When Xiaobian saw this dish for the first time, he was also surprised. If the two kinds of food, apple and beef, were mixed together, what kind of miracle would be born? Today, Xiaobian will become a magician. Let's have a look at the magical chemical reaction of fried beef with apple?
Seasoning: 1 / 2 tsp cumin, 2 tbsp oil, 1 / 4 tsp salt, proper amount of edible oil.
[curing process of beef]:
1. Wash the beef with clean water.
2. Cut the washed beef into 2cm cubes with a knife and put it into a deep plate.
3. Wash each apple and peel it with a knife.
4. Cut the peeled apple into small pieces and put them in the beef.
5. Sprinkle 1 / 4 teaspoon salt and add 2 tbsp oil.
6. Stir well with chopsticks and marinate for 10 minutes.
[processing of fried beef with apple]:
1. Set the pan on fire and heat the bottom of the pan. Pour in proper amount of cooking oil and heat it to 50% heat. Turn to low heat and put in the salted diced beef.
2. Don't turn over the beef until it's brown. Turn over the beef with chopsticks.
3. Until both sides of the diced beef are scorched, turn to medium high heat, stir out the fat absorbed in the diced beef, and sprinkle 1 / 2 teaspoon cumin granules.
4. Cut the peeled apple into 1cm square dices with a knife. If it is not used immediately, soak it in light salt water to prevent the apple from contact with air and oxidation discoloration.
5. Wash half of the red pepper with clean water and cut it into diced pieces the same size as the apple with a knife.
6. Put the diced apple and red pepper into the pot, and quickly turn them over.
Tips:
1. Marinate beef with apple peel. The protein decomposing enzymes in the peel can make the beef soft and tender. However, it should be noted that the fruit flavor enzyme will be greatly weakened when heated, so it must be used before cooking; on the other hand, the fruit acid contained in the peel can make the beef have fruit flavor.
2. Do you like sweet or salty beef? Don't use too much salt when marinating beef. Use fresh sweet oil and fructose in fruit acid to make the flavor of beef more unique.