Sauerkraut beef is a traditional local dish in Fujian Province, which belongs to the Fujian cuisine family. The dish is made with sauerkraut and beef tenderloin for a delicious taste.
【Raw Materials】
250 grams of marinated beef, 200 grams of thin slices of sauerkraut stems, with white onion, pepper, garlic as the ingredients, oil flavor and other appropriate amounts
【Production process】
(1) Use the soup, sugar, vinegar and wet starch to make it into a coriander; (2) Add oil to the pot, put in the beef, stir-fry until it is only cooked and put it into a colander; (3) Leave oil in the pot, put the ingredients and sauerkraut slices into the pot and stir-fry until fragrant, add beef and stir-fry well, pour the rice into the bowl and stir-fry well, pour sesame oil on the plate.
Main ingredients
Ingredients: Northeast sauerkraut;
Ingredients: beef tenderloin;
Seasoning: salt, monosodium glutamate, chicken powder, white pepper, large ingredients, green onions, garlic flakes, cooking wine, baking soda, starch, chives, dried chili pepper festival;
Cooking steps
1. Cut the northeast sauerkraut into strips and wash them for later;
2, the beef tenderloin into a knife into a thin slice, rinse and wash, add salt, monosodium glutamate, cooking wine, baking soda, after marinating, add water starch to sizing for later;
3, add the bottom oil to the pot on the heat, heat into the large material to fry incense, under the onion slices, garlic slices, stir-fry, under the sauerkraut fried thoroughly add salt, chicken powder, continue to fry well, add hot water to boil, add pepper to make a salty, fresh and slightly spicy taste, stew for 3 minutes, the sauerkraut fished out into the soup bowl;
4, the pot of zhongyuan soup boiled again into the pulp of the beef, when the beef just matured, go to the foam, the beef soup into the soup bowl sauerkraut, and finally put the chives and peppers on top, boil hot oil on the chives and peppers can be.
Preparation of ingredients
Ingredients: 1 packet of beef sauerkraut
Accessories: ginger onion garlic
Seasoning: rice wine salt
Production steps
1. Beef cut book slices
2, add 1000ml of water, add beef, green onion and ginger slices and rice wine, after boiling on high heat, skim off the foam, this step, a little to skim clean, this soup used for the original soup
3, after skimming the foam, turn the low heat to cook for about 30-45 minutes or so, I put it in the hot pot stew, this time cooked beef, crispy rotten also with a little taste.
4, sauerkraut, soak in water in advance, clean and cut off
5: Put oil in the pot, add garlic slices and ginger slices and stir-fry until fragrant, then add the stewed beef soup, add the appropriate amount of salt to taste, boil on high heat, turn the heat to low and cook for about 10 minutes. Sprinkle chives before cooking.