Blanched beef

Recipe Recommendations

• coriander 2 pieces
• Flammulina velutipes 100 grams
• edible oil appropriate amount
• salt appropriate amount
• pepper appropriate amount
• dried chili appropriate amount
• pepper appropriate amount
• MSG appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• baking soda 1 grams
• water starch appropriate amount
• sugar appropriate amount

• slightly spicy
• cook
• ten minutes
• ordinary

Steps for Blanched beef

1

A piece of beef tenderloin, wash it and set aside;

2

Cut into thin slices, add cooking wine, baking soda, and salt flavor, then add a little water starch to size, and let stand for half an hour;

3

Wash pickled cabbage and shred;

4

Chop the coriander, cut the green onions into sections, and shred the ginger;

5

Prepare some pepper and dried shredded pepper;

6

Blanch the mushroom and pickled cabbage in boiling water, remove and set aside;

7

Heat the pan, add oil, add sauerkraut and mushroom, stir fry for a while;

8

Add appropriate amount of water to boil;

9

Remove the pickled cabbage and mushroom and place in a large bowl;

10

Add a little salt, pepper, cooking wine, and a little sugar to the soup in the pot and bring it to a boil, add a little MSG, and add the beef slices (add slices one by one to let the beef stretch);

11

Just boil it for 30 seconds and remove it and place it in a bowl;

12

Add shredded ginger and spring onion;

13

Sprinkle with minced coriander;

14

Pour the hot soup into the pan;

15

Pour oil into the pan and fry the peppers and pepper over low heat;

16

Pour in hot pepper oil and serve.

Blanched beef Make Tips

Recipe Categories

• hot dishes
• home cooking
• Elderly recipes