Stir fried beef with mustard(bai zhuo jie lan niu rou )

Stir fried beef with mustard

Introduction:

"There's a little story about Chinese kale. One day last year, I went to the supermarket with my husband to buy vegetables. I found that there was Chinese kale, so I went to have a look. It's not very fresh, but it's very expensive. I asked for 5-6 yuan for a kilo. I thought that I hadn't eaten kale for a long time, and I was still itching. I wanted to make do with buying some, so I went to find out if there was anything fresh. I didn't expect that the aunt who sold the vegetables said, "I can't move. It's the most famous dish in Guangdong, and it's still from air.". It's really funny. I've never thought it's so expensive. I used to eat it almost every day when I was at home. It's fresher, crispy and sweet. Unlike Beijing, it's bitter, tender and expensive. Blanched mustard beef is the practice of many high-end restaurants, which is beautiful and elegant

Production steps:

Step 1: peel off the old skin of the stem with a knife.

Step 2: Figure 2 shows the appearance of the old bark on the stem of Chinese kale.

Step 3: remove the old leaves at the top and bottom of the kale and wash.

Step 4: slice the beef, add appropriate amount of starch and water, stir well and set aside.

Step 5: Sauce: in a bowl, add appropriate amount of starch, water, oil consumption, cooking wine, fish sauce, soy sauce, sugar, refined salt and chicken essence. Stir well and set aside.

Step 6: put half a pot of water in the pot, add edible oil and refined salt, don't cover and stew, so it will be crispy green. After boiling, blanch the kale and immediately pick up the plate; (some like to soak in the ice boiled water after picking up, I've tried, but I don't think it's as delicious as the direct plate, and it's a bit unsanitary).

Step 7: heat the oil in a hot pan and stir fry the beef.

Step 8: pour in the sauce and continue to stir fry.

Step 9: collect juice: pay attention not to collect the juice too dry, leave some juice to drench on the kale, so that the kale will taste more delicious.

Step 10: pour the beef with sauce over the set mustard, then set the table to taste.

Materials required:

Kale: right amount

Sirloin: moderate

Oyster sauce: right amount

Starch: right amount

Fish sauce: moderate

Cooking wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

Refined salt: right amount

Soy sauce: moderate

Edible oil: right amount

Note: 1. The mustard should be straight, moderate in thickness and without yellow leaves. Before cooking, the old root and skin at the bottom should be cut off to make the finished product taste more crisp and tender. 2. When blanching green vegetables, more boiling water should be added, and appropriate amount of edible oil and refined salt should be added to make the dish more green, oily and beautiful. 3. Blanching mustard should not be too long, and it should be cooked in 9 minutes 4. Oyster sauce, fish sauce and soy sauce all have salty taste, so as not to take away the sweet taste of kale. (oyster sauce is a special seasoning in Guangdong Province, which is made from fresh oysters. It is nutritious and can be used as a dip in addition to cooking.) 5. In a word, to make this home-made dish, we should pay attention to the word "quick" in order to show the crispness of beef and kale.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bai Zhuo Jie Lan Niu Rou