In Chinese cuisine, beef is generally cooked in a fast-fried and scallion stir-fry manner, and it is also a popular ingredient in hot stir-fry restaurants. However, the aging time of stir-fried beef is shorter than that of pork and chicken, and the meat quality often becomes dry and hard after stir-frying? If you learn the technique, you will be able to make tender and delicious beef dishes.

Make the beef delicious - "grab the flour" and "draw the water"

Marinade:

1 tbsp sesame oil

A pinch of salt

A pinch of white pepper

1 tbsp corn flour

Appropriate amount of cold water

10. Stir-fried beef is most afraid of dry and hard meat after frying, and it is difficult to chew, so that the beef is tender and delicious, first of all, you must choose the parts with more oil, such as sirloin and ribeye, if there is less fat like plum blossoms, you should add 0/0 of the weight of the meat to mix the marinade with water, and grab the marinade into the beef.

2. The water absorption of beef, combined with the protection of corn flour in the outer layer, makes the meat more watery, reduces the chance of juice loss, and ensures tenderness and smoothness.

Do you have to use corn flour for pickling?

Generally, families will buy all-purpose flour, bread flour, tapioca flour, sweet potato flour, taibai flour, corn flour, lotus root flour, glutinous rice flour, etc., but not every flour has the effect of pickling and retaining water. The usage is as follows:

All-purpose flour

Most people make crispy, pancakes, and fried fish, and there are many Chinese dishes that refer to "pai gan powder", which refers to all-purpose flour, which is used as a thickener in Western food, such as creamy white sauce.

Tapioca flour/sweet potato flour

It is mostly used in sweet potato balls, chicken cutlets, fish sticks, meatballs, fried foods and desserts.

Too white flour, corn flour, lotus root flour

Most are used to thicken or marinate meats.

Most of them are used as Hakka cakes, fat cakes, mochi, nine-layer cakes and so on.

It is used in exotic dishes such as tonkatsu, croquettes, shrimp, and Japanese-style hamburger cutlets.