Beef fillet with onion and pepper(yang cong hang jiao niu liu )

Beef fillet with onion and pepper

Introduction:

"Beef is one of the most common meats on our dining table and the second largest meat food for Chinese people. Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's ability to resist disease, for growth and development, and after the operation, after reconditioning, people in the supplementary blood loss, repair tissue and so on is particularly suitable, cold winter beef can warm stomach, is the season's beneficial products; beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind, thirst quenching saliva effect. It is suitable for the people with middle Qi deficiency, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow and dizzy face; buffalo can calm the fetus and invigorate the mind; yellow beef can calm the middle Qi, strengthen the spleen and stomach, strengthen the tendons and bones. However, beef is old in quality (i.e. fibrous tissue) and has more tendons (i.e. connective tissue). It must be cut across the fiber lines, that is, against the muscle lines (also known as top knife cutting), also known as straight knife method, in order to cut the tendons, in order to cook palatable dishes. If you cut along the lines, the tendons will be preserved. After being cooked, the meat will be chaigen, which will not be chewed. The most common way to eat beef is to stew, marinate, or stir fry

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash the beef and cut into strips with straight knife.

Step 3: Chop ginger, add a little water into garlic mortar.

Step 4: mash to make ginger juice.

Step 5: pour 10 grams of ground ginger juice into the beef.

Step 6: stir in sugar and marinate for 30 minutes - 1 hour.

Step 7: add starch, pepper, soy sauce and chicken essence to the beef after 1 hour.

Step 8: stir again and marinate for 15 minutes.

Step 9: before frying, add some sesame oil to the beef and stir well.

Step 10: stir fry scallion and ginger in wok and pour in beef.

Step 11: stir fry until discolored and set aside.

Step 12: saute onion with oil.

Step 13: add soy sauce.

Step 14: stir fry for a while with sugar.

Step 15: add salt, add Hangzhou pepper and stir fry.

Step 16: pour in the beef and stir fry.

Step 17: pour in sesame oil and stir fry evenly. Turn off the heat.

Materials required:

Beef: 300g

Onion: 1

Hangzhou pepper: 4

Ginger: 15g

Scallion: right amount

Salt: right amount

Soy sauce: 30 ml

Baijiu: 3 ml

Sugar: 5g

Starch: 10g

Pepper: 2G

Chicken essence: a little

Sesame oil: a little

Note: beef is used for stir frying. It's best to use tenderloin. This part is fresh and tender, and the taste is the best. Secondly, the hip tip meat is also good. The hip tip meat I used for the first time is as tender and delicious as fried. If you want to fry the tender and delicious beef, 1. The first thing is that the beef must be cut straight into strips, which is the first point of beef taste. 2. Marinate the beef with ginger juice for 1 hour, ginger juice can make the beef tender and smooth, and the fried beef has no fishy smell. 3. Before frying, massage the beef with sesame oil. In fact, it is to lock the moisture in the beef, so that the fried beef will not taste dry, tender and smooth. 4. Fried beef oil should be more, that is, fried beef with lubricating oil, so that the beef taste is good.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yang Cong Hang Jiao Niu Liu