Stewed beef steak with red wine

Stewed beef steak with red wine

Introduction:

"Red wine cooking is very delicious. I used to make red wine beef. It's very delicious. It's also good to make beef chops. After experiments, it's very successful. Red wine beef is a good friend and partner."

Production steps:

Step 1: cut the beef chops into pieces, one bone for each piece, put 1 / 2 tsp of salt, 2 tsp of soy sauce, 1 tsp of cooking wine, 1 / 4 tsp of sugar, 1 / 2 tsp of pepper, 1 / 2 tsp of flour, and marinate them thoroughly. During the process of marinating, add 1 tbsp of water each time. It's better to marinate overnight until the water is absorbed;

Step 2: put the small cattle into a pan and fry them over medium heat;

Step 3: there is a time process for frying steak. In this process, you can adjust a bowl of juice. In a bowl, add 1 / 3 cup of red wine, 1 tsp of sweet flour sauce, 1 tsp of seafood sauce, 1 / 2 tsp of sugar, 1 tsp of soy sauce, 1 tsp of corn starch, 1 tsp of sesame oil, and stir well;

Step 4: fry both sides of the beef steak until golden yellow, and set aside;

Step 5: blanch the canned mushrooms, remove and filter them, and spread them on the dish to be produced;

Step 6: put the bowl of juice in the pot and heat it over medium high heat until the juice bubbles. If you feel like a "top spoon", turn off the fire;

Step 7: immediately pour in the beef chops, stir a few times, put the beef chops into the dish, and then pour the sauce on the noodles for eating.

Materials required:

Beef chop: about 1 / 2 lb

Canned mushroom: About 220g

Pickling: refined salt: 1 / 2 tsp

Pickled: soy sauce: 2 teaspoons

Pickling: cooking wine: 1 tbsp

Marinate: pepper: 1 / 2 tsp

Marinate: ginger powder: 1 / 2 tsp

Marinate: tenderloin: 1 / 2 tsp

Bowl juice: red wine: 1 / 3 cup

Bowl juice: seafood sauce: 1 tsp

Bowl juice: sweet flour sauce: 1 teaspoon

Bowl juice: sugar: 1 / 2 tsp

Bowl juice: soy sauce: 1 tbsp

Bowl juice: corn starch: 1 tsp

Bowl juice: sesame oil: 1 tsp

Note: first, generally speaking, red wine is served with red meat (pork, beef), Baijiu (white meat, chicken, fish, shrimp, etc.), but you love to do it with the tide. Two, red wine has the characteristic of volatilization. Once the bowl is heated, once it is bubbling, turn off the fire immediately, and reduce the volatilization of red wine.

Production difficulty: Advanced

Technology: decocting

Production time: several hours

Taste: salty and fresh