Name: Super Rice Killer-three Ways to Teach You to Fry Fresh and Tender Veal
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some beef; Some green pepper; Some parsley; Some Red chili; Some Soaked chili; Some Pixian Doubanjiang; Some Soy sauce; Some starch; Some Cooking Wine; Some ginger; Some garlic

Super Rice Killer-three Ways to Teach You to Fry Fresh and Tender Veal

by Xinyi

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Beef is the second largest meat food of the Chinese, second only to pork. Beef has high protein content and low fat content. It is delicious and popular. It enjoys the reputation of "proud of meat". In addition to 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 economy permits, children should have meat every day. Among all kinds of meat, beef is the most nutritious.

Chili, also known as hot pepper. Green peppers can be eaten as vegetables, and dried red peppers are a favorite condiment for many people. Chili can improve appetite and increase appetite. Capsicum has a strong effect of promoting blood circulation, and can improve the symptoms of cold, frostbite, vascular headache and other symptoms. It contains a special substance that can accelerate the metabolism to achieve the effect of burning body fat, thereby playing the role of weight loss. Pepper can kill parasites in the stomach and abdomen. It is rich in vitamin C, can control heart disease and coronary atherosclerosis, and lower cholesterol. It also contains more antioxidants, which can prevent cancer and other chronic diseases. Can make the respiratory tract unblocked, used to treat coughs and colds

In our daily life, the method of cooking beef cattle at home is relatively monotonous. It is usually stewed or braised. Some people have tried it like stir-fry, but the effect is not very good. The fried beef tends to become hard and taste bad. This is because although beef contains a lot of moisture, the fibrous structure is very rough, so the moisture stored in the cellulose is particularly easy to lose. However, if the beef is processed according to the characteristics of the beef, and the strengths and weaknesses are maximized, it is easy to stir-fry the beef. It is tenderer than pork. The specific method lies in the processing of the knife and the technique of sizing and oiling. Everyone knows that beef fiber is thick, so when cutting beef, whether it is shredded or sliced, it should be cut upside down. Don’t worry about cutting. The crude fiber has just played its advantages and the characteristics of mutual restraint. Beef has a particularly strong ability to store water. When sizing, the beef is wrapped with starch, so that the beef will be fried. Very fresh and tender. "

Super Rice Killer-three Ways to Teach You to Fry Fresh and Tender Veal

1. Cut parsley

Super Rice Killer-three Ways to Teach You to Fry Fresh and Tender Veal recipe

2. Green and red pepper cut into circles

3. Soaked chili and cut into circles

4. Pick out the beef fascia and cut the beef into shreds

5. First use sweet potato powder with cooking wine, dark soy sauce, salt, sugar, and a little olive oil and mix well

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

7. Put oil (a little more) in the pot and cook for 3-4 to become hot, then put the beef tenderloin in the pot and cook

8. Remove and drain the oil when it's cooked and set aside.

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

10. Stir fry with Pixian Douban

11. After frying the aroma, add the tender beef tenderloin, add oyster sauce and a little sugar to taste

12. Finally add parsley and stir fry

13. Put a little salt in an appropriate amount according to your own taste, stir-fry evenly, and complete the pan.

Tips:
Cooking tips

1. Pay attention to the temperature of the lubricating oil, the oil temperature is low, the water will spit out after the heating time is long, the oil temperature is high, the beef clumps, after stirring it, the slurry will break, the water will be lost and the meat will become old. .

2. The beef should be cut against the texture of the meat, so that the taste will be tenderer;

3. The beef should not be fried for too long. It should be fried quickly on high heat, and it can be fried until the color changes, so as not to taste old and hard.