[boiled beef] the best destination of Chinese cabbage.(shui zhu niu rou da bai cai de zui jia gui xiu )

[boiled beef] the best destination of Chinese cabbage.

Introduction:

"Grey's second course - boiled beef. As the heroine of this boiled beef, Chinese cabbage is no less than beef. For some people, they may prefer Chinese cabbage more. The Chinese cabbage here is absolutely delicious. It's delicious. Of course, the hero is not bad. I love them all. Grey is not very spicy because it takes family's taste into consideration. It doesn't put much dry red pepper, and it doesn't sprinkle much chili noodles. If you like spicy food, you can increase it as appropriate. "

Production steps:

Step 1: prepare the required materials.

Step 2: slice the beef against the texture, add egg white, salt, soy sauce, cooking wine and water lake powder.

Step 3: add another spoonful of salad oil and marinate for 15 minutes.

Step 4: heat the oil in the frying pan, add garlic and stir fry until fragrant.

Step 5: wash the Chinese cabbage, cut into sections, drain the water, pour into the pot, add a little salt and stir fry until the cabbage is soft and broken.

Step 6: spread the fried cabbage at the bottom of the bowl.

Step 7: heat the oil in the pan, add ginger, garlic, pepper and dried red pepper.

Step 8: add the chopped Pixian bean paste and stir fry the red oil over low heat.

Step 9: pour in the soup or hot water and bring to a boil.

Step 10: put in the marinated beef slices, disperse until broken, add salt, chicken essence and soy sauce to taste.

Step 11: take out the cooked beef, spread it on the cabbage and pour the soup.

Step 12: Sprinkle with coriander, scallion, Zanthoxylum and chili, heat up the oil and pour on it quickly to stimulate the flavor of the seasoning.

Materials required:

Beef tenderloin: 400g

Chinese cabbage: 4-5 pieces

Garlic: 5 pieces

Dried pepper: 8

Pepper: 1 handful

Salt: 1 tsp

Starch: 1 tbsp

Pixian bean paste: 2 tbsp

Soy sauce: 1 tbsp

Salad oil: 2 tbsp

Ginger: 4 tablets

Cooking wine: 1 teaspoon

Soup: right amount

Chinese prickly ash noodles: 1 tbsp

Hot pepper noodles: 1 tbsp

Egg white: half

Note: the beef should be cross cut against the texture, you can freeze it first, better slice. Last but not least, pepper and noodles. Cut the raw beef, don't cook it for a long time, or it won't be tender enough. When marinating beef, add some salad oil to lock the pulp and make it taste tender.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Shui Zhu Niu Rou Da Bai Cai De Zui Jia Gui Xiu