Stewed beef with Scallion

Stewed beef with Scallion

Ingredients for Beijing onion stewed beef recipe:

750 grams of preserved beef, 150 grams of winter bamboo shoots, 15 grams of refined salt, 25 grams of Beijing green onion, 75 grams of peanut oil, 25 grams of soy sauce, 7.5 grams of cloves, 50 grams of Shaojiu, 12 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of ginger, 25 grams of sugar, 250 grams of peanut oil (actual oil consumption 50 grams).

Processing steps of Beijing onion stewed beef recipe:

Put knife marks on both sides of beef jerky, foam with soy sauce, put peanut oil in the pot and fry until both sides are golden. Add bamboo shoots, scallion, ginger, clove, soy sauce, Shaojiu and sugar, add water, cover the pot, bring to a boil, move to a low fire and simmer for 3 hours until the beef is crisp. When the sauce is thickened, remove clove, add monosodium glutamate, pour sesame oil, and remove the fat Put the pot on the plate.

Characteristics of Beijing onion stewed beef recipe:

The sauce is thick and sticky, the beef is delicious and crisp, especially in autumn and winter.

Stewed beef with Scallion

Beijing onion stewed beef is a traditional dish in Jiangsu Province, which belongs to the Jiangsu cuisine. The sauce is thick and sticky, the beef is delicious and crisp, especially in autumn and winter. Add peanut oil to the beef jerky and fry until both sides are golden. Add bamboo shoots, scallion, ginger, clove, soy sauce, Shaojiu and sugar. Add water and cover the pot. After boiling, move to low heat and simmer for 3 hours until the beef is crisp. When the sauce is thickened, remove clove, add monosodium glutamate and pour sesame oil Put the pot on the plate.

essential information

Beijing onion stewed beef recipe

Jiangsu cuisine

[taste characteristics] the sauce is thick and sticky, and the beef is delicious and crisp, especially in autumn and winter.

Raw materials

Beef jerky 750 grams, 150 grams of winter bamboo shoots. 15 grams of refined salt, 25 grams of jingcong, 75 grams of peanut oil, 25 grams of soy sauce, 7.5 grams of cloves, 50 grams of Shaojiu, 12 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of ginger slices, 25 grams of sugar, 250 grams of peanut oil (actual oil consumption of 50 grams).

Production process

Add peanut oil to the beef jerky and fry until both sides are golden. Add bamboo shoots, scallion, ginger, clove, soy sauce, Shaojiu and sugar. Add water and cover the pot. After boiling, move to low heat and simmer for 3 hours until the beef is crisp. When the sauce is thickened, remove clove, add monosodium glutamate and pour sesame oil Put the pot on the plate.

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