Scrambled beef
By VicentaLakin
What about making beef softer? There are two key points: firstly, "wield beef" , which is the texture of the meat, i.e., blades of the knife and flesh, 90 degrees vertically, and the texture of the meat, with a “well”; and secondly, the importance of salting, which I have a little secret to share with you, which is to tweak the beef with the sauce, such as salt, and then put it in the ginger water, so that it can continue to saturate and soak the water; and finally, starch and a little peanut oil continue to grab the water and lock it in, so that it can be freshly roasted with oil. It's ordinary, it's simple, it's delicious.
Recipe Recommendations
- beef 100 grams
- bitter gourd 2 pieces
- red pepper one
- soy sauce 1 scoop
- onion
- oil appropriate amount
- salt appropriate amount
- Jiang 1/3
- garlic 1/3
- bitter taste
- fried
- ten minutes
- ordinary
Steps for Scrambled beef
1
Prepare raw materials
2
Scratch a piece of bitter melon into a proper amount of salt, so that it is evenly salted
3
Beef sliced into pieces with a proper amount of salt, starch, wine and ginger, and poached
4
In five minutes, a proper amount of ginger and peanut oil will be added for beef
5
(b) Hot pots of cool oil, with roasted beef silt
6
(b) Slipped beef to change colour and then fished it out
7
Hot pots of cool oil, put in garlic and chili, and roast
8
Squeeze the pickled pickles into the juice, and then add the garlic fragrance to it
9
It's not like I'm going to have to go to school
10
A few more times and a proper amount of salt and evenly。
11
Here we go。Scrambled beef Make Tips
1. Cut the beef against the grain, i.e., the knife should be at a 90-degree angle to the grain of the meat, resulting in slices with a "#" pattern; 2. Marinate the bitter melon with salt before cooking, then squeeze out the juice to reduce the bitterness; 3. Adding some red pepper not only adds color to the dish but also reduces part of the bitterness.