How to make Roasted beef with shrimp and marinated bird eggs

[Golden Bull Iron Brother]--"Beef Roasted Prawns and Marinated Sparrow Eggs"(Creative named on November 25)
The [Golden Ox Iron Brother] series of dishes are specially created for children and young men and athletes. The ingredients configuration, strong color, thick taste, rich zinc, iron, protein, etc. are all nutritional elements and preferences for athletes 'physical fitness.
Introduction to cooking methods:
1. Put fresh prawns into hot oil of onions and ginger and roast them to make red oil. Roast the prawns until ready for use;
2. Cook the quail eggs, remove the shells, and fry them in the pan until golden brown to make 'tiger skin quail eggs' and serve on a plate for later use;
3. Pour the beef into boiling water to solidify the surface protein, remove the blood and wash it for later use;
4. Stir onions and ginger slices into a shrimp red oil pan and stir fry until fragrant. Add beef, cooking wine, soy sauce, and five-spice powder, stir fry and color. Then, add enough water and cook for about 10 minutes. When the soup is full of flavor, add tiger skin quail eggs, cover the lid and simmer for about 20 minutes to make the meat crispy;
4. When the beef is soft and flavorful, and the soup is thick, soak the prawns in the soup, simmer and roast with slow fire for about 10 minutes to make the shrimp fresh and the soup is flavorful. Then, take out the prawns and surround them on the plate. Side, place the beef in the center of the plate, and then place quail tiger skin eggs between the prawns and the beef;
5. Finally, pour the sauce in the pan and pour it on a plate to serve.
Characteristics of dishes:
A platter of hot dishes with a simple structure, golden and ruddy color, is particularly attractive with the embellishment of coriander, the best companion of beef. The name of the dish is appropriate, the nutritional mix is reasonable, and the taste is extremely unique. It can be eaten hot and cold.
May the athletes have aspirations in all directions and the dragon's power will ignite!

Wash the beef and cut it into pieces of uniform size and thickness.

After soaking the prawns in salt water for 20 minutes, wash them with clean water. Then, use scissors to place the shrimp head and cut off the shrimp grab and shrimp stomach crop at a 45-degree angle.

If the shrimp stomach crop cannot be cut cleanly, you can use scissors to pick it up, but the shrimp yellow must be left, because the shrimp yellow can boil more shrimp red oil;

Large shrimps whose stomach and crop are cut off do not need to be washed with water.

Cut onions into small pieces and wash them with water.

Soak quail eggs with clear water and wash the outer shell.

Cut the ginger into large pieces and pat it loose with a knife, and place it on the side dish with the processed ingredients for later use. (Note: The ingredients are stacked in order to facilitate the feeding order during the cooking process)

Add enough water to the pan, add appropriate amount of fine salt, and add the washed quail eggs.

Pour over the pan and steam the quail eggs.

After steaming the quail eggs, pick up the eggs with a fence and cool them with cold water in time to cause the difference in shrinkage and expansion coefficients between the shell and the interior to separate the film.

The quail eggs are rinsed with cold water until the outside cools, and then soaked in cold water to gradually cool the inside for shelling.

After the quail eggs have completely cooled, peel off the shells.

Select a pot of the right size and add appropriate amount of peanut oil.

When the oil temperature rises to about 150 degrees, put in the processed quail eggs.

After adding the quail eggs, if there is too little peanut oil, turn the oil pan to fry the quail eggs evenly.

The oil temperature should be constant during frying, and fry the quail eggs until they are light golden and wrinkled. (Note: Excessive protein frying is harmful to health!)

Add enough water to the pan and bring to a boil over high heat.

After boiling, add the processed beef pieces.

After the beef is put into the pot, stir it with a fence in time to solidify the protein on the surface of the beef evenly and remove the blood.

After the protein on the surface of the beef is solidified evenly, the blood is removed, and the meat color changes, pick up the beef with a fence and rinse it with cold water.

Soak the buffalo beef in clear water and set aside.

Pour a proper amount of olive oil into the pan, add the ginger and place the shrimps in the pan.

Cook slowly with slow fire, boil the prawns in red oil, and boil the prawns until they are golden red on both sides.

Place the prawns boiled until they turn golden red on a plate for later use.

Heat the prawns and red oil in the pan, add the onions and stir-fry until fragrant.

After the onions are stir-fried, add the processed beef pieces.

Put the beef into the pan and stir fry for a while, add appropriate amount of tangerine peel and five-spice powder and stir fry until fragrant. (Note: Spices can only dissolve aromatic essential oils at high temperatures)

After the aroma in the pan is overflowing, pour in the cooking wine, stir fry with balsamic vinegar for a while, and add enough soy sauce.

After the soy sauce is added, stir fry with a spatula to evenly color the beef.

After the beef is evenly colored, add enough water at one time.

Cover the lid and cook over high heat for about 5 minutes.

Cook the beef until it shrinks, add appropriate amount of fine salt to taste.

Transfer beef into a saucepan of suitable size. (The purpose of turning the pan is: 1. Concentrate the small soup in the pan, so that the ingredients can completely penetrate into it;2. Concentrate the ingredients for easy stewing with slow fire, with high energy conversion and utilization rates;3. Make it easy for the pan to cook other dishes.)

Cover the lid and simmer over low heat for a while to dissolve the fresh flavor of the beef.

After the fresh flavor of the beef dissolves, add the 'tiger skin quail eggs'.

Cover and bring to a boil, turn to slow fire and simmer for about 20 minutes.

When the beef is cooked and the soup is fragrant, add the processed prawns.

After the prawns are added, turn the beef over with a spoon and cover it on top of the prawns, so that the prawns are completely immersed in the fragrant juice.

After covering the lid, simmer and roast on slow fire for about 10 minutes to dissolve the delicious flavor of the prawns and the delicious flavor of beef seeps into the prawns.

After the beef, prawns, and quail eggs are delicious and fragrant, transfer the ingredients to a large pot, add appropriate amount of white sugar, stir fry, season, and harvest.

When the juice of "Beef Roast Shrimp and Sparrow Egg" is thick, sprinkle with appropriate amount of chopped green onion.

Stir fry the chopped green onion evenly, gather the juice with high heat, season, and leave enough juice to thicken and serve on a plate. (Note: "Beef Roast Prawns and Marinated Sparrow Eggs" with sauce is used when serving. It is convenient for family members to use 'Beef Roast Prawns and Marinated Sparrow Eggs' and 'white rice' to make "Beef Roast Prawns and Marinated Sparrow Eggs Rice". If you don't make 'rice', you don't need to thicken it, just condense the soup.)

"Beef Roast Prawns and Marinated Sparrow Eggs" Due to the loading operation of the banquet: take out the prawns and surround them on the edge of the plate, place the beef in the center of the plate, then place the quail tiger skin eggs between the prawns and the beef, and finally, thicken the pot with sauce and pour on the plate to serve on the table.

Picture 1 of the finished dish of "Beef Roasted Shrimps and Sparrow Eggs".

Picture 2 of the finished dish of "Beef Roast Shrimp and Sparrow Egg".

Picture 1 for the finished consumption of "Beef Roast Shrimp and Sparrow Egg" dish.

Picture 2 for the finished consumption of "Beef Roast Prawns and Sparrow Eggs" dish.

Preparation of "Beef Roast Shrimp and Sparrow Eggs Covered Rice": Use a small bowl of white rice and place it on one side of the plate. Then, pour the "Beef Roast Shrimp and Sparrow Eggs" with the delicious and rich sauce on the white rice. Just serve it.

Roasted beef with shrimp and marinated bird eggs

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