Cumin beef--a home-cooked meal
Overview
Cumin has a very fragrant smell and is very effective in combating the fishy smell. It is also good for making mutton, beef, and even pork. Cumin seeds and ground powder are available in supermarkets. As for the author, I use both. I feel that the seeds and powder have different levels of aroma. You may wish to try it.
Tags
Ingredients
Steps
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Slice the beef into a bowl, add 1/4 tsp of baking soda, 1 tbsp of light soy sauce, 1/4 tsp of refined salt, 1/3 tsp of brown sugar powder, 1/3 tsp of white pepper, 1 tbsp of brandy, stir until sticky, add 1 tbsp of water, stir again, and add 1/2 tablespoon of cornstarch. If it is still too dry, add about 1 tablespoon of water. If it feels not too dry, add 1 tablespoon of vegetable oil to protect the moisture of the beef. Let it rest for about 30 minutes, but it is best to put it in a storage box and put it in the refrigerator;
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Turn up the heat in the pot, add 1/2 tablespoon of cumin seeds, and stir-fry until fragrant, but do not burn it;
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Add 1/2 tablespoon of chopped chili and stir-fry until fragrant;
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Stir-fry until fragrant, add the coriander seeds, and crush the cumin seeds and chili peppers;
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Shred a few slices of onion and cut the garlic into slices. Cut the white scallions and green scallions into sections. Turn up the heat, pour in the shredded onions, garlic slices and white scallions. Saute until fragrant. Pour in the beef and use a spatula or spoon to spread it.
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Add the chopped cumin seeds and chili peppers, and stir for a few times;
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Pour in the onion cubes, add 1/3 tsp of refined salt, 1/2 tsp of mixed pepper, and 1/2 tbsp of cumin powder, stir-fry for a while, and pour brandy on the side of the pot;
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Add the green onion segments, toss a few times, and remove from the pan. Enjoy!
