Dry-fried shredded beef is a traditional dish of Han nationality in Sichuan, belonging to Sichuan cuisine. Beef is the main ingredient, and the cooking skill of dry-fried shredded beef is mainly dry-fried, and the taste is homely. This dish is modeled after Sichuan famous dish-stir-fried shredded beef. Gluten silk is sauce red with shredded beef, celery is light green and fresh, spicy, salty, fresh, fragrant and sweet. Suitable for drinking with meals.
Technology: dry frying
Taste: spicy.
Eat: Chinese food
Taste: hemp, spicy, salty, fresh, fragrant and sweet, with six flavors, suitable for table wine.
Material: water gluten 200g celery100g.
Seasoning: ginger 5g bean paste 15g pepper powder 5g pepper powder 3g soy sauce 10g sugar 7g salt 2g cooking wine 15g monosodium glutamate 2g peanut oil 20g.
Exercise 1
1. Cut gluten into thin slices with a thickness of one minute, and then cut into filaments;
2. Boil the gluten silk in boiling water for two minutes, take it out and soak it in clear water for a while, then soak it in water for later use;
3. Wash the celery, tear off the old tendons and cut into inches;
4. Mashed bean paste;
5. Wash the wok and put it on the fire. Add peanut oil. When it is 60% hot, add gluten and stir fry. Add refined salt and stir-fry until gluten is light yellow.
6. Add bean paste and Chili powder and mix well in the pot;
7. Then add sugar, soy sauce, cooking wine, celery, shredded ginger and monosodium glutamate, mix well, sprinkle with pepper powder and serve.