How To Make Beef In Oyster Sauce The Dumpling Sisters
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Date: 2020-05-11
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Comments and reviews: 10
Marc
Some things don't work out as you presented them. First of all, meat that has been marinated in water (among other things) doesn't get a crust easily. Worse, ginger and especially garlic have the tendency to burn quickly. As your marinade also contains starch, this starch forms it's own crust which really burns fast. I had to save the dish by scrubbing off this hard crust and continue with a clean wok. The quantity of oyster sauce you use is not appropriate and doesn't deliver a satisfying taste. It is rather bland, not unpalatable but bland. The effect of the bicarbonate was nil. Reconsider your recipe and at least type it in the comment zone.
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Some things don't work out as you presented them. First of all, meat that has been marinated in water (among other things) doesn't get a crust easily. Worse, ginger and especially garlic have the tendency to burn quickly. As your marinade also contains starch, this starch forms it's own crust which really burns fast. I had to save the dish by scrubbing off this hard crust and continue with a clean wok. The quantity of oyster sauce you use is not appropriate and doesn't deliver a satisfying taste. It is rather bland, not unpalatable but bland. The effect of the bicarbonate was nil. Reconsider your recipe and at least type it in the comment zone.
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AnGeLA
seriously if u hv good quality beef dun bother to use bi-carb(its originally use by low budget restaurant so they can use cheap cuts in ur dish, it will change the texture of the meat and u'll loose all the flavor of it, also dun marinade yr beef with salt, it will tighten up the meat and make it less juicy, for home cooking try marinade with: light soya sauce, sugar, chinese wine/fresh ginger juice, dash of fish sauce, lil bit of oyster sauce, water, oil and corn flour. timing is the key of stir fry, if u didnt over cook them they will do just fine.
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seriously if u hv good quality beef dun bother to use bi-carb(its originally use by low budget restaurant so they can use cheap cuts in ur dish, it will change the texture of the meat and u'll loose all the flavor of it, also dun marinade yr beef with salt, it will tighten up the meat and make it less juicy, for home cooking try marinade with: light soya sauce, sugar, chinese wine/fresh ginger juice, dash of fish sauce, lil bit of oyster sauce, water, oil and corn flour. timing is the key of stir fry, if u didnt over cook them they will do just fine.
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Yausing
Please don't use baking soda in the marinate, they are used in the restaurant with 2 reasons: breaking down the meat tissue and it absorb a lot of water. It will make 1kg beef become 1. 5kg. It also take out the taste of the beef. Use ginger juice instead of small pieces of ginger, because it will breaking down the tissue and it will not burn.
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Please don't use baking soda in the marinate, they are used in the restaurant with 2 reasons: breaking down the meat tissue and it absorb a lot of water. It will make 1kg beef become 1. 5kg. It also take out the taste of the beef. Use ginger juice instead of small pieces of ginger, because it will breaking down the tissue and it will not burn.
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Ze
Okay so I _really_ need to know this from someone who knows what they're talking about. Should you, or should you not, use salt in marinades? When I look this up half the people go no never ever do that, it will dry up the meat and the other half goes always use salt, it holds the moisture and keeps the meat juicy. So which one is it really?
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Okay so I _really_ need to know this from someone who knows what they're talking about. Should you, or should you not, use salt in marinades? When I look this up half the people go no never ever do that, it will dry up the meat and the other half goes always use salt, it holds the moisture and keeps the meat juicy. So which one is it really?
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VinniethePanda
Pretty good but I think lacking in other flavours a tad. I make mine with a touch of soy sauce, some rice wine or sherry and skip the 'slurry' bit, if only because it sounds disgusting. but also I find the marinated meat and sauce cooked at a high temperature doesn't need that much thickening.
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Pretty good but I think lacking in other flavours a tad. I make mine with a touch of soy sauce, some rice wine or sherry and skip the 'slurry' bit, if only because it sounds disgusting. but also I find the marinated meat and sauce cooked at a high temperature doesn't need that much thickening.
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Rares
I always wanted to ask because I see that in your country the beef meat isn't injected with salted water and doesn't make loads of bubbles and leaves lots of water that ruin the frying (turns it into boiling. Is there any trick to reduce this salty water from inside of the meat?
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I always wanted to ask because I see that in your country the beef meat isn't injected with salted water and doesn't make loads of bubbles and leaves lots of water that ruin the frying (turns it into boiling. Is there any trick to reduce this salty water from inside of the meat?
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Ernesto
Since I saw this baking soda tip I've used it twice. I have to say it worked so well that I won't use it anymore. Both the chicken and the beef got way too soft and tender presenting a fish-like texture. I really wasn't tasting like chicken or beef anymore.
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Since I saw this baking soda tip I've used it twice. I have to say it worked so well that I won't use it anymore. Both the chicken and the beef got way too soft and tender presenting a fish-like texture. I really wasn't tasting like chicken or beef anymore.
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assassintwinat8
Are you using actual corn flour, or is that corn starch? I'm asking because A) all the pictures of corn flour I see are yellow, and B) I cannot find corn flour no matter where I look, and I REALLY wanna try it with meat like you ladies! ;-;
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Are you using actual corn flour, or is that corn starch? I'm asking because A) all the pictures of corn flour I see are yellow, and B) I cannot find corn flour no matter where I look, and I REALLY wanna try it with meat like you ladies! ;-;
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rachi1502
Love the dumpling sisters I use their pork potstickers recipe all the time and they always go down a treat at my house! My favourite chinese dish os crispy lemon chicken so i can't wait to try this this weekend looks lovely.
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Love the dumpling sisters I use their pork potstickers recipe all the time and they always go down a treat at my house! My favourite chinese dish os crispy lemon chicken so i can't wait to try this this weekend looks lovely.
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Sam
Dumpling sisters. Asian. Next time you wanna call someone Dumpling teach them how to actually hold chopsticks. Better yet tell the that asian people don't actually use chopsticks for that and its just a stereotype. #ButtHurt
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Dumpling sisters. Asian. Next time you wanna call someone Dumpling teach them how to actually hold chopsticks. Better yet tell the that asian people don't actually use chopsticks for that and its just a stereotype. #ButtHurt
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