by Cuisine Diary 【Douguo Food Official Certified Master】
Beef tenderloin 500g
Potatoes 300g
Ginger minced 5g
5 cloves of garlic
Pixian red oil watercress sauce 30g
Soy sauce 10g
Oyster sauce 10g
Wine is made 30g
Rose curd milk 10g
Baking soda 2g
Caster sugar 3g
White sesame seeds
coriander
Cooking oil 20g
Tamales
Rice 50g
Glutinous rice 50g
1 tbsp five-spice powder
1 tbsp of peppercorn powder
1: Sauté the peppercorns over low heat and mash them with a blender or grinding
2: Chop the red oil bean paste, sauté the red oil with a little oil and let it cool
3: Cut the beef tenderloin into 3-5 mm thickness
4: Add 2g baking soda, 5g minced ginger, 10g minced garlic, 30g sautéed red oil bean paste, 10g soy sauce, 10g oyster sauce, 30g sake brew, 10g rose curd milk, 3g caster sugar, stir well and marinate for more than 30 minutes
5: Cut the potatoes into small pieces with a peeling hob and soak in water for later
6: Mix the rice and glutinous rice 1:1, rinse and drain, sauté over low heat, fry the rice slightly yellow, turn off the heat and let cool
7: Crush the rice in a blender, add 1 tablespoon of five-spice powder and peppercorns and stir well
8: Pour the marinated beef into the steamed rice flour and stir well so that both sides of the beef are covered with rice noodles
9: Add a little tamalone to the potatoes and roll them a few times, spread evenly into the steamer basket or shallow plate, and then put the beef evenly
10: After the steamer is on heat, add the beef and steam for about 30 minutes
11: Take out the steamed beef, sprinkle with minced garlic and pepper while hot, cook the oil to 80% or 90% heat, pour a small spoonful of hot oil on top, sprinkle with coriander
1. Stir-fry rice noodles to use medium-low heat Just start to fry rice noodles, because there is water will be some sticky pan, do not open the fire, medium and medium heat slowly simmer, a moment at the bottom of the layer of sticky things will be fried, and then it is good to fry; 2. Add baking soda marinade, beef is more tender Beef meat is relatively thick, adding baking soda can help beef absorb water, become soft and tender. If you want to taste more tender, you can extend the marinating time. 3. Do not be too dry when the beef is wrapped in flour, and keep it moist properly When the marinated beef is wrapped, if the rice noodles are too dry, you can add a small amount of 1-2 spoons of water or broth to make the rice noodles slightly moist, but also do not add too much, so as not to directly lump the rice noodles. After wrapping the rice noodles, add a little oil before adding a little oil to the pot and mixing it, it will be more moist. 4. Beef as evenly spread as possible, do not pile too thick Rather than steam more, beef should not be stacked too thick, otherwise after the pot, the inside and outside raw and cooked are not the same, the whole dish also ruined the taste.
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