Sliced beef with blue beans(lan dou niu rou pian )

Sliced beef with blue beans

Introduction:

"I don't know. I'm scared at the sight of it. Although I thought I knew little about Cantonese cuisine before, I only knew that Cantonese cuisine is so extensive and profound, with profound skills and many fastidious things. Compared with the real masters in the play, I don't even deserve to carry shoes, so it's never too old to learn. But I still want to mention that the high temperature of the stove in the hotel is more than 2000 thousand degrees, and the frying pan is cooked iron. Many chefs have received strict vocational training and systematic knowledge, and the family conditions and equipment are incomparable with those of the back chef. However, we can learn from them and make our home dishes with our limited conditions, showing our love and joy. This dish is learned from Houchu. Cantonese cuisine has a lot of styles. Many dishes pay attention to the original flavor. First, wrap the meat in a thin film and then slice and fry it. It can keep the original flavor of the beef. Cut it into thin slices and stir fry it to get enough steam. I think it may be the essence of this dish. I use raw blanched blue beans at the bottom, blue beans honest, willing to play a supporting role, do not seize the flavor, do not conflict with beef flavor, no matter the color and taste, set off the color and salty flavor of beef, the taste is also refreshing. If you don't learn well and understand your spirit thoroughly, please forgive me. Originally, I wanted to learn how to make Li Tong's love dish, white gourd and shrimps, but I couldn't buy white gourd, so my plan was put on hold, ha ha. "

Production steps:

Step 1: put water in the pan, 1 tbsp vegetable oil and 1 tbsp salt, etc., bring to a boil, add the blue beans, blanch them until they are cut off, and then remove them immediately;

Step 2: pick up and filter the water, then discharge it on the dish to be produced, and use it as the sole of beef;

Step 3: for fear of slow frying and meat aging, prepare 1 tsp ginger juice, 2 tsp soy sauce, 1 / 4 tsp sugar, 1 / 4 tsp pepper and 1 tsp cooking wine, and mix them in a bowl;

Step 4: wrap the beef in the film and tie it with cotton rope to avoid the film spreading;

Step 5: Boil the water in the pot, put the beef in the pot, heat it for a while, turn the beef over, and then heat it again until the color changes around the beef, and do not need to be fully cooked inside;

Step 6: remove the film and slice the beef against the grain;

Step 7: bring the heat to the boil, add a little oil, add beef slices, stir fry quickly;

Step 8: pour in the prepared bowl juice, quickly stir well, then out of the pot, pour into the dish with blue beans, don't over fry, otherwise the beef will become tough and hard.

Materials required:

Beef: About 250g

Peas: about 250 g

Salad oil: right amount

Ginger juice: right amount

Pepper: right amount

Soy sauce: moderate

Cooking wine: moderate

Sugar: right amount

Note: 1. It is suggested to use light dishes instead of heavy dishes, such as blue beans, sweet beans, cabbage, and vegetable core, otherwise the flavor of beef will be covered up; 2. In Cantonese cuisine, the original flavor is more emphasized, and beef is wrapped in thin film to keep the flavor of beef; 3. This dish is fried quickly to make enough pot Gas, fried too much beef will be too tough, it lost the feeling of fresh and tender. 4、 If you feel that your hands and feet are slow, and you are afraid that the beef will wait too long in the pot, you can tell us to put all the seasonings in a bowl. When you need to add seasonings, you can pour them in at one time. You don't have to look for them one by one. If you are good at it, you will go too far.

Production difficulty: Advanced

Technology: explosion

Production time: one hour

Taste: Original

Chinese PinYin : Lan Dou Niu Rou Pian