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Sour and spicy fish, sour and spicy meat slices, sour and spicy beef, etc. are deeply liked by the majority of friends, sour and spicy and appetizing.
Today to share with you a "sour and spicy beef" home-cooked method, the ingredients are simple, spices are common at home, there are like to eat sour and spicy beef quickly learn it.
Ingredients: Beef tenderloin, sauerkraut
Accessories: egg, garlic, white onion, millet pepper, coriander, green pepper
Seasoning: salt, chicken powder, dark soy sauce, pepper, sugar, cooking wine, aged vinegar
【Sauerkraut beef】——Sour and tender
1. Let's start preparing the ingredients
First, we prepare a piece of beef tenderloin, cut it into even slices against the texture of the beef, cut it into clean water, grab and wash it and set aside.
2. Marinate the beef below
Add 2 grams of salt, 2 grams of chicken powder, 3 grams of dark soy sauce to tone the base, 1 gram of pepper, a little sugar to freshen, 5 grams of cooking wine to remove fishy, scratch and mix evenly to let the beef absorb the sauce into the flavor.
Then beat in an egg white to continue mixing, and then put in a small handful of dry starch, grab and mix in one direction for 2 minutes, wrap the starch evenly on the beef, egg whites and starch can lock the moisture in the beef, so that the beef is more smooth and tender to eat, and finally pour a little vegetable oil, mix well and marinate for 30 minutes, vegetable oil can play a lubricating role, so that the beef will not stick when cooking.
Prepare 200 grams of sauerkraut, the stem and leaves should be separated, the stem is cut into slices, the leaves are cut into segments, so that the cut sauerkraut is thinner and more uniform and tastes better, and then put the cut sauerkraut into water to grab and wash and set aside.
3. Start preparing the excipients below
Prepare a few garlic and cut into garlic slices for later.
Prepare the shallots in white sections and cut into chopped green onions to set aside.
Prepare a few millet peppers and cut into small rings for later.
Prepare a small piece of ginger and cut into small pieces for later.
Prepare some garlic, flatten and cut into minced garlic for later.
Prepare a few washed coriander sticks, cut into pieces and set aside.
4. Blanch the sauerkraut below
Boil water in the pot, add a little vegetable oil, vegetable oil can form an oil film on the surface of sauerkraut to prevent the loss of nutrients, after the water is boiled, put the sauerkraut into the pot and blanch the water for about 1 minute to pour out, rinse with clean water, squeeze the water and spare, blanch the water mainly to balance the pH of the sauerkraut.
5. Start cooking below
After the pot is boiled, after the oil is hot, pour the onion, garlic and other small ingredients into the pot, turn on a low heat to fry out the spicy flavor, pour in the sauerkraut that has controlled the moisture, turn the heat to stir-fry for 2 minutes, fry the water in the sauerkraut dry, so that the sauerkraut will be more crisp and tender, after the sauerkraut is fried, add 2 grams of chicken powder, stir-fry evenly.
Pour in an appropriate amount of water from the side of the pot, add 4 grams of salt, a little chicken powder, a few drops of old soy sauce background color, aged vinegar 5 grams, adjust the color evenly, turn the heat to a low heat and simmer for 10 minutes, let the taste of sauerkraut blend into the soup, after 10 minutes, fish out the sauerkraut and put it on the bottom of the plate.
6. Cook the beef in sour soup below
Bring the sauerkraut soup to a boil, sprinkle the beef into the pot in turn, gently push it to heat it evenly, turn on low heat and cook for about 1 minute, after the beef changes color, fish out the plate, and then pour the soup evenly for later.
After the oil is heated, add a few dried chili peppers, pour in the prepared minced garlic, add a few green peppercorns, open a small flame to produce a spicy taste, and then pour the stir-frying ingredients evenly on the beef, and then put the coriander segment to eat.
Well, a tart and tender sauerkraut beef is ready.
Technical highlights:
1. It is best to use beef tenderloin, the meat is relatively tender.
2. Sauerkraut must be fried dry water, otherwise the aroma is insufficient, the taste is not crisp and tender enough.
3. Beef can be fished out by cooking until it changes color, cooking for too long, and the taste is easy to get old.
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