Don't fry the beef directly, it turns out that the chef of the hotel uses the "soaking oil method", no wonder the beef is smooth and tender

 

Today I would like to share with you a method used in stir-frying beef, "soaking oil method", which is very suitable for us to make stir-fried beef at home, and the beef is not only not old, but also has a very smooth and tender taste.     

Why do you use the "oil soaking method" for stir-frying beef?

This oil soaking method is a pretreatment of fresh and tender ingredients, first of all, the ingredients are marinated first, thoroughly flavored, and can also remove the smell or fishy smell attached to the ingredients, and then the ingredients are immersed in hot oil that is 2 times or more than 2 times higher than the ingredients, and quickly cooked and fished out, so that the ingredients are quickly cooked thoroughly, and retain the tenderness inside the ingredients, and if you fry them directly, it is easy to dehydrate the ingredients and lose the original tenderness. This method of soaking oil is especially suitable for ingredients that are easy to get out of the water and have high requirements for tenderness, such as beef, shrimp, seafood, etc., many tender ingredients feel more tender and delicious when eaten in the restaurant than made at home, and many restaurant chefs use this method, which is convenient and trouble-free to operate.

The following onion fried beef, this "soaking oil method" is used, the beef is marinated first and then quickly cooked in wide oil, which retains the tenderness of the beef, and then fried quickly with onions and green and red peppers to reduce the heating time of the beef, and the beef is less dehydrated, very smooth and tender and flavorful, plus the soft and refreshing taste of the onion and the spicy pepper shreds, it is very suitable for drinking wine and rice

How to make stir-fried beef with onions:

Ingredients: 350 grams of beef tenderloin, 200 grams of onion, 30 grams of egg white, 20 grams of green pepper and 20 grams of red pepper, 5 grams of garlic.

Ingredients: 5 grams of curry powder, 1 gram of sugar, 3 grams of light soy sauce, 2 grams of dry starch, 5 grams of cooking wine, a little white pepper and dark soy sauce, salt and oil.

In the first step, remove the white fascia on the surface of the beef to avoid affecting the taste, then cut it into 2 cm slices, peel off the skin of the onion and cut into long strips, wash the green pepper and red pepper respectively, remove the pepper seeds and cut into thin strips, and mince the garlic.

Step 2: Add egg white, dry starch and 2 teaspoons of oil to the sliced beef, stir well, marinate for half an hour, then add light soy sauce, dark soy sauce, sugar and white pepper and stir well.

The third step is to heat the oil pan, pour in 2 times more oil than the beef, heat the oil over medium heat to 50%, add the beef slice oil, slide it off with chopsticks, turn off the heat and remove it after the beef changes color, drain the oil and set aside.

Step 4: Leave a small amount of oil at the bottom of the pot and heat it over high heat, add minced garlic and stir-fry until fragrant, then add shredded onions and stir-fry together for 2 minutes to bring out the aroma of onions.

Step 5, then add shredded green pepper and shredded red pepper and stir-fry until the ingredients are soft, pour in the curry powder and stir, add a small amount of water, stir-fry the ingredients well and stir-fry to color.

Step 6, finally pour in the beef that has slipped through the oil, stir-fry quickly over high heat for 1 minute, pour in cooking wine, add salt to taste and stir evenly, turn off the heat, and put it on a plate.

Tips:

1. "Soaking oil method" is an operation method that requires a high degree of tenderness and smoothness, only need to put the marinated beef into more than 2 times or more than 2 times the wide oil of the beef.

2. Seal the beef with oil when marinating in the early stage, which can prevent the beef from becoming dehydrated during marinating, so that it is more tender and smooth.

3. Beef is not suitable for long-term heating, it should be fast when lubricating oil, and you can turn off the heat and fish out after the beef changes color, so as to avoid too much heat and old taste.