Beef is fresh and delicious, rich in nutrition, whether it is stir-fried, shabu-shabu, barbecue or fried are very good and delicious, and with the price reduction of pork, the price of beef is also cheaper and more affordable, at this time the family occasionally buys some beef to cook and taste is also very good, whether it is the elderly and children are particularly fond of eating.
When it comes to beef, our family generally rarely buys it to do it, dad has lived a hard life, so usually always emphasize to be diligent and thrifty, when I was a child, my brother and I generally went to other people's homes to eat wine to eat, so the understanding of beef is very precious, as long as you meet it, you must eat more haha.
But now that the country is stronger, the people's lives are gradually getting better, Dad will occasionally "luxury", buy some beef back to do it himself, simply add some chili fried, the taste is fragrant under the rice, every time Dad made beef I have to eat at least 2 large bowls of rice, I feel particularly fragrant and delicious.
Later, my father went to the countryside to live a pastoral life, I also tried to buy beef at home, but because I had no experience, the beef was dry and fishy, I felt that chewing all the firewood, the taste was very different, I did it very unsuccessfully, I believe that many kitchen whites often encounter such problems when they make beef for the first time, so why is the stir-fried beef always chai and fishy? Lin Daguan deliberately asked the chef for advice, and the chef said that we actually did the wrong thing in the first step, no wonder the beef was so unpalatable.
<h1 class="pgc-h-arrow-right" data-track="5" > how to make stir-fried beef tender and fragrant? </h1>
Since the beef on the market itself is generally divided into two kinds of buffalo beef and yellow beef, and the taste and meat quality of the two kinds of beef are completely different, if you do not choose the right method when cooking, it will lead to completely different results. For example, the meat quality of yellow beef is very delicate and compact, more suitable for frying, stir-frying, grilling when cooking, the taste is tender and juicy, while the meat of buffalo beef is relatively softer, more water but heat-resistant, cooking is more suitable for braising, stewing and other long-term cooking practices, meat quality is relatively old.
The following Lin Daguan people will take a dish of stir-fried beef with coriander that everyone often eats as an example, and break down the correct method of cooking stir-fried beef in detail:
<h1 class="pgc-h-arrow-right" data-track="11" > [the right way to stir-fry beef with coriander].</h1>
【Main ingredients】: 250 grams of beef, 300 grams of coriander, half a head of garlic, a little ginger, soy sauce, oyster sauce, cooking wine, salt, cooking oil
——【Start Production】——
Step 1: Wash and drain the beef first, cut the beef horizontally into thin strips, wash and cut the coriander into small pieces, mince the garlic, and shred the ginger for later;
Step 2: Take a bowl, put the beef in a bowl, add soy sauce, cooking wine, oyster sauce, a little salt and marinate for 10 minutes to remove the fishy taste;
Step 3: Heat the pot, put down the appropriate amount of cooking oil, put in the beef to quickly scatter and set the shape, and at the same time add the minced garlic and ginger shreds and stir-fry evenly;
Step 4: After the beef turns white, pour in the coriander and mix well, add a little salt and chicken essence to taste, stir-fry well and then put it on the plate.
Producer: Such a fragrant and delicious dish of stir-fried beef with coriander is fried, is it very appetizing to look at?
<h1 class="pgc-h-arrow-right" data-track="19" > important knowledge points for properly cooking stir-fried beef! </h1>
(1) Stir-fried beef must not be blanched, many people do stir-fried beef like to give beef first blanched water to set, and then fried, do not know that the beef after the first blanched water is easy to fishy, and the taste is easy to chai, no matter how to cook the taste will be much worse than before;
(2) Beef must be cut horizontally, otherwise the meat is fragile and loose, and the taste is easy to age;
(3) Beef must be fully seasoned in advance to avoid cooking for a long time under the pot, so as to get more tenderness and moisture;
(4) Beef is relatively tender and cooks faster, but it is recommended to heat the pan and cold oil at home.
<h1 class="pgc-h-arrow-right" data-track="25" > conclusion</h1>
So I believe that everyone should know how to do stir-fried beef, welcome everyone to comment on each other to discuss, I am Lin Daguanren, food on the road together to refuel!
(The headline of this article was first published, originally produced by "Lin Da Guanren", unauthorized removal and plagiarism is strictly prohibited)
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