Today to share with you a "sauerkraut beef slices" home-cooked method, beef first marinated and then slippery, tender and flavorful, delicate and refreshing, sour and spicy appetizer, with rice more than addictive, there are likes to learn quickly.
Ingredients: Beef, sauerkraut
Accessories: shallots, garlic, ginger, dried chili peppers
Seasoning: soy sauce, oyster sauce, cooking wine, sugar, pepper, sesame sesame oil
【Sauerkraut beef slices】——Tender and smooth
1. Let's start preparing the ingredients
Prepare 500 grams of beef, cut into even thin slices with the top texture, so that the tendons of the beef can be cut off, and it will be more tender to eat, and the beef slices will be put into water and wash twice, wash the blood on the top, and control the water and set aside.
Prepare 200 grams of sauerkraut to remove the hard roots, cut the sauerkraut leaves into segments, cut the sauerkraut stem into slices with an oblique knife, put it in water and scrub it repeatedly, and soak for another 20 minutes to fully remove the salt on it.
Be sure to soak or blanch the sauerkraut before eating, remove the salt on it, otherwise it will be very salty to eat.
2. Start preparing the excipients below
Prepare a few shallots, wash and cut into sections, separating the white onion from the green onion leaves.
Prepare a few garlic grains and cut into slices.
Prepare a piece of ginger, cut into diamond-shaped slices and place them together, and then grab a few dried chili peppers.
Prepare a piece of ginger and cut into shredded ginger for later.
3. Marinate the beef below
Squeeze the beef dry into the basin, sprinkle with ginger shreds, pour in 5 grams of soy sauce, 5 grams of oyster sauce, pour a little cooking wine to fish, beat the sauce into the beef in one direction, and marinate for 10 minutes.
Do not put salt when marinating beef, it is easy to produce water and is relatively woody to eat.
After 10 minutes, pick out the ginger shreds in the beef, grab a pinch of starch to grasp and mix evenly, lock the moisture in the beef, and then pour a little vegetable oil to grasp it again, vegetable oil can make the meat slices automatically disperse, to prevent sticking when sliding oil.
At this time, the sauerkraut is also soaked, fished out and squeezed dry and set aside.
4. Start preparing the bowl ingredients below
Add 5 grams of oyster sauce to the bowl, 5 grams of light soy sauce, pour in a little cooking wine, a little sugar to freshen, pepper 2 grams, add a little water, add a little water starch and stir well, then pour a little sesame sesame oil to set aside.
5. Slide the beef underneath to oil
Burn the oil in the pot, after fully sliding the pot, pour out the hot oil and add cool oil, when the oil temperature rises to 40% hot, pour the beef into the spoon quickly and push it apart, about 30 seconds of lubricating oil, the beef is set, discolored and poured out to control the oil.
The temperature of beef oil should not be too high, it is easy to desizing; the time of oil lubrication should not exceed 30 seconds, otherwise the taste is not tender and smooth enough.
6. Start cooking below
Leave the bottom oil in the pot, add green onion, ginger, garlic, dried peppers together and stir-fry, smell the garlic flavor, pour the sauerkraut into the pot and continue to stir-fry for 2 minutes, fry out the water in the sauerkraut, so that it is more crisp to eat, and fry the sauerkraut dry and stir-fry.
Add the beef, pour in the prepared bowl along the edge of the pot, turn the heat to high and stir-fry quickly, then pour in the shallots and stir-fry evenly to get out of the pan and plate.
Well, a tender sauerkraut beef slice is ready.