stir-fried beef with curry and onion

1

Wash the onions and cut them into strips, and dice the center part of the onion into cubes for later use; wash the green pepper and red pepper, remove the stalks, seeds, and shred them into strips; beat the garlic into cubes for later use

2

Add 1 spoon of egg white, 1 teaspoon of corn flour, and 1 teaspoon of oil to winter beef, mix well and marinate for about 30 minutes, then add 1 teaspoon of light soy sauce, a little soy sauce, 1 teaspoon of sugar, and a little pepper powder and mix well; cook until the oil is hot, and then add a lot of oil to pour in the marinated beef. Smooth quickly, the meat changes color slightly, and immediately remove and control the oil for later use.

3

Leave a little base oil in the wok, add diced garlic and diced onion and stir-fry until fragrant, add shredded onion and stir fry twice, then add shredded green and red pepper and stir fry

4

Stir fry the shredded onions until soft, pour 1 teaspoon of curry powder into the pan and stir well

5

Add some water, return the greased beef to the pan, spray some cooking wine into the pan, test the taste, add refined salt as appropriate, and remove the pan and plate

To make this coffee and beef dish, the "oil soaking method" is used for the preliminary processing of the beef. Soaking oil is a common cooking technique used by professional chefs. Raw materials are put into broad oil that is twice or more the volume of the material to quickly cook it. Soaking in oil is a very efficient technique that saves time, quickly and easily operates. Specifically, after the raw materials are directly or flavored and sized, they are put into hot oil at different oil temperatures and fried. Generally, when the materials are ripe at seven or eight, they are quickly taken out of the pan. Control the oil, and the raw materials after soaking in the oil are then subjected to the next step of frying or braising. The oil soaking method is especially suitable for ingredients that are easy to water and require high tenderness and smoothness, such as beef and seafood. Traditional Chinese medicine believes that beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and alleviating wind, and quenching thirst and stopping saliva. It is suitable for people with subsidence of the middle qi, shortness of breath and weakness, weakness of muscles and bones, chronic anemia and yellow face.