When stir-frying beef, if you want the beef to be tender and not old, just add 1 thing, many people don't understand
Winter tonic how to get less beef, beef contains very rich nutrients, of which the content of protein is particularly rich and a large number of amino acids, can improve the body's disease resistance, especially suitable for post-surgery or after the production of the need to nourish the body of the population to eat, can play a role in blood replenishment, restore body function.
In traditional Chinese medicine, beef in the cold winter has the effect of warming the stomach and warming the body, because beef has the effect of tonifying the qi and strengthening the muscles and bones. Many of the effects of phlegm and cough are suitable for people who have been sick for a long time or people with anemia and weakness. Beef methods are very much, my family is generally directly fried or make beef brisket soup, the most suitable for winter time to eat, today teach everyone to make a simple green pepper fried beef.
This dish seems simple, in fact, many people do not do well, the biggest problem is that the fried beef is hard, not tender at all, today teach you a small method, when frying beef, want beef tender and not old, just need to add 1 thing, this thing is tender meat powder.
In fact, many people have a certain misunderstanding of tender meat powder, thinking that this is an additive, adding tender meat powder is not good for the body, in fact, many people do not understand, the main role of tender meat powder is to use proteases to partially hydrolyze elastin and collagen in meat, so that the meat product taste to achieve tender but not tough, delicious and fragrant effect. The tender meat powder is mainly the loose agent papain extracted from papaya.
Therefore, tender meat powder is actually the same as soy sauce is a seasoning, after adding tender meat powder, the taste of beef will be very tender, and it will not be old and hard when fried.
【Cuisine】: Beef with green pepper
【Cooking ingredients】: 1 kg of beef, 2 green peppers, appropriate amount of shacha sauce, appropriate amount of cooking wine, a little chicken powder, a moderate amount of salt, and a little tender meat powder
【Cooking steps】:
1: After the beef is chopped, turn in a little oil and a little chicken powder, shacha sauce and a little tender meat powder to grasp the plate evenly, and then marinate for about 10 minutes.
2, the marinated beef not only has no fishy taste, but also will not be hard after frying.
3: Wash the green peppers and remove the stems and green pepper seeds, then cut into strips and set aside.
4, add a little cooking oil to the pot, and then put the marinated beef into the pot and stir-fry it, the time does not take too long, see the beef slightly discolored can be put out.
5: Leave a little oil in the pot, then put the cut green pepper shreds into the pot and stir-fry, add a little cooking wine when frying, so that it is more fragrant.
6: Then add a little salt and stir-fry until the green peppers are cooked.
7, then put the freshly fried beef into the pot and stir-fry together with the green pepper, about 1 minute to turn off the heat, so that the green pepper fried beef is ready.
【Cooking Tips】:
1, when frying beef, remember that the time can not be too long, slide and fry Oh half a minute to see the beef change color can be put out.
2, when the beef is marinated, be sure to grasp the plate evenly, marinate in place, about 10 minutes can be, if the time is longer, you can also.
3, because the beef is already salty when it is marinated, so when frying, you can add salt to the green pepper, and then you don't need to add salt, otherwise it will be salty.
【Copywriter】Muhai Food King's Small Chef