Spicy Beef Strips-forever Classic
1.
After the beef tenderloin is loosened with the back of a knife, slice it horizontally and cut into beef strips along the way. Add appropriate amount of sugar, cooking wine, white pepper, spicy fresh ingredients and some water and knead the beef evenly,
2.
Massage the beef, grab it with your hands until the poured cooking wine is sucked into the meat, add a little oil and grab it evenly
3.
Put a little egg liquid and dry starch to grab the sticky water, and then use a proper amount of oil to grab evenly to lock the water.
4.
Add the beef strips when it is heated to about 150 degrees, remove it when the color is slightly yellow, and place it in a colander to remove the oil
5.
Increase the oil temperature to about 180 degrees for re-exploitation
6.
Leave a proper amount of base oil in the pot, add the pepper and sesame pepper and fry it until it has a fragrance, and then deep-fry the pepper into a deep reddish brown with a spicy flavor.
7.
Then add the fried beef strips, sprinkle appropriate amount of sugar, salt, chicken essence to taste, then sprinkle appropriate amount of cooked sesame seeds, and stir-fry evenly.
8.
The first is to choose the meat, the best is beef tenderloin, which is beef tenderloin, and beef ham. The meat fiber in this part is relatively thin, and the meat is firmer and tender. So it is better to make stir-fried beef slices or silk. The next method is suitable for cutting beef, horizontally sliced and shredded along, which means that if you want to cut beef slices, you have to cut it against the texture. When cutting beef shreds, it is best not to cut the beef shreds, because the shredded meat is not easy to bite. , But you can’t cut it on top. It’s cut at a 90-degree angle to the texture. It’s not good, because it’s easy to break during the frying process. Then it will be a plate of stuffing. How to cut it is to cut it diagonally. It is most suitable to cut the knife and the texture at an angle of 30 degrees, so that it will not break easily when it is fried, and the taste is good
9.
The restaurant uses baking soda powder to marinate beef. It is a more important seasoning for corned beef. Its chemical reaction in the meat can break the crude fiber in the meat. The real reason why the beef cannot bite is that the fiber is too thick. Fracture will make the meat easy to bite. If you use it at home, it is best not to put baking soda directly in the meat. It is uneven and the effect is not good. The correct way is to put all the seasonings of the meat, including water, together. Mix thoroughly, and then beat into the meat bit by bit until the beef is completely absorbed. Finally, add a little egg liquid and dry starch and mix well. The purpose is to add a layer of shell to prevent moisture from vomiting, and then seal it with oil and put it in the refrigerator. You can use it after hours, we can make it at home without baking soda, just use cooking wine, water, oil, white pepper
10.
The initial frying is to fix the shape of the raw material. Therefore, the oil temperature should not be too high, so that the heat can gradually penetrate into the raw material, so that it will not be swollen. In the process of the raw materials being ripe, the skin cannot be crispy because the oil temperature is not high. If the raw materials continue to be heated in the pot, the moisture in the raw materials will evaporate due to too long time, causing the dishes to become dry and hard, and the effect of the outer burnt and the inner tender will not be achieved. The raw material is removed after the initial frying for a short time after the oil temperature is not high; then the oil temperature is increased for re-exploitation. Due to the effect of high temperature and hot oil, re-frying can reduce the oil content of the dishes themselves, and the food is not greasy: After re-frying, the difference in heating degree between the inside and the outside of the dishes widens, which can achieve the effect of crispy outside and soft inside. Consolidate the role of the initial bombing results. This shows that the re-exploitation is a very critical step in the process of bombing.
