Braised beef with spicy cabbage
Ingredients: salt,beef brisket,white sugar,cooking wine,onion,Jiang,starch,edible oil,cabbage leaves,chili sauce,sesame oil
Recipe Recommendations
- beef brisket 300 grams
- cabbage leaves 3 tablets
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- sesame oil appropriate amount
- chili sauce appropriate amount
- salt appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- edible oil appropriate amount
- slightly spicy
- quick-boiled
- ten minutes
- ordinary
Steps for Braised beef with spicy cabbage
1
All ingredients are ready.
2
Cut the beef into thin slices and marinate with 1 teaspoon of cooking wine, 1/4 teaspoon of sesame oil, 1/3 teaspoon of salt, and a small amount of starch for 20 minutes.
3
Heat the frying pan, pour the oil, add the green onions and ginger, and stir fry until fragrant.
4
Put the washed and cut cabbage poles into the pan and stir fry for 2 minutes.
5
After stir-frying the cabbage to remove the water, add a small amount of salt and two tablespoons of chili sauce.
6
Pour in the cabbage leaves and stir fry for a while.
7
Add 1 teaspoon of white sugar and stir fry until fragrant.
8
Add half a bowl of water and bring to a boil over high heat.
9
Use chopsticks to pick the beef and put it in the pan and blanch it, and use chopsticks to gently open it to prevent the beef from sticking together. For about 1 minute, the beef will turn white and curl. If the fire lasts less than half a minute, you can turn off the heat and serve on a plate.Braised beef with spicy cabbage Make Tips
1. The beef should be cut perpendicular to the muscle texture so that it is easy to chew. 2. The thinner the beef is cut, the better. If you feel that fresh beef is difficult to cut, you can wash it and put it in the quick-frozen layer, quickly freeze it for 15 minutes before cutting. It will be easier. 3. If you choose sirloin, the taste will be better. 4. When the beef is finally blanched, the soup water in the pot should be boiled away. 5. Use chopsticks to hold three or two slices and blanch them. Beef does not stick together easily and is easier to cook.