"Colorful mandarin duck and willow"(yue cai wu cai yuan yang liu )

"Colorful mandarin duck and willow"

Introduction:

"In the" Cantonese cuisine "banquet, in addition to the main dishes and seafood, there are many kinds of exquisite stir fry. For example, fried shredded snake, fried duck, fried chicken, fried eel, fried dragon and Phoenix, fried beef with cashew nuts, fried beef with seasonal vegetables, fried beef with oyster sauce, fried beef with black pepper and so on. Each restaurant and restaurant has its own characteristic stir fry, which is called "stir fry emperor" after drinking and eating. Today, we make a small dish for drinking and eating, which is called "colorful mandarin duck willow". The main production methods are as follows:

Production steps:

Step 1: put salt, chicken powder, pepper and rice wine into the beef and chicken fillet respectively, and then put a little soda into the beef fillet.

Step 2: then use the right amount of starch to grasp well.

Step 3: prepare the pulp for 10 minutes.

Step 4: mix the sauce; put salt and pepper in a bowl.

Step 5: add appropriate amount of chicken powder.

Step 6: spoon in 5g sugar.

Step 7: pour in a little Shaojiu.

Step 8: add about 20 grams of oyster sauce.

Step 9: scoop in proper amount of water and starch, mix well and set aside.

Step 10: fly all ingredients to water for standby.

Step 11: heat up with a frying spoon, add proper amount of cooking oil and stir fry beef fillet.

Step 12: spread the beef and stir fry the chicken.

Step 13: change the color of beef and chicken, add shredded onion and ginger.

Step 14: add all the ingredients and stir well after the flavor of onion and ginger.

Step 15: stir well, then pour in the sauce and stir fry.

Step 16: after the sauce is gelatinized, take it out of the pot. The operation is complete.

Materials required:

Beef fillet: 100g

Chicken fillet: 100g

Shredded red pepper: 40g

Shredded beet: 50g

Sweet bamboo shoots: 30g

Green pepper: 30g

Winter bamboo shoots: 40g

Yellow pepper: 40g

Soda: 1g

Salt: 2G

Chicken powder: 2G

Pepper: a little

Yellow rice wine: 20g

Oyster sauce: 20g

Sugar: 5g

Shredded scallion: 15g

Shredded ginger: 15g

Starch: appropriate amount

Cooking oil: proper amount

Note: this dish features: gorgeous color, light flavor, smooth and tender double willow, salty and fresh taste. Tips: 1. Put a little soda in the beef fillet to make it more smooth and tender. When the raw materials are fried, first put the beef fillet, do not need to wait for its discoloration, as long as the slip can be put into the chicken fillet, so that it can be fried at the same time. Stir fry this dish at home, once out of the pot can be, such as in a restaurant can first use more oily meat seven mature, and then stir fry. 2, in the family fry this dish, because the fire is weak, therefore use the flavor material Euryale ferox juice to speed up the frying speed. The vegetables should keep the meat fresh and tender, and the pot is the quickest. But in advance, we must do the preparatory work well, such as modulating the ferment juice in advance, and flying the ingredients. 3. With oyster sauce not much, can play the role of fresh, this dish is mainly bright and light color is good. This Cantonese dish with a large spoon and a small fry of "colorful mandarin duck and willow" is ready. The meat is smooth and tender, salty and delicious. It tastes delicious! For your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Wu Cai Yuan Yang Liu