How to make dried flat beef
In the past 10 days, among the popular topics on food on the Internet, "dry flat beef" has become a hot search for it because of its spicy and delicious taste and unique taste. The following are detailed practices compiled in combination with current trends, and structured data are attached for reference.
1. Preparation of ingredients (2 servings)
| Ingredients | Dosage | Remark |
|---|---|---|
| Beef tenderloin | 300g | Thin slices of reverse-grain |
| Dried chili peppers | 15-20 | Adjust according to the spicy |
| Sichuan peppercorn | 1 small hand | Green and red pepper mix is better |
| Garlic cloves | 5 petals | slice |
| Soak soy | 2 spoons | About 30 o'clock |
| Cooking wine | 1 spoon | Pickle to remove fishy smell |
| White sugar | 1/2 spoon | Ravigotte |
| White sesame seeds | Appropriate amount | For decoration |
2. Detailed steps
1.Beef treatment:Freeze the beef for 1 hour and remove it, cut it into 5mm slices in reverse texture, add 1 spoon of light soy sauce, 1 spoon of cooking wine, and 1 spoon of starch and marinate for 15 minutes.
2.Preparation of auxiliary materials:Cut the dried pepper into pieces (remove seeds and reduce spicy food), separate from the peppercorns and set aside; slice the garlic and cut the green onion into pieces.
3.Key scent:Pour 3 spoons of oil in a cold pot.Small fireAdd dried chili and pepper and stir-fry until the chili is bright and red (about 2 minutes), pay attention to the heat to avoid burnt.
4.Fast fried beef:Turn to high heat, add beef slices and stir-fry quickly until they change color (about 90 seconds), add garlic slices, 1 spoon of light soy sauce, and 1/2 spoon of sugar and continue stir-frying for 30 seconds.
5.Out of the pot and put on the plate:Sprinkle onion slices and white sesame seeds and keep the heat fast throughout the whole process to ensure that the beef is tender and smooth.
3. Comparison of technical points
| Key links | Traditional practices | Innovative practices |
|---|---|---|
| Beef treatment | Mashed with starch only | Add egg whites to make it more tender and smooth |
| Chili Choice | Single variety | Two jingtiao + bullet mix |
| Fire control | Fire throughout | Stir-fry the meat on low heat first and then stir-fry the meat on high heat |
| Seasoning timing | Add seasoning later | Prepare the base flavor when marinating |
4. Hot data of mainstream platforms across the entire network
| platform | Related videos/articles | The highest number of likes | Popular comment keywords |
|---|---|---|---|
| Tik Tok | 5.2w+ | 38.6w | "Spicy and Enjoyable", "Beef is Endless" |
| Little Red Book | 17,141 million | 9.3w | "You can eat during fat loss" and "home-cooked meals" |
| B station | 620+ | 12.4w | "Cook Tutorial", "Cook Analysis" |
5. Frequently Asked Questions
Q: Why can’t I bite after stir-frying?
A: Three points to note: ① The meat must be cut in reverse lines ② Add 1 spoon of cooking oil to lock water when marinating ③ Keep the pot body high temperature throughout the whole process.
Q: Can other parts be used instead of tenderloin?
A: It is recommended to use beef shank (need to be beaten in advance). It is not recommended to use beef brisket and other parts with tendons.
Q: How to adjust the spicyness?
A: Reduce the amount of dried chili, or soak it in water for 10 minutes to remove some spicy flavor, and finally squeeze lemon juice to relieve the spicy taste.
6. Recommended innovative ways to eat
•Cheese version:Savour Mazzarella cheese before delivery, microwave for 1 minute
•Fat-reducing version:Use chicken breast instead, and use fish sauce + sugar instead of seasoning
•Mixed noodle version:Paired with alkaline water noodles, it became a new internet celebrity "dry stir-fried beef soft noodles"
By mastering these skills, you can also make dry-fried beef that is comparable to a restaurant. The most popular version at present is the Western flavor with cumin powder, so it is recommended to try it!
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