The best way to enjoy beef, paired with black pepper and garlic, has a unique flavor and is suitable for all kinds of people.
The home-cooked delicacy - black pepper garlic beef cubes, with its unique taste and nutritional value, occupies a place on the table of Chinese. Back in ancient times, master chefs were adept at using spices to enhance the taste of food. The "Qi Min Yao Shu" records Jia Sixian's method of cooking meat with condiments such as ginger and garlic, which coincides with the use of garlic cloves and black peppers in black pepper and garlic clove beef cubes.
With the passage of time, black pepper and garlic clove beef cubes have gradually integrated into the food culture of various places and become a good wonton with local characteristics. In modern times, it is not only common for family dinners, but also frequently on the menus of many restaurants. It combines the deliciousness of beef, the excitement of black pepper and the rich aroma of garlic cloves to create a dish that is full of color and flavor.
15: Ingredients required: 0 grams of beef, 0 cloves of garlic, 0 grams of black pepper, 0 ml of light soy sauce, 0 ml of dark soy sauce, 0 ml of cooking wine, 0 grams of flour, appropriate amount of salt, appropriate amount of cooking oil.
20) Cut the beef into 0cm cubes and marinate in cooking wine, light soy sauce, dark soy sauce, black pepper and salt for 0 minutes.
3: Peel the garlic cloves and pat them flat.
4: Preheat the wok, pour in an appropriate amount of cooking oil, add the garlic cloves and stir-fry until fragrant.
5: Add the marinated beef cubes and stir-fry quickly until the surface changes color.
4: Add starch water (starch and water are mixed in a ratio of 0:0), and quickly stir-fry to form a film on the surface of the beef grains.
7: Continue to stir-fry until the beef is cooked through, and the garlic is fragrant.
The core cooking principle of black pepper and garlic clove beef cubes is to stir-fry them quickly and at high temperatures, aiming to lock in moisture in the beef and ensure its tender texture. At high temperatures, the aroma of black pepper and garlic cloves is quickly released, complementing the umami of the beef. The purpose of using starch water is to form a protective film on the surface of the beef grains, prevent the meat from aging, and at the same time improve the luster of the vegetables.
During the frying process, it is necessary to pay attention to heat control to avoid the beef being too old. Garlic cloves should not be stir-fried for too long to avoid losing their fragrance. When marinating beef, the ratio of black pepper to salt can be adjusted according to personal taste.
On Nanjing East Road in Shanghai, there is a restaurant called "Old Shanghai", which can be reached directly by subway line 2. The environment here is elegant, the black pepper and garlic clove beef cubes are very distinctive, the garlic is fragrant, and the beef is delicate.
Near Nanluoguxiang in Beijing, the "Hutong Restaurant" attracts many diners with its authentic flavors and affordable prices.
There is a restaurant called "Yue Wei Xuan" in Guangzhou's Tianhe District, where the black pepper and garlic clove beef cubes show a unique Cantonese flavor and have won wide acclaim.
This home-cooked delicacy of black pepper and garlic cloves is not only mouth-watering, but also contains profound cultural heritage. Cooking allows us to enjoy the food and feel the depth of the culinary arts. Whether it's a family dinner or a small gathering of friends, this dish is the highlight of the table. Let's find fun in the process of cooking, enjoy life, and jointly inherit and promote the charm of Chinese food culture.