[stir-fried Beef] Mastering The Oil Temperature is The Key

Name: [stir-fried Beef] Mastering The Oil Temperature is The Key
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; 1 Sweet red pepper; A Green garlic; Some Sliced ginger; Some Bay leaf; Some salt; A tablespoon Soy sauce; A tablespoon Cooking Wine; Some squash powder; Some pepper; a little Chicken Essence; Some Salad oil

by Ball kitchen

4.6 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

2

[stir-fried Beef] Mastering The Oil Temperature is The Key

1. Wash and slice beef, add appropriate amount of sweet potato powder, one tablespoon of light soy sauce, one tablespoon of cooking wine, half a teaspoon of salt, and a little chicken essence.

[stir-fried Beef] Mastering The Oil Temperature is The Key recipe

2. Grab it well and add a tablespoon of salad oil to wrap the meat and marinate for 15 minutes. This will allow the meat to absorb the flavor and make the meat more tender.

3. One sweet red pepper and one garlic.

4. Cut the ginger slices and flatten them to bring out the flavor. Two slices of bay leaves, cut the sweet red pepper and garlic into what you want.

5. Turn on a high fire, first heat the pot until white smoke is emitted, then add an appropriate amount of salad oil, and then heat until white smoke is emitted, and always maintain the high fire. This step is the key.

6. Add the marinated beef and stir fry.

7. Stir-fry until the surface of the beef is completely discolored, about a minute, look at the bottom of the pan, it is not sticky.

8. Skip the meat aside, add ginger slices, sauté the bay leaves for a little fragrant, then add the side dishes, pepper, a little salt, and chicken essence.

9. The whole process is still on fire, continue to stir-fry for a minute, and the beef will be cooked.

Tips:
1. The process of heating the pot is also the key to stir-frying beef. The fire is high and the oil temperature is high. The cuties who are afraid of oil may be afraid. Looking at the smoking pot, there is a sense of fear that they dare not approach, but the pot is burning. It is very hot and there will be no oil splashing. As long as there is no water on the spatula, this step is very effective in preventing sticking to the pan.

2. The light soy sauce and cooking wine have been put in the process of marinating. When they are stirred with the sweet potato powder, they will all be absorbed on the surface of the meat. When they are fried, the starch will solidify, maintaining the freshness and freshness of the beef. If you add water seasonings such as light soy sauce and cooking wine later, the starch on the surface of the beef will be washed off to form a soup, which will stick to the side dishes, and it will look a bit sticky. If you like to eat it like this ,also.

3. When marinating the beef, put half a teaspoon of salt, which is for the beef to have a salty taste, and then add a little bit of salt for the salty taste of sweet red pepper and garlic, and the chicken essence is for freshness.

4. The pepper can also be used when marinating the beef or not.