Shredded pork with carrot rolls(hu luo juan xin xiao rou si )

Shredded pork with carrot rolls

Introduction:

"Beef, carrots and cabbage have always been the perfect match, and they are also the ingredients of borscht. Today, make a quick fried shredded beef, a little Sichuan bean paste, a little sugar, salty, fresh and slightly spicy, balanced nutrition, super meal

Production steps:

Step 1: soak beef tenderloin in water for 10 minutes, wash and shred, add ginger, soy sauce, cooking wine, egg white and mix well, then add starch and mix well;

Step 2: wash the carrot and cut it into shreds;

Step 3: similarly, wash the cabbage and cut it into shreds;

Step 4: after the pot is heated, add some rapeseed oil (a little more), turn to the minimum heat after the pot is slightly smoking, and stir fry the bean paste until the red oil and aroma come out;

Step 5: stir fry the shredded beef under high heat, turn it evenly, change color slightly, and then remove the oil;

Step 6: stir fry the shredded carrots first, pour in the cabbage when it is slightly soft, and then stir fry twice;

Step 7: finally add the sliced beef, a little salt, sugar and chicken essence, stir well, and then out of the pot.

Materials required:

Beef tenderloin: 200g

Carrot: 200g

Cabbage: 100g

Ginger: 1 small piece

Cooking wine: 1 teaspoon

Bean paste: 1 teaspoon

Egg white: right amount

Starch: right amount

Soy sauce: right amount

Rapeseed oil: right amount

Salt: right amount

Sugar: a little

Chicken essence: a little

Note: 1, fried shredded beef is easy to fry old, with a little more oil first fried shredded beef can maintain its fresh taste; 2, carrot and cabbage maturity is different, so first under the carrot stir fry.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Hu Luo Juan Xin Xiao Rou Si