Celery fried shredded beef

Raw materials: 150 grams of beef tenderloin, 200 grams of celery, 15 grams of beef broth, 10 grams of cooking wine, 8 grams of soy sauce, 1 gram of salt, 1 gram of monosodium glutamate, 20 grams of water starch, 250 grams of cooked soybean oil (about 50 grams of consumption).

Method: (1) the beef washed, cut into thin filaments, water starch hang good slurry; celery leaves, roots, washed, cut into 5-centimeter-long segments, blanch with boiling water, immediately fished out with a leaky spoon, cooled with cold water, to be used. (2) hot spoon, oil, burned to 40% hot, into the shredded meat, with chopsticks scattered; about 10 minutes of stir-frying, poured into the leaky spoon, drain the oil, to be used. (3) the original spoon, stay in the bottom of the oil, burned to 40% hot, under the celery stir fry for a few moments, then into the wine, soy sauce, monosodium glutamate, beef broth; boiled, thickened with water starch, poured into the beef, dripping a little soybean oil, with a stir frying spoon upside down stir fry evenly out of the spoon, plate that is complete.

Features: celery green, shredded meat sauce yellow, vegetables crisp meat tender, flavorful.

Silver beef

Raw materials: 200 grams of beef tenderloin, 50 grams of dry vermicelli, 3 grams of refined salt, 2 grams of monosodium glutamate, 15 grams of cooking wine, 20 grams of soy sauce, 30 grams of water starch, 1 egg white, green onion, ginger 2 grams, 100 grams of broth, 15 grams of pepper oil, 1,000 grams of sesame oil (consume about 85 grams).

Method: (1) the tenderloin cleaned, cut into matchsticks along the wire wire, into a bowl, add the right amount of salt, water, stirring on the strength; add starch, egg white, mix well and standby. (2) medium heat, hot spoon, oil, burned to 50 percent hot; the vermicelli cut into 10 centimeters long, into the warm oil fried crispy; fish out, drain the oil, put on a large plate. (3) Heat the oil in a ladle until 50% hot. Twist the tenderloin into a ladle and slide with chopsticks; pour into a colander and control the oil. (4) the original spoon to stay in the bottom of the oil, green onions, ginger stir-fry spoon; the tenderloin silk back to the spoon, stir-fry, cooking wine, soy sauce, playing soup, under the monosodium glutamate, refined salt; boil, water starch thickening, dripping pepper oil, out of the spoon, the tenderloin silk with juice in the vermicelli that is completed.

Features: vermicelli jade white crisp, tender tenderloin golden yellow, color, flavor and shape are excellent.

Dry stir-fried beef

Raw materials: 250 grams of lean beef, 150 grams of celery, 150 grams of peanut oil, 50 grams of bean paste, 10 grams of chili pepper, pepper 1 gram of ginger, soy sauce 15 grams of wine 25 grams of monosodium glutamate (MSG), sugar 5 grams of vinegar a few drops, a little salt.

Method: (1) beef tendon shredded; celery tendon dissected, cut into segments; ginger shredded. (2) spoon with the bottom oil, into the beef stir-fry; into the black red, under the soybean paste and chili pepper, continue to stir-fry flavor, and then under the ginger, cooking wine, celery, stir-fry a few times; put soy sauce, sugar, monosodium glutamate, vinegar, stir-fry plate, sprinkle pepper that is completed.

Features: spicy and crispy. Bitter melon fried beef

Raw materials: beef, bitter melon 200 grams each, 300 grams of salad oil (30 grams), cooking wine, black beans, soy sauce 5 grams each, salt, sugar, ginger, garlic 2 grams each, 1 gram of monosodium glutamate.

Method: (1) beef sliced into a bowl, add refined salt, soy sauce, sugar and a little water and mix well sizing; and then cut into slices of bitter melon after removing the seeds, blanch into the boiling water, fish out of the water; garlic patted into the puree, ginger cut into pieces. (2) frying pan on the fire, pour salad oil hot, into the beef slices, quickly scattered, meat cooked that fish out. (3) the bottom of the pan to leave a little oil, add black beans, garlic and ginger stir-fry, and then into the beef slices and bitter melon stir-fry, add cooking wine, monosodium glutamate, stir-fry can be.

Features: sweet and bitter taste.