12 Finally add the parsley segments and stir-fry

    

13. 13 Add a little salt according to your own taste, stir-fry evenly and then remove from the pan.