With mint and beef shoulder, design a new dish-mint and black pepper beef square.
basic production process: frying-stewing-co-frying.
The tender beef side, a mouthful of juicy Explosicum comes out of the muscle fiber in generate, and the cool mixture of black pepper and mint has an indescribable wonderful taste experience. No, have another piece. You should experience this indescribable taste carefully.
if you like, please look down at the specific process operation!
Mint and black pepper beef square
Ingredients preparation:
Ingredients: frozen beef shoulder and mint leaves;
seasoning: peanut oil, chopped black pepper, white sugar, oyster sauce and soy sauce;
Precautions for buying beef shoulder meat in supermarkets: (There are well-known large supermarkets, so we won't introduce that supermarket here)
At first glance, the meat is shiny and ruddy, with white muscle fat and obvious muscle lines.
second touch: the beef shoulder is solid and elastic to the touch.
three smells: there is a unique smell of beef similar to milk.
Food processing:
1. Cut the stems of mint leaves and rinse them for later use;
2. Cut the frozen beef shoulder into 2cm square pieces before thawing.
Cooking process:
1. After the wok is heated by a large fire and peanut oil is put in, the beef cubes are put in and fried in turn until the focal surface changes color and then turned over;
2. After all the beef cubes are fried until the burnt surface changes color, evenly sprinkle a layer of chopped black pepper on the surface, then stir-fry until the chopped black pepper tastes, and pour in oyster sauce to stir-fry evenly. Add a proper amount of water, cover the lid and stew until the water is dried and the soup becomes thick, then pour in soy sauce, stir fry quickly, color and enhance flavor;
3. Finally, add mint, stir-fry until raw, and wrap it in soup, and then serve on a plate.