Never put "it" when frying beef, or a pot of beef will be wasted, and it will be stuffed if it is not delicious.

Beef and mutton is one of the meat foods with very high nutritional content. Widely used in the catering industry, whether it is a Chinese restaurant or a western restaurant. The influence of beef and mutton is irreplaceable by other dishes! In the hotel, beef and mutton are endowed with different life by the chef, showing unique characteristics. Beef and mutton at home are home-cooked snacks, nourishing health and cooking delicious food!

There are many ways to make beef! The most popular beef and mutton in restaurants are: stir-fried beef, fried beef fillet with tea tree mushrooms, beef in oyster sauce and so on. Stir-fry beef and mutton, but be careful not to grasp the heat and time. Stir-fry beef and mutton. Not only old, but also hard to chew! Therefore, small restaurants can make more food lovers taste soft and refreshing beef and mutton. Summarized the experience accumulated by the chef when cooking beef and mutton. I hope I can help you.

There are two most important things about frying beef and mutton. First: beef and mutton must be cut along the texture, which is very important for the taste of beef. Second: it is curing, and the tenderness of beef is not important to how it is cured. Many people add edible powder (baking soda powder) to corned beef. I don't recommend it. Corned beef in our hotel restaurant never uses flour, but fried beef is the softest! When curing beef, most chefs will use fruit and vegetable juice to cure it. But after a long time of trying, mint juice (carrot and mint juice) was added to fruit and vegetable juice for curing beef. Stir-fried beef and mutton not only has obvious tenderizing effect, but also has special rich flavor. Braised beef, 250g of beef and mutton, appropriate amount of Lai Xiang section, garlic and ginger10g, chopped pepper and a little millet spicy. 2 tablespoons soy sauce and 1 tablespoon rice wine. Slice beef and mutton with a knife, evenly add carrot juice, soy sauce, rice wine and corn starch, and marinate for 10min. Prepare seasoning: burn oil in the pot, add seasoning and stir-fry, then pour in the marinated beef and mutton and stir-fry until the color fades, then add the roasted sauce and put it in the incense pot to make it fragrant, and then take it out of the pot. # Welcome to my life # # Headline Creation Competition #