Stir Fried Cauliflower with beef
Introduction:
"The match of this dish is very sudden. Maybe someone fried it like this, but I fried it like this for the first time, because it's all ready-made materials at home, but it's really delicious to mix and stir fry, and it's such a big pot of dishes. After eating it all, I even poured the soup at the bottom of the plate to bibimbibe rice. I had two bowls of rice that night."
Production steps:
Step 1: cut a small cauliflower tree into small flowers, blanch it with boiling water until it's just transparent, mature about six months, rinse it with cold water, and drain the water for use.
Step 2: a piece of beef, wash and slice, take appropriate amount of ginger, sweet potato powder, salt, chicken essence, pepper.
Step 3: add proper amount of cooking wine, stir all seasonings evenly, add a little salad oil to lock the taste, and marinate for 15 minutes.
Step 4: wash a piece of green garlic, cut it into white garlic and green garlic, and put it on a plate.
Step 5: heat the pan to smoke, add proper amount of salad oil, and then burn it to white smoke.
Step 6: put in the pickled beef, slide until the surface changes color, take about a minute to a minute and a half, then put in the garlic white part, stir fry with high temperature.
Step 7: then continue to add cauliflower, stir fry for one minute, put one tbsp of soy sauce, three tbsp of cooking wine, stir fry evenly.
Step 8: add a little more pepper.
Step 9: stir fry the garlic part.
Step 10: after the leaves are soft, add a little chicken essence and stir fry evenly.
Materials required:
Beef: moderate
Cauliflower: moderate
Garlic: right amount
Shredded ginger: right amount
Sweet potato powder: right amount
Salt: right amount
Chicken essence: appropriate amount
Pepper: right amount
Soy sauce: 1 tbsp
Cooking wine: 3 tbsp
Salad oil: right amount
Note: 1. The pot must be very hot, the oil temperature must be very high, keep the fire throughout. 2. Marinate the beef and coat it with salad oil to keep it fresh and keep the taste. 3. The beef is salty, and the salt in the back should be a little less. 4. Shredded ginger and garlic are indispensable. When stir frying the beef at high temperature, the flavor of ginger will be brought out, and then combined together, the beef is very delicious. Garlic plays a decorative role, but also plays a role in bringing out the overall ingredients fragrance, so it is indispensable.
Production difficulty: ordinary
Technology: stir fry
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Niu Rou Chao Hua Cai
Stir Fried Cauliflower with beef
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