滑溜里ridge#滑熘ridge (the Easiest Way to Taste The Taste of Childhood)
1.
Cut the tenderloin into thin slices. If the cut is not thin, it tastes bad. Put a spoonful of baking soda and a little water. Grab and wash with your hands for about 5 minutes to make the meat tender.
2.
After a few minutes, the sliced meat will be fat and fat, very slippery. *Afterwards, rinse off the baking soda and wash it several times.
3.
Squeeze out moisture
4.
Put salt, MSG, white pepper or cooking wine
5.
Put some water starch.
6.
Add another egg white, grab and mix evenly
7.
Finally, add a little vegetable oil, mix well, and marinate for at least 20 minutes.
8.
I found this picture on the Internet. Cut cucumbers and carrots into diamond-shaped slices, cut them diagonally into small pieces, and then firm them up and slice them. ...Remember! Remember! Don't just take it in and slice it. The oval piece is really not good-looking, trust me.
9.
It is best to use a non-stick pan, heat the pan with cool oil, the oil temperature should not be too high, about 30% hot, slowly add the meat slices, don’t stir it in a hurry, wait 5 seconds and then dial it slowly If you stir the pan in a hurry, it will cause desizing, so that the finished product will not look good, and it will be chopped up. Finally, add cucumber slices and carrot slices.
10.
When the meat slices turn white, you can remove the oil control.
11.
Reserve the base oil, sauté the green onion, ginger and garlic, add a bowl of water to boil, add salt and MSG to taste a bit salty, this dish must not be used soy sauce, it must be white, the color should be very clean, white, Red and green. There are some areas where * fungus is still used, but when I was a child, the "slippy loin" in Harbin did not use fungus.
12.
Change the heat to a low heat and add water to the starch to thicken the soup. After the soup thickens
13.
Add the meat slices and side dishes.
14.
Stir-fry for a while, and be sure to pour in material oil (fried oil of pepper, star anise, scallion, ginger, garlic) or bright oil before serving, so that the dishes will be brighter, more fragrant and more beautiful in color
15.
It is the taste that I had when I was young. The meat slices are very tender, tender and fresh, especially when served with rice.
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