Korean beef kebab(han shi niu rou chuan )

Korean beef kebab

Introduction:

"When I bought the series of" everyday food ", I was deeply attracted by its images, pictures and pictures. I like" everyday food "for a long time. I don't learn much knowledge, dishes and tricks from it. It's also a pleasure in life to experiment with delicious food from time to time."

Production steps:

Step 1: cut the beef into strips, about 4cm long and about 4cm thick, put it in a bowl, marinate it with soy sauce, sugar, cooking wine and minced pork until gelatinized, add 1 tbsp of water until the meat can absorb water completely, add starch and sesame oil, and grasp well;

Step 2: put it in a compact box, chop some garlic, grasp well, cover and marinate for 2 hours;

Step 3: tear off 2-3 layers of the scallion white part, and cut it into sections with the same length as the beef stick;

Step 4: put it in the beef bowl, add 1 tbsp of soy sauce, and marinate evenly by hand;

Step 5: use toothpick to wear beef string, two toothpicks in a string, first wear the two ends of the meat, and then wear scallion white, about three pieces of meat, two scallion white for a string;

Step 6: deep fry in a pan over low heat until just cooked. Frying is OK. Worry about not enough flavor, you can use garlic, soy sauce, pepper, sugar, vinegar, starch, sesame oil to make a bowl of juice, boiling in the bowl until bubbling, Sheng Qi to do dip juice.

Materials required:

Beef: about 1 / 2 lb

Scallion: Several

Toothpicks: about 20-30

Garlic: right amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: moderate

Pepper: right amount

Sesame oil: appropriate amount

Corn starch: right amount

Meat powder: moderate amount

Note: first, don't let it go when marinating beef, because the next step is to marinate it with scallion, and then let it go salty; second, wear the meat first and then wear the scallion, because the scallion will become soft after cooked, and it is easy to fall off in the process of frying or frying; third, I like to use shallow frying, which is more evenly heated than frying, and the oil should not be overheated, medium and slow fire; fourth, we usually use scallion For ingredients, rarely eat alone, with the tender part of scallion white, roasted taste sweet, slowly taste the taste of scallion.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: onion

Chinese PinYin : Han Shi Niu Rou Chuan