First of all, prepare two pieces of beef. The serious choice is beef fillet.
I chose two ordinary steaks in the picture.
Friends who are not short of money will taste better if they choose filet mignon.
Cut beef into large grains, the size of which depends on everyone's preference, as long as you pay attention to the fact that it is best not to cut too small.
Let me give you a general standard: each cube is a standard 3-4cm cube
Black Garlic Beef Grains-Jinmen Secret Recipe-Family Production Detailed Edition
This dish has become a legend in Tianjin, with various stories and sources. Now almost every large Tianjin restaurant also has this dish, the price is not cheap. This practice is what I have tried several times and can be perfectly presented at home. The fleshy outer skin is burnt and fragrant with sweetness, and the inner skin is slippery and tender with elastic teeth. It is absolutely fresh and fragrant.
Food Ingredients
Main material
Beef fillet or steak
400g
Garlic
15 petals
Marinade
Baking Soda
2 grams
Oyster Sauce
3 scoops
cooking wine
1 scoop
Crushed black pepper (granular)
1 scoop
Starch
10 grams
medium gluten flour
10 grams
Accessories
Butter
15 grams
Crushed black pepper (granular)
2 scoops
minced garlic
3 pieces, minced
Oyster Sauce
1 scoop
Old smoke
1 scoop
cooking wine
1 scoop
white sugar
10 grams
White pepper powder
1 scoop
Step
1
2
Marinated beef, the following note steps:
1. Put baking soda into the meat, grab and mix it with your hand, just grab and mix it a few times, you will feel the meat is getting more and more sticky.
2. Put cooking wine, oyster sauce and black pepper into the meat, and continue to mix until there is no water in the meat.
3, add starch and flour, continue to grasp and mix, will become more viscous (as shown in the figure)
Seal with cling film and marinate for 20 minutes.
1. Put baking soda into the meat, grab and mix it with your hand, just grab and mix it a few times, you will feel the meat is getting more and more sticky.
2. Put cooking wine, oyster sauce and black pepper into the meat, and continue to mix until there is no water in the meat.
3, add starch and flour, continue to grasp and mix, will become more viscous (as shown in the figure)
Seal with cling film and marinate for 20 minutes.
3
Using the time of marinating beef, we can peel garlic.
After peeling garlic, remember to cut off both ends so that it can be called "garlic".
At the same time, remember to take a few cloves of garlic and chop them into pieces, and finally use them.
After peeling garlic, remember to cut off both ends so that it can be called "garlic".
At the same time, remember to take a few cloves of garlic and chop them into pieces, and finally use them.
4
Heat the oil in the pan, please be patient and make sure the oil is hot enough.
The garlic cloves fried in oil will be very dry.
The garlic cloves fried in oil will be very dry.
5
Fry the garlic first, then stir gently.
6
Fry until golden and fragrant.
7
The general appearance of fried garlic seeds.
8
After taking out the garlic seeds, put the beef into a high-temperature oil pan and fry the beef.
Fried beef is a must remember: we only fry the first time, but also reply to fry, so don't fry too long.
Don't worry about dividing the beef when you first enter it. After the beef is slightly shaped, take the chopsticks and gently pick it apart.
The picture shows the state after the first blow.
The time should be short and the surface should be golden.
Fried beef is a must remember: we only fry the first time, but also reply to fry, so don't fry too long.
Don't worry about dividing the beef when you first enter it. After the beef is slightly shaped, take the chopsticks and gently pick it apart.
The picture shows the state after the first blow.
The time should be short and the surface should be golden.
9
Within a few minutes after the beef is fished out you will find that it will begin to ooze blood. This proves that the fried state is very good, and the beef is still tender in the middle.
At this time, the oil temperature is raised, the beef is put into the oil pan for re-frying (the second time), and the bubbles in the oil pan are observed. The bubbles can be fished out after being slightly smaller. The time is not recommended to be too long (according to personal taste preferences).
At this time, the oil temperature is raised, the beef is put into the oil pan for re-frying (the second time), and the bubbles in the oil pan are observed. The bubbles can be fished out after being slightly smaller. The time is not recommended to be too long (according to personal taste preferences).
10
Pour out the oil and brush the pan.
After ignition and burning until there is no water in the pot
Add butter
Add garlic clove
Add crushed black pepper
After adding the above seasonings, press the seasonings in the pot with a shovel until they are fragrant.
Add oyster sauce, soy sauce, cooking wine, white sugar and white pepper.
Start frying the base material patiently until it becomes smooth and sticky.
After ignition and burning until there is no water in the pot
Add butter
Add garlic clove
Add crushed black pepper
After adding the above seasonings, press the seasonings in the pot with a shovel until they are fragrant.
Add oyster sauce, soy sauce, cooking wine, white sugar and white pepper.
Start frying the base material patiently until it becomes smooth and sticky.
11
Add the fried beef and garlic seeds and stir-fry to color.
12
After each beef grain is stained with the base, it can be out of the pot.
The dishes are bright and fleshy.
The dishes are bright and fleshy.
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