Silver shredded beef

How to make silver beef

Raw materials for making silver beef:

Beef tenderloin 200g; fine vermicelli 30g; egg 1 / 2; scallion 1; ginger 1 small piece; proper amount of starch

Seasoning for silver beef:

500g edible oil; (50g actual consumption); 1 tsp sesame oil (3G); 1 tsp soy sauce (3G); 2 tsp cooking wine (6g); proper amount of white pepper; 1 tsp refined salt (3G); 1 / 2 tsp monosodium glutamate (1.5g)

Processing steps of silver beef:

1. Wash and shred beef tenderloin, add egg, soy sauce and starch, stir and size; wash and shred scallion; wash and shred ginger; 2;

2. Heat up the oil pan, turn the vermicelli into a circle, deep fry until the vermicelli turn white, take them out and put them on the pan;

3. Put the pickled shredded beef into the pot, slide it open and remove the oil;

4. Leave the bottom oil in the pot, heat it up, saute shallot and ginger, pour in shredded beef, add salt, cooking wine, sesame oil, starch, soy sauce, monosodium glutamate, white pepper and water, stir well, then put out and put in the middle of fried vermicelli.

Characteristics of Yinsi beef:

Red and white, soft and crisp.

Attention should be paid to when making silver beef

When frying vermicelli, the oil temperature should not be too low, otherwise the fried vermicelli are not crisp.

Silver shredded beef

Yinsi beef is a delicious food made of beef tenderloin, fine vermicelli and eggs.

Production method

1. Wash and shred beef tenderloin, add egg, soy sauce and starch, stir and size; wash and shred scallion; wash and shred ginger; 2;

2. Heat up the oil pan, turn the vermicelli into a circle, deep fry until the vermicelli turn white, take them out and put them on the pan;

3. Put the pickled shredded beef into the pot, slide it open and remove the oil;

4. Leave the bottom oil in the pot, heat it up, saute shallot and ginger, pour in shredded beef, add salt, cooking wine, sesame oil, starch, soy sauce, monosodium glutamate, white pepper and water, stir well, then put out and put in the middle of fried vermicelli.

Food characteristics

Red and white, soft and crisp.

The chef knows everything

When frying vermicelli, the oil temperature should not be too low, otherwise the fried vermicelli are not crisp.

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