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 John Thank you for following our video. Don't forget to click on this link Subscribe to our website Watch thousands of dishes and exclusive programs Nice to meet you all again. What I share with you today is Two dishes and one soup Beef with oyster sauce and garlic-flavored green beans and shrimp corn tofu soup What about beef with oyster sauce? famous It should be said that it is one of the typical representatives of Chinese beef It requires a preliminary work is sizing This sizing procedure It's the key to the success or failure of this beef. Well, first let's cut the beef This is all in our supermarket. Easy to buy ordinary beef So this one I chose today It's a part of the middle between a steak and a sirloin. Slightly thin So it is more suitable for making beef with oyster sauce We'll cut the beef four or six times. If four or six like this we cut In this case, beef is relatively The taste and tenderness will be higher Then we saw four or six of this beef like this. So let's change it to this Three paragraphs This piece Then we cut it across good thickness about the same size Let's take a look. not too thin If it is too thin, it will burn at that time. It's easy to break in this warming process. Then we'll slice it all up When cutting to the back This beef is probably a little thin We can take it to the back and give it to the film. One Piece The advantage of the film is that It's not easy to crush this beef but easy to cook Let it be covered with a layer of clothing. so that it's ripe and delicious and tender I fry all the beef in the process. In addition to scallions and ginger slices, we remove fishiness and add fragrance. It's basically about keeping the beef original. Let it really eat the kind of fresh oyster sauce It goes perfectly with the tender beef. Okay, next we slice all the beef The beef has been cut Enter our important ginger link We need to mix the ingredients first. We'll use soy sauce first Small amount of oyster sauce What about these two It has its own unique umami and salty taste After that salty thing touched the beef Immediately fix the water. and then inhaled into that beef Put a little bit of fishy cooking wine Sugar Sugar is both seasoned and neutralized It is a very important condiment But not much Too much is too sweet Good. That's what I'm mainly talking about today. This is baking soda allow more moisture to be inhaled It tastes better to inhale into that beef. play a taste in the middle of the kind of crisp The feeling of tender and smooth Good is also a small amount Okay, we're gonna use another Can put it like a shirt Wrap it in egg white Okay, what about us for the time being Mix these ingredients first. Mix well Let's put the beef in the middle Well, be sure to mix it well. Let it taste completely absorbed into Each piece of beef above in the process We must not be too heavy Gently grasp In the process Take that smell. Perfect blend into that beef Let the meat itself more adequate. Everybody look. My beef now On the hand has been basically The water has been completely sucked in. You see in the bowl and no excess water What about this time If we shoot it now That kind of tender Like the feeling of shooting on the water No more water. this time It's already saturated. Okay, what's next We also need to put in a Very critical condiment Let it be fixed That's raw flour Also not much Raw powder and egg whites The role of moisture protection A lot of powder I can't eat that kind of slippery feeling. Okay, so do we keep it up Make every slice of beef evenly wrap the powder Now the beef with ginger balls in this bowl Already a little bit of water are gone Did everyone see completely absorbed by the beef This is the perfect state After the ginger pill To get into the fridge Our lingo is called wake up The taste has completely seeped into the middle. We'll serve ginger pills Then Because in the process of waking up We keep it as hydrated as possible Do not volatilize What about us? There's a little way Have some oil a little bit Click before burning. We give it to knead The role of oil? Both let it every piece Can be evenly separated And let it play to protect the moisture Do not let it volatile role What about our beef It's already on ginger pills. We put it in the fridge Wake up for 20 to 30 minutes. The beef is already in the fridge. So we take advantage of this time to process some of the ingredients behind First of all? The one we're giving the beef Cut out the ginger slices from the scallion Then we are usually very simple Onions usually bought in the supermarket We've cleaned up Scallion segments are a very simple way to cut. is ordinary Almost the length of a finger What are we using today Is a pure beef We don't put anything else So our shallots today will be a little more Let the onion and ginger taste original Fully integrated into the beef We also cut the ginger slices What about today? We This piece of ginger has already exploded. What about the cut ginger And we won't waste People who like to drink ginger tea You can keep it for ginger tea. You always cook at home You can keep this ginger. make a jar Put salt in it Put this ginger in the salt Can be saved for a long time All right, let's cut both sides We take this ginger Cut into small strips Okay, let's put this on the side It's about the same size and thick. We put the ginger slices in a bowl too Take the rest of the ginger We'll keep it properly. Enter our second course That is garlic beans What about this one we bought today Relatively speaking, it may be a little thinner. A little more tender Usually, if If we have both We can run it down Tear it off again And then here is torn off And then, if the long one is picked again Then today this green bean should be very tender Everybody see I will be OK with a slight discount like this. What about the green beans relatively belong to one relatively light and tasteless So what about us I'm going to give it a little fragrance and a boost. What is it used for Is our most commonly used garlic Cut into mashed garlic OK The mashed garlic in Chinese food is very simple No tools required Just a knife. a beat Past One more beat. 50% Completed Slightly sliced Okay, we're done with the mashed garlic We're gonna cut the last one Shrimp Corn Tofu Soup We first cut the tofu There's an old Chinese saying about cooking It's called having a taste to make it out. Tasteless to make it into What does that mean? That's a tasteless dish To find a way to make fresh things Let it go in the middle. Match with it Make it reflect a better flavor Then we'll use tofu and shrimp and chicken soup To match the taste Both delicious and light and then healthy and nutritious Then let's cut tofu first What about this piece is that we're inside the supermarket Usually buy a piece an ordinary piece of tofu So we're at home Can be handled according to personal knife work What about me today will be cut relatively the smaller one I'll take the first cut from here I chose tender tofu today. Tofu taste better But what about the tender tofu have a shortcoming is relatively It breaks easily So we're in the process of cutting Make sure the knife is clean and crisp. All right, everybody see In this case I've already cut the first one But it still doesn't move Standing tall We cross the knife cut like this Well, by this time It's going down Let it pour slowly Push it. Pour good Let it lie flat First let it lie there quietly A knife a knife down We take it gently Push evenly Gently press again Lie a little further back like this Then we'll start dicing a knife down Let me take a look at one. This is my cut tofu What's next? We'll just do the same By the time you get to the back Because it has a slope By the way, our knives are a little slanted. We've cut all the tofu cubes put the tofu cubes into the water Next to deal with our shrimp Okay, what about me today Selected Tiger Shrimp We try our best to make Ding with Ding Strip Silk with silk pieces The effect of this is better. will taste better And the mature approach is similar. We'll make it as small as possible. Good from the middle everything two These shrimps have The back has been removed We then turn the shrimp Line up Well, what about that? Cut it out is small grain and our tofu it just matches about this size Shrimp meat is also cut Ready features on today's cutting board It's basically over We do the cooking of the stove What about first? We'll burn the soup first Because of the beef We can still let it wake up a little longer What about me here Burned a pot of white water And burned a pot of chicken soup That usually at home inside You can have any soup As long as there is umami Anything that suits your personal taste will do. Okay, we'll start with tofu Let's blanch the water The water is already boiling We just cut the tofu Put it all down What about after we put the tofu We're gonna put a little salt in this What about the role of salt? It makes tofu slightly dehydrated. Let it not break easily In the process of cooking Keep it intact in shape So that it can be in the process of blanching. Our chicken soup is also boiling. We just cut the shrimp We put it in What about the shrimp? It's a little fishy Have some cooking wine In normal life? If you have no cooking wine You can use white wine. Sake and beer are fine Okay, let's put the shrimp's umami Boil into the chicken soup first Let it be fresh and add fresh What about the soup here at the same time? Tofu in the process of heating It both takes off its beany smell Also heating slowly It's all hot The taste will be very comfortable Okay, this is now up There's a little bit of a little membrane We leave it Good shrimp has been completely in this soup The umami taste has spread And then what? We also need to put in our corn And then what about our tofu It's about the same They all turn into grains. very beautiful Okay, let's pick up the tofu Gently put into the soup How much water for the soup Can according to their own preferences Okay, we've put tofu It's all in that pot. The soup is completely rolling. What about our time Turn the fire down a bit medium and small fire Adjust the taste Have some salt Salt or the king of all flavors The bottom taste is indispensable We saw that the soup was already rolling badly. a little more cooking wine Make it a little more fragrant Okay. Then some white pepper Antidote Aroma Add flavor What's next We also want the final collusion Fast Give it evenly Then start the fire Do you all see? This soup has It's become that paste. Okay, next we fire Drive a little smaller. Next we're going to put in a Something to make it icing on the cake egg white When the egg white is put We're gonna keep stirring Here are two egg whites It's already beaten Out of the egg flower What about us now Can turn off the fire That beautiful bowl It's done Next we take it to the side Prepare the cooking of the next dish We're going to do the green bean operation. Beef with green beans and oyster sauce We all need to open a frying pan The green beans that came out of the frying pan The taste is quite crisp I have burned a pot of hot oil What about today? We'll use comparison Measure the exact meter See how much. It should be between 250 degrees Fahrenheit and 300 degrees We have now reached 250 We're going to put what we just Clean green beans Put it down. Beans must be cleaned Drain Otherwise? What about the hot oil? It will burst out all at once. Inside the home Relatively speaking, fire. relatively small Just a little patience probably about the same which is about half a minute Just see to what extent. We now look at It's bubbling This color has gone The green direction is developing In fact, the surface There's a little blistering This green bean is OK If you feel the oil temperature Is really still can't keep up pick it up Wait for the oil temperature to be a little higher Let's put it in again Just one more minute Our green beans It's already over-oiled. We put it on the side Control the oil. So now we're Stir-fried mashed garlic We go from inside this pot A little primer. Just a little bit Garlic Be sure to give it incense You have to burn it. a little a little bit of golden yellow Let's have a little cooking wine Instantly fragrant Put in salt Personal hobbies How much thicker a little lighter I like it myself a little bit of sugar Play the role of umami Role of neutralization Garlic fragrance very compatible with green beans After eating it Definitely give you an appetite The color is also very beautiful We completely dry the juice What about the taste of that green bean still crunchy to eat The color is still green You see the juice It's completely gone We can turn off the fire What about when we turn off the fire You can load the plate. We cook beef with oyster sauce. That's still the pot of oil in front What about our oil temperature It has reached more than 350 Why should the oil temperature be relatively high? Because at home That thing is more The fire is small. Your oil temperature is a little higher It can be inside for a short time Beef that layer of clothing ah Wrap it evenly The oil temperature is almost Gently pull it down We give it to Scatter Loosening I'm really not sure Just bring it up. Oil temperature Hurry yourself. Take a look Our beef is like this It's almost done has basically Reach octogenarian Because it will be fired later. We change a pot conduct beef Seasoning in front Then put it in We just cut it scallion ginger slices stir-fry Let it smell Let's have some water Chicken soup can also But what about me today Just drain the water No more and then put Our spices What we put in is Old smoke comparison color deep Raw And then this is oyster sauce One of our protagonists today And then, some sugar. Sugar is always not less. We're gonna start with these condiments Melting open Basically this way We're almost there We're going to put our Just finished the oil Beef in We just said Beef has been beaten It's almost eighty-ripe What about our next Almost. What about this little time Just to make it fully mature And not overkill That's when we saw The beef is fully mature We're gonna use our The last move is bright and clear. To carry out the hook Good after hooking Fry quickly. Otherwise it will solidify together We see this juice All wrapped on top of the beef We were so close It's done. Dripping into our last spice sesame oil Sesame oil flavor The finishing touch Turn off the fire beef with oyster sauce Now load the plate It's time for our tasting Then let's have a taste What about the first one I tasted beef with oyster sauce What about the beef with oyster sauce It's that tender beef and the beef's The fresh fragrance of itself with oyster juice its special kind of flavor Together It's really very layered. Next we try the green beans looks very beautiful very attractive green very crisp Plus green beans The sweetness of itself. Very appetizing very refreshing We have one more The Last One very eye-catching and It is estimated that the taste is also very good a soup Why say eye Let's see. red white yellow very eye-catching I sprinkled some more cilantro leaves This looks more attractive. taste Great the sweetness of tofu Shrimp and chicken soup completely wrapped seep into the middle of this And then the two go together that kind of complementary It's a perfect match. Then add the coriander The Last Fresh Titian Definitely a feeling Really is a pleasure Okay, today's program We'll be here first Then our next program time Good-bye