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How to stir-fry dried beef deliciously? Teach you related skills!
Dried beef is a food made from beef, which is rich in protein and amino acids. According to the introduction, the amino acids in beef are easier for the human body to absorb. Eating beef can enhance the body’s immunity, and it is very good for people with weak bodies or those who need to nourish their bodies after being sick to eat dried beef.
First, dried chili peppers stir-fried beef
Materials
Beef leg, dried chili peppers, scallions, ginger, garlic, cooking wine, soy sauce, potato starch, salt, Sichuan pepper powder, chicken essence
Preparation
Wash the beef and slice it thinly, add a little potato starch, cooking wine, and salad oil (such as soybean oil) and mix with your hands, then marinate for later use. Soak the dried chili peppers in water for a while, then dry them. First, stir-fry the dried chili peppers until they change color, then remove and set aside. Then, add a little oil to the pot, wait until the oil is hot, add the marinated beef, stir-fry quickly over high heat, add scallion slices, ginger slices, and garlic slices to stir-fry, then add soy sauce to adjust the color, add a little salt and Sichuan pepper powder, and stir-fry until the beef turns golden yellow. Then, add the previously stir-fried dried chili peppers, add chicken essence and stir-fry evenly, and it’s done!
Second, how to make dry beef stir-fried celery
1. Celery, green and red peppers, dried beef, cilantro
2. Wash the celery, remove the leaves, cut into sections, and prepare the cilantro in sections
3. Wash the beef, slice it, bring water to a boil, add the beef, boil for 2 minutes, then remove and drain for later use
4. Heat the pot, add oil and stir-fry the beef for one minute
5. Stir-fry garlic and celery until cooked
6. Add green and red peppers, add a little salt and stir-fry well
7. Finally, add cilantro and ginger slices
8. Stir-fry for a moment and it’s ready.
Third, Dry Stir-fried Beef Shredded
Materials for Preparation
Main Ingredients: wheat gluten (250g), celery (250g), carrots (50g), green peppers (5g)
Seasonings: ginger (3g), scallion (3g), garlic (3g), cooking wine (10g), soy sauce (1g), salt (1g), white sugar (8g), monosodium glutamate (2g), pepper powder (2g), glutinous rice wine (10g), bean paste (13g), chili powder (5g), Sichuan pepper powder (1g), chili oil (5g), sesame oil (15g), peanut oil (60g)
Crafting Technique
1. Cut the wheat gluten into strips, boil in boiling water for 3 minutes, then rinse with cold water and press dry. Wash the tender heart of the celery, cut into 4 cm long pieces. Wash the green peppers and carrots, all cut into 4 cm long strips. Cut the scallions into fine particles. Crush the garlic into paste.
2. Heat the pot, add cooked peanut oil, bean paste, ginger, and scallions to stir-fry and bring out the aroma. Add the wheat gluten and stir-fry until pale yellow, then add green peppers and shredded carrots, stir-fry. Add pepper powder, cooking wine, rice wine, soy sauce, sugar, monosodium glutamate, and other seasonings. Add celery, flip a few times, add a little chili oil, sprinkle with Sichuan pepper powder, drizzle with sesame oil, and then remove from heat and serve.
