[cantonese Cuisine]-egg-boiled Beef

Name: [cantonese Cuisine]-egg-boiled Beef
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Tender beef; 5 egg; Some chopped green onion; 1 teaspoon salt; 1/2 teaspoon Sugar; 1 tablespoon Shao wine; 2 teaspoons sesame oil; 1 teaspoon pepper; Some Chicken Essence; 1 tablespoon Soy sauce; 1/3 teaspoon baking soda; 2 teaspoons starch; a little Shimizu

by Espresso light mood

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

[Sliding Beef with Eggs] is one of the most distinctive dishes in Cantonese cuisine. It is a home-cooked Cantonese dish. The finished dishes are light yellow in color, tender and smooth in meat, rich in egg flavor, rich in nutrition, and easy to operate. "

[cantonese Cuisine]-egg-boiled Beef

1. Beat the beef loose with a knife back, cut into thin slices, add Shao wine, light soy sauce, chicken essence, sugar, chopped green onion, baking soda, starch, a little water, 1 teaspoon of sesame oil, sizing and marinate for 30 minutes.

[cantonese Cuisine]-egg-boiled Beef recipe

2. Beat the eggs, add chopped green onion, salt, pepper, chicken essence, 1 teaspoon of sesame oil, a little water and mix thoroughly.

3. Pour vegetable oil into the wok, heat to 40% hot, and then slide the beef slices to 8 minutes cooked, remove.

4. Pour the smooth beef into the egg mixture and mix well.

5. Leave a little oil in the pot and heat until it is warm. Pour in the beef that has been mixed with egg mixture.

6. Add oil while frying, turn off the heat when the egg mixture is not completely set, and finally pour in sesame oil and stir well.

Tips:
Mo Ji a few words:

Add a little baking soda when marinating beef to make the beef tender. Stir fry in one direction during the frying process. In addition to mastering the stir-frying method of fried beef, the amount of oil is slightly larger, and some water is added to the egg liquid to make the scrambled eggs tender and juicy. Regardless of whether the egg mixture or beef is fried, you should not stir-fry it over a strong fire after it is cooked. It should be fried on a low fire until the egg mixture has not completely solidified and the beef has just been broken to make the most tender and smooth egg beef.