Banquet guests in Guangdong are different from those in the north, and all kinds of small fry can also be served. Fried kale with fat beef is the most common family dinner dish. Chinese kale is a fragrant, crisp and sweet vegetable, and both leaves and stems can be eaten. And beef are a natural couple. Beef is fragrant and smooth, the stems are crisp and sweet, and the leaves are green and refreshing. The method is simple and easy to learn. Today, I will introduce to you the detailed method of Cantonese chef frying kale with fat beef.
Production technology of fried Chinese kale with fat beef
Ingredients: beef, kale, olive oil, salt, soy sauce, pepper, ginger, cornmeal.
Wash beef, cut it into thin slices, add oil, salt, corn flour and pepper and mix well. Regarding the cutting method of beef, beef should be cut horizontally and fried tender. If it is cut vertically, the beef won't bite.
Wash the kale, cut the stem obliquely, pick the leaves, wash and take out. Regarding the selection of Chinese kale, it is tender and short, so there are many Chinese kale stalks, which are crisp and sweet. Kale tends to get old, so don't choose flowering kale. This kind of kale is white and smells nothing special.
Pour olive oil into the hot pot, turn to high heat, pour in beef slices, stir-fry until half cooked, and take out the pot. When frying beef, be sure to stir fry. The fire is too small for the fried beef to bite. The oil of fried beef is olive oil or butter, and the fried beef will melt in the mouth.
Continue to pour the oil on high fire and add the washed and cut Chinese kale stalks. The skins of these stalks will be hard, and the diagonally cut kale will be cooked easily when fried.
After the stem of Chinese kale is fried, the leaves of Chinese kale are fried. This kind of leaves is green, thick, delicious and slightly sweet.
Then pour in the fried beef and stir well. Stir-fry the salt evenly, and then you can go out. At this time, the color of the leaves is very green, not black or yellow. Beef tastes delicious, tender and juicy.
1. When choosing Chinese kale, choose the one with thick stems. The thick vegetable stalks are crisp and sweet, while the thin ones are old and hard, which tastes terrible. In addition, the flowering kale is an old kale, and it must not be there. 2. Stir-fry beef with olive oil or butter. Stir-fried beef is tender and smooth. 3. When frying kale, the stalks are difficult to cook. Stir-fry the stalks first, and then put the leaves.
Have you learned to fry cabbage with fat beef? Guangdong people's favorite home cooking, if you like beef, don't miss it. It goes well with fried kale.