Beef and lettuce porridge(sheng gun niu rou sheng cai zhou )

Beef and lettuce porridge

Introduction:

"Lettuce and beef porridge is an indispensable porridge for Cantonese teahouses. It's also a good choice for breakfast. Every time I go back to my hometown, I often patronize the noodle shop. Beef porridge with two fried dough sticks is very satisfying."

Production steps:

Step 1: use a box of beef, add 1 / 4 tsp of salt, 1 / 4 tsp of soy sauce, 1 / 4 tsp of sugar, 1 / 4 tsp of pepper, 1 tbsp of cooking wine, grasp by hand until the meat is sticky, add 1 tbsp of water, grasp until the water is completely absorbed by the meat, add 1 / 2 tsp of corn starch, grasp evenly, add sesame oil, and then grasp evenly, cut lettuce, scallion and ginger into shreds before cooking porridge the next day;

Step 2: when cooking porridge, keep stirring with a spoon, add about 1 teaspoon of salt, boil porridge, add beef and shredded ginger, and wait until the beef is ripe;

Step 3: add shredded lettuce;

Step 4: stir with a spoon while cooking until the lettuce is ripe, turn off the heat;

Step 5: if you like chives, sprinkle them with scallions and try the taste. If they are not salty enough, add some salt, sprinkle a little pepper and sesame oil, and the porridge will be very good.

Materials required:

Marinated beef slices: 100g

Porridge: 2 soup bowls

Lettuce leaf: 5 pieces

Chives: 1

Shredded ginger: 1 pinch

Pepper: right amount

Salt: right amount

Sesame oil: 1 teaspoon

Note: first, beef salted overnight is more delicious; second, beef and lettuce should not be overcooked.

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Sheng Gun Niu Rou Sheng Cai Zhou