Delicious every day, Authentic small the practice that fries beef, how is the most authentic practice solution

Authentic small the practice that fries beef, how is the most authentic practice solution _ done delicious

The method that front courtyard cooks a beef cattle is drabber, it is commonly boil or stewing is braise in soy sauce, resemble exploding fry also someone has tried, but the effect is not very good, it is easy to fry the beef that go out old hard, mouthfeel not beautiful, because beef is hydrous,this is although the portion is not little, but fibre is very coarse, store so the water in cellulose distributes particularly light also prediction of a person's luck in a given year, but if undertake machining according to the characteristic of beef, foster strengths and circumvent weaknesses, can fry beef very easily more tenderly than pork, skill of slippery oil of the processing that specific means depends on knife labour going up and size, everybody knows, beef fiber is thick, when cutting beef so, no matter be,cutting into shreds still is section, should go against cut, need not worry cut piece or it is silk comes loose broken, crude fibre as it happens produced its advantage, mutual and diversionary characteristic, beef stores the capability of water portion is particularly strong, in size when, lap beef with starch, fry the beef that come out to be met so very fresh and tender.

With makings

Bovine tenderloin
Qing Gong points to any of several hot spice plants
Sweet Qin
Bubble chili
Yam starch
Salt
Cooking wine
Unripe smoke
Oyster sauce
Ginger
Garlic
Valve of Pi county beans
White sugar

Small the practice that fries beef

Sweet Qin is cut paragraph
Green chili cuts a group
Bubble chili cuts a group, garlic cut last stage
Carry go the muscle film of beef, cut beef silk to reserve
The bovine shredded meat that has cut uses wine of yam pink feed in raw material first, often smoke, salt, white sugar, a few olive oil mixes divide evenly, put freezer 20 minutes or so next (here had better use yam starch, fry the beef mouthfeel that come out so the meeting is very slippery tender, the purpose that refrigerates a little while in freezer is better size)
Oil is put inside boiler (a bit some more) when fire 3-4 becomes heat, slip the boiler below bovine tenderloin ripe
Slip ripe hind dry oil of fish out drop is stand-by
Oil of a few bottom takes inside boiler, stir-fry before stewing fries chili of green, ginger, garlic and Qing Gongjiao, bubble
Join stir-fry before stewing of valve of Pi county beans to fry
Fry a fragrance
Put slippery ripe bovine tenderloin
Add candy of oyster sauce, a few to flavor
Join sweet Qin finally paragraph stir-fry before stewing is fried
Basis from already taste weight is right amount put a few salt, break up fry even hind finish a boiler

Small stick person

1, the temperature when noticing slippery oil, oil is lukewarm low, heat time grows, water can be spat come, oily Wen Gao, beef form is conglomerate, after coming loose its agitate, oar water is defeated, water with respect to prediction of a person's luck in a given year, fleshy qualitative change is old.
2, the lines that beef wants to going against the flesh will cut, such mouthfeel will be a few tenderer;
3, the time that the boiler below beef fries does not want too long, want conflagration to be fried quickly, fry to after becoming angry can, lest mouthfeel is old hard.

2020-06-26