Beef pith with garlic(suan xiang niu sui )

Beef pith with garlic

Introduction:

"Bovine bone marrow: every 100 grams of bovine bone marrow contains 36.8 grams of protein and 304 mg of calcium. It is a high protein, low-fat and high-quality organic calcium rich raw material. Many bone powder and calcium supplement products are made from bovine bone marrow. Suitable for the elderly and children. "

Production steps:

Step 1: prepare materials

Step 2: blanch the pulps

Step 3: add scallion, ginger, salt and a little cooking wine to blanch the beef pulp and cook it.

Step 4: drain the cooked beef pulp and hang the egg liquid

Step 5: roll and wrap the chaff

Step 6: deep fry until golden

Step 7: leave oil at the bottom of the pot and stir garlic foam

Step 8: stir the beef pulp in the pot, add a little salt and stir well

Materials required:

Bovine pulp: appropriate amount

Scallion: right amount

Bread bran: right amount

Eggs: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Note: 1, beef pulp fried before cooking wine to smell and cooked. 2. Fried beef pith and garlic foam can be stir fried without salt, dipped in pepper and salt to eat.

Production difficulty: ordinary

Technology: deep fried

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Suan Xiang Niu Sui