Xiangmang beef roll(xiang mang niu rou juan )

Xiangmang beef roll

Introduction:

"It was autumn yesterday. Although it was still in the dog days, people who were afraid of the heat seemed to see hope. After all, when autumn comes, will cool be far away? The temperature changes from hot to cool, the consumption of human body decreases gradually, and the appetite begins to increase. In order to increase the resistance before winter, autumn has always been called "sticking autumn fat"! Although autumn is coming, it is still in the dog days, and "autumn tiger" is in full swing. How to open the taste buds quietly and let the fresh and sweet meat eating method replace the greasy meat, the effect will be better! In autumn, the humidity in the air is small, and the skin is easy to dry. We should pay attention to the mm of face, and the intake of water and vitamins in the whole autumn. Mango contains vitamin a precursor carotene composition is particularly high, which is rare in all fruits. Secondly, the content of vitamin C is not low. It can not only "stick autumn fat" on meat, but also moisten your skin and make you have a moist face. This is a good thing that kills two birds with one stone and kills two birds with one stone. Do you want to try it? Mango into vegetables, taste fresh, sweet, instant open your dull taste buds! Beef rolls not only taste more chewy and tough than pork, but also have less fat. Mm, who loves beauty, doesn't want to become fat paper because of adding water

Production steps:

Step 1: slice the beef and absorb water with kitchen paper.

Step 2: loosen with a meat hammer.

Step 3: pour in olive oil and stir well.

Step 4: add soy sauce, sugar, starch, water, salt, marinate for half an hour.

Step 5: peel the mango.

Step 6: cut the pulp along the direction of the core and cut it into strips.

Step 7: lay the beef flat, put the mango sticks on it and roll it up.

Step 8: gather the flesh in the middle to expose the flesh.

Step 9: preheat the baking pan, 220 degrees, spread tin foil, put the beef roll in, bake for about 15 minutes.

Step 10: chop the remaining diced mango. Put into the pot, put a little water, a little sugar. (I put the soy sauce. The color is too heavy. Let's omit it.)

Step 11: chop the remaining diced mango. Put into the pot, put a little water, a little sugar. (I put the soy sauce. The color is too heavy. Let's omit it.)

Step 12: cook until thick.

Step 13: cook until thick.

Step 14: put it into the cooking machine and beat it into a mushroom.

Step 15: put it into a flower mounting bag or fresh-keeping bag and squeeze it on the beef roll.

Materials required:

Beef: moderate

Mango: right amount

Soy sauce: moderate

Sugar: right amount

Starch: right amount

Water: moderate

Olive oil: right amount

Note: 1, after thawing beef, first use kitchen paper to absorb water, so that beef toughness is better. 2. The meat hammer can break the tendons of beef and make the meat taste better. It can be replaced by the back of a knife. 3. Beef slices can be pickled for about half an hour. It doesn't need to be pickled for a long time. The knocked meat absorbs quickly. 4. Mango dip with cooking machine stirring, can be more delicate, if not, with spoon back crushing can.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Mang Niu Rou Juan