The Chef Teaches You: The Homemade Method of "scallion Beef", The Onion is Fragrant, Tender and Delicious
1.
First of all, we prepare 350 grams of sirloin beef, cut into 8mm thick slices, and then use the back of a knife to break the beef. It is best to take care of this step. The purpose of this step is to make the beef looser and more flavorful.
2.
After breaking it, cut into small strips for later use, and then put it in a basin and add an appropriate amount of water to wash it several times. Generally speaking, fresh beef contains a lot of blood, and the most fishy smell of beef is in the blood. The best way to remove the blood is to soak or Cleaning
3.
The next step is to start marinating. First, we add an appropriate amount of cornstarch (about 2 grams) to the pot
Then add an appropriate amount of oyster sauce (about 3 grams)
Add 3 grams of light soy sauce, add 0.5 grams of edible salt, add appropriate amount of dark soy sauce to adjust the background color (about 3 grams)
Add 15 grams of potato starch and equal amount of water (15 grams)
4.
After mixing well, add the beef and stir the beef in one direction to absorb all the seasoning water. Finally, add an appropriate amount of vegetable oil to "seal" the beef
5.
The next step is to prepare auxiliary materials. Prepare 120 grams of green onions and cut them into small short sections. Students should choose green onions so that they can withstand the "fry".
Prepare 1 large red pepper, remove the seeds and cut into small pieces for later use
6.
Prepare 25 grams of ginger, cut into small pieces, prepare a few garlic, cut into garlic slices, and prepare for the next step
7.
First of all, we heat the pan and heat the pan and then add the right amount of base oil and the temperature is 50% hot. Then, the chopped green onions are fried in the pan until golden brown. This process is best to open the medium heat and fry on a low fire. It is easy to fry the green onions. Fry the dried green onions until golden brown and remove them for later use
8.
Then, evenly put the marinated beef into the pot, and then turn the beef to low heat and fry the beef for about 3 minutes. During this process, try not to turn the beef and fry until the beef turns yellow. Then turn it over and fry the other side halfway. A little sticky pot is normal
9.
After 3 minutes, add the cut ginger and garlic slices, and the flavor will burst. Then start to season. Add a little soy sauce. Pour in from the side of the pot. Add an appropriate amount of oyster sauce to adjust the salty flavor.
10.
Stir-fry evenly on low heat, then add the cut large red pepper segments and stir-fry the red pepper segments until they are broken, then add the fried green onion segments
11.
After stirring for a few times, add a proper amount of water starch and slightly reduce the juice to serve.
12.
A very delicious scallion beef is made
13.
Let’s start with a technical summary. The first beef is best to choose tenderloin or outer tenderloin. The outer tenderloin is usually slightly older than tenderloin and has more muscle fibers, so it needs to be sliced and beaten with a knife.
14.
The second green onion is directly fried in the pan and fried in advance. The latter has only a fragrance and no onion spiciness. This method draws on the principle of sea cucumber with green onion.
15.
Thirdly, all fried meat must be controlled in its saltiness and not too salty. The so-called salted fish, light meat, onion and beef technology is summarized.
