Korean barbecue(mi zhi han shi kao rou )

Korean barbecue

Introduction:

"1. beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and postoperative rehabilitation of people in the supplementary blood loss, repair tissue and so on, particularly suitable for cold winter beef can warm stomach, is the season's beneficial products; 2. beef has the Buzhong Yiqi, nourish the spleen and stomach, strong bones and muscles, phlegm and wind. The effect of relieving thirst and stopping salivation is suitable for the people with hidden middle Qi, shortness of breath and deficiency of body, weakness of muscles and bones, anemia, long illness and yellow and dizzy face

Production steps:

Step 1: 1. Cut beef tenderloin into 15-20 cm long, 4-5 cm wide, and 0.2 cm thick slices, cut green onion, ginger, and onion

Step 2: 2. Marinate the beef, onion, ginger and onion with chili, sesame, black pepper, cumin, salt, chicken essence, cooking wine and cooking oil for 30 minutes.

Step 3: put the pan on the oven, brush a little salad oil, spread the beef slices on the bottom of the pan, roast them with high heat until bleeding water, then turn them over and cook them.

Materials required:

Beef: 500g

Scallion: Half Root

Onion: one

Ginger: 20g

Chili noodles: 150g

Sesame: 50g

Cumin: 50g

Black pepper: 100g

Refined salt: right amount

Chicken essence: 100g

Cooking wine: moderate

Edible oil: right amount

Precautions: 1. When roasting, the beef is required to be tender and crisp, so it is generally roasted to medium rare; the whole roasting process can only be turned once. 2. When eating, first use scissors to cut the roast beef into small pieces, then use fresh lettuce leaves to wrap and roll the slices of roast meat, green pepper ring, garlic slice and shredded green onion, and then dip in the prepared dipping material to make it taste better.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: cumin

Chinese PinYin : Mi Zhi Han Shi Kao Rou