1. Wrap with starch. Take a certain amount of dry starch (corn starch, potato starch, etc.). ).) and mixed with water at the ratio of1:2 to make wet starch water. Mix the wet starch water into the cut beef, grab it evenly by hand, then let it stand for 30 minutes, so that the starch slurry is evenly wrapped on the surface of the beef, and then put it into the pot to stir fry. In the process of frying, gelatinized starch will form a film on the surface of beef, thus locking the moisture in beef, thus ensuring that fried beef is tender and delicious.

2. wrap egg whites. After cutting the beef slices, add an appropriate amount of egg white, stir well, let stand for 30 minutes and then fry. In the frying process, the egg white mixture is denatured and solidified by heating, thus reducing the loss of water and nutrients in beef and making the meat tender. Egg white wrapping pulp is generally used with starch wrapping pulp, and the effect is better.

Add beer. It is also a good choice to pour a proper amount of beer on beef, marinate for 30 minutes, and then fry it. Because the enzymes in beer can decompose some protein in beef, thus increasing the tenderness of beef. However, due to the low enzyme content in beer, the effect of this method is not as good as the first two methods.

Finally, if you want to fry fresh beef, you'd better choose lean meat and tender meat when buying beef, such as tenderloin and tenderloin. When cutting beef, you should also pay attention to cutting against the texture of the meat. Slice as thin as possible, so that the fried beef will be tender.