[raw materials]
Tender beef 1 25g, fine vermicelli 25g, egg white 1 g, salt 1 g, wet starch 25g, onion 5g, Jiang Mo 5g, cooking wine 1 0g, monosodium glutamate1g and white pepper/kloc. 500 grams of lard and appropriate amount of soy sauce.
[method]
1. Cut beef into 0.5 cm square and 3 cm long shreds, and grab them evenly with salt, egg white and wet starch.
2. Pour the oil into the pot. When the oil is heated to 70% to 80%, round the vermicelli and fry it in the pot. After the vermicelli turns white, take it out and put it on a plate for later use. Then, put the shredded pork into the pot, wait until the shredded pork turns white and take it out when it is 80% ripe.
3. Leave 10g hot oil in the pot, add oiled shredded pork, add onion, Jiang Mo, cooking wine, monosodium glutamate, soy sauce, white pepper and broth, thicken with wet starch, pour in sesame oil, and pour in fried vermicelli when serving.
[Function]
White and red, shaped like chrysanthemum, fresh and tender meat; The vermicelli is crisp and fragrant with unique flavor.
Beef slices with lobster sauce
[raw materials]
400g of beef tenderloin, 0g of shrimp oil10g, 50g of celery heart150g, 35g of yellow rice wine, 25g of fragrant black beans, 3g of monosodium glutamate, 0g of Jiang Mo10g of soy sauce10g, 20g of Chili sauce and clear soup10g.
[method]
1. Wash beef tenderloin, remove old tendons, cut into thin slices, put in a bowl, add refined salt, egg white and dried starch and mix well. Wash the celery heart and cut it into 3 cm long sections.
2. Bring the wok to a high fire, pour in peanut oil and heat it to 50%. Add shredded beef until it is just cooked, pour it into a colander and drain the oil.
3. Put the original pot back on high fire, stir-fry the fragrant black beans, Jiang Mo and Chili sauce for a while, then stir-fry the celery for a few times, add yellow wine, clear soup, monosodium glutamate, shrimp oil and soy sauce, add beef slices, thicken with wet starch, and pour in sesame oil to stir-fry quickly.
[Function]
Spicy and tender.
Curry beef slices in oyster sauce.
[raw materials]
Cooked beef 1 20g, Jiang Mo10g, onion 25g, pepper powder10g, garlic powder10g, curry powder10g, monosodium glutamate 2g, cooking wine 25g and refined salt/kloc.
[method]
1. Put a little cooking wine, monosodium glutamate, sugar, salt, starch and broth into a bowl to make sauce, and cut the cooked beef into pieces and put it into the bowl.
2. Put the oil in the pan, heat it to 50% to 60%, add the beef, spread it out with a spoon, slide it slightly, pour out the oil, temper it in the wok, add 25g of oil to heat it, add curry powder, stir-fry until it is fragrant, stir-fry Jiang Mo, chopped green onion, pepper and minced garlic slightly, pour back the smooth beef, stir-fry it with cooking wine for a while, and quickly adjust the temperature.
[Function]
Beef is smooth and has a unique flavor.
Dried beef shreds
Special shredded pork sauce is red and crisp, celery is light green and crisp, spicy, salty and sweet, which promotes appetite.
raw material
The main ingredients are 600 grams of lean beef and 60 grams of celery buds. Seasoning vegetable oil 120g, douban Chili sauce 30, Chili powder 6g, sugar 8g, cooking wine 15g, green garlic 30g, shredded ginger 6g, salt, soy sauce, vinegar and monosodium glutamate.
manufacturing process
((1) Peel off the beef fascia, cut it into 0. 1 ~ 0.2 cm thick slices, and cut it into 5 ~ 6 cm long filaments through the meat line. Remove the roots, tendons and leaves from celery buds, wash them, and cut them into 2 ~ 3 cm long segments (too rough splitting). Chop the watercress Chili sauce into fine mud.
(2) Heat the frying spoon with high fire, pour in vegetable oil and heat it to 60% to 70%, add shredded beef and stir-fry for a few times, add salt, stir-fry until it is crisp and the meat turns jujube red, then add bean paste and Chili powder and stir-fry for a few times.
(3) Then add sugar, cooking wine, soy sauce and monosodium glutamate in turn, stir-fry evenly, then add celery, green garlic and shredded ginger, stir-fry for a few times, spray some vinegar, turn it over for a few times, pour it out, and skim off the peppers on it.
Fried beef
Features bright color, loose meat slices, soft and smooth fragrance, refreshing and not greasy.
raw material
Ingredients: 250g beef tenderloin.
Seasoning: 500g sesame oil (about 60g actually eaten), 25g wet starch, 6g garlic, 3g minced garlic, a little cooking wine, 60g soy sauce, a little vinegar, 20g scallion and 2g Jiang Mo.
manufacturing process
(1) Stripped the fascia of beef tenderloin, cut it into 3cm long pieces, add soy sauce (30g), wet starch and water (30g-35g) and mix well, and cut green garlic into 3cm long pieces.
(2) Pour the sesame oil into a frying spoon, heat it to smoke, pour in the mixed meat slices, fry for 15 ~ 20 seconds, and then pour it into a colander to drain the oil.
(3) Put the frying spoon back on Wanghuo, add sesame oil (30g), heat it, add onion, Jiang Mo and minced garlic, and stir-fry until yellow.
(4) Pour in the fried meat slices, then add cooking wine, soy sauce, vinegar and water (a little), stir fry for 15 ~ 20 seconds, and sprinkle with green garlic.