Grilled steak with Scallion(cong kao da pai )

Grilled steak with Scallion

Introduction:

"The entrance is smooth and tender. It's like fish. The soup is full-bodied and fragrant with scallion."

Production steps:

Step 1: use the serrated area on the back of the knife carefully to knock each one in the row. Don't be lazy. Knock carefully. Knock on both sides. The longer you knock, the more tender it will be. Because the fiber is broken, it tastes good.

Step 2: hammer a good row, put egg white, black pepper, ginger juice, a little salt pickling. In pursuit of a better realm, we use tender meat powder. Some people say tender meat powder is not good. In fact, I don't know. I used it!

Step 3: wash the chives and chop the waist.

Step 4: each row is evenly patted with starch. If it's patted, it can be more evenly patted by hand.

Step 5: deep fry the steak with hot oil. If the water in the lock is not lost, it will not dry. Don't worry too much, just shape it.

Step 6: fried platoon. At this time sprinkle pepper salt can eat.

Step 7: pour out all the oil in the pan, spread the scallion, fry it, put on the large row, cover it, and simmer for one minute.

Step 8: add 1.5 tbsp of cooking wine, 1.5 tbsp of soy sauce, 0.5 tbsp of soy sauce, 2 tbsp of sugar, and half a bowl of high soup into the juice.

Step 9: fire away, medium heat boil soup can be full-bodied. Turn in the middle. Dry the soup.

Materials required:

Da Pai: five yuan

Starch: right amount

Egg white: right amount

Chives: right amount

Ginger: right amount

Cooking wine: 1 tablespoon

Soy sauce: 1.5 teaspoons

Five o'clock soup

Sugar: two teaspoons

Soup: half bowl (you can mix chicken juice with water)

Salt: right amount

Black pepper: moderate

Note: After: 1, the row after beating, fiber is broken will be tender, so if you are not tired, hammer for a while. Traditional Shanghainese use wooden sticks similar to rolling pins to fight. My landlord is. 2. Shanghai cuisine is rich in soy sauce, but this dish should not be black. It's golden yellow and has an appetite, so I put more raw soy sauce and less old soy sauce. Not used to being too sweet, they only used two teaspoons of white sugar. It is said that Shanghai uses rock sugar. 3. The big row is fried and shaped. It's already cooked, so when simmering, don't stew it in a small fire, as long as the medium fire is similar to collecting juice. Don't cook too long. It's too old. 4. When marinating the steak, I put a teaspoon of salt, and then I must not put salt. I put salt for the first time, but it was salty. If you eat a lot of salt, then you should try it at the end of the juice collection, add it after it is light, and never add it to the soup.

Production difficulty: simple

Process: simmer

Production time: half an hour

Taste: onion

Chinese PinYin : Cong Kao Da Pai