Beef with smooth eggs
[Smooth Egg Beef] is one of the most distinctive dishes in Cantonese cuisine. It belongs to Guangdong home-cooked dishes. The finished dish is light yellow in color, tender and smooth meat, rich in egg aroma, rich in nutrients, and easy to operate.
Recipe Recommendations
- eggs of 5
- green onion appropriate amount
- salt 1 teaspoon
- sugar 1/2 teaspoon
- sesame oil 2 teaspoons
- pepper 1 teaspoon
- chicken essence appropriate amount
- baking soda 1/3 teaspoon
- starch 2 teaspoons
- qingshui a little
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Beef with smooth eggs
1
Pat the beef with the back of a knife, cut it into thin slices, add Shaoxing wine, soy sauce, chicken essence, sugar, chopped green onion, soda powder, starch, a little water, and 1 teaspoon of sesame oil to size and marinate for 30 minutes.
2
Beat the eggs, add chopped green onion, salt, pepper, chicken essence, 1 teaspoon sesame oil, and a little water and mix well.
3
Pour vegetable oil into a frying pan, heat until it is 40% hot, then slide the beef slices until 8 minutes done, and remove.
4
Pour the smoothed beef into the egg mixture and mix well.
5
Leave a little oil in the pan and heat until warm, add the beef with the egg mixture mixed.
6
Add oil while frying, stir-fry until the egg mixture has not completely solidified, turn off the heat, finally pour in sesame oil and stir well, and then take out of the pan, place into a plate and pile up into a mountain shape.Beef with smooth eggs Make Tips
A few words: Add a little soda powder to marinate the beef to make it more tender. During the frying process, stir fry in one direction. In addition to mastering the frying method, the amount of oil should be slightly more, and a little more water should be added to the egg liquid to make the scrambled egg tender, smooth and juicy. Whether it is egg liquid or beef, you cannot stir-fry it over high heat after being placed in the pan. You should stir-fry it over low heat until the egg liquid is not completely solidified and the beef has just broken, so as to make the most tender and smooth egg beef.