Beef Fried Corn Cob

Name: Beef Fried Corn Cob
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200-300g beef; Approximately 75g Corn cob; Approximately 75g Mushroom; 1/2 onion; Some salt; Some Sugar; Some Cooking Wine; Some baking soda; Some sesame oil; Some Soy sauce; Some pepper

by rosejyy2000

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

How to stir-fry beef tenderly has always been a headache for many cooks. If the beef is not handled properly, it will feel tough and hard to eat. The elderly and children dislike it even more. Occasionally, I have watched the "Daily Diet" program, but unexpectedly solved this problem. Now I want to talk a few words and share the methods and practices with everyone.
We sometimes want to stir-fry beef slices, and sometimes we want to stir-fry beef tenderloin, beef tenderloin with black pepper, it is a famous dish, so, according to different dishes and materials, the choice of meat cutting method is also different. When we want to fry beef slices, cut the beef into thin slices. The angle between the blade and the meat pattern is about 90°. When we want to make beef tenderloin, we must cut along the pattern, so that the beef slices are not easy to pickle and fry. Break"

Beef Fried Corn Cob

1. After cutting the beef slices against the grain, put it in a bowl. The bowl is larger, and there is enough space for marinating. Half a pound of beef is about to put light soy sauce (the light soy sauce has some moisture so that the beef will not be too dry and the meat will be easily absorbed) 1 or 1.5 teaspoon, add salt (add a little bit of salt to increase the saltiness) 1/8 teaspoon, cooking wine (to remove the fishy and fragrant taste of the meat), 1 teaspoon, pepper (also chopped the fishy taste) 1 /2 teaspoons, soy sauce (for coloring) 1/2 teaspoon, meat tenderizer powder or baking soda (to expand the fiber of the meat, and the meat becomes tender after frying) 1/8-1/6 teaspoon, grab it with your hands Marinate until it becomes sticky (indicating that the seasoning is absorbed in the meat), add 1 tablespoon of water and grasp evenly, so that the meat absorbs the moisture, add 1 teaspoon of water, and then grasp evenly. At this time, if the meat is dry, add water starch, if It’s wet, add cornstarch directly, then grab evenly, add about 1 teaspoon of oil, then grab evenly, and let it sit for about 20-30 minutes. The tender meat powder or soda powder must have a certain amount of moisture to play its role. Time meat meat, let it have time to absorb and chemically react, which is why when I used soda powder or meat tenderizer when I made beef, and the marinating time was not enough, the beef was not tender.

2. How to heat the beef slices: When we put the beef into the pot, put a little more oil than the stir-frying. Don't use too much heat, 30 to 40% of the heat is enough. If the heat is too big, it will stick to the pan, and the second is easy. When you are too old, don’t put the beef in the pot in a whole pile. Put it evenly. Stir-fry until it just changes color. It’s fine, because many times we will stir-fry with other vegetables. It is generally called slip-fried in books or on the Internet. ；

3. In order to synchronize the maturity of the ingredients, it is best to blanch them with oil and salt first, except for onions, leeks, green onions, etc. If you use canned ingredients, you can skip this step. Then raise the pot, heat the pot and add oil, add a little ginger, green onion, minced garlic and other ingredients to saute, pour in the corncob and mushroom slices, and go for a few times;

4. Pour in onions, add refined salt and sugar, and sprinkle a few peppers;

5. Pour the beef, take a few strokes, pour the cooking wine on the side of the pot (the wine directly touches the pot, it is particularly fragrant), hook a thin gorgon, and then put a little sesame oil as the bright oil, stir a little to serve.

Tips:
1. Don't over-fry beef, it will become hard and tough if it is fried for too long;

2. When sautéing beef, save a lot of wine, the dishes are particularly fragrant.