Fried beef with pickles and onions

Published Jul 29, 2021 at 07:04am ET

This fried beef has been cooked for a long time, but it hasnt been put up, so I dont think its ideal. However, there has been no food recently, so we have to send out the stock. Stir-frying has always been my weakness, which I attribute to heredity. Dads cooking style is stewing, stir-frying, a plate of vegetarian stir-frying vegetables enough. When I get home from work, there is no empty wash, cut and cut. In this way, I can have dinner and its dark. Whats more, after looking at the menu of the family dinner, I deepened my idea. The vegetables are fried, the leek is fried. Where is the complicated thing like fried gluten and shredded meat? Meat, of course, is a large piece of red-roasted meat or boiled soup, so its refreshing to eat. I always want to change my cooking style. I seldom cook fried dishes. The boy is always ungrateful. However, I know there is a dish that he cant refuse, that is, beef, whether steak, boiled beef bone soup, braised beef, fried beef shredded, he always has no resistance. I used to feel that I was always old when I bought raw beef and cut and stir-fried it. I bought pulped shredded beef in the vegetable market. But now there are so many additives that I dare not buy them. Besides, the boy likes them so much. I always have to try not to ask for help. My cousin was the chef of the hotel. He consulted him. He told me that I couldnt do it. He just added a little baking soda. Try adding some, and sure enough, the beef is tender. Also, when cutting beef, it is necessary to slice the beef vertically and texturally. This way, the beef tendon is cut off and the upper mouth wont chew. Onion is also a kids favorite dish. We like to fry it raw, so its more refreshing to eat. I also added some Taiwanese pickles. I dont know the difference between Taiwanese pickles and Sichuan pickles. But I feel that the pickles bought in this supermarket are not as salty as those packaged in bags before. Some oils, fried vegetables and boiled soup are better.

Food Material List

1 sirloin A block
2 onion Half
3 Pickled cabbage resembling sauerkraut A dish
4 White sesame Few

Operational steps

1 The beef tenderloin is sliced along the texture first, then vertically, not too thin. Cut the beef upside down and cut its tendons so that it tastes good and wont chew badly.
2 Cut beef shredded with raw sauce and other condiments (not too much, especially baking soda, as long as a little bit, more, the taste will change) Grasp well with your hands, quiet until at least 15 minutes, to fry before a little oil, continue to grab well. (Generally speaking, I marinate every other day, put it in the refrigerator and refrigerate it, add a little oil the next day and stir-fry it.)
3 Half onion, cut into pieces horizontally. I dont like to cut it into very small silk. I think it affects the taste of onions.
4 Taiwanese pickles are ready. This kind of Taiwanese pickles is zero-weighted in the supermarket pickles, some oils, fried vegetables and soups are better than those packaged in ordinary bags.
5 Sit in a pan with hot oil (slightly more oil). Put the cured beef shredded into a quick stir-frying pan, and the beef discoloration, that is, put out.
6 Stop lazy, dont wash the pan, stir-fry onions with the bottom oil in the pan. Onion aroma, put sauerkraut, stir-fry slightly, put pre-fried beef shredded. The oil should be poured out, the pan washed and the onions fried again, but when you get home from work, the time is a little bit, and the children are waiting to eat, so the steps of washing the pan are omitted. The disadvantage of not washing the pot is that the final product will have some small points, but it will not affect the food.
7 Put a little salt, not too much, pickles have a salty taste, beef has been pre-marinated, turn it over, turn off the fire, put some white sesame out of the pot.

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