Dear friends. Today, we're going to explore a new way to cook your beef more tender and less stuffy. During the cooking process, we may encounter some problems, such as the rough taste of the beef, or the off-flavors generated during the cooking process. Especially during the marinating process, many people will use cooking wine to remove the fishiness. However, today I want to tell you a little trick, without marinating in cooking wine, you can also make the beef tender and not stuffy. Whether you're new to the kitchen or a veteran chef, I'm sure you'll benefit a lot from this article.
First of all, we need to prepare some essential spices: bay leaves, peppercorns and nutmeg. These spices have a unique aroma and characteristics that add a lot of flavor to the beef.
Bay leaves, also known as bay leaves, are the leaves of the laurel plant of the Lauraceae family. It has a strong aroma and is able to effectively remove the fishy smell of beef while also adding to the aroma of the dish. Sichuan peppercorns have a spicy flavor that stimulates the taste buds and increases appetite.
Nutmeg has the miraculous ability to make food softer and softer, and is loved by chefs. When we use nutmeg with other spices such as bay leaves, peppercorns, etc., it can subtly transform the aroma of these spices into a rich meaty aroma, giving the ingredients a more tantalizing flavor. In the process of cooking, if you can skillfully use nutmeg, it can not only enhance the taste of the dish, but also add rich layers to the food.
Next, we add these spices to the oil and slowly force out the aroma over medium-low heat. And always pay attention to the heat to avoid burning the spices. When the aroma is forced out, we take out the spices and leave the spice oil for later use.
Now, let's make the marinade. First, add a little starch and sugar to the beef and grab it with your hands to allow the beef to fully absorb the seasonings. Next, add the oil you have just prepared and grasp it with your hands again. Finally, let the beef marinate for about 20 minutes.
During the marinating process, remember not to add salt. Because salt will directly affect the curing effect, resulting in a poor taste of beef. Instead, we can use a pinch of salt to season it during the frying process with a pinch of salt just before serving.
Next, we can stir-fry beef, and today I will share with you a method of making stir-fried beef with baby cabbage:
After the beef is marinated, it is fried directly in the pan and served. Stir-fry the minced garlic in hot oil in a pot, pour in the root of the baby cabbage and fry until it is broken, then add the baby cabbage leaves, add a little light soy sauce, pour in the beef, and stir-fry out of the pot.
After this curing process, the beef is not only more tender, but also more flavorful. The most important thing is that the beef that comes out this way does not stuff your teeth and tastes very good. Whether you're stir-frying with vegetables, or roasting beef, you can use this tip to marinate beef.
Welcome to follow our food spice sharing, if you have any questions about ingredients, you can feel free to leave a message below, we will reply as soon as possible. We are committed to sharing the most practical knowledge of dry food seasonings to help you improve your cooking skills and enjoy the pleasure of food. Let's explore the mysteries of food together and share the joy of food!