Stir-fried bull's head, eating soup and bibimbap is intoxicating.
Such a famous classic dish can only be eaten in Longyan, western Fujian? No, today, the chef will teach you how to make an amazing "stir-fry nine doors" at home through this article. Because it is a home edition, and considering that it is impossible for everyone to buy all the materials properly, a few materials have been slightly improved. The cooking time and duration of this dish are a little stricter, and the steps are a little more. Interested friends can slowly collect and try to operate. As long as they have done it once, it is not difficult.
Materials are prepared as follows:
Meat: buy a small amount of beef heart tube, beef louver, beef, tripe, tip of tongue, tripe, liver, loin and large intestine;
Vegetables: a white radish, a handful of celery, half a slice of ginger, a red pepper, salt monosodium glutamate and other basic flavors, a small amount of raw flour, a small amount of old wine.
The operation steps are as follows:
The first step: cut and match the "nine doors" raw materials.
Part of cattle raw materials
Wash all the materials and cut them into long thin slices. Because of its high toughness, the ox core tube needs to be cut into dense grids with a cutting knife, which is more biting.
Step 2: Marinate beef, Venetian and beef.
Some materials of pickled cattle
Add salt monosodium glutamate to beef and beef, grab a few times with your hands, then add a proper amount of raw flour, and continue to grab it evenly, so that the raw flour can melt into the meat. Note that if you put too little raw flour, the meat will be hard, and if you put too much raw flour, the whole dish will be sticky and the taste will be affected. The last and most crucial step is to pour in a small amount of peanut oil and grab it evenly. The chef said: Peanut oil can't be saved. Beef fried with peanuts will be tender. Locals do this all the time.
Step 3: iron the remaining beef materials.
Scald some beef
Boil half a pot of water, pour beef materials except beef venetian blinds and beef into the water, and blanch for about 5 seconds. Be careful not to scald it for too long, which will make the meat look very old.
Step 4: Cut vegetarian dishes and stir-fry for 8 minutes.
Stir-fry the vegetarian dishes until they are cooked for 8 minutes.
Peel the white radish and cut it into a 4 cm long cylinder, and then cut it into rectangular radish slices in parallel along the straight line of the cylinder. Cut celery into small pieces as long as 4cm, and cut half of ginger into filaments and Chili slices for later use. Next, pour a proper amount of lard into the pot, stir-fry shredded ginger, stir-fry white radish and celery until 8 minutes are cooked, then pour out and serve. Lard is used here to enhance the taste.
Step 5: fry the cattle in two batches.
The first batch: cured beef venetian blinds and beef, and the second batch: other beef materials after blanching. First, add a proper amount of lard to the hot pot, which can be slightly more than the usual cooking. Stir-fry beef and tripe until 7 minutes cooked, then pour in other cooked beef ingredients. Stir-fry until 9 minutes cooked, then add a little old wine to remove the fishy smell. Pour all the vegetable auxiliary materials in step 4 into the beef material and stir-fry until it is fully cooked.
Chef reminds: When frying this dish, you must pay attention to the ripeness of the ingredients to avoid over-frying, but one feature of this dish is that people who eat it for the first time will find it difficult to bite, because the locals don't like soft beef, so they like the taste that needs to be chewed constantly. Don't feel undercooked. These are all steps, and our nine dishes are finished!