[jinniu Tiege]-"beef Roasted Shrimp and Braised Bird Eggs"
1.
Wash the beef and cut into pieces of uniform thickness.
2.
After the prawns are soaked in salt water for 20 minutes, wash them with clean water, and then use scissors to cut off the prawns and the prawn stomach crops at a 45-degree angle.
3.
If the stomach crop of the shrimp cannot be cut, it can be removed with scissors, but the shrimp must be left, because the shrimp can boil more red shrimp oil;
4.
Cut off the prawns from the stomach crops without water washing.
5.
Cut the onion into small pieces and wash with water.
6.
The quail eggs are soaked in water and the shell is washed.
7.
Cut old ginger into large pieces and beat them loose with a knife, and place them in a side dish with the processed ingredients. (Note: The ingredients are placed in order to facilitate the order of cutting in the cooking process)
8.
Add enough water to the pot, add an appropriate amount of fine salt, and then add the washed quail eggs.
9.
Steam the quail eggs over the lid of the water pot.
10.
After the quail eggs are steamed, the eggs are picked up with a strainer, and cooled with cold water in time to make the egg shell and the internal shrinkage expansion coefficient difference and release the film.
11.
After the quail eggs are rinsed with cold water to cool outside, they are soaked in cold water to gradually cool the inside for shelling.
12.
After the quail eggs have cooled completely, peel off the shell.
13.
Choose a pot of appropriate size and add an appropriate amount of peanut oil.
14.
When the oil temperature rises to about 150 degrees, put in the processed quail eggs.
15.
After adding quail eggs, if there is too little peanut oil, turn the oil pan to make the quail eggs fried evenly.
16.
During the frying process, the oil temperature should be constant, and the quail eggs should be fried into light golden brown and wrinkled. (Note: The over-frying of egg whites is harmful to health!)
17.
Add enough water to the pot and bring to a boil over high heat.
18.
After boiling, add the processed beef cubes.
19.
After the beef is put into the pot, use the strainer to turn it in time to make the surface protein of the beef coagulate evenly and remove the blood water.
20.
After the beef surface protein has solidified uniformly, the blood is removed, and the meat is discolored, pick up the beef with a strainer, and rinse the pot with cold water.
21.
Soak the pasta beef in clean water for later use.
22.
Pour an appropriate amount of olive oil into the pot, add ginger, and place the prawns in the pot.
23.
Simmer the prawns slowly, boil the prawns, and boil the prawns until golden red on both sides.
24.
Place the prawns boiled until they are golden red and set aside.
25.
After heating the prawns in the pot, add onions and stir fragrant.
26.
After the onion is fragrant, add the processed beef cubes.
27.
Stir-fry the beef for a while, add appropriate amount of tangerine peel and five-spice powder, and fry it to create a fragrant flavor. (Note: Spices can only dissolve aromatic essential oils at high temperatures)
28.
After the aroma overflows in the pot, pour the cooking wine and stir fry for a while with balsamic vinegar, and then add enough dark soy sauce.
29.
After the soy sauce is involved, stir fry with a spatula to make the beef evenly colored.
30.
After the beef is evenly colored, add enough water at one time.
31.
Cover the pot and cook on high heat for about 5 minutes.
32.
After the beef has shrunk, add an appropriate amount of salt to taste.
33.
Transfer the beef into a saucepan of appropriate size. (The purpose of turning the pot is: 1. The small soup in the pot is concentrated, so that the ingredients can completely penetrate it; 2. The concentration of the ingredients is convenient for simmering, and the energy conversion and utilization are high; 3. It is convenient for cooking other dishes in the wok.)
34.
Cover the pot and simmer for a while over low heat to dissolve the fresh aroma of the beef.
35.
After the beef's fresh aroma is dissolved, add'tiger skin quail eggs'.
36.
Cover the pot and bring to a boil, turn to a simmer and simmer for about 20 minutes.
37.
When the beef is cooked through and the soup is fragrant, add the processed prawns.
38.
After adding the prawns, use a spoon to turn over the beef and cover it on top of the prawns so that the prawns are completely immersed in the fragrant juice.
39.
After covering the pot, let it simmer and roast for about 10 minutes, so that the savory prawns will dissolve and the scent of beef will penetrate into the prawns.
40.
After the beef, prawns, and quail eggs are full of fragrant flavor, transfer the ingredients to a large pot, add an appropriate amount of white sugar, stir fry, season, and collect the juice.
41.
When the "Beef Grilled Shrimp and Stewed Eggs" is full of juice, sprinkle some chopped green onions.
42.
Stir-fry the chopped green onion evenly, use high heat to collect the juice, seasoning, and leave a sufficient amount of juice to thicken the thin scallion before serving. (Note: "Beef Roasted Shrimp and Braised Eggs" is used to thicken the sauce. It is convenient for family members to use'Beef Roasted Shrimp Braised Eggs' and'White Rice' to make "Beef Roasted Shrimp Braised Eggs", if Don’t make “bowl of rice” without thickening, as long as the soup is thickened.)
43.
"Beef Roasted Shrimp and Braised Eggs" due to the plated operation of the feast
Take out the prawns around the side of the plate, put beef in the center of the plate, and then place quail and tiger preserved eggs between the prawns and beef. Finally, pour the sauce in the pot and pour it on the plate before serving.
44.
Picture 1 of the finished dishes of "Beef Roasted Shrimp and Braised Eggs".
45.
Picture 2 of the finished dishes of "Beef Grilled Shrimp and Stewed Eggs".
46.
"Beef Roasted Shrimp and Stewed Eggs" finished food edible illustration one.
47.
"Beef Roasted Shrimp and Stewed Eggs" finished dishes edible pictogram 2.
48.
Production of "Beef Roasted Shrimp and Marinated Eggs":
Use a small bowl of white rice, buckle one side of the dinner plate, and then pour the "Beef Grilled Shrimp and Marinated Eggs" together with the fragrant and rich gorgon sauce on the white rice.
Tips:
Tips:
Beef is rich in protein, and its amino acid composition is closer to human body needs than pork. It can improve the body's ability to resist diseases. It is suitable for growth and development, post-operation and post-illness patients in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good product for the cold winter. Chinese medicine believes that beef has the effects of nourishing the spleen and stomach, strengthening the bones and muscles, resolving phlegm and relieving wind, quenching thirst and salivation.
Special Note:
People with infectious diseases, liver diseases, and kidney diseases should take it with caution; yellow beef is a hair product, and those suffering from scabies, eczema, acne, and itching should be used with caution.