Toothpick beef kebab(ya qian niu rou chuan )

Toothpick beef kebab

Introduction:

"Toothpick Beef Kebabs can be served with wine and rice. In addition, crispy corn kernels are used as the base. In this way, there are both meat and vegetables, and the color matching is also very good."

Production steps:

Step 1: cut the beef into rectangular pieces about 4cm long and 1.5cm-2cm wide, put them on the bowl, and then put the marinade (1) until gelatinous, feel sticky, add 1-2tsp water, and then marinate until the meat completely absorbs water, then add the marinade (2), continue to marinate evenly, and let it stand for 2 hours, so that the meat tastes good and the baking powder can fully work.

Step 2: use toothpick to string the meat like s shape, and don't insert the meat too tightly, so that the meat is easier to be cooked inside, as shown in the picture;

Step 3: wash and filter the corn;

Step 4: put 2-4 tbsp dry corn flour into corn, stir evenly with spoon, let the corn with a little water stick to corn starch;

Step 5: because the corn oil is still relatively clean, fry the corn first, use about 50% heat, fry until the corn is dry and yellow in cash, fry well, filter the oil, and spread it in the dish to be produced;

Step 6: 30-40% hot fried Beef Kebabs, deep fried until the beef is just ripe and darker than the original, immediately remove the oil filter, put it on the dish surface, and then sprinkle with sesame seeds.

Materials required:

Beef: About 200g

Corn kernels: 400-500g

Salt: 1 / 4 teaspoon

Soy sauce: 2 teaspoons

Pepper noodles: 1 / 4 tsp

Sugar: 1 / 4 teaspoon

Brandy: 1 teaspoon

Soda powder: 1 / 2 tsp (or tenderloin powder)

Corn starch: 1 tsp

Cumin powder: 2 tsp

Marinade: 2 teaspoons steak

Stir fried sesame: about 2 tbsp

Note: first, 1-2 tbsp of water should be put into the pickled beef. When the normal beef absorbs soda powder or tender meat powder, it needs water to make the meat swell. If you say that you bought boiled beef (I haven't bought boiled beef in the United States, but don't comment on it in China), it depends on the situation at that time. Second, don't insert the beef too tightly, for fear of the outside Some of them are ripe, but the inside is not ripe. I'm afraid that the inside part is ripe, and the outside part is overdone. 3、 If you have marinated beef seasoning, you might as well add some, it will be more fragrant, the brand is not District, you like that taste on the line.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ya Qian Niu Rou Chuan