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Stir-fried beef with black fungus

Stir-fried beef with black fungus is a classic Chinese home-cooked dish, which is loved by people for its delicious taste and rich nutrition. The following is the basic method of stir-fried beef with black fungus:

 Materials:

- 200g beef (thinly sliced)

- 20g dried black fungus (soak in advance, wash and tear into small pieces)

- 1 green pepper (shredded)

- 1 red pepper (shredded)

- Ginger (sliced ​​or shredded)

- Garlic (sliced ​​or minced)

- 1 tablespoon soy sauce

- Dark soy sauce (optional, for coloring) 1 tsp

- 1 teaspoon cooking wine

- 1/2 teaspoon sugar

- A little pepper

- 1 tsp starch

- Appropriate amount of cooking oil

 Marinade seasoning:

- 1 tsp soy sauce

- 1 teaspoon cooking wine

- A little pepper

- 1 tsp starch

 step:

1. **Prepare ingredients**: Cut the beef into thin slices and marinate with marinade seasoning for about 20 minutes. Soak the black fungus in advance, wash and tear into small pieces. Cut green and red peppers into strips, and slice or mince ginger and garlic.

2. **Stir-fried beef**: Heat a proper amount of oil in a pan. When the oil is % hot, add the marinated beef slices and stir-fry quickly until the beef changes color and the surface is slightly charred, then serve and set aside.

3. **Stir-fry ingredients**: Leave some oil in the pan, add ginger and garlic and sauté until fragrant, then add fungus and stir-fry for a few times, then add green and red pepper shreds and continue to stir-fry.

4. **Seasoning**: Pour the fried beef back into the pot, add light soy sauce, dark soy sauce (if any), cooking wine, sugar and pepper powder for seasoning, and stir-fry quickly and evenly.

5. **Thickening**: Thicken with water starch (mix starch with water), stir-fry quickly while pouring to make the soup thick, and wrap it around the beef and fungus.

6. **Serve as dish**: When the soup thickens and all ingredients are evenly stir-fried, serve.

The key to stir-frying beef with black fungus is to marinate the beef and stir-fry quickly, which can keep the beef tender. At the same time, the addition of black fungus and colored peppers increases the taste and color of the dish. This dish is delicious and suitable for eating with rice.

The key to making the beef with black fungus tender is the selection of ingredients, cutting, marinating and cooking skills. Here are some detailed steps and suggestions:

 Material selection:

- Choose a cut of beef that is suitable for stir-frying, such as tenderloin, fillet or shank, as these cuts are more tender.

 Cutting:

- Cut against the grain: Cut the beef thinly against the direction of the muscle fibers to make the meat more tender.

 Pickle:

- Use the right amount of marinade: usually light soy sauce, cooking wine, pepper, starch and a little oil are used. Light soy sauce enhances the flavor, cooking wine removes the fishy smell, pepper enhances the flavor, starch locks in moisture, and oil helps the beef not stick during frying.

- Marinating time: Put the sliced ​​beef into the marinade, stir well and leave for 20 minutes to half an hour to allow the beef to fully absorb the marinade.

 Cooking tips:

- Quick high-temperature stir-fry: Add enough oil to the pan. When the oil temperature rises to 50% to 60% hot, quickly add the marinated beef slices and stir-fry quickly until the beef changes color and the surface is slightly charred, then take it out immediately to avoid overcooking and causing the meat to become tough.

- Stir-fry separately: You can first stir-fry the beef until it is 70% to 80% cooked, then take it out and stir-fry the black fungus and other vegetables. When the vegetables are almost cooked, return the beef to the pan and stir-fry quickly and evenly. This will ensure that the beef is tender and smooth.

 Other tips:

- Use meat tenderizer: If you want a more tender and smooth effect, you can add a small amount of meat tenderizer when marinating, but be careful not to add too much, so as not to affect the taste of the beef itself.

- Utilize soda: Some chefs add a small amount of soda when marinating beef, which can help tenderize the meat, but use it with caution as too much can affect the flavor of the beef.

By following the above steps, you can make a bright-colored and tender beef with black fungus. Remember, stir-fry the beef quickly to avoid long cooking time, so as to maximize the tenderness of the beef.

Controlling the heat when stir-frying beef is key to ensuring the meat is tender. Here are some tips on how to control the heat correctly:

1. **Preheat the pan**: Before you start frying the beef, preheat the pan to the appropriate temperature. This can be judged by heating the pan over medium heat until the pan is hot but not smoking. The purpose of preheating is to allow the beef to be heated quickly after it is put into the pan to lock in the gravy.

2. **Oil temperature control**: Add the right amount of oil, the oil temperature should be controlled at % to % hot. You can test the oil temperature by putting in a small piece of beef. If the beef is quickly surrounded by the hot oil and bubbles start to form around it, it means the oil temperature is right.

3. **Quick stir fry**: Once the oil reaches the right temperature, immediately add the marinated beef slices. Quickly stir fry the beef to ensure that each slice is evenly heated. This process should be very quick, about a few tens of seconds to a minute, until the beef changes color and the surface is slightly browned.

4. **Take it out in time**: When the beef is about % done, take it out of the pot immediately and set it aside. This will prevent the beef from becoming dry and hard due to overcooking.

5. **When to return the beef to the pan**: When frying other ingredients (such as black fungus, vegetables, etc.), wait until these ingredients are almost cooked, then return the beef to the pan and stir-fry quickly a few times to mix all the ingredients evenly.

6. **Avoid slow frying**: Slow frying will cause the beef to lose moisture and become dry. Therefore, the entire frying process should be kept at medium to high heat to ensure that the beef is cooked quickly.

7. **Watch closely**: Throughout the cooking process, watch the beef closely. Once it changes color and looks shiny, it is cooked to the desired degree of doneness.

By following these steps, you can effectively control the heat and ensure that the beef is tender and tasty. Remember, the success of stir-frying beef depends largely on your reaction speed and your sensitivity to the heat. Practice a few times and you will get the hang of it.

Judging whether beef is done depends mainly on color change, texture and cooking time. Here are some specific methods:

1. **Color change**: Raw beef is usually red or dark red. As it cooks, the color of the beef will gradually change to brown. When the beef slices turn completely brown with no red or pink parts, it usually means that the beef is cooked.

2. **Texture**: Use chopsticks or a fork to gently press the beef. If the meat feels firm and elastic, rather than soft or sticky, it may mean that the beef is cooked through. It should be noted that this method requires a certain amount of experience and feeling, and it may not be easy for novices to judge accurately.

3. **Cooking time**: Different cuts and thickness of beef will affect the cooking time. Generally speaking, thin slices of beef can be cooked through in about 1-2 minutes when stir-fried quickly over high heat. Thick cuts of beef may need to be cooked in the pan for a longer time.

4. **Cut it open and check**: If you are really unsure whether the beef is cooked through, you can cut a small hole in the beef slice and check the color inside. If there is no red or pink inside, but a uniform brown color, then the beef is cooked through.

5. **Use a meat thermometer**: For those who are looking for precision, you can use a meat thermometer to measure the internal temperature of the beef. For stir-fry beef, beef is generally considered well-done when it reaches an internal temperature of about 74°C (165°F).

It should be noted that the beef is tender and smooth when stir-fried, so it should not be overcooked, otherwise the beef will become dry and tough. Usually, stir-fry the beef until it is 70% to 80% done, so that the beef can remain tender and juicy. If you are eating at home, you can adjust the doneness of the beef according to your personal taste preference.

In the process of making fried beef with black fungus, the processing of black fungus is very important. Here are some precautions on the processing of black fungus:

1. **Choose high-quality black fungus**: When purchasing, choose black fungus that is dry, odorless, and natural in color. Good quality black fungus will increase in size after soaking and have a crisp and tender taste.

2. **Wash thoroughly**: After soaking, the fungus will have some impurities, so you need to clean it carefully. You can rinse it with running water, or you can soak it and gently scrub it to remove dust and impurities on the surface.

3. **Fully soak**: The fungus needs to be soaked in advance, which usually takes several hours or even longer, depending on the thickness and hardness of the fungus. After soaking, the fungus should be soft and fully expanded.

4. **Remove the roots**: The roots of some wood ears are hard and need to be cut off after soaking to avoid affecting the taste.

5. **Appropriate cutting**: After soaking, the fungus should be cut into appropriate sizes according to the needs of the dish. If it is stir-fried, the fungus can be cut into shreds or small pieces to better blend with other ingredients.

6. **Stir-frying time**: Black fungus is an easy-to-cook ingredient, so it doesn’t take too long to stir-fry. Generally, add black fungus when the beef is almost cooked and stir-fry quickly for a few times.

7. **Avoid overcooking**: If the fungus is overcooked, it will lose its crispy texture and become soft and mushy, so pay attention to controlling the frying time.

8. **Pay attention to allergic reactions**: Some people may have allergic reactions to fungal foods. If you have a history of allergies, you should pay attention to the amount you consume or avoid eating them.

9. **Storage method**: After soaking, the fungus should not be stored for a long time. It is best to use it up on the same day. If it needs to be stored, it should be drained and refrigerated, and consumed within a short time.

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By following the above precautions, you can ensure that the taste and flavor of the fungus in the fried beef are best displayed.