What I will share with you today is a beef recipe with a strong garlic flavor and a tender flavor. Beef is delicious, but everyone knows that beef is easy to get old, and if you don't pay attention to it in the production process, it will be old and woody, and the taste will be greatly reduced.
Let's take a look at the specific three points needed!
【Ingredients】
Ingredients: 250 grams of beef
Excipients: 4 cloves of garlic, 1 teaspoon of paprika, 1 shallot,
Marinated meat: 1 tsp cooking wine, 1 tsp light soy sauce, a pinch of white pepper, 2 g salt, 1 tsp starch, 1 tsp cooking oil
【Directions】
Method 1: Cut the beef into thin slices (the first point; Beef is frozen in the refrigerator for 30 minutes in advance, it is easier to cut into thin slices, and then there is the texture of the beef when cutting beef, and never cut it along the way).
Method 2: Put the cut beef slices into a container, add a little pepper, 2 grams of salt, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, 1 teaspoon of cornstarch, 10 grams of water, grasp it well, grasp it until the meat slices are slightly sticky, and marinate for 10 minutes.
Method 3: When marinating the beef, process the accessories, mince the garlic, wash the chives and cut the shallots for later use
Method 4: Put a little more cooking oil in the pot, add the chopped garlic and fry it over medium and low heat. (About 40 grams of cooking oil)
Method 5: Fry the golden brown and filter out the minced garlic, and keep the golden garlic and garlic oil (garlic oil and garlic should be used for a while)
Method 6: Add 1 teaspoon of cooking oil to the marinated beef and grasp it well. (Second point!!) The purpose of adding cooking oil this time is to lock in the moisture and nutrients in the beef, ensure that the moisture and nutrients are not lost, and at the same time make the beef more tender
Method 7: Put a little more cooking oil in the pot than usual, the oil temperature is 50% hot, and add the marinated beef to stir-fry. (Point 3!) Stir-fry beef oil more than usual, don't overheat, overheating will make the beef shrink quickly, the meat is easy to get old, try to spread the beef in the pot, the meat slices are heated more evenly)
Method 8: Stir-fry quickly over low heat, and the beef can be served after it changes color, so as to minimize the time the beef is in the pot.
Method 9: Put the fried beef on a plate, put the chopped chives and chili powder on the beef slices, heat the spare garlic oil again, pour the chives and chili powder while they are hot.
Method 10: Finally, sprinkle the fried minced golden garlic. A dish of garlic beef is ready, the beef is tender and smooth, the garlic is rich, and it is excellent with wine and rice.