Shredded beef with water bamboo

Shredded beef with water bamboo

Introduction:

Production steps:

Step 1: all ingredients are ready.

Step 2: soak dry Auricularia auricula in warm water, wash and cut into silk.

Step 3: wash water bamboo and carrot, cut into shreds, wash mushrooms and cut into shreds.

Step 4: wash and shred the beef, marinate with 1 / 5 teaspoon cooking oil, 1 teaspoon cooking wine, 1 / 2 egg white, 1 / 2 soy sauce and 1 / 2 starch for 10 minutes.

Step 5: heat the frying pan, pour oil, add onion, ginger and garlic and saute until fragrant.

Step 6: turn off the fire, pour in the pickled shredded beef, use chopsticks to split the knotted shredded beef, and then open the fire to quickly fry.

Step 7: stir fry for about 1.5 minutes. After the beef is white and dry, put it into the plate.

Step 8: continue to heat the frying pan, add onion and ginger, stir fry for a while.

Step 9: in less than half a minute, pour in the shredded water bamboo and stir fry quickly.

Step 10: soften the shredded water bamboo, pour in the shredded carrot.

Step 11: soften carrots and add salt (about half a teaspoon).

Step 12: pour the beef from the plate into the pot and stir well.

Step 13: stir fry with half a teaspoon of sugar, add a little chicken essence, and thicken with starch. After the sauce becomes transparent, turn off the heat and put on the plate.

Materials required:

Beef: 250g

Zizania latifolia: 3

Carrot: small half

Dried agaric: 4

Scallion: right amount

Ginger: right amount

Garlic: right amount

Egg white: right amount

Starch: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: 1, the beef should be cut into shreds, so that the frying time can be greatly shortened, easy to mature and taste not easy to aging.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh