Masterchef's Easy Recipes Juicy Beef Stir Fry 3-Course Meal 教你牛肉怎麼炒才好吃 • Taste Show

Hi, I'm Chef Jiang. Thank you for watching our video. Don't forget to click on this link to subscribe to our website. Watch thousands of dishes and exclusive programs. Hi, everyone. I'm Chef Jiang. Nice to see you again. Today, I'm going to share with you two dishes and a soup. Oyster beef, garlic shredded chicken beans and shrimp, corn and tofu soup. Speaking of oyster beef, it's famous. It's one of the typical dishes in Chinese beef. It needs a pre-processing process. The process of pre-processing determines the success or failure of this beef. First, let's cut the beef. This is a common beef that is easy to find in supermarkets. Today, I'm going to use this beef. It's the part between the steak and the leg. It's a bit lean, so it's more suitable for oyster beef. We need to cut the beef against the juice. If we cut it like this, the beef will be more tender. This is the juice of the beef. First, we cut it into three sections. This one, and this one. Then we cut it horizontally. It's about the same thickness and size. Don't cut it too thin. If it's too thin, it will break easily during the heating process. Next, we cut it into slices. When we cut it, the beef may be a little thin. We can take it out and slice it. The advantage of slicing is that it's not easy to crush the beef. But it's easy to slice. Let it wrap a layer of clothes on the outside. In this way, it is both mature, delicious, and tender. All the process of cooking is beef. In addition to cutting the ginger and removing the fishy smell, we basically keep the original taste of beef. It's a perfect match between the freshness of the oyster and the tenderness of the beef. Next, we cut all the beef into slices. The beef has been cut. Let's move on to the important part, the ginger. First, we need to adjust the ingredients. First, we will use soy sauce and a small amount of oyster sauce. These two have their own unique freshness and saltiness. When the salt touches the beef, it will fix the moisture. Then it will be absorbed into the beef. Add a little cooking wine to remove the fishy smell. Sugar. Sugar is a very important seasoning. It's a very important seasoning. But you can't add too much. If you add too much, it will be too sweet. OK. The main thing I'm going to introduce today is this. This is baking soda. It will absorb more moisture into the beef. It will give the beef a crispy, tender, and smooth texture. OK. A small amount. OK. Next, we will use an egg white that can wrap the beef like a shirt. OK. Let's mix these ingredients together. Mix well. Let's put the beef in the middle. OK. Make sure you mix it well. Let the flavor fully absorb into each piece of beef. During this process, we must not use too much force. Gently squeeze it. During this process, let the flavor fully absorb into the beef. Let the meat itself be more abundant. Look. The moisture has been fully absorbed into the beef. You can see that there is no excess moisture in the bowl. At this time, if we pat it now, it will be very tender. It feels like patting on the water surface. Don't add more water. At this time, it is already in a saturated state. OK. Next, we need to add a very important seasoning. Let it be fixed. That is baking soda. Not too much. Baking soda and egg white can protect the moisture. If you add too much baking soda, you won't be able to taste the smoothness. OK. Let's continue. Let each piece of beef be evenly coated with baking soda. Now, the beef in the bowl has no moisture at all. Can you see it? It has been fully absorbed by the beef. This is a very perfect state. After putting it in the bowl, we need to put it in the refrigerator. In Chinese, it is called waking up. The flavor is completely absorbed in the middle. Now, the beef is ready. In the process of waking up, we try not to let the moisture evaporate. We have a little way. Add a little oil. A little less. Press it. Before burning, we knead it evenly. The role of oil is to make each piece evenly separated and to protect the moisture. It doesn't let it evaporate. Now, the beef is ready. We put it in the refrigerator to wake up for 20 to 30 minutes. OK. The beef has been woken up in the refrigerator. Let's take this time to deal with the following ingredients. First, we need to cut the green onion slices for the beef. We usually buy green onions in the supermarket. We have cleaned them. Cutting the green onions is a very simple way. It's normal. It's about a finger long. What we use today is a pure beef. We don't put anything else. So we have a little more green onions today. Let the original taste of green onions and ginger be fully integrated into the beef. OK. Let's cut the ginger slices. Today, this piece of ginger has been wrapped. We won't waste the ginger we cut. People who like to drink ginger tea can keep it for ginger tea. If you cook at home all the time, you can keep this ginger and make a jar. Put some salt in it. Put the ginger in the salt. It can be preserved for a long time. Let's cut both sides evenly. Let's cut the ginger into small strips. OK. Let's put this aside. It's about this size. Let's put the ginger slices in a bowl. Let's keep the rest of the ginger properly. Let's move on to our second dish, which is garlic and four-season beans. The four-season beans we bought today are relatively thin and tender. Usually, if we have both ends, we can tear it along. Tear it off here, too. If it's long, cut it again. The four-season beans should be very tender today. As you can see, I cut it gently like this. The four-season beans are relatively light and tasteless. So we're going to give it a little bit of flavor. What do we use? It's our most common garlic. Cut it like this. Cut it into minced garlic. It's very simple to make minced garlic. You don't need any tools, just a knife. Pat it. Go over. Pat it again. 50% is done. Cut it a little bit. OK. Our minced garlic is done. OK. Next, we're going to cut the last one. Shrimp, corn and tofu soup. Let's cut the tofu first. There is an old Chinese saying. If there is a taste, let it come out. If there is no taste, let it go. What does it mean? It means that if there is no taste in the dish, you have to find a way to let the fresh things go into the middle and match it. It will bring out a better flavor. We will use tofu, shrimp and chicken soup to match the flavor. It's delicious, light, healthy and nutritious. OK. Next, let's cut the tofu. This is a piece of tofu that we usually buy in the supermarket. At home, you can cut it according to your own skills. Today, I'm going to cut it into relatively small pieces. First, I'm going to cut it from here. Today, I'm going to use tender tofu. Tender tofu tastes better. However, tender tofu has a disadvantage. It is relatively easy to break. So, when we cut it, we must cut it cleanly. OK. As you can see, I have cut the first one. But it still doesn't move. It doesn't fall. At this time, we cut it horizontally. Cut it like this. OK. At this time, it's going to fall. Let it fall slowly. Push it. It falls. OK. Let it lie flat. First, let it lie quietly there. Cut it one by one. At this time, gently push it evenly. Gently press it. Then, lay it back a little. Next, we cut it. Cut it with a knife. Let me show you. This is the tofu diced I cut. OK. Next, we cut it like this. At this time, because it is slanted, our knife should be slanted. OK. We have cut all the tofu diced. Put the tofu diced into the water. Next, let's deal with the shrimps. OK. Today, I choose tiger prawns. Try to make as many diced as possible. Dice, dice, slice, slice, slice, slice, slice. In this way, the effect is better. The taste will be better. And the way to cook it is similar. Let's cut it as small as possible. OK. Cut it in the middle. Cut it in half. The shrimps have removed the sand on their backs. Then, turn the shrimps over. Line them up. In this way, the diced shrimps and tofu diced are matched. About this size. The shrimps are also diced. Today, the preparation on the cutting board is basically over. OK. Next, we will cook on the stove. First, we will boil the soup. Boil it first. Because we can let the beef rest for a while. I have boiled a pot of water and a pot of chicken soup. You can use any soup you have at home. As long as it has a fresh taste, it will suit your personal taste. OK. Let's blanch the tofu first. The water has boiled. Put all the tofu in. After putting the tofu in, we need to sprinkle a little salt in it. The role of salt is to make the tofu slightly dehydrated, so that it is not easy to break. During the cooking process, we need to keep the tofu in its complete shape. During the blanching process, the chicken soup has also boiled. Put the diced shrimps in. The shrimps have a little fishy smell. Add some cooking wine. In daily life, if you don't have cooking wine, you can use white wine, sake, and beer. OK. Let's cook the shrimp's umami flavor into the chicken soup first, so that it will be more umami. While boiling the soup here, while the tofu is heating up, the tofu has removed its umami flavor and is slowly heating up. The tofu is heated up. The taste will be very comfortable. OK. Now there is a little film on it. Let's get rid of it. OK. The shrimps have completely released their umami flavor in the soup. Then we need to put the corn in. Then the tofu is almost done. They all become one by one. Very beautiful. OK. Let's take the tofu out and gently put it in the soup. The amount of soup and water can be adjusted according to your preference. OK. We have put all the tofu into the pot. The soup has completely boiled up. At this time, the fire is turned down to medium-low heat. Adjust the taste. Add some salt. Salt is the king of umami flavor. It is indispensable. We can see that the soup has boiled up very well. Very beautiful. Then add a little more cooking wine to make it more umami. OK. Then add some white pepper to remove the fishy smell, enhance the umami flavor, and add more umami flavor. Next, we need to thicken the soup. Quickly mix it well. Then turn on the high heat. Can you see that? The soup has become a paste. OK. Next, turn down the heat a little more. Next, we need to add something to make it more umami. Egg white. When adding the egg white, we need to keep stirring it. I have two egg whites here. Stir it well. Look. The egg white is coming out. OK. We can turn off the heat now. A bowl of beautiful shrimp, corn, tofu soup is done. Next, we take it to the side to prepare for the next dish. Next, we are going to cook the four season beans. We need to use an oil pan The taste of the four season beans is relatively crisp. I have heated a pot of hot oil. Today, we are going to use a precise thermometer to measure the temperature. It should be between 250 and 300 degrees Celsius. OK. Now, we have reached 250 degrees Celsius. Next, we are going to put the four season beans that we have just cleaned into the pan. The beans must be cleaned and the water must be drained. Otherwise, the hot oil will explode. At home, the heat is relatively low. We need to be a little patient. It takes about half a minute. Let's see how long it takes. We can see that it is bubbling. The color is turning green. OK. In fact, the four season beans will be OK if there is a little bubble If you feel that is not enough, take it out. When the oil temperature is a little higher, put it back in. Just a little longer. OK. The four season beans are ready. Put it aside to drain the oil. Now, we are going to stir-fry the minced garlic. Pour some oil into the pan. Just a little. The minced garlic must be sautéed. It must be sautéed until it turns golden brown. Then, add some cooking wine. It smells good. OK. Add some salt. It's up to you how much salt you want. You can add more or less. It's up to you. A little bit of sugar will bring out the umami flavor and neutralize it. The garlic flavor goes well with the four season beans. After eating, you will definitely have an appetite. The color is also very beautiful. OK. Drain the juice completely. The four season beans taste crispy. The color is still green. OK. You can see that the juice is completely gone. At this time, we can turn off the heat. OK. After we turn off the heat, we can put it on the plate. OK. Next, we're going to spray the beef with oyster sauce. Pour the oil in the front. Then, the oil temperature has reached more than 350 degrees. Why is the oil temperature relatively high? Because at home, there are a lot of things, and the fire is relatively small. If the oil temperature is higher, it can cover the beef evenly in a short time. The oil temperature is almost right. Let's put it in. Remove it gently. OK. Let's loosen it up. If you can't eat it, take it up. Check the oil temperature yourself. OK. Our beef looks like this. It's almost done. It's basically cooked to 80%. Because it will be cooked later. OK. Let's change a pan to season the beef. A little bit. Then, put in the ginger slices we just cut. Stir-fry it to give it a fragrance. Let's add some water. Chicken soup is also OK. But today, I just add water. Don't add too much. Add some cooking wine. Then, put in the seasonings one by one. First, we put in dark soy sauce. The color is dark. Light soy sauce. Then, this is oyster sauce. It's one of the main ingredients today. Then, add some sugar. Sugar can't be less. OK. First, we stir-fry the seasonings. OK. Basically, it's almost done. Now, we put in the beef we just cooked. We just said the beef is almost cooked to 80%. Next, it's almost time to make it fully cooked without over-heating. OK. Now, the beef is fully cooked. Now, we use the last trick to thicken the soup. OK. After thickening the soup, stir-fry it quickly or it will solidify. OK. The soup is covered on the beef. Now, it's almost done. OK. Pour in the last seasoning, sesame oil, to enhance the flavor and enhance the texture. OK. Turn off the heat. Oyster beef is done. Now, we put it on a plate. Now, it's time to taste it. Let's taste it. First, I taste the oyster beef. The beef is tender and the freshness is combined with the special flavor of the oyster. It's really layered. Next, we taste the green beans. It looks beautiful and green. It's very crispy. The garlic and the sweetness of the green beans are very appetizing and refreshing. OK. The last one is very eye-catching and I think it has a good texture as well. Why is it eye-catching? Take a look. The red, white and yellow are eye-catching. I sprinkle some coriander leaves to make it look more attractive. OK. It's very beautiful. Let's taste it. It's great. The freshness and sweetness is completely by the shrimp and chicken soup and mixed together. Then, the combination of the two is perfect. Then, add the coriander to enhance the flavor. It's absolutely enjoyable. OK. That's all See you next time.