I just wanted to do a market research when I published this dish, because this is our Wuyi Mountain specialty home-cooked dish. No one in the local area does not know this dish. It is very popular. The taste of bibimbap in the soup is even smoother and very good.
I wonder if other places have this way of eating? Let's communicate. The most indispensable spice in this beef taro dish is cinnamon leaves, and the garlic green can be replaced with other ingredients, such as green peppers and a little coriander.
But don't put green onions. The effect is not good. It's not that it's not that it's not delicious. Because the flavor of the green onions is strong and strong, which overshadows the taste of the dish itself and overpowers the guests. Another point is that it's a bit different from the local cooking method. Therefore, if the general cooking method and ingredients are kept unchanged, the taste can be authentic. Everyone can give it a try!
Beef taro
By RyleighRatke
Recipe Recommendations
- beef a
- Taros Jiuxiaoge
- ginger a little
- dried chili two
- geranyl three pieces
- garlic a
- soy sauce appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- qingshui appropriate amount
- slightly spicy
- cook
- half an hour
- senior
Steps for Beef taro
1
Wash one piece of garlic, cut into white and green garlic, three slices of fragrant leaves, two dried peppers, and a little shredded ginger.
2
One piece of beef.
3
Slice beef, add starch, soy sauce, cooking wine, salt, chicken essence.
4
Marinate for 15 minutes.
5
Nine taro potatoes, wash them and steam them until soft. They can also be boiled in water and put them in cold water. They usually take ten to fifteen minutes. This local taro potatoes are very soft once steamed and have a smooth taste.
6
Allow it to cool slightly and peel it while it is still hot. It will be easy to peel, but you still have to be careful that the inside is hot.
7
Cut it into small pieces.
8
Put the marinated beef in hot oil and slide until it is cooked five or six layers.
9
Plate for later use.
10
Sau-fry the garlic white part, fragrant leaves, shredded ginger, and dried peppers with base oil.
11
Add the taro and saute for 1 minute.
12
Add appropriate amount of water to finish the taro, and add half a teaspoon of salt.
13
Appropriate amount of soy sauce, cooking wine, and cook for five minutes.
14
Add a little pepper.
15
Add in the beef until it is half-cooked, continue to cook for three minutes, pick out the fragrant leaves.
16
Finally, sprinkle with garlic green, add a little chicken essence, and push evenly with a spatula.Beef taro Make Tips
1. Beef should be cut horizontally, not vertically according to the texture, as it will not be chewed. This is the basics and everyone knows it. 2. If beef is boiled in water, the effect is not as tender as the method of sliding it with oil first, because the oil temperature is higher. 3. The beef has been added with salt and soy sauce, so the amount of salt must be controlled later and the soup must be tasted. It will be salty. 4. Just moderate amount of water, otherwise it will turn into beef taro soup.