Because Dongdong is too thin, I have been developing delicious dishes for Dongdong.
Today, I finally thought of this simple and light dish (Maxiang Golden Mushroom Fat Beef Roll)
Steamed beef roll with golden mushroom and sesame sauce
Recipe Recommendations
- dried tofu two
- fat beef four or two
- Flammulina velutipes four or two
- sesame oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- steamed fish oyster sauce appropriate amount
- salty and fresh
- other
- ten minutes
- simple
Steps for Steamed beef roll with golden mushroom and sesame sauce
1
Use water separately for fat beef and mushroom meat (when fat beef is ripe, mushroom meat is cut off). It is not easy for them to pass through water for too long. Cut the dried tofu into rectangular pieces and shred the green onions.
2
Sprinkle with a teaspoon of refined salt, a teaspoon of monosodium glutamate, and sprinkle with sesame oil according to your tolerance (my sesame oil is made by me), and start to stir, let the fat beef and the mushrooms twist together, and let it rest for a while to taste.
3
Place the entangled fat beef and mushroom mushrooms on one end of the rectangular dried tofu, try to make it even and plump, and then start rolling, rolling, rolling along the end where the fat beef and mushroom mushrooms are placed.
4
After rolling, divide the plates one by one, sprinkle with shredded green onions, drizzle with steamed fish soy sauce (or soy sauce), and wrap them with plastic wrap. Because the raw materials are already cooked, just put them in the microwave and beat them for 1-2 minutes. It will be OK.
5
Take a sip of tofu with soft bean aroma, fat beef and needle mushrooms intertwined with hemp aroma, and the fresh aroma of steamed fish and soy sauce. Come and try it!