Fried beef with Scallion(cong bao niu rou )

Fried beef with Scallion

Raw materials for fried beef with Scallion

750g beef tendon meat, 120g scallion white, 50g sesame (baked), 1 clove garlic, 3G ginger powder, 50g soy sauce, 1g chili noodle, 40g soybean oil, 6 dried mushrooms, 250g rice, 25g rice wine, 5g refined salt, 2G monosodium glutamate, 10g rice vinegar and 25g sesame oil.

Processing steps of fried beef with Scallion:

1. Wash the beef tendon, remove the fascia, soak it in water for 2 hours, take it out, dry it, cut it into small cubes, then pound it into thin slices, wash the scallion and cut it into hob slices.

2. Put the beef into a porcelain bowl, add sesame, garlic, ginger, soy sauce, 25 grams, hot pepper noodles, rice wine, monosodium glutamate, stir well, marinate, make the beef into seasoning.

3. After the dried mushrooms are watered, wash them, remove their pedicels and cut into filaments.

4. In a frying pan, pour in soybean oil and heat it to 80% heat. Add beef slices, shredded mushrooms and scallion white shreds. Stir fry until done. Add minced garlic, rice vinegar, refined salt and monosodium glutamate and stir well. Drizzle sesame oil and remove from the pan.

5. When eating, it can be eaten with hot rice.

Characteristics of fried beef with Scallion:

It's delicious, tender, fragrant and delicious.

Fried beef with Scallion

Fried beef with scallion is a famous traditional dish in Shandong Province. The main materials are scallion and beef. It has the characteristics of strong taste, tender meat, strong burnt fragrance and pleasant onion flavor.

Characteristics of dishes

Scallion is a kind of health preserving seasoning for warming Yang Qi. It is suitable for cooking with meat. It can remove the fishy smell and smell, and eliminate the greasy feeling in dishes. After slicing scallion into sections and stir frying with marinated beef slices, the beef is not only spicy, tender and smooth, but also has a faint smell of scallion, which is appetizing. Moreover, it can also nourish the body, strengthen the spleen and reduce weight.

Practice 1

Food preparation

Ingredients: 750g beef tendon (or cucumber meat), 120g scallion white, 50g sesame (baked), 1 clove garlic, 3G minced ginger

Marinade: 50g soy sauce, 1g chili noodle, 40g soybean oil, 6 dried mushrooms, 25g rice wine, 5g refined salt, 2G monosodium glutamate, 10g rice vinegar, 25g sesame oil.

Production steps

1. Wash the beef tendon, remove the fascia, soak it in water for 2 hours, take it out, control it dry, cut it into small cubes, then pound it into thin slices, wash the scallion and cut it into hob slices.

2. Put the beef into the porcelain bowl, add sesame, garlic, ginger, soy sauce 25 grams, chili noodles, rice wine, monosodium glutamate, stir evenly, marinate, make the beef into seasoning.

3. After the dried mushrooms are watered, wash, remove the pedicels and cut into filaments.

4. In a frying pan, pour in soybean oil and heat it to 80% heat. Add beef slices, shredded mushrooms and scallion white shreds and stir fry until done. Add minced garlic, rice vinegar, refined salt and monosodium glutamate and stir well. Pour sesame oil and remove from the pan.

5. When eating, with hot rice to eat together, you can.

Practice 2

Food preparation

Beef 500g, scallion 1 root, garlic a little, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine, soy sauce.

Procedure

1. Slice Beef, add egg white, cooking wine and soy sauce, marinate for 10 minutes, add starch and cooking oil.

2. Heat the oil in the pan and stir fry half of the shredded green onion and minced garlic until fragrant.

3. Stir fry the beef until it is ripe. Add in the remaining scallion, soy sauce, salt, chicken powder, white pepper and sesame oil. Stir fry and remove.

What to eat

1. The beef fillet is first loosened with the back of the knife, and then sliced against the texture to make it soft, tender and smooth. If you want the beef fillet to be chewy, you can slice it along the texture of the beef and marinate it with tender meat powder before cooking.

2. Compared with ginger, Zingiber officinale has lighter pungency and strong fragrance, which has the effect of appetizing and digesting. It can be used to pickle beef to enhance aroma and remove fishiness.

3. Scallion generally only eat the white part of scallion, but not the green part. After stir frying, the pungent taste of scallion will be reduced, the sweet taste will be completely released, and the flavor of scallion is very strong.

4. After the beef is cooked, add a little rice vinegar to taste, which can soften the meat quality and increase the flavor of the dishes. It is not suitable to use white vinegar instead, otherwise the sour taste of the dishes will be heavier.

5. Note: if the beef is older, add a little yellow rice wine

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cong Bao Niu Rou