Scallion steak(cong kao da pai )

Scallion steak

Introduction:

"It used to be that when I was a child, I could eat the Congcong Cong Cong pai at the street side shop in Shanghai. Now I want to eat it. It's like buying lottery tickets. It's either too old to chew, or too busy to eat. It's more reliable to do it yourself. "

Production steps:

Step 1: use the back of the knife to knock the big row loose

Step 2: double the size of the large row with a beer bottle

Step 3: below the left is a good knock, but not on the right

Step 4: knock the good row, put it in the basin, pour in half of the raw soy sauce and soy sauce, 1 spoonful of sugar, a whole egg

Step 5: knead well and marinate for 20 minutes

Step 6: put in the powder and wake up for 5 minutes

Step 7: hot oil, low heat, saute green onion

Step 8: cook in large rows for no more than 10 seconds

Step 9: Fry well, take out and set aside

Step 10: put a bowl of water in the pot, put all the remaining seasonings into the pot, and bring to a boil

Step 11: put in the large row, cover, medium fire for 5 minutes

Step 12: water powder underwater pot, juice, 20 seconds out of the pot

Materials required:

Platoon: 3 yuan

Onion: half a catty

Egg: 1

Oil: right amount

Raw soy sauce: 4 teaspoons

Old style: 1 spoonful

Sugar: 4-5 teaspoons

Raw meal: 1 teaspoon

Note: remember to knock the chops, and cook them for no more than 5 minutes. The longer the time, the older they get

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Cong Kao Da Pai