What do you do with beef leaves? What is the best way to stir-fry it?

Cantonese cuisine--Cabbage and beef louboutin soup

Materials: 500 grams of fresh cabbage, 250 grams of beef louboutin, 3 slices of ginger, sesame oil.

Method: Wash the fresh cabbage and ginger, and soak the cow's leaves, wash them, and cut them into pieces. Start the oil pot into the ginger, cow hundred leaves burst a little, add the amount of water, martial arts fire after boiling, add the cabbage fire boil 1 hour, fish sauce, monosodium glutamate seasoning to eat.

Medicinal value: clearing heat, appetizing and neutralizing. Used for summer colds, body heat, thirst, tiredness, discomfort. It can also be used as a summer family dish.

Hairline beef leaves is a traditional Hunan dish. It is made of shredded beef leaves and stir-fried in a hurry. This dish is Changsha halal restaurant Li Hesheng's famous dishes, the museum was known for good cooking beef dishes, including hairy beef lily, braised beef medulla oblongata, braised beef trotters is particularly outstanding, known as "three masters of the cow", and hairy beef lily is the best of them. Now this dish has been widely spread in Hunan. This is a hot dish.

Materials:

Main ingredient: 750 grams of raw beef leaves.

Accessories; 50 grams of water sprouted yucca slice tips.

Seasoning: 5 grams of refined salt, 2 grams of monosodium glutamate, 20 grams of yellow vinegar, 1.5 grams of dried red pepper, 50 grams of beef broth, 10 grams of scallion, 15 grams of wet starch, 2.5 grams of sesame oil, 100 grams of hot vegetable oil.

Production process:

(1) the initial cooked treatment of raw beef leaves into 5 pieces into the bucket, pour boiling water to the degree of submerged, with a wooden stick constantly stirring for 3 minutes, fish out of the rubbing hard to remove the surface of the black membrane, rinsed with water, under the cold pot of water to cook for 1 hour, to seventy rotten fish out.

(2) raw materials forming will be beef louis vuitton bags one by one flat on the cutting board, pick off the outer wall, cut into about 5 centimeters long filaments. Yucca slices tip cut into julienne slightly shorter than the beef shutter, green onion cut into 2 cm long segments.

(3) marinade deodorization of beef louboutin shoes into a bowl, add 10 grams of yellow vinegar, 1 gram of refined salt mix well, scratched and kneaded to remove its fishy flavor, and then rinsed with cold water, squeeze out the water.

(4) to make gravy with beef broth, monosodium glutamate, sesame oil, yellow vinegar, scallions and wet starch in a small bowl into a mixture of flavored sauce.

(5) frying frying pan on a high flame, under the vegetable oil, burned to 240 ℃, the first slices of yucca and dried red pepper end of the pan sautéed, followed by beef shuttles, salt stir-fried, poured into the mixture of flavored sauce stir-fried a few pots to plate that is completed.

Preparation:

(1) the beef louboutin pas cher has a heavy odor, should be repeatedly rubbed, clean.

(2) frying beef leaves should be hot oil, hot and fast frying, in order to achieve the characteristics of crisp flavor.

(F) flavor characteristics

White color, shape like hair, crisp texture, set of salty, fresh, spicy, sour in one