Xiaobian is a carnivorous beast, no meat is not happy, usually everyone buys beef, take it to fry, do not want too much fat, just choose the part of the meat, because the meat of this part is relatively soft and tender, there will not be too much grease, the meat taste is relatively strong, if there is no need to sell, then choose the bottom meat next to it, this meat is also relatively soft and smooth. If you eat hot pot, choose beef tenderloin, buy it and slice it, then blanch it a few times, add ginger and green onion shreds, and then dip it in soy sauce and cooked oil, roll it up and eat it. Of course, there is also heart care beef, which is a piece of crisp bone, more crisp, more sweet, and also very suitable for playing hot pot.
There is also a more interesting phenomenon, if you usually see that beef is more fat, then this cow is a eunuch cow, that is, a cow that has been castrated, because there is no castrated cow to find a cow, chase around, so naturally thinner, and the castrated do not have to look for cows, so it grows fat.
The following small editor teaches you to make a dish about beef, called ghost horse beef, this dish is very simple, the preparation of things is also very simple only need beef, fritters, oyster sauce, oil, corn starch, green onions
When the fritters are bought and put back for a long time, the fritters will become soft, so everyone will slice them and fry them again, so that they will become crispy back. When you cut pork or beef, the meat is textured, you don't cut along the lines, be sure to cut horizontally, because this will be fried a little softer.
After cutting, you can marinate the beef, first a little corn starch, don't put too much, because the back also has to be hooked, and then add a spoonful of oil, so that the beef becomes soft, after stirring, add sugar, stir after adding ginger and garlic, anyway, the heavier flavor of the seasoning is more put back. Another thing to remember is that marinated beef cannot be salted, because salt will seal the meat and the meat will become rubber tendons. If the marinating process is too dry, add a little water, water does not need to add too much, enough to make the beef soft on it, do not stick to a ball.
After marinating, you can open the pot, first of all, put down some oil, then add some soy sauce, then add beef to fry, if it is fried dry, put a little water, let the beef separate not too dry, fry almost, you can half of the fried ghost, and then add oyster sauce, about a soup spoon or so, and then add a little bit of mustard water, let all the flavors stick to the beef, and then you can turn off the heat and put it on the plate with two strokes. After serving the dish, sprinkle the remaining fried ghosts up, pay attention to the fried ghosts can not be placed in the middle, because there will be steam in the middle, so that the fritters will not be crisp, and finally sprinkled with green onions and coriander, this ghost horse beef is finished.