Shacha beef(sha cha niu rou )

Shacha beef method:

Raw materials for making Shacha beef:

300 grams of beef, 125 grams of Shacha sauce, 25 grams of Lentinus edodes, 25 grams of mashed garlic and Shaojiu, 20 grams of soy sauce, 50 grams of peanut oil, 15 grams of sugar, 10 grams of soy sauce, wet starch monosodium glutamate, chili powder and chicken oil, and 10 grams of baking soda and pepper.

Processing steps of Shacha beef:

1. Cut the beef into thin slices, add baking soda, soy sauce, pepper, starch, Shaojiu, ginger and water 100g, soak for 20 minutes, add peanut oil and marinate for 1 hour;

2. Add oil into the frying pan, stir fry the ingredients such as Sha Cha sauce, thicken the mushrooms, pour on the beef, and drizzle with cooked chicken oil.

Shacha beef

Shacha beef is a special snack of Chaozhou in Guangdong Province, belonging to the Chaozhou cuisine of Minnan cuisine. The beef is hot, soft and tender, and the Sha Cha is spicy and sweet with endless aftertaste.

This dish has golden color, mellow, smooth and tender beef, thick and delicious Shacha sauce, with fresh, sweet, spicy and other unique flavor. With anemia conditioning, spleen appetizer conditioning, winter health conditioning, malnutrition conditioning, tonifying body conditioning effect.

Ingredients needed

Beef (hind leg) (750g), lettuce (1000g)

Production method

Practice 1

Ingredients: beef (hind legs) (750g), lettuce (1000g).

Seasoning: salt (6g), Shacha sauce (150g), white granulated sugar (30g), monosodium glutamate (3G), chili oil (10g), sesame sauce (50g), lard (refined) (80g).

Production steps:

1. Wash the beef hind legs and remove the tendons. Cut them into thin slices according to the meat pattern. Each piece is 10 cm long and put them on the plate;

2. Wash the lettuce and divide it into two plates;

3. Mix the Shacha sauce, cooked lard, sesame oil, chilli oil and sugar powder into sauce, and serve in two bowls;

4. Divide one dish into two bowls with 50ml of two soup;

5. Set a carbon stove on the dining table, put on a casserole, put two bowls of soup, refined salt, monosodium glutamate and sauce, cover them and cook them;

6. After the soup is boiling, put the sliced beef and lettuce into the soup in batches, rinse and eat while dipping in the sauce.

Practice 2

Ingredients: Dried Chili Beef, black fungus, little mushroom, little Shacha butter, peanut butter

Production steps:

1. Slice the beef, add salt, chicken essence, white pepper, sugar, etc. to taste for half an hour;

2. Add the starch and set aside. Saute the dried pepper and black fungus with oil over medium heat;

3. Quickly pour in water or stock, and scoop the sauce and peanut butter into the stock;

4. Use two spoons to scoop up the sauce that can't be spread and spread it evenly.

5. Turn the heat down and add the beef with good taste and starch in advance. The beef should be put into the soup piece by piece.

6. When the beef is finished, add the mushroom and cook until the beef is cooked.

Practice 3

Raw materials: beef, mustard, red pepper, oil noodles seasoning: Shacha sauce, cooking wine, soy sauce, wet starch

Production: 1. Cut the beef into slices and marinate with cooking wine, soy sauce and wet starch for 5 minutes.

2. Wash the kale and cut it into sections. Slice the red pepper.

3. Cook the noodles and drain.

4. Add oil into the frying pan, stir fry the sliced beef, add mustard, red pepper and Shacha sauce when it's seven ripe

Practice 4

1. Wash the beef and remove the tendons. Cut it into thin slices according to the meat pattern. Each piece is 10 cm long and put it on the plate. Divide the lettuce into two plates.

2. Mix the Shacha sauce, cooked lard, sesame oil, chili oil and sugar powder to make the sauce, and serve in two bowls. Divide one dish into two bowls with 50 grams of soup.

3. Set a carbon stove on the dining table, put on a casserole, put two bowls of soup, refined salt, monosodium glutamate and sauce, and cover them. After the soup is boiling, put the sliced beef and lettuce in batches, rinse while eating, dip in the sauce when eating.

Practice 5

1. Wash the red pepper and slice it with oblique knife, slice the scallion with oblique knife, slice part of garlic and cut part of garlic into minced garlic.

2. Wash water spinach and cut into sections. (water spinach can also be replaced with kale)

3. Slice the beef, put it in a bowl, add proper amount of starch, soy sauce and a little water, mix well and marinate for about 10 minutes.

4. Sacha sauce: put appropriate amount of Sacha sauce, white granulated sugar, soy sauce and water into a bowl, and mix well.

5. Heat the pan with peanut oil and saute the garlic until fragrant.

6. Pour in the water spinach and stir well.

7. Add proper amount of water to make the water spinach crisper, not shrink too much and taste better.

8. Add appropriate amount of refined salt, stir fry quickly and evenly, then put it out of the pot. (don't add too much refined salt at this time)

9. Heat the peanut oil in the original pot.

10. Then pour in the marinated beef, stir fry quickly until discolored, about half cooked, and serve.

11. Wash the pan, heat up the oil, pour in red pepper, scallion and garlic, and saute until fragrant.

12. Return the stir fried beef to the pot and stir fry for a short time to make the flavor dissolve in the beef.

13. When it's almost ready, pour in the sand tea sauce and stir fry evenly to make the flavor of the sand tea sauce fully dissolve in the beef.

14. Pay attention not to collect the juice too dry. You can turn off the fire almost and put the roasted Shacha beef jerky on the water spinach. The soup of Shacha beef will flow into the water spinach and make it taste delicious.

Home Cooking

Sand tea originated in Indonesia, then spread to Chaozhou. Shacha is rich in raw materials. It is yellow and spicy because of mustard and pepper. Guangzhou people love to use Shacha beef with fried noodles.

Ingredients: 300g sirloin, 50g asparagus, 1 red pepper, 1 green onion, garlic and egg white

Seasoning: salt, soy sauce, sugar, cooking wine, Shacha sauce, pepper, oil

Method: cut beef into large pieces. Remove the head of asparagus and cut it into sections. Cut chili peppers in a circle. Mince the garlic. Cut the scallion into sections. Beef with egg white, a little salt, cooking wine, soy sauce, marinate for 15 minutes. Stir fry asparagus in salt water, drain water, starch and water to make water starch. Heat the oil in the pan over high heat for 7 minutes, add garlic, green onion and pepper, stir fry with beef, then add salt, sauce, oil, sugar, Shacha sauce, pepper and lake powder. Turn off the heat and add asparagus to the pan.

Process tips

1. Beef hind leg meat is commonly known as gourd meat. The quality of calf meat is the best. The thinner the meat, the better;

2. The beef should be boiled for a short time, and the color turns white. Take it out immediately and dip it in the juice while it is hot. It is soft, tender and delicious.

Characteristics of dishes

The fresh beef has the spicy and sweet smell of Sha Cha, and the aftertaste is endless.

What to eat

Nutrients

Beef (hind leg) Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and postoperative rehabilitation of people in the supplementary blood loss, repair tissue and so on, particularly cold, winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind, thirst quenching saliva. Efficacy: it is suitable for people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia, long illness and yellow and dizzy face.

Lettuce: lettuce dietary fiber and vitamin C more than cabbage, there is the role of eliminating excess fat, it is also called weight loss lettuce. Because its stem and leaf contain lettuce element, it tastes slightly bitter, has analgesic hypnosis, reduce cholesterol, auxiliary treatment of neurasthenia and other effects. Lettuce contains mannitol, diuretic and promote blood circulation. Lettuce also contains an "interferon inducer", which can stimulate human normal cells to produce interferon, thus producing an "antiviral protein" to inhibit the virus.

Energy composition

·Heat (2175.24 kcal)

·Protein (181.55g)

·Fat (135.04 g)

·Carbohydrate (71.52 g)

·Dietary fiber (8.95g)

·Vitamin A (656.40 μ g)

·Carotene (3673.00 μ g)

·Thiamine (0.40 mg)

·Riboflavin (2.18 mg)

·Nicotinic acid (50.66 mg)

·Vitamin C (200.00 mg)

·Vitamin E (4050.34 mg)

·Calcium (1332.82 mg)

·Phosphorus (2200.52 mg)

·Sodium (3763.33 mg)

·Magnesium (567.73 mg)

·Iron (62.18 mg)

·Zinc (36.87 mg)

·Selenium (55.22 μ g)

·Copper (2.13 mg)

·Manganese (2.53 mg)

·Potassium (2650.96 mg)

·Cholesterol (629.40 mg)

The recipe is complementary

Beef (hind leg): beef should not be eaten with chestnut, snails, brown sugar, leek, Baijiu and pork.

Chinese PinYin : Sha Cha Niu Rou