Fried meat with pickled Chinese onion(yan jiao tou chao rou )

Fried meat with pickled Chinese onion

Introduction:

"Allium Chinense is the underground bulb of perennial herbaceous Liliaceae plants, with slender leaves, small purple flowers and edible tender leaves. The mature Chinese onion is big and thick, white and crystal clear, spicy, tender and glutinous. It contains sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. It is a good cooking seasoning and food accompaniment. How to eat Chinese onion is very elegant. Slice fresh or cut into silk to fry meat. The taste is unique, and more is used for pickling. The big white ones can be salted into sour, sweet and spicy flavors according to people's preference. They are not only bright and lustrous, but also fragrant, which makes people smell and produce more body fluid. The slightly poor ones are mixed with chili peppers, chopped and salted into Chinese onion. They are all good appetizers for a smooth meal. "

Production steps:

Materials required:

Lean meat: 200g

Pickled Chinese onion: 100g

Oil: right amount

Salt: right amount

Ginger: right amount

Pepper: right amount

Soy sauce: moderate

MSG: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Yan Jiao Tou Chao Rou