Black Garlic Beef Cubes
by Shangshizhiwen
Favorite
Difficulty
Normal
Time
15m
Serving
2
When I went to Tianjin, I ate the well-known beef cubes with black garlic in Guiyuan restaurant, and I thought about it for a long time. For some reason, this dish has not been seen in places other than Tianjin. Of course, it is just a place I have walked through.
I was lucky to get a cash coupon from COFCO. Among the many ingredients, the first thing I wanted to do was to make this dish, of course, I would choose beef.
It seems that there is no beef tenderloin, so I chose Uruguayan beef lin.
The following is from Baidu:
Niu Lin, the scientific name "knee round". That is, the position of the cow's knees, the natural shape of the meat is round, and it is also called the "monk's head" by the chefs. The meat in this part is tender and less gluten. Like the beef slices in Cantonese cuisine, most of the beef slices in this part are processed.
When making black garlic beef cubes, such as fried beef cubes, the choice of meat is very important. You must choose the tenderer one!
Choose the meat and prepare the three soul ingredients of this dish: butter, oyster sauce and garlic. They are the most important and indispensable.
The butter enhances the flavor, giving this dish a western feel; the oyster sauce enhances the freshness and enhances the meat flavor more intensely; the garlic reduces the mutton flavor of the beef. As long as these three seasonings are put in, this dish is half the success.
Add some seasonings to enhance the taste and the color of the old extract. This plate of salty, slightly sweet, black garlic beef cubes with black pepper will make you feel very satisfied with the taste.
The north wind roared past the window with endless chill. The happy thing is that there are wine and black garlic beef cubes on the table..."
I was lucky to get a cash coupon from COFCO. Among the many ingredients, the first thing I wanted to do was to make this dish, of course, I would choose beef.
It seems that there is no beef tenderloin, so I chose Uruguayan beef lin.
The following is from Baidu:
Niu Lin, the scientific name "knee round". That is, the position of the cow's knees, the natural shape of the meat is round, and it is also called the "monk's head" by the chefs. The meat in this part is tender and less gluten. Like the beef slices in Cantonese cuisine, most of the beef slices in this part are processed.
When making black garlic beef cubes, such as fried beef cubes, the choice of meat is very important. You must choose the tenderer one!
Choose the meat and prepare the three soul ingredients of this dish: butter, oyster sauce and garlic. They are the most important and indispensable.
The butter enhances the flavor, giving this dish a western feel; the oyster sauce enhances the freshness and enhances the meat flavor more intensely; the garlic reduces the mutton flavor of the beef. As long as these three seasonings are put in, this dish is half the success.
Add some seasonings to enhance the taste and the color of the old extract. This plate of salty, slightly sweet, black garlic beef cubes with black pepper will make you feel very satisfied with the taste.
The north wind roared past the window with endless chill. The happy thing is that there are wine and black garlic beef cubes on the table..."
