When making beef, the most headache for XiaoTao is how the beef is made tender, smooth and cool, which can not escape the pulp beef, a little careless, the ratio is a little wrong, you have to exercise the teeth.
As an introductory dish of Cantonese cuisine, beef with oyster sauce is the signature of The No. 1 Xinya Cantonese Restaurant in the hearts of Shanghainese people. Jiang Jiefu, the former head chef of Xinya Cantonese Restaurant, was named one of the "Eight King Kongs" by the Shanghai Ministry of Industry and Commerce, and he once taught us the method of oyster sauce beef.
First, let's take a look at ginger old pulp recipe
50g water, 15g light soy sauce, 15g dark soy sauce, 15g sugar
40 g starch, 5 g baking soda, 25 g egg liquid
Could beef be simpler?
In order to explore the simpler lazy approach, Xiao Tao found Chef Jian Jieming, the executive chef of Xi Yue No. 8 who won two Michelin stars for 5 consecutive years, who is not only good at exquisite Cantonese cuisine, but also loves to study the home version of the method.
Simple and clear
Two Michelin star restaurant
Hi Yue No. 8
Executive Chef
Unlike other chefs, Chef Jane has 7 younger sisters, and Chef Jane told Xiao Tao that he usually simplifies some seemingly difficult to reproduce methods and teaches his sisters at home that he can enjoy the delicious food that has been made when he goes home.
As a home-cooked dish from Cantonese people, beef with oyster sauce is even more important for Chef Jane, and only the most common ingredients are used in the pulping, which is perfectly solved. No need for baking soda, no need for a salt, greatly reducing the difficulty of production, hurry up and learn it.
Preparation of ingredients
/ Main ingredients / : beef, mushrooms
/ Ingredients /: Leeks, broccoli, green onion, carrots, onions, ginger slices, sugar, soy sauce, oyster sauce, egg whites, chicken juice, cooking wine
The following units of measurement:
1 teaspoon = 6 ml
1 spice spoon = 15ml
Food production
01
Step 1: Pulping beef
Add 1 spices of light soy sauce, 0.5 teaspoons of sugar, 1 spoonful of water to the beef and knead well.
Beef bought in the market is drier
Water needs to be added to make it absorb moisture
Adding sugar can make the beef loose
Add 0.5 spice spoon starch and 1/2 egg white and stir, finally add 1 spice spoon refined oil and knead, then let stand for 5 minutes, if you have enough time, you can refrigerate for 30 minutes.
The addition of refined oil can seal the taste of the beef
02
Step 2: Blanch the vegetables
Broccoli is not easy to cook, blanch in the pot early.
After about 30 seconds, blanch the mushrooms together. Pour out after 30 seconds for backup.
03
Step 3: Stir-fry
First, let's start with a sauce. Add in a bowl, 0.5 spices of light soy sauce, 1 spice of oyster sauce, 0.5 spices of chicken juice, 0.5 teaspoons of sugar, 1 spice of cooking wine, stir well and set aside.
Heat the pan to cool the oil, the medium heat oil temperature rises to 50%, and the beef slides open in the oil until it is 6 years old, about 30 seconds or so. Pour out for later
50% oil temperature Put the chopsticks into the pot and start bubbling
Leave the oil in the pan, pour carrots, shallots, onions and garlic slices over medium heat, stir-fry the mushrooms and beef, pour in the sauce and stir-fry together.
Then add broccoli and leeks and stir-fry a few times before cooking.
Stir-frying beef to make the meat tender is actually very simple, for the kitchen white, this oyster sauce beef can become your signature dish, no need for complicated seasoning, you can sauce rich, bite a bite of tender beef, the aftertaste is sweet.