Sauted beef with pickles(suan pao cai chao niu rou )

Sauted beef with pickles

Introduction:

"It's a very delicious dish. It's a very homely dish. Pickled vegetables are pickled a few days ago, including radish, pepper, cowpea, cucumber, salty and sour. Although the taste is not as good as mother's pickled vegetables, it's also very good to relieve my appetite occasionally. I'm very satisfied. When I was in my hometown, my father used to stir fry and eat like this. It's very delicious. It's fragrant, spicy, sour, and then a bowl of delicious white rice. It's amazing! In my mouth. "

Production steps:

Step 1: wash and slice the sirloin.

Step 2: then add material B, stir well and let stand for 10 minutes.

Step 3: cut the pickles into your favorite shapes, cut the chives into sections, and soak the dried perilla for a few minutes.

Step 4: add a little oil to the pot and stir fry the pickles until fragrant.

Step 5: take out the spare.

Step 6: put proper amount of oil in the pot again, heat it up, pour in the marinated beef slices, stir fry quickly until it changes color, then pour in the sauerkraut, chive and perilla, stir well, and then get out of the pot.

Step 7: saute beef with pickled vegetables.

Materials required:

Sirloin: moderate

Sauerkraut: right amount

Chives: right amount

Perilla: right amount

Starch: right amount

Peanut oil: 2 teaspoons

Onion, ginger and garlic powder: appropriate amount

White pepper: right amount

Soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Note: pickle is salty, beef should put less salt; pickle fried in advance and then added to the beef can reduce the cooking time of beef, so as to avoid beef aging; adding appropriate amount of oil when marinating meat can effectively avoid sticking to the pot.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Suan Pao Cai Chao Niu Rou