Beef with bitter gourd and black bean sauce

Beef with bitter gourd and black bean sauce

Introduction:

"Balsam pear is grown by myself. Lei Gong chisels (Dading) balsam pear, but cattle are not raised by himself. Ha ha, so this dish is unusual for me. At least 50% of it is the product that I have worked hard to grow. Fried beef with balsam pear is a very old-fashioned Cantonese dish, but it is usually cooked by slicing. This time, the balsam pear is tender. Because of my vegetables, the balsam pear harvest is relatively late, and almost turns yellow. It is found that if sliced, it is easy to fry rotten, so it is changed into strips. As for beef, it also comes from the leftover material of the leader's roast beef rough, which has both parallel and inverse lines. This time, it is cut It should be more vigorous and powerful. If it's thoroughly salted, it's as refreshing and delicious as irrelevant. The so-called private dish, of course, is to do at home as the theme, more or less, will be mixed with some personal creativity in it, such as this dish, the author changed the traditional beef slices and bitter gourd slices into strips, plus the offensive Douchi, impolitely became a delicious private dish

Production steps:

Step 1: cut the beef into strips and put it in a bowl. Let it go. Take 1 tbsp, 1 / 4 tbsp sugar, 1 / 2 tbsp soda powder and 1 tbsp cooking wine. Marinate the beef with your hands until it is sticky. If it is dry, add a little water starch. If it feels wet, add 1 tbsp corn starch. Continue to marinate until the meat has absorbed the seasoning. Put it in a compact box. The next night, if you eat it the same day, cover the bowl and let it stand 30 minutes or more;

Step 2: cut the balsam pear into strips, put 1 teaspoon of salt, gently grasp it with hands, let it flow out of the bitter juice, then rinse with water, filter water;

Step 3: just next to the onion pieces, cut a few pieces into shreds, pot to the furnace, open fire, when the pot becomes hot, put oil and onion, you can also avoid putting onion shreds, directly fry the meat;

Step 4: after smelling the flavor, add beef, fry until 80-90% cooked, and set aside;

Step 5: Chop garlic and Douchi, bring to a boil, add oil to the pot, add minced garlic and Douchi, and saute until fragrant;

Step 6: pour in balsam pear, stir fry slightly, add about 2 / 3 tbsp salt and 1 / 2 tbsp sugar, and stir in 1 tbsp cooking wine by the side of the pot;

Step 7: 7. Pour in the beef, stir fry a few times, turn off the fire and put it on the plate.

Materials required:

Medium sized balsam pear: 2

Beef: About 150g

Douchi: 1 tbsp

Garlic: 4-6

Soy sauce: moderate

Sugar: right amount

Baking soda: 1 / 2 tsp

Cooking wine: moderate

Salt: right amount

Corn starch: right amount

Precautions: first, if you are afraid of bitter balsam pear, slice it or cut it into strips and marinate it with salt. After the green juice flows out, rinse it with water and filter it, so that the balsam pear will not be so bitter; second, if you are cutting beef slices, cut it with reverse pattern method, and cut it into thin silk or diagonal pattern. If you cut it with reverse pattern or along pattern, it is easy to break the silk when marinating and frying, so it is very important to marinate the beef at home I remember that it used to be said that the bitter gourd is delicious overnight, but it's true, because the gravy seeps into the cut melon, which is better than the fresh fried one. Maybe it's possible to be slapped with bricks. What are you talking about? Are you advocating overnight cooking? I mean, in the past, everything was paid by ticket. Life was difficult. Of course, I didn't want to waste food. Especially in winter, it was better to keep it. Now, I'm a good eater. If I order, I can finish the meal. Do you want to leave it for tomorrow?

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh