Fried beef with Flammulina velutipes in tomato sauce
Ingredients: half a catty of beef, Flammulina velutipes 1 handful, 2 tomatoes, 3 cloves of garlic, 5 shallots 1 root, 5 dried peppers and a dozen peppers; 1 spoon of soy sauce, half a spoon of cooking wine, 2 tablespoons of oyster sauce, salt and chicken essence.
1. Cut beef, which is the first move to make beef tender. Soak the beef for 20 minutes, then rinse off the bleeding water. Look at the muscle fiber direction of beef, cut it into thin slices horizontally, and don't cut it along the fiber, which can basically ensure that beef is not blocked.
2. First add half a spoonful of salt and 1 spoonful of soy sauce and marinate for 5 minutes. Put the beef in a bowl and add water before the beef. Constantly and evenly grasp, so that all the water in the bowl is absorbed by the beef, and the absorbed beef is crystal clear. Add appropriate amount of pepper, 1 tablespoon of dry starch and 1 tablespoon of oil according to personal taste.
3. Stir-fry the processed Flammulina velutipes in medium fire until the Flammulina velutipes is slightly browned, and take it out for later use. Put the oil in the pot. After the oil temperature is 60% hot, pour the marinated beef into the wok and stir-fry until it changes color.
4. Add garlic slices, shallots, dried peppers and prickly ash, pour fragrant Flammulina velutipes and peeled diced tomatoes into the pot, stir-fry for 3 minutes on medium heat, add 2 spoonfuls of oyster sauce, proper amount of salt and chicken essence to taste, stir-fry evenly, and then take out the pot and plate.
Mutton is certainly good. Can warm the stomach and keep out the cold. It is the best food for tonic and cold protection in winter. Mutton has the effects of strengthening yang, nourishing essence and blood, and treating lung deficiency, which is quite beneficial to patients with asthma, tracheitis, lung disease and deficiency-cold syndrome.
Recommended eating method: Chinese cabbage radish mutton soup-nourishing and expelling cold.