Jinniu Tiege: Roasted shrimp and marinated sparrow eggs with beef(jin niu tie ge niu rou kao xia lu que luan )

Jinniu Tiege: Roasted shrimp and marinated sparrow eggs with beef

Introduction:

"[Jinniu Tiege] - roast shrimp and marinated sparrow eggs with beef (named on November 25), [Jinniu Tiege] is a series of dishes specially designed for children and young men's athletes. Its ingredients, strong hue, thick taste, rich zinc, iron, protein and so on are the nutritional elements and preferred taste of athletes' physical fitness. Cooking methods: 1. Roast the fresh prawns in the hot oil of scallion and ginger, then cook the prawns for standby; 2. Cook the quail eggs, remove the shell, and fry them until golden, then make them into "tiger skin quail eggs" and put them on the plate for standby; 3. Pour the beef into boiling water to solidify the surface protein, remove the blood and wash them for standby; 4. Stir the onion and ginger slices in the red oil pan of prawns, then add beef, cooking wine, soy sauce and five spice powder and stir fry them Then, add enough water to cook for about 10 minutes. When the soup is delicious, add tiger skin quail eggs, cover the pot and simmer for about 20 minutes. Then, the meat is crispy. 4. When the beef is soft and tasty, and the soup is thick, soak the prawns in the soup and simmer for about 10 minutes to make the fresh prawns exude and the soup tastes good. Then, take out the prawns and surround the side of the plate Put the beef, then put the quail tiger skin eggs between the prawns and the beef; 5. Finally, pour the sauce into the pan and serve. Dish features: Assorted hot dishes, simple structure, golden and ruddy color, especially attractive in the best partner of beef, coriander, with appropriate name, reasonable nutrition, unique taste, both hot and cold can be eaten

Production steps:

Step 1: wash the beef and cut it into inch pieces of uniform size and thickness.

Step 2: soak the prawns in brine for 20 minutes, wash them with clean water, and then use scissors at the head of prawns to cut off the craw and stomach of prawns at an angle of 45 degrees.

Step 3: if the shrimp stomach crop can not be cut completely, you can use scissors to pick it out, but you must leave shrimp yellow, because shrimp yellow can boil more shrimp red oil;

Step 4: cut the prawns without washing.

Step 5: cut the onion into small pieces and wash with water.

Step 6: soak quail eggs with water and wash the shell.

Step 7: cut the ginger into large pieces and loosen them with a knife, and stack them together with the processed ingredients in the side dish for standby. (Note: the stacking of ingredients is to facilitate the cutting order in the cooking process)

Step 8: add enough water in the pot, add appropriate amount of fine salt, and then add the washed quail eggs.

Step 9: steam the quail eggs over the top of the pan.

Step 10: after the quail eggs are steamed, the eggs are picked up with a fence and cooled with cold water in time, so that the shell and the internal shrinkage expansion coefficient are different and the film is removed.

Step 11: rinse the quail eggs with cold water until the outside is cooled, soak them in cold water and gradually cool the inside for shelling.

Step 12: after the quail eggs are completely cooled, peel off the shell.

Step 13: choose the right size pot and add the right amount of peanut oil.

Step 14: when the oil temperature rises to about 150 ℃, put in the processed quail eggs.

Step 15: after adding the quail eggs, if the peanut oil is too little, turn the oil pan to make the quail eggs fried evenly.

Step 16: keep the oil temperature constant during the frying process, and fry the quail eggs into a light golden color and fold them up. (Note: protein frying is harmful to health!)

Step 17: add enough water to the pot and bring to a boil over high heat.

Step 18: after boiling, add the processed beef.

Step 19: after the beef is put into the pot, turn over the fence in time to make the surface protein of the beef solidify evenly and remove the blood water.

Step 20: after the surface protein of the beef is solidified evenly, the blood water is removed, and the meat quality changes color, the beef is picked up with a fence, and the pot is rinsed with cold water.

Step 21: soak the beef in clean water.

Step 22: pour some olive oil into the pot, add ginger and stack the prawns in the pot.

Step 23: simmer the prawns slowly. Boil the prawns in red oil until the two sides are golden red.

Step 24: prepare the prawns until golden red.

Step 25: heat the prawn red oil in the pot, add onion and stir fry until fragrant.

Step 26: after the onion is fragrant, add the processed beef.

Step 27: stir fry the beef for a while, add appropriate amount of tangerine peel and five spice powder to stir fry the flavor. (Note: spices can only dissolve essential oils at high temperatures).

Step 28: after the aroma overflows in the pot, pour in the cooking wine, stir fry with vinegar for a while, and then add enough soy sauce.

Step 29: stir fry the beef evenly.

Step 30: after the beef is evenly colored, add enough water at one time.

Step 31: cover the pan and cook over high heat for about 5 minutes.

Step 32: heat the beef until it shrinks, add appropriate amount of fine salt to taste.

Step 33: transfer the beef into a saucepan of the right size. (the purpose of turning the pot is: 1. The pot is small, and the soup is concentrated, and the ingredients can completely penetrate into it; 2. The concentrated ingredients are convenient for simmering, and the energy conversion and utilization rate is high; 3. It is convenient for frying pot to cook other dishes.)

Step 34: cover the pot, simmer for a while, and dissolve the fresh flavor of beef.

Step 35: after the fresh flavor of beef is dissolved, add "tiger skin quail egg".

Step 36: cover the pot and bring to a boil. Turn to simmer for about 20 minutes.

Step 37: when the beef is cooked and the soup is fragrant, add the processed prawns.

Step 38: after the prawns are added, turn over the beef with a spoon and cover it over the prawns, so that the prawns are completely soaked in the fragrant juice.

Step 39: cover the pan and simmer for about 10 minutes to dissolve the flavor of the prawns and the beef.

Step 40: after the beef, prawns and quail eggs taste delicious, transfer the ingredients into a large pot, add appropriate amount of sugar, stir fry, season and collect the sauce.

Step 41: when the beef roast shrimp marinated sparrow egg is juicy, sprinkle with scallion.

Step 42: stir fry the scallion evenly, add the sauce and seasoning with high heat, leave enough juice, thicken the scallion and put it on the plate. (Note: beef roast shrimp marinated sparrow egg sauce is for the convenience of family members to make "beef roast shrimp marinated sparrow egg cover rice" with "beef roast shrimp marinated sparrow egg" and "white rice" when eating. If you don't make "cover rice", you don't need to thicken, just thicken the soup.)

Step 43: roast shrimp and marinated sparrow eggs with beef due to the loading operation of the banquet: < br > take out the prawns around the plate, stack the beef in the center of the plate, then stack the quail tiger skin eggs between the prawns and the beef, finally pour the sauce into the plate and serve.

Step 44: beef roast shrimp marinated sparrow egg.

Step 45: beef roast shrimp marinated sparrow egg finished product diagram 2.

Step 46: beef roast shrimp marinated sparrow egg.

Step 47: beef roast shrimp marinated sparrow egg food finished food diagram 2.

Step 48: production of "beef roast shrimp marinated sparrow egg covered with rice": < br > use a small bowl of white rice, buckle it on one side of the plate, and then pour "beef roast shrimp marinated sparrow egg" together with rich sauce on the white rice.

Materials required:

Beef: 1000g

Prawns: 20

Quail eggs: 20

Onion: 50g

Ginger: 1 tablet

Starch: appropriate amount

Salt: with taste

Old style: 30ml

Cooking wine: 20ml

Vinegar: a little

White granulated sugar: with taste

Wuxiangfen: 3G

Tangerine peel: a little

MSG: with taste

Zanthoxylum oil: 30ml

Caution: warm reminder: beef contains rich protein, amino acid composition is closer to human body than pork, can improve the body's resistance to disease, and is suitable for growth and development, post operation and post conditioning patients in supplementing blood loss and repairing tissue. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. Special tips: people with infectious diseases, liver diseases and kidney diseases should be careful to eat; yellow beef is hair, and people with scabies, eczema, acne and itching should be careful to use.

Production difficulty: Advanced

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jin Niu Tie Ge Niu Rou Kao Xia Lu Que Luan