Diced beef with preserved mustard
Pickled mustard is crispy and tastes salty; The beef is tender, soft and smooth, with rich meat flavor; Add some nutritious vegetables to remove the fishy smell, and a dish of meat and vegetables will be served in a balanced and reasonable way.The key is that the pickled mustard should be salted and the beef should be salted, tender and tasty——1. Add diced beef and stir fry over high heat;2. Cut and stir fry quickly, otherwise the beef will be easy to fry;3. Celery, onions, including mustard can be eaten raw. It doesn't matter if it's a little raw, so you don't have to stir fry the beef until it's cooked.
Step 1 . Materials and processing: Cut beef tenderloin into diced pieces the size of a finger's belly, add salt, cooking wine, and dry starch, and marinate for about 15 minutes; Cut the pickled vegetables into small pieces about the size of beef, wash them thoroughly and soak them in clean water to remove any salty taste. Change the water several times in the middle and squeeze them dry. Before use, remove them thoroughly and squeeze out any excess water; Cut celery into cubes; Onion slices; Chop Douban sauce; Chop scallions, ginger, and garlic into small pieces;
Step 2 . Heat up the wok and cool down the oil. Stir fry the bean paste over low heat until red oil appears, then add chopped scallions, ginger, and garlic and stir fry until fragrant;
Step 3 . Add diced beef, turn to high heat, and stir fry quickly until the diced beef changes color;
Step 4 . Add diced pickled vegetables, diced celery, and sliced onions, and continue stir frying over high heat until evenly mixed;
Step 5 . Add pepper powder for seasoning;
Step 6 . Add sugar (in excess) and stir fry well;
Step 7 . Finally, add a small amount of chicken essence;
Step 8 . Stir fry evenly, then it's ready.
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