Add starch to the beef and fry it black.

Judging from the ingredients list, the reason why fried beef turns black may be the blood in the beef. In the process of frying beef, if the blood is not completely released, it may form black and red in the process of frying. This is not because of the addition of starch, but because of the blood of beef itself. Therefore, before frying beef, you can slice the beef first, then wrap it with starch before frying, which can increase the taste and reduce the black and red color.

From the production steps, it is suggested that beef should be sliced first and then fried, and then washed and soaked to remove blood from beef. Next, the beef slices are coated with starch and then fried. This can reduce the possibility of blackening of fried beef and improve the taste and quality.

Generally speaking, beef turns black after adding starch, not because of adding starch, but because of the blood of beef itself. This situation can be alleviated by appropriate treatment steps.