Dry fried beef river, it seems simple
It is actually the most testing dish of the chef's skill
Dry fried beef river pays attention to "wok gas", which is necessary
In addition to stir-frying, the gesture should not be too fast
It is necessary to fully absorb the flavor and prevent the powder from being fried
The amount of oil must also be accurately controlled, so that people can eat a mouthful of oil to enjoy it!
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Dry fried beef river
With tender and caramelized beef, the pho is steamy
The delicious flavor and beauty strength occupies the C position of Guangdong night supper
When night falls, come to a roadside fried cow river
It heals the tiredness of the workers after a day's work
Dry fried Beef River is not only exclusive to night markets
It is also a signature dish of major issues
Favored by consumers, hot and popular projects!
How to learn the authentic recipe of dry fried beef river recipe?
Let's walk into the Huangqi Food Class together
Follow our teacher to learn to dry fried beef river
The dry fried beef river shared today belongs to the Guangdong Chaoshan flavor, the taste is delicious, and the method is simple!
Material preparation:
Ingredients: beef, pho
Ingredients: kale, shallot white, garlic cloves
Tools: Wok, stir-fry spoon, plate
Handling ingredients:
1. We put the cleaned beef grams into slices (preferably 2 mm thick) and put them in a bowl for later
Tip tip: Beef should pay attention to the cutting method and find it
Longitudinal fibers, horizontal knife cutting, the longitudinal fibers cut, can not be cut along the longitudinal fibers, otherwise not only can not taste, but also can not chew rotten
2. Wash the kale and cut into slices with a knife
3. Cut the green onion into white sections, mince the garlic cloves into minced garlic and set aside
Stir-fried finished products:
1． Pour peanut oil into the pot, heat on high heat, add the kale, green onion, beef prepared in front of you, after 1 minute of oil, drain the oil and set aside
2． Then use the hot oil left in the pan to fry the garlic until slightly golden brown, pour in the pho, and then add the oiled kale, green onion, beef, and stir-fry evenly
3． Finally, add salt, chicken powder, soy sauce, oyster sauce, shacha sauce, old soy sauce, stir-fry for 2 minutes and then turn off the heat
Nutritious and delicious, the simple steps of dry fried beef river are completed
Taste fragrant pot gas heavy, classic Cantonese flavor!