Beef with shrimp(xia xu niu rou )

How to make beef with shrimp whiskers:

Raw materials for shrimp and beef:

Lean beef 500g, rice wine 15g, refined salt 20g, sugar 25g, monosodium glutamate 2G, chili noodles 3G, Chinese prickly ash noodles 5g, wuxiangfen 5g, soybean oil 500g (actual consumption 50g), roasted sesame 15g, sesame oil 10g.

Processing steps of shrimp whisker beef:

1. Remove the fascia of the beef (avoid washing with water) and slice it into 6 mm thick slices along the grain; stir fry the beef with salt until it is very hot, and let it dry until it is not too hot.

2. Rub salt on both sides of the beef, lay it flat (do not overlap) in the bamboo sieve, and control the blood.

3. Spread the dried beef on the wire grate and bake it with charcoal fire. The fire should be small. Turn it over every 15 minutes for about 3 hours.

4. Put the roast beef directly on the steaming tray, steam it in boiling water for 2 hours, take it out to cool, and tear it into thick silk like a stick.

5. Heat the frying pan, add soybean oil, when it is 70% hot, add shredded beef, deep fry it thoroughly, take it out, control the oil, and pour the remaining oil into the oil tank.

6. Put 50g soybean oil in the frying pan, heat it, add yellow rice wine, hot pepper noodles, Chinese prickly ash noodles, monosodium glutamate, sugar, five spice powder and roasted sesame,

The characteristics of shrimp barbed beef are as follows

The color is red and bright, the texture is crisp, spicy and salty.

Beef with shrimp

Shrimp whisker beef is a famous dish, so the shape of the dish is very similar to "shrimp whisker", so it is called "shrimp whisker beef". The dish is spicy, dry and moist, bright red in color and crisp in texture. It is suitable for both wine and rice.

Manufacturing materials

Beef... 500g five spice powder... 30g

Sugar..... 20g vegetable oil..... 50g

5 grams of refined salt 10 grams

MSG..... 1g cooked sesame..... 20g

Pepper noodles... 15g jiangmi wine... 70g

Cooking method

1. The beef is sliced into 5 mm thick pieces along the grain. Fry the salt in a frying pan, dry and cool.

2. Rub the dried salt on the beef slices, put it on the bamboo sieve, and dry the blood.

3. Spread the dried beef on the grate and bake it with charcoal fire for about 90 minutes.

4. Put the roast beef in boiling water, steam for two hours, take it out to cool and tear it into pieces

2 mm square filament.

5. Put the frying pan on the fire, add peanut oil and bring to a boil, deep fry the shredded beef thoroughly, decant the oil, and add rice wine

Stir fry chili noodles, Chinese prickly ash noodles, monosodium glutamate, sugar and five spice powder evenly. Sprinkle cooked sesame seeds before leaving the pot.

Key technology

1. Don't wash the beef with water, otherwise the water is not easy to dry, which will affect the crispness of the meat.

2. When baking meat slices, use low fire instead of high fire to avoid burning.

Flavor characteristics

1. The color is red and bright, and the texture is crisp. It is suitable for both wine and rice.

2. Therefore, the shape of the dish is very similar to "shrimp whisker", so it is called "shrimp whisker beef".

Nutritional value: Beef - beef is rich in sarcosine: the sarcosine content in beef is higher than any other food, which makes it particularly effective for muscle growth and strength enhancement.

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Chinese PinYin : Xia Xu Niu Rou