The simplest way to make seasoned salt is to add salt to the sauce made by mixing soy sauce, cooking wine, green onion and ginger water, and then slowly boil the salted water to dry, let them re-condense into salt crystals, and then take these rough salts out of the pot and grind them into powder with a small stone mill, so as to obtain a seasoned salt with a compound taste.

Because of this homemade, flavored salt with a compound aroma, Feng Jiao finally succeeded in making the difficult golden garlic beef cubes.

Handle the beef first.

Soak the beef in cold water, remove the blood and water, dry it, cut it into cubes about one centimeter long, add some seasoning salt, and mix well.

Pour a little oil into the pan, burn until the oil emits white smoke, put the beef cubes in, stir-fry until the surface is colored, remove it, and put it in a bowl for later use. At this time, a lot of blood will ooze out of the beef grains, and this blood will be poured out after a while.

This is done on the one hand to successfully coat the beef grains with that all-important sugar crust, and on the other hand, to remove the fishy smell of the beef.

Peel two heads of garlic, pour some vegetable oil into the wok, turn on low heat, pour in the garlic cloves and fry slowly. Don't make a big fire, otherwise the garlic will not be golden brown, and it will be easy to paste, which will affect the taste and appearance of the dish.

Wait until the surface of the garlic is golden, then the garlic oil is ready, pour the fried garlic oil into a bowl and set aside.

Next, you need to adjust the sauce.

This is the most crucial step in cooking this golden garlic beef cube.

Put three or four tablespoons of sugar in the pan to coat all the beef cubes in the sugar husk.

And the amount of white sugar put in is also the best ratio that Feng Jiao finally figured out after many experiments.

Pour in the light soy sauce that just dissolves the sugar, taking care not too much or too little.

Heat over low heat until the liquid becomes viscous and syrupy-like. This process is a bit long, and special attention should be paid to controlling the heat in the middle.

When the consistency of the syrup becomes appropriate, pour the beef cubes, golden garlic seeds, and some golden garlic oil back into the pot, sprinkle in the freshly ground black pepper made by Feng Jiao herself, and stir-fry over high heat.

At this time, the pot was very hot, looking at the picture of the smoke billowing out, one adjective that Feng Jiao could think of was dry firewood.

When the beef is sautéed, you can taste it yourself.

If you think it's too sweet, you can add some salt to adjust the balance.

After making this dish, Feng Jiao first tried to taste it herself. That unique layer of sugar crust is indeed the biggest highlight of this dish.

The crispy texture of the sugar shell, with its sweetness and rich flavor of black pepper, makes people's eyes shine.

The crispy sugar shell locks in the moisture of the beef, making it charred on the outside and tender on the inside.

The texture of the beef cooked in this way is completely different from the taste of the beef cooked by stewing, frying, roasting and cooking, which simply opens a door to a new world for Feng Jiao.

This golden garlic beef cube was finally a success, Feng Jiao hurriedly put it on a plate, just enough to let everyone taste it and taste her craftsmanship at noon.

As Feng Jiao expected, when she brought this dish of golden garlic beef to the table, it immediately attracted everyone's attention.

"Little chef, your golden garlic beef cube has finally succeeded!"

Xiaoxiao quinoa reminds you: ask for a collection after reading (), and then look at it again It is more convenient.