Beef salad with onions
By NonaDickens
Guangdong's Laohuo Tang selects different foods according to the seasons and stews them slowly and carefully. It has the effect of nourishing, regulating and improving your body, so it is deeply popular. Because most of the meat after making the soup is rough and tasteless, and many people think that after a long period of stewing, the essence of the food has been melted into the soup, many people have the habit of "drinking the soup and discarding the dregs." In fact, even if the soup is boiled for a long time, most of the nutrients are still retained in the soup residue. Eating the soup with the residue can better absorb the nutrients. Just add a little sauce to some soups and make a gorgeous transformation, giving you a stunning effect.
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Steps for Beef salad with onions
1
Pick up the cooked beef from the stew and cut it into thin slices.
2
Chop garlic and ginger into minced pieces, cut onions and coriander into cubes, put a little salt, sugar, cooking wine, 2 tablespoons of soy sauce in a small bowl, a little vinegar to enhance the flavor (you can add more if you like sour), and add half a bowl of water and a little cornstarch. Mix well for later use.
3
Heat the oil, minced garlic and minced ginger, pour in (1), bring to a boil, sprinkle with chopped green onion and diced coriander, mix well, and sprinkle on the thinly sliced beef. You can pick up chopsticks.