Beijing style eight treasures sauce - Private dish of Jiesai(jing wei ba bao jiang jie sai si fang cai )

Beijing style eight treasures sauce - Private dish of Jiesai

Introduction:

"The eight ingredients are rich in taste and taste. They are most suitable for steamed bread, noodles and porridge."

Production steps:

Step 1: soak mushrooms, peel carrots and soak peanuts in warm water for 20 minutes;

Step 2: dice the sirloin, winter bamboo shoots, dried white beans, mushrooms, cucumbers and carrots;

Step 3: pour the oil into the pot, add the main ingredients, seasoning and water except cucumber;

Step 4: cover the pot and start the "dry pot" function;

Step 5: after cooking, pour in the diced cucumber and stir the ingredients evenly.

Materials required:

Tenderloin: 50g

Winter bamboo shoots: 50g

Mushroom: 50g

Cucumber: 50g

Scallion: 1

Soy sauce: 200g

Chili sauce: 30g

Cooked peanuts: 50g

Dried white beans: 50g

Green beans: 50g

Carrot: 50g

Ginger: 1 yuan

Sweet flour paste: 100g

Water: 30 ml

Note: 1, ingredients in order into the pot; 2, according to personal taste add or subtract the amount of sauce.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: other

Chinese PinYin : Jing Wei Ba Bao Jiang Jie Sai Si Fang Cai