Garlic Seed Red Wine Beef
1.
The snowflake beef I bought was originally fresh, but it was frozen because I bought a lot, so I moved it from the freezer to the freezer one day in advance to thaw.
2.
Take the thawed beef out of the refrigerator about 1 hour in advance to warm it up to room temperature, then cut it into about 2 cm cubes, add salt and black and white pepper
3.
Pour 20ml of French Mouton Cadet red wine
4.
Grab and mix vigorously so that the wine and seasonings are fully absorbed by the beef
5.
Then add half of the egg white and mix well
6.
Add a little starch and mix evenly. Adding a little starch and egg white can help the beef lock the moisture and make the beef more tender.
7.
Finally, add a little bit of edible oil and mix evenly. This is to prevent the beef cubes from sticking during frying.
8.
Put an appropriate amount of oil in the pot, add garlic seeds and fry on low heat until the surface of the garlic is slightly yellow, turn the heat to medium heat
9.
Pour in the marinated beef, don't let the beef cubes pile up, spread it out on one layer, and leave it alone
10.
Turn it over after it's fried on one side, so that the surface of the beef cubes will change color.
11.
It feels that the beef is 5 mature, then add 30ml of red wine
12.
Flip the beef so that the red wine can cover the beef
13.
Flip it quickly, the red wine is quickly absorbed, and immediately leave the fire. Over time, the beef gets old and it doesn't taste good. Such fried beef cubes are basically 8 mature, very tender and full of juice, very delicious, and garlic seeds are also delicious.
Tips:
The heat of this dish is the key, it should not be overheated, otherwise the beef taste will be too bad
