Cantonese cuisine - sliced egg beef(yue cai hua dan niu rou )

Cantonese cuisine - sliced egg beef

Introduction:

"Sliced egg beef is one of the most distinctive dishes in Guangdong cuisine. It is a home-made dish in Guangdong Province. The finished dish is light yellow in color, tender and smooth in meat, rich in egg flavor, rich in nutrition and easy to operate."

Production steps:

Step 1: loosen the beef with the back of a knife, cut it into thin slices, add Shaoxing wine, soy sauce, chicken essence, sugar, scallion, soda powder, starch, a little water, 1 teaspoon sesame oil and marinate for 30 minutes.

Step 2: beat the eggs, add scallion, salt, pepper, chicken essence, 1 teaspoon sesame oil, a little water and mix well.

Step 3: pour vegetable oil into the frying pan, heat to 40%, slide the beef slices to 8% cooked, remove.

Step 4: pour the smooth beef into the egg mixture and mix well.

Step 5: leave a little oil in the pan and heat it until warm. Pour in the beef with the egg mixture.

Step 6: add oil while frying, turn off the heat until the egg liquid is not completely solidified, finally pour in sesame oil, stir well, then out of the pot, put it into the plate and pile it into a mountain shape.

Materials required:

Tender beef: 200g

Eggs: 5

Scallion: right amount

Salt: 1 teaspoon

Sugar: 1 / 2 teaspoon

Shaojiu: 1 tablespoon

Sesame oil: 2 teaspoons

Pepper: 1 teaspoon

Chicken essence: appropriate amount

Soy sauce: 1 tablespoon

Soda powder: 1 / 3 teaspoon

Starch: 2 teaspoons

Water: a little

Note: add a little soda powder to marinate beef to make it tender. Stir fry in one direction. In addition to mastering the frying method, the amount of oil should be a little more, and some water should be added to the egg liquid to make the fried eggs tender, smooth and juicy. No matter the egg liquid or beef, you can't stir fry it with high heat after cooking. You should stir fry it with low heat until the egg liquid is not completely solidified and the beef is just broken.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Hua Dan Niu Rou