Stewed mushroom with vanilla beef(xiang cao niu rou niang kou mo gu )

Stewed mushroom with vanilla beef

Introduction:

"In spring, mushrooms grow just right. Eating more mushrooms can enhance body resistance, and beef is more powerful. In this cold prone season ~ ~ ~ we should have added a little onion, but we forget that it has been used up. There is no onion in the refrigerator. Adding onion is more delicious and tastes richer. So when you really do it, you should remember to add a little onion, and fry the onion until it is transparent! You can also spread a little cheese on it and bake it in the oven. The cheese is used up, so there's no way. "

Production steps:

Step 1: prepare materials

Step 2: remove the pedicel of the mushroom and wash it clean. Don't throw it away. Chop it up

Step 3: chop the beef

Step 4: Chop vanilla. Rosemary and marjoram are used here. You can use them if you don't have them

Step 5: mix the chopped mushroom with beef, a little starch, pepper and salt

Step 6: add a small amount of egg white to mix the beef and marinate for 15 minutes

Step 7: brew it into the mushroom. If you want more meat, you can dig it out

Step 8: pan fry with less oil and add a little soy sauce

Materials required:

Beef: 200g

Mushroom: 200g

Egg white: right amount

Starch: right amount

Vanilla: moderate

Black pepper: moderate

Salt: right amount

Oil: right amount

Note: 1. Remember the onion, you can also spread a little cheese to bake in the oven. 2. Vanilla can not be added, or you can change it into onion or something. 3. Finally, soy sauce is used to flavor the mushroom, you can make a sauce

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: Vanilla

Chinese PinYin : Xiang Cao Niu Rou Niang Kou Mo Gu