The practice of spicy beef strips

\”When you go to the hotel, one of the favorite dishes is spicy beef strips. The crispy shell wraps the tender beef, bites the beef and chews a little peppercorns of peppercorns, and uses the son’s words:\” \”Shuang\”! The yellow beef strip is placed in the large plate, accompanied by the seductive red pepper, fried into brown pepper pepper and hemp peppers, white fragrant sesame. , I still want to eat a second, … the more they eat, the more fragrant, the more addicted to eating. \”

ingredients details

The main ingredients

[ 123]


    300 grams


  • ] Ma Jiao

  • Affairs
  • Pepper

  • Appropriate amount Pepper
  • A moderate amount

White Sesame

A moderate amount


  • salt

  • A moderate amount
  • Cooking wine [ 123] A moderate amount

  • White pepper powder
  • A moderate amount

  • starch A moderate amount
  • Egg liquid A moderate amount ]
    Spicy flavor

  • Explosive craftsmanship

  • Two minutes take time
  • Simple difficulty

The practice of spicy beef strips

  • 1 麻辣牛肉条--永远的经典的做法步骤:1 Niu Lidi ridge with a knife back with a knife back After shooting pine, sliced \u200b\u200bthe horizontal knife, and it became beef. Add an appropriate amount of sugar, cooking wine, white pepper powder, spicy fresh ingredients and some clear water and beef evenly,

  • Massage the beef, grab it with your hand until the pouring cooking wine is sucked into the meat, and grab a little oil


  • Put a little egg liquid and dry starch to grab the water, and then lock the water with an appropriate amount of oil.

  • 麻辣牛肉条--永远的经典的做法步骤:3


  • Boil to 150 degrees and then add beef strips. Remove the oil

  • 麻辣牛肉条--永远的经典的做法步骤:4


  • Raising oil temperature to about 180 degrees

  • 麻辣牛肉条--永远的经典的做法步骤:5


    Leave an appropriate amount of base oil, first add peppercorns to hemp and pepper to fry until its fragrance, and then fry the pepper into dark reddish brown, spicy flavor

  • 麻辣牛肉条--永远的经典的做法步骤:6

    [ 123]


    Add the fried beef stripes, sprinkle an appropriate amount of sugar, salt, chicken essence and season, then sprinkle with cooked sesame seeds, stir -fry evenly

  • 麻辣牛肉条--永远的经典的做法步骤:7

    First of all, it is to choose meat, preferably beef ridge meat, that is, beef willow, and beef hind leg meat. The meat fiber in this part is relatively thin, The meat is relatively tight and tender, so the beef slices or shreds of stir -fried beef are more suitable for the cutting method of beef. It is best not to cash, because the shredded shreds are not easy to bite, but it cannot be cut, it is cut with a 90 -degree corner with the texture, because it is easy to cut into the fried process in this way, so stir fry the fry It is a plate of stuffing, how to cut it, that is, the slope is cut, and the knife and texture are about 30 degrees of corners. This is not easy to break it. ]

  • 9
    The restaurant uses soda powder to marinate beef. It is a kind of seasoning for pickled beef. The real reason for fiber fiber is broken. The real reason for beef is too thick. If the fiber is broken, it will make the meat bite easily. If you use it at home, it is best not to put it in the meat directly. Okay, the correct method is to mix all the seasonings of the meat with water, including water, and then put it into the meat little by little until the beef is completely absorbed. Finally, put a little egg liquid and dry starch. A layer of shells to prevent water from talking, and then use oil to seal the refrigerator for two hours after two hours. We can use cooking wine, water, oil, white pepper 麻辣牛肉条--永远的经典的做法步骤:8

  • 10
    The first frying is to fix the shape of the raw material. Therefore, the oil temperature should not be too high, so that the heat can be gradually penetrated into the interior of the raw material, so as not to outer Live. During the process of raw materials, due to the low oil temperature, the outer skin cannot be crispy. If the raw material continues to stay in the pot, the water in the raw material should be exhausted due to the long time, resulting in the dishes that become old and hard, and the effect of tenderness in the outer coke cannot be achieved. After the oil temperature is not high and the beginning of a short time, remove it; then increase the oil temperature and re -fry. Due to the effect of high temperature thermal oil, compound frying can reduce the oil content of the dishes itself.It can achieve the effect of outer coke crispy and soft and tender, thereby consolidating the results of the initial bombing.It can be seen that the frying is a very critical step in the process of frying.麻辣牛肉条--永远的经典的做法步骤:9