Shredded beef with soy sauce(jiang xiang niu rou si )

Shredded beef with soy sauce

Introduction:

"Beef with potatoes, just like a talented woman, natural couple, put shredded potatoes under the beef, not waste bowl juice, let juice flow into shredded potatoes, shredded potatoes inhale beef juice, better taste, complement each other."

Production steps:

Step 1: cut the beef into shreds evenly along the texture and put it in a large bowl. First, let go of the raw soy sauce, soy sauce, sugar, cooking wine, tender meat powder (or baking soda) and pepper noodles. Grab them with your hands until they are sticky. Add 1 teaspoon of water. Then grab them with your hands until the meat absorbs water. Add 1 teaspoon of water again until the water can completely enter the meat. Do not pour water into the meat at one time. At this time, if the meat is still dry, add 1 teaspoon of water Teaspoon of water starch. If it's wet, add 1 / 4 teaspoon of corn starch. Grab well. Then add 1 / 2 teaspoon of oil to seal the water. Grab a few more times. Let the beef stand for about 30 minutes, so that the meat has time to absorb the seasoning we just put.

Step 2: shred the potatoes, rinse them with cold water for several times, rinse off the starch, cut off the green part of the scallion, cut the scallion into sections, and then cut into silk.

Step 3: put the bowl juice material in the bowl and prepare the bowl juice.

Step 4: bring the pot to about 40% heat (put your hand close to the pot to feel it is hot, not too hot), drain the oil, put the shredded beef into the pot immediately, wait for 15-20 seconds, use a spatula or spoon to disperse the shredded beef until the beef turns white, indicating that the beef is basically cooked, and then serve.

Step 5: heat up the oil, add 3 pieces of ginger and garlic, stir fry until 6-7, add salt and pepper, stir fry until cooked.

Step 6: spread evenly in the dish to be produced.

Step 7: stir frying sauce is also a key step. Take another pot, put in a small heat, pour in a bowl of juice, and constantly push it with a shovel or spoon until the sauce is bright and smells the aroma of sauce. The bubbles roll until it feels like holding a spoon. Master Qu Hao calls it "Qi Ding spoon", which is very vivid.

Step 8: immediately add shredded meat, turn evenly, add a few drops of sesame oil, turn a few times.

Step 9: out of the pot, pile the shredded pork on the shredded potatoes, spoon the sauce out of the pot, pour it on the noodles, and then put the shredded onion on the shredded pork noodles, it's a great success.

Materials required:

Beef tenderloin: About 150g

Potatoes: 1

Scallion: 2

Ginger: 2-3 tablets

Garlic: 1

1.5 teaspoons pickled

Sugar (pickled): 1 / 4 tsp

Cooking wine (pickled): 1 tsp

Soy sauce (pickled): 1 / 8 TSP

Tender meat powder (pickled): 1 / 8 TSP

Pepper noodles (pickled): 1 / 8 TSP

Corn starch (pickled): 1 / 4 tsp

Vegetable oil (pickled): 1 / 2 tsp

Seafood sauce: 1 tbsp

Soy sauce (bowl juice): 1 / 2 tbsp

Red wine (bowl juice): 2 tbsp

Sugar (bowl juice): 1.5 tbsp

Soy sauce: 1 / 3 tbsp

Water (bowl juice): 1-2 tbsp

Sesame oil (bowl juice): 1 / 4 tbsp

Note: red wine with beef, taste first-class bar, aroma attractive. Master Qu Hao's three musts and three don't's: first, to add a small amount of water when marinating beef, so that the muscle can absorb water, so that the meat can fully play the role of expansion; not: to put starch into the beef without adding water. 2、 To: stir fried shredded beef should be scattered under the pot; not: do not pour the whole lump of meat into the pot; third, to: sauce to the heat, one to bright, two to smell the sauce, stir fry until the bubble up "gas top spoon" feeling. Don't: don't pour beef into the pot without sauce or sauce.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiang Xiang Niu Rou Si