How to cook enoki mushroom fat beef delicious tips

How to cook enoki mushroom fat beef?

The steps are as follows:1. Roll up all the enoki mushrooms with fat beef slices in turn.

2. Heat the pan over high heat, then turn back to medium heat, and fry the fat beef enoki mushroom rolls directly in the pan.

3. Fry until the fat cow changes color, then turn it another time, and evenly fry the whole fat cow through and change color.

4. Put a tablespoon of oyster sauce in a bowl, add 1 teaspoon of sugar, add water, and stir well with chopsticks.

5. Heat the pan, pour the stirred oyster sauce sauce on the pot, boil over high heat, and then pour it directly on the fat beef enoki mushroom rolls.

The recipe for enoki mushroom fat beef is as follows:1. Ingredients: enoki mushroom, kimchi, fat beef.

2. Ingredients: green onion, oil, water, salt, light soy sauce.

3. Chop the green onions and set aside.

4. Wash the enoki mushrooms.

5. Make water in a pot.

6. After the water boils, add the enoki mushrooms and roast.

7. Blanch the enoki mushrooms and remove them.

8. Pour oil into the pan and preheat.

9. Add kimchi and stir-fry.

10. Pour in a bowl of water.

11. After the water boils, add the blanched enoki mushrooms.

12. Add a little light soy sauce.

13. Add the fatty beef.

14. Add salty salt to taste.

15. Sprinkle with chopped green onions at the end.

16. Stir-fry a little and then serve, and it's ready.

Preparation of boiled fat bovine enoki mushrooms:Ingredients: 250 grams of fat beef slices, 300 grams of enoki mushrooms, 100 grams of vermicelli, 50 grams of celery.

Excipients: 15 grams of ginger, 10 grams of dried chili, 150 ml of chicken broth, salt, sugar, Shao wine, peanut oil.

1. Wash the fat beef slices, mix well with salt ling, pepper and light soy sauce for later use.

2. Wash the enoki mushrooms and cut off the old roots at the tail for later use.

3. Boil the oil, stir-fry the ginger slices, splash a little Shao wine, and add the chicken broth. Put in enoki mushrooms and vermicelli to boil, then add fat chizi beef, dried chili peppers, celery, after boiling, season with salt and pepper and Zheng powder, and collect the juice slightly.

1.The fat cow used is a fat beef roll bought directly at the supermarket, which has been cut. Cut off the old roots and corners of enoki mushrooms, and chop the ginger, garlic, onion, green onion, and coriander for later use.

2.Bring water to a boil, put the enoki mushrooms in and cook over high heat for three minutes, then remove and drain.

3.While boiling water, add cooking wine, dark soy sauce, pepper and starch to the fat beef, mix well, and marinate for five minutes.

4.Put oil in a pan, heat the oil, add the minced ginger, minced garlic and minced onion and stir-fry until fragrant. Both onions and cooking wine help to remove the smell of fat beef.

5.After stir-frying, add the fat beef and stir-fry quickly, and use a spatula to disperse the fat beef while stir-frying, so that it does not stick together.

6.As soon as the fat cow is born, put the freshly boiled enoki mushrooms into the pot, then add salt, chicken essence, a small amount of sugar, a small amount of pepper, stir-fry a few times, and finally add chopped green onions and coriander.