Willow of ox of black any of several hot spice plants of willow of ox of Hangzhou any of several hot spice plants finds the way that fries a tender beef eventually the practice with cutlet applicable shredded meat
When beef is being fried previously, do not take care to be able to fry the flesh old, when doing Niu Liu especially, fry coming out is simply bavin is bitten forcedly again bite do not move, the way of good multiprocessing beef also was examined on the net, but not ideal, discover the way of a large kitchen accidentally, take use as expected outstanding. Want to fry piece tender tender beef? Will quickly try.

With makings 

Advocate makings
Beef (tenderloin flesh) 200g
Green pepper
 1
Souse
Unripe smoke
 1 spoon
Salt
 0.5 spoon
Candy
 0.5 spoon
Often smoke
 0.5 spoon
Egg white
 20g
Sodium bicarbonate
 1/3 spoon
Jiang Shui 0.5 spoon
Water starch
 1 spoon
Unboiled oil
 25g
Bowl juice
Oyster sauce
 1 spoon
Unripe smoke
 0.5 spoon
Clear water
 2 spoon
Black pepper
 Right amount

Willow of ox of black any of several hot spice plants of willow of ox of Hangzhou any of several hot spice plants finds the way that fries a tender beef eventually the practice with cutlet applicable shredded meat 

  1. 200g of bovine tenderloin flesh cuts clement 5-7mm, grow the strip that makes an appointment with 6-7cm, time of the willow that do an ox is appropriate rough spot is chewed rise mouthfeel is better. Water issueing blood floats with clear water after been cut, fish out accuses water.

  2. The material that uses souse puts the beef after accusing water, jiang Shui can cut 3 two ginger, knead in a bowl with the hand broken, in kneading the juice that go out to pour a bowl, went

  3. Catch 1 minute, catch divide evenly, sensory cutlet changes stick the souse after size 15 minutes.

  4. This is the most important one step, bloat 15 minutes backward 25g is made an appointment with into unboiled oil inside the bowl, the purpose is to use unboiled oil to give Niu Liu rise, macerate two hours. It is to seal on a lot of jins to reserve at a draught in restaurant.

  5. Heat up boiler cool oil, 45 Niu Liu is put to slip when becoming heat fry become angry fish out.

  6. Modulation bowl juice, black pepper I am ground now, powdery degree of finish can adjust freely, more or less can master neatly according to oneself taste.

  7. The boiler below green pepper breaks up fry unripe, enter bowl juice, fall to slip the Niu Liu that has fried breaks up fry can give boiler equably, oyster sauce also has the effect that cancels Gorgon euryale, fry come out colour and lustre is very good-looking.

  8. See detail have appetite very much, tasting also is tender slip again, and a feeling that come out is fried in restaurant.

Small stick person

1. I cook at ordinary times the amount that takes one smooth spoon with the ladle that will take condiment is 7ml about.
The time of expenditure of beef of processing of this cookbook early days grows 2. quite, fry rise very fast, boiler goes out inside 10 minutes.
After 3. unboiled oil seals the macerate between bovine Liu Changshi, oily element is met in infiltration flesh, when be fried inside the boiler that enter oil, oily element quickness expands in the flesh, crude fibre is destroyed, fry the meat that give fresh and tender and goluptious.
4. handles the method of beef this to also suit cutlet and shredded meat, it is better to do this dish mouthfeel with long and thin Hang Jiaolai.
5. beef needs the time of macerate to grow quite, suit to zip in the morning do midday, or it is to had been sealed midday come back to do in the evening.
6. handles the method of beef to had looked for a lot of kinds, this had better be used, measure in person effective.
2020-06-12
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