material
Materials: beef (hind legs)150g, taro150g,
Accessories: dried shiitake mushroom 30g, milk 10g, whole milk powder 5g,
Seasoning: green onion 15g, ginger 8g, white garlic 10g, vegetable oil 50g, monosodium glutamate 6g, pepper 10g, starch 10g, baking soda 1g, cooking wine 5g and salt 10g.
working methods
1. Slice beef, add monosodium glutamate, pepper 1g, corn flour 5g, baking soda powder, milk powder and wine, mix well and marinate for 2h.
2. Mushrooms are soaked and pedicled;
3. Slice taro, ginger and garlic;
4. Cut the onion into small pieces;
5. Pour 300 grams of oil into the wok, heat it for four minutes, add taro, fry it until it changes color, and take it out;
6. Add beef, fry until floating, remove and drain;
7. Heat 20 grams of oil in a wok, stir-fry ginger and garlic, add broth salt, monosodium glutamate, sugar, wine, water and taro, and cook for three or four minutes;
8. When the taro is slightly rotten, add beef, mushrooms and onions and cook for a while;
9. thicken, pour milk to boil, and then pour into the casserole;
10. Move the casserole to the stove, cook for a few minutes on medium heat, and then serve.
Method 2 of taro beef pot,
material
50g beef tenderloin, Lipu taro 100g, 3 mushrooms, ginger onion salt 1 tsp, pepper 1 tsp, chicken essence 1 tsp, half egg white, and soy sauce 1 tsp.
working methods
1. Slice beef tenderloin, add soy sauce and egg white, mix well and marinate 10 minute; Wash mushrooms, remove pedicels and slice; Cut taro into pieces; Sliced ginger; Cut the onion into powder and set it aside.
2. Put the pot on the fire and add the right amount of oil. When the oil is 60% hot, add the beef slices and smooth them.
3. Leave the bottom oil in the pan, stir-fry shallots and ginger, add two bowls of water, add taro when the water boils, cook the taro on low heat until it is cooked, add mushroom slices and beef, then add salt, pepper and chicken essence in turn to taste, and add garlic seedlings.
Method 3 of taro beef pot
material
300g of taro, 5 mushrooms, 300g of beef tenderloin, 2 slices of ginger, chives 1 (cut into sections), 65438+300ml of egg white, 65438+300ml of milk, 5g+0 teaspoon of salt, Shaoxing wine 1 spoon, Shaoxing wine/kloc-0.
working methods
1. Wash tenderloin, remove fascia, cut into small pieces vertically with beef texture, and then marinate with egg white 10 minute.
2. Wash the mushrooms, cut off the roots and cut into thick slices. Peel taro and cut it into 4 cm square pieces. Wash shallots and cut into sections.
3. Heat the oil in the pot with medium heat. When it is 60% hot, put the beef slices into the pot, quickly smooth them, and remove and drain the oil for later use.
4. Leave the bottom oil in the pot. After heating, add ginger slices and appropriate amount of water (about 800ml) to boil, then add taro slices, salt and Shaoxing wine, and keep the fire slightly boiling 10 minute.
5. Finally, add beef slices, mushrooms and milk. Bring to a boil, pour into a casserole and sprinkle with shallots. Heat while eating, and keep warm.
skill
1. Beef tenderloin has less connective tissue and ideal taste, which is very suitable for this dish. You can also choose chicken breast and cook it in the same way, and the taste is equally excellent.
2. The taro in this dish is the kind of big taro, about 500g each. Remember to wear long-arm plastic gloves when cleaning, peeling and slicing, otherwise it will easily cause redness and itching of hand skin.