Stir fried beef with Chinese Kale(jie lan chao niu rou )

Stir fried beef with Chinese Kale

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. "

Production steps:

Step 1: pick the mustard leaves by hand into a length of about 2 inches.

Step 2: keep the thick pole (stem of kale), as shown in Figure 2.

Step 3: wash the kale and cut off a small part of the top of the thick pole (stem).

Step 4: cut the thick stem into small pieces with a knife.

Step 5: slice the beef, add appropriate amount of starch, water, oil, cooking wine and soy sauce, stir and marinate for 10 minutes.

Step 6: heat the pan, pour in the cooking oil and heat.

Step 7: add the marinated beef and stir fry until it changes color. Add some fish sauce and stir fry well. Set aside.

Step 8: wash the pan, heat up the oil, add the mustard and stir fry for about 40 seconds.

Step 9: stir fry the leaves of Chinese kale, add a little water while stir frying, so that the fried Chinese Kale will not only keep beautiful (fresh green), but also taste good (Crisp).

Step 10: stir fry almost, add appropriate amount of refined salt and chicken essence, add fried beef, quickly stir fry can be a plate.

Step 11: because the stem of Chinese kale is strong and erect, the cell tissue is tight, the water content is low, and there is a layer of wax on the epidermis, it tastes crisp but not tough.

Materials required:

Kale: right amount

Sirloin: moderate

Starch: right amount

Fuel consumption: moderate

Fish sauce: moderate

Cooking wine: moderate

Chicken essence: appropriate amount

Refined salt: right amount

Soy sauce: moderate

Edible oil: right amount

Note: [nutritional value]: mustard is rich in vitamin A, C, calcium, protein, fat and plant carbohydrate. It has a therapeutic effect on the swelling and bleeding of gums caused by gastrointestinal heat, insomnia, rising of deficiency fire, or lack of vitamin C. [tips for cooking Chinese Kale]: 1. It's better to choose the one with straight, moderate thickness and no yellow leaves. Before cooking, it's better to cut off the old root and skin at the bottom to make the finished product taste more crisp and tender; 2. When blanching green vegetables, it's better to add more boiling water and proper amount of edible oil and refined salt to make the dishes more green and bright; 3. Blanching Chinese Kale should not be too long, and it's better to be cooked in 9 minutes 4. Oyster sauce, fish sauce and soy sauce are salty, and the dosage should be moderate, so as not to take away the original sweet taste of kale. (oyster sauce is a special seasoning in Guangdong Province, which is made from fresh oysters and rich in nutrition. Besides being used in cooking, it can also be used as a dip.) 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 : Jie Lan Chao Niu Rou