Beef in oyster sauce for ten minutes Kwai(shi fen zhong de kuai shou yang sheng cai hao you niu rou )

Beef in oyster sauce for ten minutes Kwai

Introduction:

"When it comes to health preserving dishes, most people always think of stewing, or making soup with old heat, and slowly cooking for a long time, so that the nutrition of the food materials can be completely released and the effect of nourishing can be achieved. Beef in oyster sauce is a home dishes Kwai Tai, which is made from beef slices and ten minutes. The dishes add oil to make the dishes taste delicious. The beef is soft and tender, and the entrance is instant. The thick juice is wrapped in thin meat slices and the taste is delicious. Nutrition of beef: beef is the second largest meat food of Chinese people, second only to pork. Beef has high protein content and low fat content. It is loved by people for its delicious taste and enjoys the reputation of "proud son of meat". Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss, repair tissue and other things are not suitable. Eating beef in cold winter can warm the stomach and is a good tonic product in cold winter. Applicable crowd: ordinary people can eat it. 1, suitable for growth, development, postoperative care of people, gas in the lower hidden, shortness of breath, muscle weakness, anemia and long illness and yellow dizzy people eat; 2, infectious diseases, liver disease, people with kidney disease careful food; yellow beef as a hair, suffering from sores, eczema, pox, itching caution.

Production steps:

Step 1: slice the beef.

Step 2: put the beef into a bowl, add chicken essence, starch and soy sauce.

Step 3: mix well, then add a little salad oil, mix and marinate for a while.

Step 4: cut red pepper, yellow pepper and onion into diamond slices, ginger and scallion slices.

Step 5: take a small bowl, add oyster sauce, cooking wine, sugar, chicken essence, starch and a little water to make sauce.

Step 6: add proper amount of oil into the pan, heat it to 50% heat, put the marinated beef slices into the oil pan, quickly disperse them, and remove them when they are mature.

Step 7: leave a little oil in the pot, add onion and ginger to stir fry.

Step 8: stir fry until the onion changes color, add red pepper and yellow pepper slices and stir fry.

Step 9: stir fry well, then add the beef slices and stir fry together.

Step 10: stir fry until the vegetables break, add the sauce.

Step 11: stir evenly, then out of the pot.

Materials required:

Beef hind leg: 300g

Yellow pepper: half

Red pepper: half

Onion: half

Oyster sauce: 2 tablespoons

Raw soy sauce: 1 tablespoon

Cooking wine: 1 tablespoon

Sugar: 1 teaspoon

Salt: a little

Chicken essence: a little

Starch: 1 tablespoon

Shallot: a little

Jiang: a little

Note: 1. Beef should choose tender parts, beef tendon is not suitable. 2. When cutting beef, pay attention to the texture of the meat and cut it crosswise. For fear of bad taste, you can also add a little tender meat powder when marinating. 3. When the meat is over oiled, the oil temperature should not be too high. Stir fry the meat until it changes color. 4. Oyster sauce is not easy to be heated at high temperature for a long time. Finally, it must be stir fried quickly to avoid losing its flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shi Fen Zhong De Kuai Shou Yang Sheng Cai Hao You Niu Rou