Chinese Food
Beef with sour bamboo shoots
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Sour bamboo shoots are just like stinky tofu. It can be said that they are all extreme foods that either love or avoid.
Cooking ingredients
Cooking Steps
Step1:Slice sour bamboo shoots for later use. Slice shallots and ginger for later use.
Step2:Slice the beef tenderloin into thin slices, add a little salt, baking soda, soy sauce, pepper, cooking wine and dry starch, and mix them with your hands. Repeatedly knead to make the meat absorb water and become elastic.
Step3:Put a spoonful of oil in the pot. After heating, put the ginger slices into the sauteed fragrance. Stir fry the beef quickly until the meat turns white. It's not necessary to stir fry the beef until it's well done. Bring it raw.
Step4:After the pot is cleaned, put a spoonful of oil into the hot pot. Stir fry the slices of pickled bamboo shoots. Add salt to taste. Stir fry for 35 minutes. Pour in the beef slices that have already been stir fried. Stir fry for a few times. If you like the soup, put a little water (or pickled water of pickled bamboo shoots). Make the fried beef with pickled bamboo shoots more moist and tender.
Step5:Sprinkle with shallots. Stir well. Turn off the heat and leave the pot immediately.
Cooking tips:1. Stir fry the beef tenderly. It is very important to choose the part of the meat. For the fried beef, it is better to choose the part of the inner ridge. The next point can be the part of the front leg and the back leg. The steak, Wagou and other parts are not suitable for stir fry. It's bound to grow old if you fry it with unsuitable beef. 2. The cutting method of beef is very important. It is necessary to cut it in reverse direction. That is to say, it should be cut at an angle of 90 degrees with the texture of the meat. It should be cut as thin as possible. The texture direction of the beef cutting is not right. It is too thick. It is easy to fry it to show aging. 3. Marinate the beef with a little baking soda. It can make the beef tender and smooth. But the quantity of baking soda should not be too much. Put about 1g baking soda on 3 or 4 beef. Secondly, beating the beef while salting can make the beef fully absorb the juice. It is more tender and juicy. 4. Pay attention to the heat of the stir fry. Stir fry the beef in warm oil. The oil should be more. Stir quickly. As long as the beef turns white and most of it is cooked, you can get out of the pot first. Don't stir for a long time, because you need to stir again. 5. Stir fry well
