1. faction: popular cooking technique: simmer sauce after frying: thicken sauce (paste)
Two. Raw materials:
The main ingredient is tender beef tenderloin.
No ingredients
Seasoning with soy sauce and other materials, edible powder, salt, cooking wine, onion, ginger chicken eggs, chopped green onion, ginger rice, minced garlic soy sauce, cooking wine, salt, sugar (a little), fresh soup, monosodium glutamate and oyster sauce with noodles.
3. Process flow: primary processing → tool changing → sizing → lubricating oil → cooking → seasoning → aging → thickening → serving → serving.
4. Cooking technology: ① Cut beef into pieces, soak it in clear water to remove blood, and marinate it with soy sauce, edible powder, salt, cooking wine, onion and ginger juice. (2) Add eggs, starch the flour and slide it out in a warm oil pan. ③ Beat soy sauce, cooking wine, salt, sugar (a little), fresh soup, monosodium glutamate and flour into juice for later use. (4) Heat the wok, add appropriate amount of oil, add chopped green onion, ginger rice and minced garlic into the wok, cook the sauce, heat until the flour is cooked, then add smooth beef slices and stir well. Add appropriate amount of oyster sauce, stir-fry quickly and evenly, and serve.
5. Flavor characteristics: tender meat, fresh oyster flavor, bright sauce color and unique flavor.
6. Note: Beef is old in texture. Therefore, when changing knives, use the top knife to slice, not too thick. Adding a proper amount of cooking powder during curing and sizing can make the meat loose, which is beneficial to the formation of the taste after cooking.
7. Naming method: the method of combining seasoning characteristics with main ingredients.
Eight. Dressing skills: This dish can be dressed around the edge with a round plate.
9. Common sense:
Guangdong calls oysters oysters and oyster sauce oyster sauce, which is a traditional flavor seasoning in Guangdong. Oyster sauce is one of the popular sauce products. It is made of oysters and oysters known as "sea milk", which are boiled, concentrated and refined by auxiliary materials. Oyster sauce is delicious, rich in oyster flavor, moderate in thickness and high in nutritional value. It is also the main raw material for making traditional Cantonese dishes such as fresh mushroom beef, green vegetables in oyster sauce and noodles in oyster sauce.
According to the analysis, oyster sauce not only contains 5% ~ 8% crude protein, but also contains many nutrients such as sugar, organic acids, iodine, calcium and vitamins, especially 17 kinds of amino acids, among which 8 kinds are essential for human body. Oyster sauce actually belongs to shellfish extract seasoning, which is characterized by the special fragrance and delicious taste of the original extract-oyster. The umami ingredients of oyster sauce are sodium succinate and sodium glutamate. Oyster sauce also contains sweet taurine, glycine, alanine and proline, which are the main flavor components of oyster sauce. They give oyster sauce a strong sweetness and sweetness. Oyster sauce is very convenient to use and has a wide range of seasoning. All salty foods can be seasoned with oyster sauce. Such as noodles, vegetables, cook the meat, stewed fish, soup and so on. There are many kinds of famous dishes seasoned with oyster sauce, such as beef in oyster sauce, duck's paw in oyster sauce, oyster sauce chicken wings, mushroom in oyster sauce, pigeon in oyster sauce, tofu in oyster sauce, braised tripe in oyster sauce, sliced abalone in oyster sauce and duck's paw in oyster sauce. Another example is Tan Jiacai's "abalone breast in oyster sauce" and Guangxi's famous dish "duck with pomelo skin in oyster sauce", each with its own characteristics. Oyster sauce is suitable for cooking techniques such as frying, stewing and burning.