1. Cut the beef into rectangular slices about 4 cm long and 1.5-2 cm wide. Place them on a bowl. Put the marinade (1). Grab the marinade until it is gelatinous. It feels very sticky. Add 1-2 tablespoons of water and marinate. Until the meat has completely absorbed the water, add the marinade (2), continue to pick and marinate, and let it stand for about 2 hours, so that the meat is delicious and the baking powder can take effect.
2. Use a toothpick to skewer the meat slices like an S. Don't insert the meat too tightly, so that the inside of the meat will be easier to cook, as shown in the figure;
3. Corn wash and filter water;
4. Put 2-4 tablespoons of dried corn flour in the corn, stir evenly with a spoon, etc., so that the corn with a little moisture sticks to the cornstarch;
5. Because the oil is still relatively clean when frying the corn, first fry the corn, use about 50% heat, and fry until the corn is dry and golden brown. After frying, filter the oil and spread it flat in the dish to be produced;
6. Deep-fried beef skewers that are 30-40% hot, fried until the beef is just cooked and darker than the original, immediately remove the oil, put it on the noodles, and sprinkle with sesame seeds to produce.
Tips:1. Put 1-2 tablespoons of water when marinating beef. When normal beef absorbs soda powder or meat tenderizer, it needs water to expand the meat. If you say you bought beef with water (I haven’t bought a beef in the US) Buffalo, as for the domestic market, no comment), it depends on the situation at the time;
2. Don't insert the beef too tightly, too tightly. I'm afraid that the outside part will be cooked and the inside will not be cooked, and the inside part will be cooked and the outside part will be too hot.
3. If there is a seasoning for corned beef, you may wish to add some, it will be more fragrant, the brand is not distinguished, you just like the taste.
