Beef in oyster sauce is a famous specialty in Guangzhou. This dish is cooked with oyster sauce and tender beef. It tastes delicious and is well received by Chinese and foreign customers.

Oyster sauce, that is, oyster sauce, is a common seasoning in Cantonese cuisine. It's delicious, so it's named after Guangdong people call oysters oyster sauce. When processing oyster sauce, the soup left after cooking oyster sauce is concentrated into oyster sauce. Oyster sauce is a kind of high-grade nutritional condiment, which is suitable for mixing noodles, dipping bread and cooking. Paired with beef or buffalo meat, it is warm and sweet, and has the effects of nourishing the spleen and stomach, benefiting qi and blood, and strengthening bones and muscles. Beef has a high content of protein, and contains a variety of essential amino acids, which is an excellent healthy food.

Mr. Liu Haisu, a master of art, once dined in Shanghai Hongqiao Jingyang Hotel. The chef in this restaurant put shredded potatoes in a special spoon and fried them in an oil pan to make a sparrow's nest. The outside is decorated with green vegetables and meat floss, and the inside is filled with "beef in oyster sauce", which adds a bit of wildness to this dish. Master Liu saw this dish and enjoyed it very much.

Origin: Guangdong

manufacturing method

raw material

250g of beef leg slices, 3g of baking soda powder, 0g of oyster sauce 1 each, 20g of egg1each, 25g of yellow wine, 35g of dry starch, 30g of white soy sauce, 0g of refined salt10g, Jiang Mo, onion, monosodium glutamate, white sugar, a little fresh soup and 250g of raw oil.

prepare

(1) Trim the beef and cut it into thin slices with a length of 4cm and a width of 2cm. Add baking soda, white sugar, white soy sauce, salt, wine, eggs and water in another container, then add the beef slices, and fully stir for half an hour.

(2) Add cooking oil into the pot. When the medium heat reaches 60%, add the beef and spread it out piece by piece with an iron spoon. Take out the oil drain for about 1 min. Leave 20g of residual oil in the pot, add onion and Jiang Mo to stir fry until fragrant, stir fry beef for a while, add oyster sauce, fresh soup, refined salt and water starch, turn over and put into the pot.