Beef fillet in oyster sauce

Cooking category: stir-fry

Ingredients category: beef and mutton

Taste: salty

Cuisine: Shanghai Cuisine

Ingredients: Beef tenderloin, baking soda, rice wine, eggs, sugar, starch, water, light soy sauce, sizing, oyster sauce, MSG, soy sauce, pepper, wet starch, topping Soup, onion, ginger, rice wine.

Method:

1 Cut the clean beef tenderloin into thin slices, mix with soda ash, rice wine, eggs, sugar, starch, water and a little light soy sauce to make a paste. Stir some peanut oil and set aside. Mix oyster sauce, monosodium glutamate, soy sauce, pepper, wet starch and stock to form a sauce.

2 Spread the slurry beef slices into a medium-ripened oil pan, slide until cooked, pour out and drain the oil. Add onion and ginger to the pot and stir-fry until fragrant, add beef slices, cook with rice wine, thicken with the mixed sauce, stir-fry a few times over high heat, and quickly plate. ========================== Double mushrooms in oyster sauce

Ingredients:

Straw mushrooms and shiitake mushrooms 250 grams, 150 grams of green cabbage hearts, appropriate amounts of salt, cooking wine, peanut oil, oyster sauce, water starch, green onions, and ginger slices.

Preparation:

① Wash and slice the straw mushrooms and shiitake mushrooms, boil them in boiling water, remove and set aside; wash and slice the cabbage hearts.

② Pour oil into the wok and bring to a boil, add green onion and ginger slices to the pan, add straw mushrooms and shiitake mushrooms and stir-fry, add oyster sauce, salt, cooking wine and green cabbage hearts, stir-fry briefly, thicken and top with cooked oil, place the green cabbage hearts around the plate, and place the mushrooms on the plate and serve.