Hello everyone, welcome to my food self-a**, I am a creator in the field of food: "Focus on food, make life more flavorful." ”
Beef is a more common ingredient, after I was young, our family never ate beef, of course, this is not because our surname is Liu, the subsequent development of the times, my parents also slowly accepted, but one thing is that they can't let them know that we eat beef, and we can't buy fresh beef at home, it's taboo. So I didn't eat beef in 30 years.
Later, when I learned to cook, I would come into contact with beef more or less, and I couldn't avoid it, and I also learned about the nature of some beef, the most tender part of beef is the beef tenderloin, which is often used to use the cooking technique of stir-frying to maintain the original flavor of the ingredients to the greatest extent. How to stir-fry beef without firewood? Almost everyone has a signature dish in their hearts, and today I will show you a wave.
Green pepper snowflake beef].
Fresh and tender, the taste is strong and fragrant.
The main ingredients used are: 400 grams of beef loin, 200 grams of mushrooms, 80 grams of fresh green peppercorns, 20 grams of garlic slices, 5 grams of crushed black pepper, 100 grams of green two wattle chili peppers, Donggu Yipinxian, oyster sauce, salt, monosodium glutamate, sugar, egg white. 30 grams of butter.
Production process: (1) First, cut the beef loin into slices of uniform thickness, and then place it in flowing clean water and rinse for half an hour to remove blood and water impurities. Then remove the moisture to control dryness. The moisture is blotted dry with a dry cloth and set aside. (2) Cut the mushrooms into 5 mm thick slices. Spare.
3) Put the beef in a bowl, sprinkle with salt, monosodium glutamate, cooking wine, light soy sauce, oyster sauce, green onion and ginger juice, and beat in one direction until the gum is strong, so that the flavor can be eaten into the meat. Then add a small amount of water many times, [squeeze an appropriate amount of lemon juice into the water, which is also the key to the tenderness of the beef, add one more ingredient in the title, it is. The standard for adding water is that the water is completely absorbed by the beef, and then water is added until the surface of the beef is tender. [Add water to the beef, don't add too much at one time, otherwise it will be sluggish and won't be able to whip up.] If the water is not absorbed, the beef will not achieve a good tenderizing effect. 】
4) Continue to beat an egg white into the beef and beat evenly, so that the beef has the protection of the egg white, isolates the air, avoids the evaporation of water, and also locks in the moisture. Finally, sprinkle with cornstarch and stir well, the role of cornstarch is also to isolate the air, and secondly, to make the beef more tender. Finally, pour in the oil to stir up, the role of the oil is to facilitate the later lubricating oil to stir up, but also to reduce the risk of desizing. (5) Pour half a pot of oil into the pot, the oil temperature is hot, put in the beef oil until it is broken, just put it in do not be in a hurry to stir, avoid desizing, after the ingredients are set, then gently push and scatter, do not stir, and can not be too diligent to push and stir, it is easy to desizing. Push it apart, and the meat will change color, then remove the dry oil.
6) In the oil pan, continue to heat up to 50% heat, pour in the green two vitex chili peppers, fry them and remove them for later use. (7) Take a non-stick pan, put in butter over low heat, put in the mushrooms, fry on both sides until the surface of the ingredients is golden, add garlic slices, fresh green peppercorns, green two jingtiao chili, stir-fry the beef for a while, sprinkle with crushed black pepper, and cook Donggu Yipin Xian, oyster sauce, salt, monosodium glutamate, and sugar to taste along the edge of the pot. (8) Plating decoration, I hope you can like this work, we will see you next time.
The cooking is long, quietly appreciative, there is always a dish that warms the heart.
No matter how time passes, keep the food, and the beauty will always accompany you!
- This article is originally produced by the idea of the tip of the tongue - Liu Chu, unauthorized and it is forbidden to carry and copy ———