Stir-fried Mushrooms with Mustard Beef

Name: Stir-fried Mushrooms with Mustard Beef
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: About 100g beef; About 50g Mustard; 12 Mushroom; 5 slices ginger; 1 plant Chives; 1 tbsp White wine; 1/4 tsp baking soda; 1/3 tsp powder pepper; 1 tsp corn starch; 1 tbsp Rapeseed oil; 1/3 teaspoon Refined salt; 1/3 teaspoon Brown sugar powder; 1 tbsp Soy sauce

by rosejyy2000

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The author likes to go to the oil pipes and think about the Ba Babao Island. A few days ago, I watched Zhongtian and watched TVBS. It was really boring. Then I watched Dongsen again. I just saw Huang Shicong and Liu Baojie talking about the stocks of mustard. It is said that Chinese people must put mustard noodles when they eat noodles. After listening to them, I feel weird. I thought, is it necessary to eat noodles with fried bean paste? If you eat our Guangdong Yinsi noodles, it is also inevitable? Then I heard Huang Shicong say that mainlanders can’t eat mustard, and thought, this green to the juice financial host is really a bottom frog, yes, frogs are also green, they don’t understand things that are not clear, please don’t let them go. Is the word good? It's so laughable and generous. The author also likes mustard tuber, but it is definitely not in a situation where it must be eaten and cannot be eaten. What's touching is that the Sichuan factory sent two boxes of mustard to Huang Shicong, which is really a high level of grievance and praise. "

Stir-fried Mushrooms with Mustard Beef

1. 1. Shred beef, add 1 tbsp of white wine, 1/4 tsp of baking soda, and 1/3 tsp of pepper. Grab it with your hands until it becomes sticky. Add 1 tbsp of water, then stir well, add 1 tsp of corn starch , Add 1 tablespoon of vegetable oil or raw oil, and then evenly, let it stand for 30 minutes or more. I like to marinate the next day. After marinating, put it in a compact box in the refrigerator to allow the seasoning to be absorbed;

Stir-fried Mushrooms with Mustard Beef recipe

2. Separate the scallions and scallion leaves into small pieces, boil the pot over high heat, put the bottom oil, pour in the mustard, sauté fragrant, set aside from the pot, leave the oil in the pot;

3. Slice the mushrooms, pour them into a pot, stir slowly over medium heat until they are broken, set aside;

4. Put a little oil in the pan, pour the beef and stir fry until the fifth or sixth is mature; fifth, sixth, seventh, add mustard tuber, and mix evenly; eight, turn off the heat, sprinkle in green onion leaves, turn a few times, serve in the pan, and start the meal.

5. Set aside the beef, add green onion and sliced ginger, and saute slightly;

6. Put the mushroom slices into the pot. Because the light soy sauce and refined salt are not used when marinating the beef, add refined salt or light soy sauce together with the mushrooms when cooking. At this time, add 1/3 tsp of refined salt, 1/3 tsp of brown sugar powder, and pepper. 1/3 teaspoon of powder, then pour 1 tablespoon of light soy sauce and 1 tablespoon of white wine on the side of the pot, and pour a few times;

7. Add mustard tuber and mix well;

8. Turn off the heat, sprinkle in the green onion leaves, turn a few times, and enjoy before serving.

Tips:
It is not recommended to blanch the mushrooms. Use dry simmering to keep the essence of the mushrooms inside. After blanching, the nutrient essence will be lost with the water.