How to cook steak?

Roast beef strips are a famous dish in Jule Building, Jinan Muslim restaurant. It is said that it has a history of nearly a hundred years. It is a classic Shandong dish and a common dish in Muslim restaurants all over the world. Of course, this dish is not halal, and it is also available in restaurants. It is usually made of pork. Beef supplements qi and blood, and has the effects of strengthening the spleen and stomach and strengthening bones and muscles. This homely practice is original. After baking, it becomes tender, soft and rotten, with ruddy flesh and salty soup. If mixed with rice, you can solve a big bowl unconsciously, which is the standard "rice killer".

Roast Beef

Ingredients: 650g beef.

Ingredients: 20g coriander, leek 10g.

Seasoning: onion 15g, ginger slice 15g, pepper 30, mushroom 5, oil 40ml, pepper 15g, shredded onion 5g, ginger 2g, soy sauce 15g, beef soup 200ml, cooking wine 15g.

Barbecue strip

The practice of barbecue strips

1. Cut the onion, slice the ginger, and wash the mushrooms without soaking. Put the whole piece of beef into the pot, add clean water without meat, boil it with strong fire, remove the blood and wash it.

2. Add water to the pot to boil, add onion, ginger and pepper, then add beef, boil over high fire and skim off the foam, and simmer for about 60-80 minutes.

3. Take out the stew, cool it and cut it into strips with a length of 10 cm and a thickness of 0.5 cm.

4. Mix 200ml of soy sauce, beef stew and cooking wine into a small bowl.

5. Put oil in the pot, add onion, ginger and pepper and stir-fry until the onion and ginger change color, remove the onion, ginger and pepper, and then pour in soy sauce, broth and cooking wine to make juice.

6. After the soup is boiled, add salt, stir evenly, put the beef strips into the pot, be careful not to stir them up when putting them, keep them in their original state, heat the beef with low fire to make it tasty, add wet starch after the soup is concentrated, change the fire to thicken the soup, add monosodium glutamate, pour in sesame oil, and turn off the fire.

7. Be careful not to spill the meat when cooking. Pour it into the container as it is and sprinkle with chopped green onion.

Food tips:

1, it is best to choose beef breast or waist pit meat, which is even and thin and tastes better.

If you want to cut the beef stew neatly, you'd better put the meat in the refrigerator to cool before cutting.

3. After the sliced meat is poured into the pot, if you are afraid of sticking to the bottom of the pot, you can shake it, try not to stir it with a shovel, and keep the original shape until it is poured into the container, otherwise it will be easy to break and not form.