Red wine Flammulina velutipes beef(hong jiu jin zhen gu niu rou )

Red wine Flammulina velutipes beef

Introduction:

"Making red wine beef is learned from master Qu Hao. He taught us how to mix sauce with pickled beef. It's very practical. He made it several times, made it many times, loved it many times, and accompanied by Flammulina velutipes, which made sauce to the extreme. Flammulina velutipes has many advantages, such as high zinc content in Flammulina velutipes, which can promote children's intellectual development and brain function, and is known as "puzzle mushroom" and "Zengzhi mushroom" in Japan and many other countries. Flammulina velutipes can effectively enhance the life activity of the body, promote the metabolism in the body, is conducive to the absorption and utilization of various nutrients in food, and is also beneficial to the growth and development. Regular consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastric and intestinal ulcers, but also be suitable for hypertension patients, obese people and middle-aged and elderly people. This is mainly because it is a high potassium and low sodium food. Flammulina velutipes can inhibit the increase of blood lipid, reduce cholesterol, and prevent cardiovascular and cerebrovascular diseases. Edible Flammulina velutipes has the functions of anti fatigue, anti-bacterial and anti-inflammatory, eliminating heavy metal salts and anti-tumor

Production steps:

Step 1: cut the beef into shreds along the grain, and then take 2 tbsp of raw beef, 1 / 2 tbsp of soy sauce, 1 / 4 tbsp of sugar, 1 / 3 tbsp of soda powder or tender meat powder, 1 / 4 tbsp of pepper powder and 1 tbsp of cooking wine. Marinate with your hands until sticky. First add 1 tbsp of water and continue to marinate until the water is completely absorbed. Then add 1 tbsp of water and marinate again. Put 1 / 2 tbsp of corn starch and marinate until even. Add 1 tbsp of oil and marinate again until the water is completely absorbed Uniform, standing for at least 30 minutes;

Step 2: put the pot on the stove, drain water, add 1 teaspoon of oil and 1 teaspoon of salt, open the Flammulina velutipes with water, wait for the water to boil for a while, immediately pick up with the fence, filter the water, and spread it on the dish to be produced;

Step 3: stir fry the shredded beef over medium heat until it is mature;

Step 4: in a bowl, add 3 tbsp of red wine, 1 tbsp of seafood sauce, 1 tbsp of yellow sauce, 1 tbsp of sugar, 1 / 2 tbsp of soy sauce, 1 / 2 tbsp of soy sauce, 1 / 4 tbsp of pepper, 1 tbsp of sesame oil, 50-80ml of water, 1 tbsp or more of corn starch, mix the bowl juice, then pour it into the pot, and heat it until it bubbles, with the feeling of "gas top spoon";

Step 5: pour in the shredded beef, quickly turn it over a few times, put it on the Flammulina velutipes noodles, and then pour the juice into the pot. A delicious dish has been produced. At this time, the aroma of the kitchen overflows, and we can't wait to have dinner.

Materials required:

Beef: About 200g

Gold needle: About 200g

Cucumber: 1 / 2

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Pepper: right amount

Red wine: moderate

Soy sauce: right amount

Seafood sauce: right amount

Cooking wine: moderate

Sesame oil: appropriate amount

Note: first, many people think that the salted beef does not put water, in fact, it is not, there is appropriate water, soda powder or tender meat powder can make the beef fiber expansion, but also do not put too much water, add 1 tablespoon at a time, grasp and marinate evenly, grasp and marinate until the hand resistance does not feel hard; second, the best time for salted beef is 30 minutes or more, so that the beef has time to fully absorb seasoning; 3、 Flammulina velutipes can't be eaten raw, but don't overcooked. Overcooked will gelatinize and taste unpleasant. 4、 The seafood sauce in the bowl can also be changed into sweet flour sauce.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Jiu Jin Zhen Gu Niu Rou