Ingredients:

Beef tenderloin180g, celery100g, chicken powder, ginger, garlic, pepper, dried pepper, 2 teaspoons of cooking wine, soy sauce, Pixian bean paste, coriander, sugar and vegetable oil.

Making:

1, wash and drain beef, and cut it into shreds; After cutting off the roots and leaves, the celery is washed and cut into sections about 3 cm long; Clean dried chilies, cut them vertically with scissors, and cut them into strips after removing seeds; Shredded ginger, peeled garlic and sliced, chopped Pixian watercress, washed coriander and cut into sections.

2. Put oil in a hot pan, add pepper, fry until fragrant, then add shredded beef and stir-fry until the water is dry.

3. Add 2 teaspoons of cooking wine and stir well; Add dried Chili, ginger, garlic and Pixian watercress, and continue to stir-fry the beef.

4. Add celery, then add appropriate amount of salt, chicken powder and a little sugar. Stir-fry celery until it stops growing, add coriander and soy sauce, and stir well before serving.

(Please pay attention)

1. celery should choose tender parts;

2. When stir-frying gluten silk, stir-fry it quickly to prevent it from sticking to the pan, and pay attention to uniform coloring;

3. After adding the bean paste and Chili powder, it is better to fry the red oil.

Stir-fried beef shreds and gluten shreds are sauce red of beef shreds. Celery is green and fresh, spicy, salty, fresh, fragrant and sweet. It is suitable to accompany wine with meals.

The second approach,

Dried shredded beef with vegetable name

Sichuan cuisine

Features Shredded pork sauce is red and crisp, celery is light green and crisp, spicy, salty and sweet, which promotes appetite.

600g of lean beef and 60g of celery bud are the main raw materials. Seasoning vegetable oil120g, douban Chili sauce 30g, Chili powder 6g, white sugar 8g, cooking wine15g, green garlic 20g, shredded ginger 6g, salt, soy sauce, vinegar and monosodium glutamate.

manufacturing process

((1) Peel off the beef fascia, slice it into 0.1~ 0.2 cm thick slices, and cut it into 5 ~ 6 cm long filaments across the meat lines. Remove the roots, tendons and leaves of celery buds, wash them and cut them into 2 ~ 3 cm long sections (too thick splitting). Chop the watercress Chili sauce into fine mud.

(2) Heat the frying spoon with high heat, pour in vegetable oil and heat it to 60-70%, add shredded beef and stir-fry it for a few times, add salt, stir-fry it until it is crisp and the meat becomes bordeaux, then add bean paste and Chili powder, and stir-fry it for a few times.

(3) Then add sugar, cooking wine, soy sauce and monosodium glutamate in turn, stir-fry evenly, then add celery, green garlic and shredded ginger, stir-fry for a few times, spray some vinegar, turn it over a few times, and pour it out, and then skim the pepper on it.