How to make delicious shredded beef
Stir-fried shredded beef is a classic Sichuan dish that is loved by diners for its spicy, spicy and crispy texture. In the past 10 days, the discussion about dry-stirred shredded beef has remained high on the Internet, especially the controversy over its cooking method and selection of ingredients. This article will combine hot topics and structured data to provide you with a detailed analysis of how to make a delicious dry-stirred shredded beef.
1. Analysis of hot topics
According to statistics from the entire network in the past 10 days, popular discussions about dry-stirred shredded beef mainly focus on the following aspects:
| Topic Category | Discussion popularity | Main points of dispute |
|---|---|---|
| Ingredients selection | high | Beef parts (tenderloin vs shank) |
| Seasoning | Middle to high | Ratio of Sichuan peppercorns to dried chili peppers |
| cooking tips | high | Fire control (small to medium fire vs large fire) |
| Side dishes | in | Whether to add celery or green pepper |
2. Food selection
The key to stir-fried shredded beef is the choice of beef. The following are the beef parts and characteristics recommended by netizens in the past 10 days:
| Beef parts | Recommendation index | Features |
|---|---|---|
| beef tenderloin | ★★★★★ | The meat is tender and easy to taste |
| beef shank | ★★★☆☆ | The fiber is thicker and the texture is chewier |
| beef shank | ★★☆☆☆ | It needs to be marinated for a long time, otherwise it will be easy to pickle |
3. Matching of seasonings
The seasoning of dry-fried shredded beef is the soul. Here are the most discussed seasoning combinations online:
| Seasoning | function | Recommended dosage (per 500g beef) |
|---|---|---|
| dried chili pepper | Provides spiciness and aroma | 10-15g |
| Zanthoxylum bungeanum | Increase numbness | 5-8g |
| light soy sauce | seasoning | 15ml |
| Old soy sauce | Color | 5ml |
| white sugar | Freshen up | 3g |
4. Detailed production steps
1.Prepare ingredients: Select 500g beef tenderloin, cut against the grain into 0.3cm thick shreds, add 1 spoon of cooking wine, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of starch, mix well and marinate for 15 minutes.
2.Handling side dishes: Cut dried chilies into sections, appropriate amount of Sichuan peppercorns, slice garlic, shred ginger, cut celery or green pepper into sections and set aside (choose according to personal preference).
3.Stir-fried beef: Heat the pan with cold oil. Add a little more oil. When the oil is 60% hot, pour in the shredded beef. Stir-fry quickly over high heat until it changes color, then turn to medium-low heat. Continue to stir-fry until the surface of the beef is slightly charred. Dish out and set aside.
4.Stir-fried seasoning: Leave the base oil in the pot, add dried chili peppers, Sichuan peppercorns, ginger and garlic, and stir-fry over low heat until fragrant. Pay attention to the heat to avoid burning.
5.stir fry: Return the shredded beef to the pot, add side dishes, add appropriate amount of salt, sugar, and chicken essence, stir-fry quickly over high heat and serve.
5. Cooking Tips
1.Fire control: The beef is first cooked over high heat to lock in the moisture, and then stir-fried over medium-low heat. This is the key skill for stir-frying.
2.Oil quantity control: Dry stir-frying is not deep-frying, just use a little more oil than usual for stir-frying. Too much will make it greasy, too little will make it easy to stick to the pan.
3.Pickling tips: Adding a small amount of starch can make the beef more tender, but not too much, otherwise it will affect the stir-fry effect.
4.Seasoning timing: The salt should be added last to prevent the beef from being watered out prematurely and affecting the taste.
6. Innovative practices of netizens
In the past 10 days, some food bloggers have shared innovative ways to make dry-stirred shredded beef:
| Innovation point | practice | Evaluation |
|---|---|---|
| Air fryer version | Marinate the shredded beef and put it into the air fryer at 180 degrees for 10 minutes, then stir-fry with the seasonings | Healthier, but slightly dryer |
| Spicy hot pot version | Add more side dishes such as potatoes, lotus root slices, etc. | Richer but loses traditional flavor |
| Low salt version | Use mushroom powder instead of some salt | Suitable for people with high blood pressure |
Through the above analysis and steps, I believe you have mastered the secret of making delicious dry-stirred shredded beef. The key to this dish is the word "dry stir-fry". It requires patience to stir-fry the water in the beef to achieve the effect of crispy on the outside and tender on the inside. Feel free to adjust the spiciness and garnishes to your personal taste to create your own unique flavor.
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