Stir-fried cumin beef is a classic Chinese dish that is spicy and tender, and is loved by people. But, do you know what science makes to how this dish is made? This article will reveal the scientific secrets of stir-fried cumin beef from the aspects of ingredient selection, marinating methods, cooking techniques, etc., so that you can easily make delicious stir-fried cumin beef at home.
To make a delicious stir-fried cumin beef, you must first choose the right ingredients. Generally speaking, the parts of beef that are suitable for stir-frying include tenderloin, brisket, beef tendon, etc., the meat of these parts is relatively tender, and there is a certain fascia, which can increase the chewiness. Cumin is the soul of stir-fried cumin beef, it not only adds aroma, but also aids digestion and prevents stomach problems. The quality of cumin is also very important, it is best to choose fresh cumin seeds, stir-fry them yourself and grind them into powder, so that the cumin has a richer flavor and is healthier. Other accessories, such as garlic, dried chilies, Sichuan pepper, green onions, etc., should also be fresh, so as to ensure the color and flavor of the dish.
Marinating beef is one of the key steps in stir-frying cumin beef, which can add flavor to the beef and improve the texture of the beef. There are many ways to marinate beef, but there are a few principles to follow:
When cutting beef, it is necessary to cut along the lines of the meat, which can maintain the integrity of the meat, prevent the loss of juices, and also make the meat easier to taste.
The marinated beef should not be too long, generally about 15 minutes, if it is too long, it will cause the beef to become dry and hard and lose its tenderness.
The sauce of marinated beef should be appropriate, not too much, otherwise it will affect the original taste of beef and will also increase the fume. Generally speaking, the sauce of marinated beef includes salt, cooking wine, light soy sauce, starch, oil, etc., which can be adjusted appropriately according to personal taste.
When marinating beef, it is necessary to constantly grasp and mix so that each slice of beef is evenly coated with the sauce, so that the beef can be more flavorful and can also prevent the beef from sticking.
The final step in stir-frying cumin beef is to stir-fry the marinated beef with other trimmings, which is also the most skill-testing step. Here are some cooking tips that can help you make a better stir-fry of cumin beef:
Before stir-frying beef, heat the pan and pour in the appropriate amount of oil, the oil temperature should be high, so as to lock in the juices of the beef and prevent the beef from drying out.
When stir-frying beef, stir-fry quickly and don't over-fry it, otherwise the beef will get old and lose its tenderness. Generally speaking, the color of the beef changes from red to white, and the surface is slightly browned, and it can be cooked.
When stir-frying beef, sprinkle some cumin powder appropriately, which can increase the aroma and also make the beef more flavorful. But don't sprinkle too much, otherwise it will mask the original flavor of the beef and will also affect the taste.
After stir-frying beef, garlic, dried chili, Sichuan pepper, green onion and other accessories should be put into the pot together and stir-fried evenly, so that the aroma and spiciness of the accessories can be fully released and the layering of the dish should be enhanced.
Before cooking, it is necessary to season appropriately according to personal taste, such as adding some salt, sugar, vinegar, chicken essence, etc., to make the dish more delicious.
Stir-fried cumin beef is a simple and delicious dish that can be easily made at home as long as you master the scientific principles of ingredient selection, marinating methods, cooking techniques, etc. Hopefully, this article will help you and allow you to enjoy the delicious taste of stir-fried cumin beef.
Do you like to eat stir-fried cumin beef? Do you have any practices or experiences of your own? Welcome to leave a message in the comment area to share, let us exchange Xi learn together and improve your cooking skills. If you find this article useful, please also give me a thumbs up so that more people can see it. Thank you for your support, I'm 'Science Little', see you next time!