Tomato and beef(xi hong shi niu rou )

Tomato and beef

Introduction:

"I haven't eaten meat well for several days, and nano is a little greedy. When I went to kindergarten in the morning, I said to my mother," Mom, I want to eat meat and beef at noon today. " Mi Ma remembered that there was beef in the refrigerator and said, "OK, mom will make tomato beef for you at noon today." I went to school happily. It's very good for the child to eat whatever he orders. The mother only needs to do it according to the child's requirements. The meat in the refrigerator is not suitable for stewing, because it's the same for the tenderloin you buy. Let's make a small innovation. "

Production steps:

Step 1: partial material drawing.

Step 2: cut the beef into finger sized pieces.

Step 3: put the starch on the blister, then use wet starch.

Step 4: add beef, wine, salt and pepper, then add egg white.

Step 5: grab the wet starch before cooking.

Step 6: beef after sizing.

Step 7: cross the top of the tomato, scald it in a boiling water pan and peel it.

Step 8: cut the tomato into large pieces and the onion into small pieces

Step 9: heat up the oil in the frying pan, add the marinated beef one by one, and deep fry until the skin changes color.

Step 10: fried beef.

Step 11: leave a little oil in the pan and fry the onion until transparent.

Step 12: add tomato and beef, stir fry, season with soy sauce, salt and sugar.

Step 13: pour the tomatoes and stir fry.

Step 14: add the washed Schizonepeta tenuifolia and turn it over. Just take it out of the pot.

Materials required:

Tomatoes: right amount

Beef: moderate

Schizonepeta tenuifolia: moderate

Ginger: right amount

Onion: right amount

Eggs: right amount

Salt: right amount

Cooking wine: moderate

Sugar: right amount

Pepper: right amount

Soy sauce: moderate

Starch: right amount

Note: tomatoes do not use ripe tomatoes, so it is not easy to stir fry into sauce. When frying beef, the oil temperature should be high, so that the beef can be fried crispy outside and tender inside. When returning to the pot, the tomato and beef should be returned to the pot at the same time, so as to avoid the tomato frying too bad. Schizonepeta can be replaced with basil or mint, which is also delicious.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Xi Hong Shi Niu Rou