Oyster sauce, Pleurotus eryngii and beef fillet

Oyster sauce, Pleurotus eryngii and beef fillet

Introduction:

"Beef with oyster sauce is often ordered in restaurants. I always feel that the meat in restaurants is very tender. I often can't make that kind of taste at home. In fact, the most important thing in this kind of dish is the marinating of beef. You must first adjust the base flavor, then add the raw meal, and finally add the edible oil to mix it well. After that, you can slowly approach the taste you want, and add a little red dragon fruit to make the taste fresh It's beautiful to use pitaya shells as containers. "

Production steps:

Step 1: cut the beef into small pieces

Step 2: put the diced beef and willow into a bowl, add salt, soy sauce and cooking wine

Step 3: add the soy sauce, and finally add a spoonful of cooking oil. Stir well and marinate for more than half an hour

Step 4: put the oil in the pot and put in the salted Salix

Step 5: stir fry until mature

Step 6: Sheng Chu

Step 7: dice Pleurotus eryngii

Step 8: cut pitaya in half and dice the pulp

Step 9: put the oil in the pan, stir fry the Pleurotus eryngii

Step 10: add the stir fried Salix

Step 11: add 1 tablespoon oyster sauce and a little soy sauce to taste

Step 12: stir well and turn off the heat

Step 13: finally put in the Pitaya dice

Materials required:

Beef: moderate

Pleurotus eryngii: right amount

Pitaya: moderate

Raw powder: appropriate amount

Oyster sauce: right amount

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Edible oil: right amount

Note: 1 beef to ensure smooth and tender taste, early pickling sizing process is indispensable, first adjust the base flavor, and then add raw soy sauce, and finally add cooking oil to mix and marinate. 2 because oyster sauce has salty taste, so the final raw soy sauce can be added according to the taste

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: salty and sweet