How to make spicy and sour beef louvers
Material
Ingredients: 500g beef louver, 10g dried chili.
Supplementary materials: 10g onion, 5g garlic, 200g winter bamboo shoots, appropriate amount of salt, appropriate amount of rice vinegar, appropriate amount of chicken soup, appropriate amount of water starch.
Recipe
1. First, cut the beef louvers into pieces along the grain, then cut them into thin strips with a knife. Remove the seeds from the dried chilies and shred them, shred the green onions, flatten the garlic and mince it, and shred the winter bamboo shoots.
2. Pour half a pot of water into the pot. After the water boils, add the winter bamboo shoots, blanch them and take them out. Then add the beef louvers, blanch them and take them out.
3. Pour the beef louvers into the pot, stir-fry until the water is dry, and then drain.
4. Pour oil into the pot, add winter bamboo shoots, minced garlic and stir-fry until fragrant, then add dried chili peppers, beef louvers, shredded green onions, add a little salt, pour in an appropriate amount of rice vinegar and stir-fry evenly, then pour a small amount of chicken stock and pour in an appropriate amount of water. Starch, stir-fry to reduce the juice, and taste.
Red oil louvers
raw materials
Balsamic vinegar, pepper, Shaoxing wine, salt, sugar, chicken powder, sesame oil, and a little mustard oil.
Practice
1. Wash the purchased louvers and cut them into shreds.
2. Mince the garlic and mince the coriander.
3. Boil the water in the pot until it is slightly boiled, quickly put in the louvers and blanch them for a while, then pour in Shaoxing wine to remove the fishy smell, and then you can fish them out.
4. Soak the blanched beef louvers in the cold water prepared in advance (this way the beef louvers will be crispy, elastic and taste good).
5. Soak for 10 minutes, take out the beef louvers and drain them. Pour in red oil, minced garlic, pine nuts, minced coriander, balsamic vinegar, pepper, salt, sugar, chicken powder, sesame oil, and a little mustard oil.
6. Stir the seasonings and louvers evenly and serve.
Hair Beef Shutter
Material
Ingredients: 500g tripe, 25g magnolia slices,
Seasoning: 5g chili pepper (red, sharp, dry), 5g green onion, 20g vinegar, 10g pea starch, 1g MSG, 3g salt, 3g sesame oil, 50g peanut oil
Practice
1. Cut the beef louvers into 5 pieces, put them into a bucket, pour in boiling water (submersion is the degree), stir continuously with a wooden stick (about 3 minutes), take them out, rinse them with clean water, and drain them under cold water. pot, cook until cooked and remove.
2. Lay the beef louvers piece by piece on the cutting board, remove the black outer wall, cut into thin strips about 5 cm long, and put them into a bowl.
3. Mix the louver shreds with 10g of vinegar and 1g of refined salt, and rub them vigorously to remove the fishy smell. Then rinse them with cold water and squeeze out the water. Cut the green onions into sections about 1.5 cm long, and take out In a small bowl, put beef broth, then add MSG, sesame oil, vinegar (10) grams, scallions and wet starch to make a sauce.
4. Put the wok on the fire, add oil and heat until it is 80% hot. First stir-fry the shredded magnolia slices and minced dry pepper. Turn over, add shredded beef louver and refined salt, stir well, and pour in the prepared sauce. , stir-fry a few times quickly, then take it out of the pan and put it on a plate.
pepper louvers
Raw materials
Beef louver, red pepper. Balsamic vinegar, cooking wine, salt, sugar, pepper, sesame oil, red oil, coriander, garlic, fresh peppercorns.
Practice
1, put the buffalo louver into the pot at 80 degrees. Before boiling, add the cooking wine and take out the louver. Otherwise, the louver will get older as it cooks;
2. Remove the louvers, drain them and put them into a small bowl for later use;
3. Cut the red pepper into thin strips, mince the coriander, mince the chives, and mince the garlic;
4. Use vinegar, sesame oil, red oil, minced garlic, salt, pepper, and sugar to make a bowl of juice;
5. Pour on the louvers;
6. Use warm oil to infuse fresh peppercorns with fragrance and set aside;
7. Pour the chopped coriander, red pepper, fresh peppercorns and oil into the louvers;
8. Mix well with the louver, then serve on a plate and sprinkle with chopped chives to enhance the flavor.
White in color, soft and crispy, multi-flavored and unique.