Beef nutritional use value is high, but also need to pay attention to the way of cooking, because the way is appropriate, then the beef and mutton made is not only tender and delicious, but also can reasonably preserve the nutritional use value of beef, in general, many people in the case of making beef and mutton prefer to cut beef and mutton into beef shreds after making, then let's understand the method of stir-fried beef shreds, that is, celery stir-fried beef.
There are many ways to cook beef skin, but many people are most worried about the whole process of cooking beef and mutton, if you do not pay attention, beef and mutton will age, not only is not conducive to digestion and absorption, and the taste is not tender, so the following methods still need to pay attention to.
Stir-fried beef with celery
Main ingredients: yellow beef, lettuce green red, green pepper, garlic, ginger
Condiments: soy sauce, tapioca starch, soda, rice wine, dried chili peppers, vegetable oil, sesame sesame oil
1. Cut the beef and mutton into slices and beat the beef and mutton with meat. This step is to sauté the beef and lamb into a softer tenderness. The chemical fiber tissue of beef and mutton is thicker, and the connective tissue is more, and it should be cut into strips, longitudinal stripes, and the long chemical fibers are broken; Do not cut along the chemical fiber tissue, otherwise it will not only not taste, but also can not be chewed.
2. First take refuge and mix with baking soda powder, then add rice wine and jishi powder.
3, if there is time, you can add some oil when mixing meat, marinate for 1-2 hours, that way, the oil will penetrate into the meat, when fried in the pot, the oil in the meat will be destroyed by the rise of the meat's dietary fibers, so that the meat will be tender; If you don't have time, you need to marinate for at least 15 minutes. I pickled for 2 hours head-to-head.
4, lettuce is not easy to taste, so use salt in advance, which can reduce the time of preparation. Celery leaves contain more vitamins than lettuce, so except for some yellow leaves, celery leaves should be preserved as much as possible.
5、Put vegetable oil in the pot. Heat to 70% and then add beef and mutton.
6. When you see all the color of the beef and mutton, immediately scoop up the pot.
7: Leave some oil in the pan and stir-fry the fragrant seasonings.
8, put in the green and red pepper under the pot and fry a few times (do not have to be too long)
9: Add lettuce.
10: Medium heat oil, under the tender beef (main ingredients) scattered, until the color fades immediately from the pot. Chili peppers, stir-fry until nine minutes cooked, pour in the tender beef, stir-fry into the flavor, tens of seconds or so can be set on the plate. Drizzle with sesame oil before cooking.
Because beef and mutton are very easy to age, that is not only not conducive to us to take, and the taste of the production will also change, so in the case of cutting beef, the cutting method is also to pay attention to, it is generally recommended to cut strips into slices, which is also a key method of cooking beef and mutton.