Why is the stir-fried beef in the restaurant tender? Teach you how to make it at home, and the dry goods full of it are the taste of the restaurant

【Stir-fried beef with garlic】

Ingredients: 300 grams of beef, a handful of garlic, half a bell pepper

Make:

1. Slice the beef, cut it a little thicker, don't cut it too thin, so that there will be a feeling of eating big meat, and cut it thicker, when you fry it, the heat is well controlled, and the juice inside can be sealed, and the taste is juicy and tender. Therefore, if you want to fry delicious beef, you must first cut the beef right from the beginning.

In addition, there is a note, that is, the gluten on the beef should be removed, otherwise the fried beef will not be able to bite, and the fried beef is best to use tenderloin.

2. Add dark soy sauce, light soy sauce, black pepper, salt, sugar, starch to the beef, mix evenly, marinate for a while.

You can add a little egg white here, and if you want to scramble with eggs today, the rest of the eggs won't go to waste, and you can do without them if you don't plan to cook with eggs today. Some people say that you have to pour some oil to lock in the moisture at the end, I feel that the effect is not very obvious, the most important spoonful of starch must not be less, as for what tender meat powder, baking soda, you can do without it, unless the beef you choose is very old.

3. There are also a lot of vegetables suitable for stir-frying beef, I chose garlic moss and red bell pepper today, and the color is very beautiful, I think.

Wash the garlic moss, break it into small pieces, and cut the bell pepper into strips, so that the shape of the garlic moss is basically the same.

4. Light the fire, pour a little oil, heat the pan, and then pour a little more oil. This is an imitation of the hot pan and cold oil in the restaurant.

Then add the marinated beef, stir-fry quickly, and see that the surface of the beef has just changed a little color, and you have to put it out. You don't have to worry, the inside is not cooked, leave the fire, the heat will make the beef continue to cook, and we have to go back to the pot again, if you fry repeatedly, worry about not cooking, the final result is that you can't bite it.

5. Next, wash the pot This is also a key point, otherwise the color of the fried vegetables will be black.

Heat the oil in a pan again, stir-fry the garlic and bell pepper to change color and season with salt.

6. Then pour the previously fried beef back into the pan.

7. Stir-fry quickly and evenly, and you're ready to cook, and if you want that juicy, you can hook a thin thickener.

Summary:

1. Cut the beef thickly, not only has the feeling of eating meat, but also is the premise of juicy and tender.

2. When marinating meat, adjust it according to your own taste, you can do without baking soda, tender meat powder, egg whites and oil, but the starch should not be less.

3. Heat a little oil in the pot first, and then pour some oil to imitate the hot pan of a restaurant.

4. The beef should be stir-fried quickly, as soon as it changes color, it should be served, and the more it is fried, the older it gets.

5. Stir-fry beef with vegetables, beef and vegetables should be fried separately, not beef can be fried first, and then the vegetables are poured into the pot to fry, in that case, the beef will be fried.