Beef, needless to say, is already familiar to everyone. In China, beef together with pork, mutton, chicken and duck meat, fish and meat constitute the main source of meat food in people's lives, even if you look around the world, beef is also the third largest meat consumable. Now that it has entered the cold winter, it is a season that is more suitable for eating more beef, which is both nourishing and stomach-warming.
Fresh beef
Beef not only has high nutritional value, is rich in protein and a variety of amino acids, has a low fat content, and is known as "the proud son of meat". The various dishes made with beef are delicious and very tasty. At the same time, beef does not have a strong special smell like some meat foods, only a faint meaty smell, so most people are more adaptable, and there is no inherent dislike and rejection of beef.
Fresh beef tenderloin
Beef can make a lot of famous dishes, famous dishes and various types of home cooking, can be fried, fried, roasted, stewed, brine, mixed, etc., such as: stir-fried beef, dry pot beef, cumin beef, roast beef skewers, hot pot beef, potato goulash, sauce beef, marinated beef, etc., even if it is not the same every day, it can also let you eat beef dishes for a month.
Grilled beef steak
Beef is delicious, but it must be able to make it, otherwise you can only look forward to meat! The more delicious the dish, the more exquisite and skillful the approach. Even the "scrambled eggs with tomatoes", known as the national dish, need to master key skills to achieve the goal if they want to be delicious and beautiful.
Today, we will take kale stir-fried beef as an example to talk about the cooking skills of fried beef. As for stir-fried beef, the problem most people encounter is that the fried beef is not smooth and tender, and the taste is not moving. If the beef is made and chewable, it is not interesting, and the beef bought at a high price is not delicious, which is a waste. Stir-fried beef, how to fry it smoothly and tenderly? Many people have done the wrong thing in the "pickling" step, let's take a look at it.
Stir-fried beef
--------- the method of stir-fried beef with kale--------
Ingredients: 300 grams of tender beef, 300 grams of kale, 2 slices of ginger, 1 red pepper, pepper, beer, soy sauce, dry starch, salt, oyster sauce, sugar, water starch, vegetable oil.
Fresh kale
Procedure steps:
1: Wash the beef and cut into thin slices, put it in a bowl and add an appropriate amount of beer, soy sauce, pepper and dry starch to stir and marinate for 20 minutes, so that the beef slices are fully coated into the taste.
Cut the beef into thin slices against the grain of the beef
This step is very critical, many people do it wrong in this step, accustomed to blanching beef slices to fish, which is not right, because even if you can remove a certain fishy smell, but after boiling the water, the beef slices will become old and chai, and the way of marinating can both go fishy and avoid beef hair.
But marinated beef is also skilled, most people are using cooking wine to marinate, with cooking wine is not impossible, because cooking wine has a good fishy effect, and if the cooking wine is replaced by beer, the effect is more perfect, not only can go fishy, but also can make the fried beef more tender and smooth.
Marinate beef slices with beer and starch
This is because beer contains many active substances, such as proteases, which can quickly decompose the proteins in the meat, making the fried meat more tender and refreshing, and easier to cook. At the same time, beer contains alcohol and other aromatic substances, which can not only remove fishiness, but also produce a unique aroma. Therefore, it is better to marinate beef with beer + starch than with cooking wine. As for starch, it goes without saying that its role is to lock in the moisture in beef very well.
2: After cleaning the kale, put it into the pot, add an appropriate amount of water, a spoonful of salt, a few drops of cooking oil, boil on high heat for about 1 minute, fish out and rinse and set aside; red pepper is washed and cut into strips for later.
Blanched kale
This step should be noted: kale this vegetable should be blanched before cooking, because kale contains a "oxalic acid" substance, to be removed by blanching water, oxalic acid is not good for the human body. In addition, the addition of table salt is to let the kale taste first, and the addition of cooking oil is to make the kale more tender and emerald green after blanching.
3, the marinated beef slices over oil, the amount of oil should be more, the fire should be larger, the speed of stirring beef slices should be fast, and after 1 minute, the oil control should be fished out. The purpose of beef oil is also to prevent beef from becoming old and hairy, because the oiled beef is basically 7 to 8 minutes cooked, and then the pot only needs to be stir-fried a few times to get out of the pot.
Marinated beef fillets are oiled
4: Sauté ginger slices, red pepper shreds and kale in the pan, then pour in the beef, add 2 tbsp oyster sauce, 1 tsp sugar and 1 tsp water starch, and stir-fry well.
Stir-fry the oiled beef fillets in the pan
Well, a plate of fresh and smooth and tender "kale stir-fried beef" is done. Although it only takes 4 simple steps to make the dish of "kale stir-fried beef", each of these steps contains a lot of skills, and it is because of these tips that the fried beef will be tender and smooth without wood; the kale will be fresh and emerald green and not colored!
Stir-fried beef with kale
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