In the "Cantonese Cuisine" banquet, in addition to large dishes and seafood, there are also many kinds of exquisite stir-fried food. For example, fried shredded snake, shredded duck, shredded chicken, shredded eel, shredded dragon and phoenix, fried beef with cashew nuts, fried beef with seasonal vegetables, fried beef with oyster sauce, fried beef with black pepper, and so on. Each restaurant and restaurant also has its own special stir-fry, which is called the "stir-fry king" who drinks wine and rice.
Today, I will make a small dish for drinking and rice, called "Colorful Mandarin Duck Willow". The main production methods are as follows;
Colorful Mandarin Duck Willow
Recipe Recommendations
- beef tenderloin 100 grams
- chicken fillet 100 grams
- red pepper 40 grams
- soda 1 grams
- salt 2 grams
- chicken powder 2 grams
- pepper a little
- yellow wine 20 grams
- oyster sauce 20 grams
- white sugar 5 grams
- green onion 15 grams
- ginger 15 grams
- water starch appropriate amount
- cooking oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Colorful Mandarin Duck Willow
1
Put salt, chicken powder, pepper powder and rice wine into the beef tenderloin and chicken tenderloin respectively, and add a little soda into the beef tenderloin.
2
Then grab well with appropriate amount of water starch.
3
Pulp for 10 minutes for later use.
4
Blend the sauce; first add salt and pepper in a bowl.
5
Add appropriate amount of chicken powder.
6
Spoon in 5 grams of white sugar.
7
Pour in a little Shaoxing wine.
8
Add about 20 grams of oyster sauce.
9
Spoon in appropriate amount of water starch and mix well.
10
Put all ingredients in water for later use.
11
Heat a stir-fry spoon over heat, add appropriate amount of cooking oil, and first add the beef tenderloin and stir-fry.
12
The beef tenderloin is smooth and loose, add the chicken tenderloin and stir-fry.
13
Change color slightly and add shredded green onion and ginger.
14
After the onion and ginger burst out, add all the ingredients and stir well over high heat.
15
Stir well, add in the sauce and stir fry.
16
After the sauce is gelatinized, you can take it out of the pan and plate. Operation complete.Colorful Mandarin Duck Willow Make Tips
Characteristics of this dish: colorful color, light flavor, smooth and tender willows, salty and fresh taste. Warm tips: 1. Put a little soda in the beef tenderloin to make it smoother and tender. When frying the ingredients, put the beef fillet first. You don't have to wait for it to change color, as long as it is smooth and loose, you can add the chicken fillet, so that you can stir-fry it simultaneously. When frying this dish at home, you can take it out of the pot once. For example, in restaurants, you can make the meat more oily and medium cooked first, and then stir-fry. 2. When frying this dish at home, due to the weak firepower, using flavored ingredients to thicken the frying speed can speed up the frying speed. When the dish is heated, the meat must be kept tender and tender, and it is the fastest to produce it in one pot. However, preparations must be done in advance, such as preparing the sauce in advance, adding the ingredients to water, etc. 3. Don't use too much oyster sauce, it can enhance the freshness. The main color of this dish is bright and light. This Cantonese dish stir-fried "Colorful Mandarin Duck Willow" with a large stir-fried spoon is ready. The meat tastes smooth and tender, salty and delicious, and the taste is very delicious! For friends 'reference!