Stir-fried Niuhe
1.
Ingredients preparation
2.
Wash all the ingredients, pinch the sprouts and remove the tails and choose clean, cut the beef tenderloin into 0.3 cm thin slices, cut the onion thickly, and cut the shallots into the same length as the sprouts.
3.
Put the cut beef slices in a bowl, add 5ml light soy sauce, 2ml dark soy sauce, 1g white sugar, 1g salt, 3g cornstarch, mix well, stir well, then add 5ml salad oil and set aside. (Tips: Add corn starch to lock the moisture, so that the fried beef tenderloin will be more tender and smooth)
4.
15ml light soy sauce, 3ml dark soy sauce, 1g salt and 1g white sugar make a sauce for later use
5.
Turn on the power of the cooker and adjust the fire power to the 8th gear. Heat the pot and pour the salad oil. When the oil temperature rises to 50% hot, when there is a little smoke, pour the beef oil for about 20 seconds, beef slices Until 7 minutes cooked, pour out the control oil and set aside
6.
Adjust the stove's firepower to the 9th position. Heat the pot, add 15ml of salad oil, pour in the pho and fry it until the surface of the pho is slightly hard. Turn it over with chopsticks and stir fry for about 2 minutes.
7.
After the pho is heated through, add onion shreds and sprouts and continue to stir fry
8.
When the onion is slightly browned, pour in the prepared sauce and beef, and stir-fry gently with a spatula
9.
Wait until the pho has collected the sauce, then sprinkle in the scallions.
