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Beijing sauce meat shredded is a local famous dish, the taste is salty and sweet moderate, the sauce is fragrant, the wine is good, some people have eaten in the restaurant, but rarely do it at home, in fact, only need to master a few small skills, at home can also make the taste of the restaurant.
Today I will share with you the method of this dish, explain in detail the skills of meat curing and oil, friends who like to cook their own dishes, let's try it together.
Let's take a look at our operation:
1. Prepare 300 grams of tenderloin, slice into thin slices, then cut into thin strips and put into a basin.
2. Add salt, pepper and cooking wine to the shredded meat, grasp and mix well with your hands, so that the shredded meat is absorbed into the seasoning.
3. Add a little water and stir vigorously to allow the meat to absorb the water and taste more tender.
4. Beat an egg white, grasp it with your hands, stir continuously, and add the egg white to lock in the moisture of the shredded meat, making the shredded meat more smooth and tender.
5. After stirring well, add an appropriate amount of corn starch, stir in one direction, and add corn starch to lock the moisture inside the meat and increase the taste.
6. Finally, add a little vegetable oil, mix well again, add vegetable oil to avoid sticking to the meat, and then put it aside and marinate for 10 minutes.
7. Add water to the pot, add the tofu skin after the water boils, and blanch the water for one minute, which can not only remove the bean smell, but also make the taste of the tofu skin more tender.
8. After one minute, remove the tofu skin and control the water, put it on the cutting board, and cut it into squares with a knife for later.
9. Prepare half a cucumber, first cut into thin slices, then cut into shredded cucumbers and place in a dish.
10. Remove the inner core of the green onion in one section and cut into strips of green onion for later.
11. Fold the tofu skins and lay them evenly on the plate.
12. Re-add the cooking oil, when the oil temperature reaches 40% heat, add the marinated shredded meat, stir with chopsticks, so that the shredded meat is heated evenly.
13. Lubricating oil for about 20 seconds, after the meat changes color, you can fish out the oil control.
14. A few garlic pat flat cut into minced garlic, a small piece of ginger pat flat cut into ginger, put together for later.
15. Leave a little bottom oil in the pot and add ginger and garlic and stir-fry until fragrant.
16. After stir-frying, add 2 spoons of sweet noodle sauce, 1 spoonful of seafood sauce, stir-fry quickly, and stir-fry the sauce aroma.
17. Add a little cooking wine to remove the fish, stir well, add a spoonful of water to dissolve.
18. After the soup is boiling, add salt, sugar and sugar, add a little color of the old soy sauce, a little seasoning of the light soy sauce, and stir the seasoning.
19. Hook half a spoonful of water starch to make the soup rich and viscous.
20. Then pour in the smooth oil shredded meat, quickly stir-fry evenly, so that the shredded meat is wrapped in the sauce, you can turn off the heat and start the pot and plate.
21. Well, this nutritious and delicious shredded meat with Kyo sauce is ready, and the meat is smooth and tender to eat, and the sauce is fragrant, so try it if you like it.
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