Chinese Kale beef: the more homely the more delicious the classic Chaozhou dish(jie lan niu rou yue jia chang yue mei wei de jing dian chao cai )

Chinese Kale beef: the more homely the more delicious the classic Chaozhou dish

Introduction:

"Mustard beef, from snacks to big classic dishes, is a dish that every Chaoshan mother can cook and every child likes. Crisp mustard, fresh beef, rich tea sauce, eat a mouthful of buccal fragrance, eat chopsticks. Even the soup is not willing to give up a little waste, rice can also eat Ziwei

Production steps:

Step 1: wash the beef, add 1 tbsp cooking oil, mix well and marinate for 15 minutes.

Step 2: just take the tender stems and leaves of Chinese kale and wash them.

Step 3: boil water, add salt and cooking oil (1 tbsp).

Step 4: add kale.

Step 5: boil until it is broken, then remove and drain.

Step 6: put the kale on the plate.

Step 7: heat oil (1 tbsp), add sand tea sauce.

Step 8: use medium and small fire to stir fry the Sha Cha sauce, stir fry the fragrance.

Step 9: turn to high heat, add beef, quickly stir fry until the beef is broken.

Step 10: put the beef on the mustard.

Step 11: bring to a boil about 2 tbsp water in the original pan, and pour the sauce on the beef.

Materials required:

Beef: 250g

Kale: 500g

Shacha sauce: 1 tbsp

Salt: 1 / 2 teaspoon

Cooking oil: 3 tbsp

Note: Traditional Chinese Kale beef, kale is stir fried with fire, I changed to blanching treatment, eating will not be too greasy, and the fire is easier to control. Marinate the beef with oil first, and fry it tender. Once the beef changes color, it should be served to avoid the influence of aging on the taste.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jie Lan Niu Rou Yue Jia Chang Yue Mei Wei De Jing Dian Chao Cai