When corning beef, remember these tips, the beef is tender and smooth, not dry or woody, and more tender than tofu

1. Choose beef

If you want beef to be fried for a long time, choosing beef is the key. Choose a natural dark red color with a natural luster, which can quickly return to its original shape after being pressed by hand, and it will not be sticky to the touch, and it will smell natural, so that the beef is the freshest.

2. Cut beef

When cutting beef, observe the texture of the beef, not along the grain, cut horizontally, and remove the fascia on the outside. In this way, the cut beef is tender.

3. Cut off the shallots, shred the ginger, add an appropriate amount of water, and grab the green onion and ginger juice out by hand.

4. Pour the green onion and ginger juice into the beef slices, grasp and mix well with your hands. Add green onion and ginger juice to remove the fishy smell of beef. Beef marinated does not need to add cooking wine, adding cooking wine, will make the meat quality of beef age, and it will not be tender to eat.

5. Grab the beef until it sticky, add a spoonful of black pepper, pour in an appropriate amount of oyster sauce to enhance freshness, pour in light soy sauce, add a little baking soda, and then grasp it evenly with your hands, so that the beef can eat all these sauces. Mix until thick, add a spoonful of starch and continue to grasp evenly.

6. Finally, pour in a little cooking oil on the cover. This ensures that the moisture of the beef does not run water.

This method of marinating beef is very simple, and the beef is stored in the refrigerator, so it is very convenient to eat and eat. If you like beef, let's give it a try.