Pickling method of home-cooked large pieces of beef

1, beef, refers to the meat obtained from cattle, which is one of the common meats.

Today, Lao Liu will share the practice of "tender beef". Friends who like it can collect it first and try it yourself when you have time.

3. Let's begin to introduce the required ingredients:

Beef tenderloin, ginger, shallots, soy sauce, oyster sauce, white pepper, white sugar, egg white, corn starch, edible oil.

4. First, remove the film from the beef. It's best to freeze the beef in the refrigerator before cutting it. Then, cut off the beef fiber against the texture of the beef, so that the beef in the sauce will be tender and smooth. Then, put the beef slices in a large bowl and thaw them a little.

5. Slice ginger and onion, put them in a bowl, squeeze out onion ginger juice by hand, and then soak them in clear water for ten minutes. After the beef is thawed, soak it in cold water for ten minutes to soak the blood. Squeeze the water out then. This step is very important. You can only absorb the flavor of the seasoning during the later curing.

6. Put the beef back into the bowl, add the soaked onion and ginger juice three times and knead well. Never put salt and cooking wine when marinating beef, or the beef will be old, then pour in a little soy sauce, oyster sauce, white pepper and sugar and knead well. White sugar has the function of softening fiber.

7. Beat in another egg white, knead well, then add corn starch and grab well again. Corn starch can lock the moisture in beef, and then it is sealed with a layer of cooking oil to lock the moisture. When frying, the beef slices are not easy to stick together, and then they are wrapped with a layer of plastic wrap and put in the refrigerator for 2 hours, whether it is fried beef or boiled beef.

8. Beef can "soothe middle energizer, nourish spleen and stomach, tonify deficiency, strengthen bones and muscles, eliminate edema and remove moisture".