Materials:

Lean beef 300g, green garlic 100g, soy sauce 10g, Pixian watercress 40g, pepper powder 1g, and pepper noodles1g..

G, soy sauce 10g, vinegar 1g, sugar 2g, cooking wine 20g, fermented glutinous rice juice 20g, sesame oil 5g and refined salt 20g.

500g vegetable oil (about100g)

Making:

1. Wash beef, cut into 6-8cm thick shreds, chop Pixian watercress, wash green garlic and cut into 4 pieces.

A centimeter-long part.

2. Put the shredded pork into the pot and drown it with water. Add salt and cooking wine and cook over low heat until cooked. Take out and drain. pot

Put it on a big fire, put oil on it and heat it to 70% heat. Fry the shredded pork in the oil pan until cooked. Take it out and drain the remaining oil.

3. Put a little oil in the pot over medium heat, put shredded pork, shredded ginger and Chili noodles in the pot, stir-fry slightly, and set aside.

When the oil is red and spicy, boil the mash juice and cooking wine, and then add soy sauce and green garlic. Time from cooking to garlic being cut off.

Add sugar and vinegar, stir-fry a few times quickly, add sesame oil, stir-fry evenly, put in a pot and sprinkle with pepper noodles.

4 "Stir-fried shredded beef"

Materials:

Beef tenderloin 250g, celery 75g, clear oil 100g, Pixian watercress 40g, soy sauce 15g, vinegar 1.

G, 20g cooking wine, monosodium glutamate 1g, 0.5g pepper noodles, shredded ginger 1g, and proper amount of sesame oil.

Making:

First, cut the shredded beef into two thick shreds. Wash celery, cut into pieces about 3.5 cm long, and chop watercress.

. Boil the clear oil to 70% heat, stir-fry the shredded beef repeatedly until the water vapor is dry, cook the cooking wine, and add the watercress.

Stir-fry shredded ginger until beef is crisp, add soy sauce and celery, and add vinegar, monosodium glutamate and sesame oil when cutting celery.

Stir-fry quickly, put on a plate and sprinkle with pepper noodles.

5 "Stir-fried shredded beef"

Raw materials:

Shredded beef 100g, celery 100g, bean paste, Chili powder, soy sauce, salt, sugar, fermented juice,

Pepper powder, vinegar, sesame oil, yellow rice wine, white soup and vegetable oil are all suitable, while onion, garlic paste, Jiang Mo and red oil are less.

Xu.

Making:

(1) Wash beef, remove fascia, cut it into thin slices first, and then shred it horizontally according to muscle fiber; celery

Remove roots and leaves, wash, pat flat with a knife and cut into sections.

(2) Put a small amount of oil in a wok, heat it to a high temperature, add celery, and add a little salt to stir fry a few times.

Drain the water from the pot.

(3) Wash the wok, heat it with strong fire, oil the wok, add oil, heat it with strong fire, and push it into the cow.

Stir-fry the shredded pork quickly until the water is dry. Add Jiang Mo and garlic and stir-fry until fragrant. Add bean paste, Chili powder, yellow wine and white rice wine.

Boil sugar, soy sauce, fermented juice, monosodium glutamate and white soup, then turn to low heat for about 3 minutes, and then turn to high heat.

Collect the marinade, push in the stir-fried celery and onion, stir-fry together to taste, pour in vinegar, sprinkle with pepper powder and pour in.

Add sesame oil and red oil, stir well and serve.

6 "Stir-fried shredded beef"

raw material

250g of beef tenderloin, green garlic sprout100g, ginger15g, 25g of watercress, 2.5g of vinegar and 25g of mash juice.

Fan, soy sauce10g, sesame oil10g, cooked vegetable oil150g, pepper noodles and refined salt.

working methods

Cut beef into 6 cm shreds and ginger into shreds for later use. Enlarge the fire in the wok, add 100g vegetable oil and cook.

When it is seven-ripe, add shredded beef and stir-fry repeatedly until the water is dry, then add shredded ginger, salt and cloves (chop).

Continue to stir fry, adding the remaining vegetable oil while frying until the beef is crisp; Add Chili noodles and mash juice,

Stir-fry the soy sauce and green garlic koji until the green garlic seedlings are cut. Stir-fry quickly, pour in sesame oil and package.

Dish, sprinkle with pepper noodles.

7 "Fried shredded beef with Sichuan cuisine (Figure) 1

raw material

200g of beef hind leg meat, 50g of celery stalk, 80g of vegetable oil, 7ml of soy sauce, 4ml of vinegar and 20 of cooking wine.

Ml, hot sauce 18g, monosodium glutamate 1g, sugar 4g, pepper 0.2g, pepper noodles 1g, pepper noodles 3g, ginger.

5 grams of rice, 8 grams of chopped green onion and 7 grams of garlic slices.

manufacturing process

1. Slice beef diagonally, remove celery pedicles, take tender stems and cut into inches.

2. Heat the pan to 70% heat, then add shredded beef, stir-fry until the water is nearly dry, and add hot sauce, onion, ginger and garlic.

Stir-fry red oil and fragrance, add Chili noodles, cook wine and soy sauce, and add sugar, monosodium glutamate, pepper and celery.

3. Stir the balsamic vinegar evenly and sprinkle with pepper noodles.

Flavor features The sauce is red, spicy, salty, crisp, dry and fragrant.

Medical evaluation of hyperlipidemia, hypertension, coronary heart disease, obesity patients should not eat; Simple diabetes

Patients with night blindness and vitamin A deficiency can eat it in moderation.

Nutrient calories 6 17 protein grams 40. 1 fat grams 43.2.

Carbohydrate grams 9.5 vitamin A micrograms 53 zinc milligrams 3.5

Dietary fiber gram 6.3 vitamin E mg 8.98 iron mg 9.2

Carotene microgram 320 Vitamin B 1 mg 0.02 Calcium mg 40

Nicotinic acid mg 1 1.2 vitamin B2 mg 0. 13