Beef with Enoki Mushroom

Name: Beef with Enoki Mushroom
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Fat cow; 200g Enoki mushroom; 20ml Peanut oil; 2 tbsp Red Soybean Paste; 5g garlic; 1g Chicken Bouillon Powder; 5g chopped green onion

by Xianger Kitchen

4.7 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

4

The fat beef slices are left over after thawing when eating hot pot the next day. The thawed fat beef will not be able to be frozen again. Just when there are leftover enoki mushrooms, they will be seasoned with red oil together. During the winter lunch, there is no one alone. Treat yourself badly and enjoy delicious food.

Ingredients

250g Fat Cow
200g Enoki Mushroom
20ml Peanut Oil
2 tbsp Red Soybean Paste
5g Garlic

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1g Chicken Bouillon Powder

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5g Chopped Green Onion

Beef with Enoki Mushroom

1. Prepare ingredients

2. Wash the enoki mushroom after removing the roots

3. Prepare minced garlic, chopped green onion and bean paste

4. After the water in the pot is boiled, pour it into the fat beef scald and immediately pick it up and rinse it off.

5. Heat the pan with warm oil and saute the minced garlic, then turn off the heat and add the red bean paste to explode the red oil

6. Add boiling water and boil on high heat

7. Add enoki mushrooms and boil

8. Pour the beef rolls

9. Add chicken essence and boil, turn off the heat

10. Sprinkle with chopped green onion and serve

Tips:
1. Saute the minced garlic first, then turn off the heat and use the oil temperature to just saute the red oil, so that it will not burn or stick to the pan;
2. After the fat cow is scalded with boiling water to change its color, it should be picked up immediately.