Wo dan hua niu pot rice
By MyrlFunk
Carry out the pot rice to the end and continue to launch the nest egg slippery cow pot rice. If you follow traditional Cantonese cuisine, you should use ground beef, but I still like to eat this kind of piece myself. If you marinate the beef and can't finish it in one meal, you can make smooth-egg beef the next day, so you can achieve multiple goals with one stroke.
Recipe Recommendations
- pea tip 100g
- whole egg in 1
- qingshui 2-3 porcelain spoon
- starch 2 porcelain spoons
- salad oil 2 porcelain spoons
- peanut oil 1 porcelain spoon
- salt 1 teaspoon
- chicken essence 1 teaspoon
- soy sauce 1 porcelain spoon
- soy sauce 2 porcelain spoons
- white sugar 1 teaspoon
- cooking wine 2 tea
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Wo dan hua niu pot rice
1
Freeze the sirloin for 1 hour, until slightly hard, and cut into thin slices. Grip well with 1/4 teaspoon baking soda and marinate for 15 minutes. Baking soda softens beef fiber.
2
Add cured meat ingredient A: 1 whole egg, 2 teaspoons of cooking wine, 1 teaspoon of sugar.
3
Add 2 porcelain spoonfuls of pickled meat B soy sauce, 1 porcelain spoon of soy sauce, 1 teaspoon of chicken essence, and 1 teaspoon of salt. After marinating for a day, he returned home from work and added cured meat ingredient C to continue marinating.
4
Add bacon ingredients D before the first half of the next day: 2 porcelain spoons of starch and 2-3 porcelain spoons of water. You can prepare it when you go home at night.
5
Oil the walls of the casserole, add 2 cups of rice, and pour clear water. The Northeast rice I use is about slightly less than the half knuckles.
6
After the high heat boils, turn to low heat and stew into rice. The rice should be slightly undercooked. Remember to turn the pan in the middle to avoid burning the bottom.
7
Lay the beef on the rice and spread it one layer. When spreading, wipe off the excess sauce on the beef with your hands. After laying, pour 1 teaspoon of salad oil along the edge of the pan. Cover and low heat for 2 minutes, then open and turn over the beef. Pour appropriate amount of excess broth into rice along the edge of the pan (do not add if there is too much water), and continue to simmer for 2-3 minutes. Blanch the tips of the peas while braising.
8
Put the tip of the pea into the pan and beat a raw egg in the middle. (Traditional Niao Rice has no vegetables)
9
Change the cover and simmer on high heat for 10-20 seconds to turn off the heat and prepare to serve. Drizzle in soy sauce before eating. Soy sauce method: Half a hand-held spoon of water, 1 spoon of soy sauce, 1 spoon of oil consumption, 2 tablespoons of white sugar, 1 star anise, boil, cook until thick, remove the pepper, pour out the sauce, and sprinkle with chives.