How to make delicious shredded beef, three ways to make it taste better

Beef has high nutritional value and is therefore loved by many people. There are many ways to eat beef. The most common ones are celery shredded beef, home-style shredded beef, shredded beef with soy sauce, etc. The methods are all very simple. You can choose one of them according to your taste. The taste is extremely delicious!

1. Celery and beef shreds

1. Materials

Celery, 100g veal, 2 small red peppers, cornstarch, coarse salt

2. Method

1. Cut celery into long sections; chop red pepper; cut veal into shreds, coat with a little cornstarch, and set aside.

2. Heat the oil in a pan, pour in the shredded beef coated with cornstarch, stir-fry over high heat for two or three minutes, serve and set aside (note not to stir-fry the beef for too long, otherwise it will be too hard to chew).

3. Pour a little more cooking oil into the pot; add the chopped red pepper and stir-fry; then add the chopped celery and stir-fry for about three to five minutes; at this time add the fried shredded beef and an appropriate amount of coarse salt, stir and fry for a while, then serve.

2. Home-cooked Shredded Beef

Ingredients: 225g beef, 120g celery,

Accessories: 15g red pepper,

Seasoning: 10g ginger, 15g chili sauce, 5g soy sauce, 5g MSG, 10g salt, 10g cooking wine, 10g sesame oil, 50g vegetable oil, 10g vinegar, 1g pepper powder, 2g oyster sauce, 1g baking soda

practice

1. Clean the beef and cut it into thin strips;

2. Marinate with soy sauce, oyster sauce and baking soda for 10 minutes;

3. Wash the celery, remove the head and tail, and cut into 3 cm segments;

4. Heat the oil in a pan, put the shredded pork into the pan and stir it, and remove it from the pan when it turns white and drain the oil;

5. Leave a little oil in the pan, add shredded ginger and chili peppers, stir-fry until fragrant, then add celery and stir-fry;

6. When the meat is half cooked, add the shredded pork, spicy bean paste, soy sauce, MSG and salt and stir-fry evenly;

7. Finally, add the wine, sesame oil and vinegar and stir-fry until fragrant. Then serve on a plate (sprinkle with pepper powder).

3. Shredded beef with soy sauce

Material

Main ingredients:

About 150 grams of beef tenderloin

1 medium potato

2 green onions

2-3 slices of ginger

1 clove of garlic

Main seasoning:

1. Marinating Ingredients

1.5 tsp soy sauce

1/4 teaspoon sugar

1 tsp cooking wine (or brandy)

1/8 teaspoon dark soy sauce

1/8 teaspoon of meat tenderizer or baking soda (optional)

1/8 teaspoon pepper

1/4 teaspoon starch

1/2 teaspoon vegetable oil

(In fact, the operation is not so precise, it mainly depends on personal experience or taste)

2. Ingredients for the sauce:

1 tablespoon seafood sauce

0.5 tablespoon soybean paste

2 tablespoons red wine

1.5 tablespoons sugar

1/3 tablespoon dark soy sauce

1-2 tablespoons water

practice

1. Cut the beef into shreds evenly along the texture, put it in a large bowl, first add light soy sauce, dark soy sauce, sugar, cooking wine, tenderizer (or Baking Soda) and pepper powder, grab it with your hands until it becomes sticky, add 1 teaspoon of water, and then grab it with your hands until the meat absorbs the water, then add 1 teaspoon of water, and then grab it until the water can be completely absorbed into the meat. Do not pour in water all at once. At this time, if the meat is still relatively dry, add 1 teaspoon of water starch, if it is relatively wet, add 1/4 teaspoon of corn starch, mix well, then add 1/2 teaspoon of oil to seal the moisture, grab a few more times, and leave the beef for about 30 minutes so that the meat has time to absorb the seasoning we just put;

2. Cut the potatoes into strips and rinse them with cold water several times to wash away the starch. Cut off the green part of the scallions and cut the white part of the scallions into sections and then into strips.

3. Put the sauce ingredients in a bowl and prepare the sauce;

4. Heat the pot until it is about 40% hot (put your hand close to the pot and feel the heat, not too hot), add oil, immediately put in the shredded beef, wait for 15-20 seconds, use a spatula or a large spoon to spread the shredded meat until the beef turns white, indicating that the beef is basically cooked, and set aside;

5. Heat another pan, add some oil, add 3 slices of ginger and garlic (smashed), add shredded potatoes when the aroma comes out, and fry until 60% to 70% cooked. Add appropriate amount of refined salt and pepper, stir well and fry until cooked.

6. Spread evenly on the dish to be served;

7. The step of frying the sauce is also critical. In another pot, pour in the sauce over medium-low heat. Keep pushing with a spatula or a large spoon until the sauce becomes shiny and you can smell the aroma of the sauce. The bubbles roll until they seem to hold up the spoon. Master Qu Hao calls this "air-lifting spoon", which is very descriptive.

8. Immediately add the shredded pork, stir evenly, add a few drops of sesame oil, and stir a few times;

9. Remove from the pan, pile the shredded meat on the shredded potatoes, spoon the sauce from the pot, pour it on the noodles, then put shredded green onions on the shredded meat noodles, and it's done.