If you want to keep the beef tender and smooth, there are generally two methods: one is to cut in reverse texture, and the other is to retain water. I have said the first many times before, and I will not repeat it here. The water retention mentioned below is a common method for many meats. The meat quality of the cooking process becomes older and more woody, mainly because of excessive water loss. Therefore, whether it is sichuan's wide oil fast frying, or Guangdong's clean water fast shabu, rapid fire slippery frying, are to shorten the heating time, thereby reducing water loss. I have adopted the Sichuan method here, but I have added an extra step to catch the water. Catching water can increase the original moisture of the meat, thereby resisting the loss of later stages.
By Peach Kitchen 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Ingredients:
Beef tenderloin 350g
Salt 2 g
Water to taste
Cornstarch to taste
Oil to taste
Crushed bell peppers with a little
Tangerine peel juice:
Old tangerine peel 1 tablet
Dark soy sauce 5g
Sugar 5g
Balsamic vinegar 10g
Water 50g
Cornstarch 5g
<h2>Practice steps</h2>
1, the old tangerine peel in advance with 80g of water soaked overnight, beef against the texture cut into large pieces
2: Add salt to the beef until it is sticky, then add water to a small amount and scratch well, and then wrap it with a layer of starch
3: Heat the oil at 70%, fry the beef until it floats, raise the oil temperature and fry it for 10 seconds after fishing, then remove it for later
4, the old tangerine peel water, dark soy sauce, sugar, balsamic vinegar, starch and water mix evenly, mix into tangerine peel juice * if you want to have a strong flavor, you can cut some tangerine peel crushed together and mix well
5: Heat the oil, pour in the tangerine peel juice and cook until boiling, then add the fried beef and stir-fry well and collect the juice
6: Sprinkle with chopped bell pepper and stir-fry evenly
7, delicious and appetizing tangerine peel beef is ready ~ ~
<h2>Tips</h2>
1. Tangerine peel should not add too much, may be bitter 2. Add water to catch beef remember to add a little bit, each time the beef is completely absorbed and then add the next time, here is about 60 ~ 70g
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