乾煸牛肉 Dry Stir Fried Beef
材料
牛肉250公克、芹菜60公克、紅蘿蔔15公克、紅辣椒絲10公克、薑10公克
Ingredients
250 grams beef, 60 grams celery, 15 grams carrots, 10 grams red chili pepper powder, 10 grams ginger
調味料
醬油1大匙、醋1茶匙、糖1茶匙、香油1大匙、米酒1大匙
Seasoning
1 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon sugar, 1 tablespoon sesame oil, 1 tablespoon rice wine
作法
1.牛肉洗淨切成粗條狀；將薑和紅蘿蔔切條狀；芹菜切段狀，備用。
2.熱油鍋，將牛肉以140°C的油溫入鍋炸熟瀝乾，備用。
3.熱鍋，加入作法1牛肉條以中小火乾煸，炒到水份收乾，撈起。
4.原作法3鍋，倒入適量沙拉油，以小火爆香紅辣椒絲、薑條，再加入芹菜段、紅蘿蔔條、作法3的牛肉條和所有調味料拌炒均勻即可。
Preparation Method
1. Wash the beef and cut it into thick strips; slice the ginger, carrots and red chili peppers into strips and cut the celery up into sections. Set it aside.
2. Heat up deep frying pan with oil to 140 ° C Put the beef into the deep fryer and fry it only in the oil without water, then then take it out in a strainer and let it drain. Set it aside.
Heat up a frying pan with a suitable amount of salad oil and put in the beef cutlets and stir fry over low heat again without adding water. Stir fry it until the moisture is gone, then take it out.
4. The third thing to do is put in a suitable amount of salad oil and stir fry the hot and fragrant chili peppers and ginger strips, then add in the celery, carrot strips, and beef, and all the seasonings. Stir it evenly and it's done.
(美味撇步)
乾煸牛肉就是要讓牛肉煸到像乾牛肉條一樣，所以牛肉一定要先過油，有助於揮發牛肉本身的水份，這樣入鍋乾煸時，才能完全收乾水份，否則炒到燒焦，水份仍無法完全收乾。
(A Delicacy Trick of the Trade)
Stir frying in just oil requires that the beef cutlet be first deep fried in oil as the moisture helps break the beef down so that when it is stir fried in just oil, the moisture is completely dried out, otherwise it will become charred if the water is not fully dried out.
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