Beef rice dressing

Beef rice dressing

Introduction:

"There are many kinds of rice dressing in Japan, but after eating Japanese rice dressing, I feel that my mouth is full of monosodium glutamate. I don't know what's going on?"

Production steps:

Step 1: beef, choose less gluten, no fat beef, wash clean, cut into large pieces.

Step 2: blanch the beef with hot water, remove the foam and rinse it with hot water.

Step 3: put the beef in a pressure cooker, add a bowl of water, salt and soy sauce, and simmer for half an hour.

Step 4: stewed beef.

Step 5: remove and cool.

Step 6: tear as much as possible, purely by hand, and remove the residual tendons and membranes by the way.

Step 7: chop, chop into cashmere.

Step 8: add a little oil in the pot, which is less than the frying dish. Pour in the chopped beef over low heat, and start to stir fry slowly over low heat. Add a little sugar, salt and soy sauce in the middle to stir fry the flavor of the beef. It feels that the minced beef is getting drier and drier. The feeling of stir frying is a bit like sand. Add cooked sesame, crushed seaweed and chili noodles, and stir well So it's time.

Materials required:

Beef: moderate

Scallion: right amount

Polly seaweed: moderate

Cooked sesame: right amount

Salt: right amount

Soy sauce: moderate

Chili powder: appropriate amount

Sugar: right amount

Note: Tips: before frying beef slices, dilute the flour with beer and pour it on the beef slices. The enzymes in the beer can decompose the protein and increase the tenderness of the beef.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: slightly spicy