Pitaya and black pepper beef(huo long guo hei jiao niu rou li )

Pitaya and black pepper beef

Introduction:

"When fruits are added to vegetables, they are not only sweet and fragrant, but also bright in color. Pitaya is rich in vegetable albumin, which is rarely found in common fruits and vegetables. When heavy metal ions are encountered in the human body, they will be quickly wrapped to avoid intestinal absorption and excreted out of the body through the excretion system, thus playing the role of detoxification. Pitaya pulp almost does not contain fructose and sucrose, sugar is mainly glucose, this natural glucose, easy to absorb, suitable for eating after exercise. Pleurotus eryngii has the effects of lowering blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, preventing cardiovascular disease and so on. Pitaya, Pleurotus eryngii with beef, this mixed taste, people can't stop

Production steps:

Step 1: prepare beef and Pleurotus eryngii

Step 2: cut the beef into 1.5cm cubes and marinate with cooking wine, salt, soy sauce, oil consumption, peanut oil, pepper and pepper for 20 minutes

Step 3: cut Pleurotus eryngii into small pieces the same size as beef

Step 4: cut pitaya in half, half a little larger, and use it as a container

Step 5: dig out the flesh

Step 6: cut pitaya into small pieces the same size as beef

Step 7: don't put oil in the pot, stir fry the Pleurotus eryngii over low heat, wait for the Pleurotus eryngii to turn slightly yellow, and set aside

Step 8: put oil in the pan, add the marinated beef and stir fry

Step 9: add oil and a little sugar to fry the beef to change color

Step 10: add Pleurotus eryngii

Step 11: add pitaya and turn off the heat at the same time. Stir fry with the remaining temperature to keep the fresh flavor of the pulp

Step 12: Sheng Chu

Materials required:

Beef: 300g

Pitaya: half

Pleurotus eryngii: 1

Oil: a little

Salt: a little

Pepper: right amount

Pepper: right amount

Cooking wine: a little

Soy sauce: a little

Oyster sauce: right amount

Sugar: a little

Note: 1. Slow frying of Pleurotus eryngii over low heat will make the skin golden and fragrant; 2. Cut the top of the beef and marinate it with a little oil to make the taste tender; 3. Turn off the heat after adding pitaya

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Huo Long Guo Hei Jiao Niu Rou Li