Stir-fried beef with bitter gourd, bitter gourd is not bitter, the beef is smooth and tender and fragrant, replenishes physical fitness, and clears away heat and fire

Dish name: [Stir-fried beef with bitter melon]

Ingredients

Ingredients: Beef

Ingredients: rapeseed oil, black bean sauce, millet spicy, shallot, ginger, garlic, cooking wine, salt, sugar, soy sauce, dark soy sauce, oil consumption, pepper, chicken powder, monosodium glutamate, corn starch

Method:

1. First of all, let's deal with the bitter gourd, first cut the bitter gourd from the middle, and use a spoon to remove all the melon pulps inside, especially the white film inside, which has a strong bitter taste and must be scraped off.

2. Then divide the bitter gourd into two slices, if you want to reduce the bitterness of the bitter gourd, add salt and blanch the water, but in doing so, you will lose the crisp and refreshing taste of the bitter gourd, so if you want to keep the bitter gourd crisp and refreshing taste at the same time, you need to add a little salt to grasp and marinate for ten minutes to kill the water.

3. At this time, we will process the beef, first cut the beef horizontally into thin slices, put it on a plate, add an appropriate amount of soy sauce, cooking wine, pepper and a little dark soy sauce to color, and then add a little water (so that the beef will be more tender), and then quickly beat the sauce into the meat in the same direction; Let the beef absorb enough water to keep it tender (if you want the beef jerky to be fragrant, don't add water to it).

4. After the beef is grasped well, add a small spoon of starch to lock in the moisture, and then add rapeseed oil to prevent it from sticking to the pot.

5. Prepare a little material ~ ginger, shallots, garlic and tempeh, if you like spicy, you can cut some millet spicy rings with color and add a little spicy fragrance at the same time, and those who don't eat spicy can use red pepper instead.

6. Adjust the sauce ~ Add an appropriate amount of soy sauce, oil, salt, cooking wine, sugar, chicken powder, monosodium glutamate, starch and a little water to the empty bowl and mix well for later use.

7. Next, rinse the bitter gourd with water and then squeeze out the water, and the bitter gourd will taste crisp and refreshing.

8. Heat the pot, first pour the bitter gourd into the pot and quickly dry the water vapor, this process must not be long, and wait for the bitter gourd to have no water vapor on the surface and quickly remove it.

9. Heat the oil in the pot again until the oil temperature is 60%, add the beef, quickly slide and remove the oil when it is mature.

10. Leave the bottom oil in the pot, fry the ingredients in the small ingredients at medium heat to make the fragrance out of the fragrance, and then add the tempeh and millet to stir-fry until fragrant;

Then turn to high heat, pour in the bitter gourd, quickly stir-fry evenly; Stir-fry well and add the beef. At the same time, pour in the seasoned sauce and stir-fry quickly for 12 seconds before serving.

Tips:

You can choose from tenderloin, brain, breast, plum tenderloin, shoulder and other parts of the beef.

After the bitter gourd is cut, the gourd and white membrane must be scraped off as much as possible.

If the bitter gourd wants to be crisp, it is necessary to kill the water with salt, and then quickly dry the water vapor after washing; If you want to reduce the bitterness a little more, add salt and blanch the water.

If the beef wants to be tender, it should be marinated by adding some water to it, and at the same time, it will be taken out when it is ripe, and if you want to be dry and fragrant, do not add water.

The bitter gourd has undergone a water-killing treatment, so don't stay in the pot for too long.

At the same time, when the beef is finally put into the pot, pour the sauce into the pot for 12 seconds, so as to ensure the tenderness of the beef.

Millet spicy is added according to personal preference.