How to make fried beef with celery

I don’t know how much you know about the recipe of stir-fried beef with celery. Today I will introduce it to you.

How to make fried beef with celery

1. Wash the beef and slice it (how to cut beef: beef has coarse fiber tissue and more connective tissue, so it should be cut into strips along the grain and sliced ​​across the grain to cut off the long fibers; it cannot be cut along the fiber tissue, otherwise it will not only be unpalatable, but also difficult to chew. It is best to tap the slices with the back of the knife a few times, so that the fried beef will be smoother and more tender), marinate with cooking wine, starch, shredded ginger, a little salad oil and water for a while (if you have time, you can add some oil when mixing the meat and marinate for 1-2 hours. In this way, the oil will penetrate into the meat. When it is fried in the oil pan, the oil in the meat will expand and destroy the coarse fiber of the meat, so that the meat will be tender; if you don’t have time, you need to marinate for at least 15 minutes); remove the leaves of the celery and wash it (it is best to remove the tendons, otherwise the tenderest celery will not taste good), cut into 3 cm long sections, blanch with boiling water, remove and cool with cold water, and control the water; wash the green onion and ginger, cut into shreds and mince them separately for later use. (If the celery is cut into slices obliquely, it is best to cut the beef into shreds to match)

2. Add appropriate amount of oil to the wok, when the oil is warm, put in the marinated beef slices and cut them into pieces. Add a little dark soy sauce, stir-fry evenly and set aside.

3. Add a little oil to the wok and stir-fry the chopped onion and ginger. Pour in the celery segments and stir-fry. Add umami sauce (if there is no umami sauce, you can add a little soy sauce and salt) to season. Then add the fried beef and stir-fry evenly. Add a little chicken essence (I like it lighter and think that adding umami sauce is enough. If you think it is light, you can add appropriate amount of salt according to personal taste. Of course, it also depends on the amount of umami sauce added).

Tips

How to fry tender beef

1. Selection 2. Marinating 3. Heat, these three steps will affect the tenderness of the fried meat slices.

1. The first key is to choose beef. There are many things to choose beef.

The color of old beef is dark red and the texture is coarse; the color of tender beef is light red and the texture is firm, fine and elastic.

2. The marinating and absorbing juice process is the second key. It is very important to ensure that the finished meat slices are juicy and tender. The more juice the meat slices absorb, the more tender it tastes.

Specific method: When slicing beef, see the muscle texture clearly, cut into strips along the grain, and slice across the grain; add seasonings to the beef slices according to the recipe, and add more salt as needed, and add starch in the batter. If time permits, add some oil when mixing the meat, and marinate for 1-2 hours, so that the oil will penetrate into the meat. When frying in the oil pan, the oil in the meat will expand and destroy the coarse fibers of the meat, so that the meat will be tender;

3. Heat: Heat oil over medium heat, add beef slices (main ingredient) and stir until they change color. Remove from heat immediately.

Wash the pot, stir-fry the ingredients (such as green peppers, broccoli, etc.) according to the recipe until they are 90% cooked, pour in the beef slices, stir-fry until they are well seasoned, and serve after a few seconds. (You can add a little salt when frying the ingredients)