In Chinese cuisine, there are some very reasonable pairings, such as oyster sauce beef. Oyster sauce beef is quite famous in Cantonese cuisine and is generally made with a combination of onion, green bell pepper, and beef. The tender beef is rich in protein and inorganic salts, with a particularly high content of vitamin B. Onions contain a lot of allicin, and when cooked with beef, allicin is converted to allyl thiamine, which effectively prolongs the time vitamin B stays in the body. Oyster sauce is delicious and nutritious, rich in elements like zinc and calcium, which adds a lot to this dish.
Onion Oyster Sauce Beef
Ingredients: 150g beef tenderloin, 100g purple onion, 50g colored bell pepper, a little ginger and garlic, one egg white.
Seasonings: one tablespoon of oyster sauce, one teaspoon of chicken powder, one teaspoon of white pepper, one tablespoon of Shaoxing wine or cooking wine, one teaspoon of dark soy sauce, half a teaspoon of sugar, one tablespoon of cornstarch, one tablespoon of starch water.
Method: Slice the beef tenderloin and marinate it with white pepper, Shaoxing wine, egg white, dark soy sauce, and cornstarch. Chop the ginger and garlic into small pieces, and slice the bell pepper and onion into diamond shapes. Heat oil in a wok to medium heat (about 50% hot), add the beef slices and gently separate them with chopsticks. Once the slices float and turn white, immediately remove them and drain. Pour out the oil, leaving a little in the wok. Sauté the ginger and garlic until fragrant, then add the oyster sauce and stir-fry until it forms small bubbles. Add a little stock or water, adjust the color with dark soy sauce, and season with chicken powder and sugar. Add the bell pepper and onion and stir-fry briefly, then return the beef to the wok and toss together. Thicken with starch water, stir to combine, and serve.
Creaming of cabbage