⚬ Today, we will introduce the old Shanghai classic dish - braised steak, which novices will learn as soon as they learn. Even an ordinary and less than ideal piece of meat can be transformed into a tender and sweet rice artifact!
Recipe author @Shuai Tiger Mommy Rena:
"During the quarantine in Shanghai, the blind man and the group bought 5 pounds of large rows, the quality is really not amazing, crooked dates, not at all the beautiful and bright rows sold in the vegetable market before. Never mind! We turn decay into magic, and we can still make large rows that are beautiful and not tender. ”
"It was so successful! Ultra-tender taste. (Chef @AMcreeze)
"What a thumbs up! Regain confidence in the platoon! (Chef @Foodie ABC)
Kitchen friend @Baixuan750
"Sure enough, it's much more delicious 😘 than what I cooked before" (Chef @xxemin)
"It was a success the first time, and it was better than everything sold in the store. The rice is perfect with a large row! (Cooks @Jocelyn season)
Old Shanghai taste - braised steak that is not fresh and tender
Recipe author: Little handsome tiger mommy Rena
Fee
Large row/ridge 400g
1 handful green onion
5-6 slices of ginger
Bacon:
1 egg white
1 scoop light soy sauce
1 scoop of cooking wine
1 g salt
Sauce:
2 scoops dark soy sauce
1 scoop light soy sauce
1 scoop of cooking wine
3 scoops sugar
* Large rows are ridges, and the south is divided into pieces along the ribs, called pork chops.
method
1. Remove the bones, remove the fat, take out the meat hammer, knock both sides, knock to 1.5-2 times larger (be sure to knock thin, this is the key to tender meat).
2. After all the rows are knocked, start marinating, add 1 egg white, 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 gram of salt, and grasp well to ensure that both sides of each large row absorb the egg whites (if there is more meat, add 1 egg white). The large row of egg whites absorbed has a slippery surface and will not dry out, and is covered and marinated for 30 minutes to 1 hour.
3. Pour some cornstarch into a clean plate, row it in large rows one by one, and stick flour on both sides.
4. Heat the oil in a hot pan, fry slightly on both sides (the function is to set the shape), do not fry until the two sides are golden brown (the fire does not need to be too large), break the raw on the line, the meat is easy to age after frying for a long time.
* The color is similar to the one on the left in the picture on the right, and the piece on the right has turned golden due to the fire of oil, but the braised row does not pursue gold.
5. Heat the pan with oil, stir-fry ginger slices, add 2 spoons of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine (seasonings can be prepared in advance), lower ribs (to color the meat and remove the fishy smell). Finish the ribs and heat the water (be sure to make it hot!). ), the amount of water is just enough for the meat (as shown in the picture below on the right), cover and simmer over medium heat.
6. After the water boils, add 3 spoons of sugar, stir slightly, continue to cover and simmer over medium heat, about 10-15 minutes. After collecting the juice to the amount you want to reserve, put 1 handful of green onions (it is highly recommended to put more green onions), cover and cook for 2 minutes, turn off the heat.
Out of the pot, open to eat! We Shanghainese like to soak in the juice, so leave more juice, mix noodles and rice, fragrant!
Tender, non-woody row!
Recipe author: Little handsome tiger mommy Rena
"9-to-6 office workers
Occasionally go down to the kitchen"
Those who have done it say
During lockdown, it all came down to the kitchen to save me:
It tastes the same as the large row of toppings sold in restaurants outside! The old Shanghai taste of thick oil sauce red ~
Seawater Lake Water Stream Water - 1:
It's the taste of Shanghai Daiji I want!
The next second _gif:
This tutorial perfectly replicates the taste of the school cafeteria, hahahaha~
That's life:
Absolute son ~ tender, fragrant and delicious~
Lower kitchen user _45g7b:
73 Yinger 1973:
The third time I did it, I got my daughter's praise every time, and I didn't know much about cooking, and I seemed to have a little confidence to make a few decent dishes.
zeronum：
Prati Kati:
Very successful very, very delicious, I didn't expect that I could also make a restaurant taste, it was amazing!
Early risers have food to eat:
Small meat dumplings:
I didn't buy a large row of tenderloin and plum blossoms instead, personally I feel that the plum blossoms are more tender, and I left the soup to make a large row of cornmeal~
Love Cloud:
myseLf：
It is listed as a special recipe for making a large row in the future, giving the author a lot of praise 👍🏻
Moe Monkey Mommy:
Shore Creek:
When I remember shooting, I already ate it like this, it was delicious! Eat the steaks, green onions, and juice clean!