What are the benefits of marinating fish sauce in beef

Introduction: Fish sauce, also known as fish soy sauce, shrimp oil, and fish soup in Jiaodong, is a popular sauce in Chaoshan area. Fish sauce is often used in Vietnamese and Thai dishes. According to gourmets, if you eat fish sauce, you have been to Vietnam.

Efficacy: Fish sauce is a sauce fermented from fish and shrimp, containing 17 kinds of amino acids, 8 of which are necessary for the human body. It is also rich in protein.

Suitable for: Ordinary people can eat. Patients with gout, heart disease, kidney disease, and acute and chronic hepatitis should not consume it.

Applicable amount: 5 10 grams each time.

Tips: Experimental studies have found that fish sauce is carcinogenic. Fish sauce contains a variety of nitrosamines, and there is a significant relationship between fish sauce consumption and gastric cancer. Fish sauce is better if it has no bitter and astringent odor and is clear and transparent.

The cooking application of fish sauce is the same as that of soy sauce, and it has the effect of freshness and seasoning.

Fish sauce is a salty condiment originating from Chaoshan, Guangdong, and Chaoshan preserved vegetables, sour pickles and called "Chaoshan Three Treasures", the color is amber, the taste is salty and has the umami of fish, the cooking of Chaoshan cuisine, the chef still likes to use it.

Method. Fish sauce is made by fermenting and distilling salted salt. Fresh fish and water are fermented in a large vat and fermented in the sun after 3 to 6 months, and then a small amount of sugar, garlic, chili pepper and lemon seasonings are added to make fish sauce.

Use. In addition to being widely used in Teochew cuisine, fish sauce has gradually become a common seasoning in Southeast Asian cuisine with the overseas flow of Teochew people. Nowadays, Thai and Vietnamese cuisines are also commonly used to cook seafood, salads and other dishes.

Fish sauce can also be used as a dipping sauce for additional seasoning, such as pan-fried oyster cakes.

The Tao will be better and more delicious.

Ingredients for corned beef.

Salt, pepper, tenderizer, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla.

In addition, we take the measure of constantly pumping water into the beef.

Method 1: 1) Slice the beef, then chop the beef slices with a knife (but do not cut them);

2) Put the beef slices into the container, then add oyster sauce, sugar, pepper, cardamom powder, tara root herbs, and tender meat powder to stir it evenly, and then add egg whites and corn starch to whip the beef continuously, at this time, add water, let the beef fully absorb the water, the water should be added in stages, and the amount should not be too much each time, and then add water after the water is sucked up by the beef, until the beef is full of water and then add salt. Then add an appropriate amount of water and whip thoroughly. Refrigerate and serve.

Method 2: 1. Put the fresh beef in the water and cook it first, and then put it in a ventilated place to dry for a day.

2. It is best to marinate in a glass jar, remember that there can be no water in the glass jar, put in the dried beef, sprinkle with some salt, fish sauce, and a little peppercorns.

3. Boil the water, put some ginger and wolfberries in the water, boil for half an hour, and pour the boiling water into a glass jar after the boiling water completely changes to room temperature water.

4. The glass jar is completely sealed for two months and can be eaten after taking it out.

Specific matters: 1) Do not cut the queen mother of the beef slices;

2) The seasoning should be added in turn, and salt must not be added first;

3) The water should be added in batches, and it should be sufficiently large;

4) It is best to marinate and use it now, and do not leave it for too long after marinating.

Tender meat powder, egg whites, sugar, oyster sauce, corn starch, cardamom powder, tara root vanilla.

In addition, we take the measure of constantly pumping water into the beef.

Method 1: 1) Slice the beef, then chop the beef slices with a knife (but do not cut them);

2) Put the beef slices into the container, then add oyster sauce, sugar, pepper, cardamom powder, tara root herbs, and tender meat powder to stir it evenly, and then add egg whites and corn starch to whip the beef continuously, at this time, add water, let the beef fully absorb the water, the water should be added in stages, and the amount should not be too much each time, and then add water after the water is sucked up by the beef, until the beef is full of water and then add salt. Then add an appropriate amount of water and whip thoroughly. Refrigerate and serve.

Method 2: 1. Put the beef in the water and cook it in the water first, and then put it in a ventilated place to dry for a day to dry the water.

2. It is best to marinate in a glass jar, remember that there can be no moisture in the glass jar, put in the dried beef, sprinkle with some salt and fish sauce.

You can also put a little peppercorns.

3. Bring the water to a boil and put some ginger and wolfberries in the water.

Boil for half an hour, wait for the boiling water to be completely destroyed and turn into room temperature water, and pour it into the glass jar.

4. The glass jar is completely sealed for two months and can be eaten after taking it out.

Specific matters: 1) Do not cut the queen mother of the beef slices;

2) The seasoning should be added in turn, and salt must not be added first;

3) The water should be added in batches, and it should be sufficiently large;

4) It is best to marinate and use it now, and do not leave it for too long after marinating.

How many days does beef marinate? You can do it.

A complete and detailed tutorial on how to marinate beef.

If you are beating loose meat powder or tender meat powder when marinating, it will take about five minutes, if you are beating egg white, it will take about 15 minutes, and if you are beating clean water, it will take about 20 minutes.

I usually marinate for three or four hours, don't use salt, otherwise the meat will be firewood, and light soy sauce is the best.

Soak the cut beef in cold water for 1 hour to loosen the meat, and marinate it in white radish puree for half an hour

There are many benefits, containing protein, eating more beef and less pork.

Ingredients: 150 grams of beef, 3 shiitake mushrooms, a little shredded ginger, salt, soy sauce, cooking wine, corn starch, oil, chopped green onions, oil.

Method 1: After the rice is washed, soak it for 1 hour in advance (if the rice is soaked in advance, it is easier to cook and not easy to burn the bottom). Shiitake mushrooms are also soaked in advance to soften.

2. Cut the beef into thin slices, add salt, soy sauce, cooking wine, cornstarch, oil and shredded ginger and marinate for 15 minutes.

3. Soak the mushrooms until soft, cut them into strips, put them in the beef and mix well.

4. Smear oil on the inner wall of the casserole (it is not easy to paste the bottom), then pour the soaked rice into the pot, first use medium heat, wait for the water to boil until it begins to boil, and then reduce the heat.

5. When the rice begins to bubble and the rice is raised, put the marinated shiitake mushrooms and beef into the pot, disperse them with chopsticks, close the lid, and continue to simmer over low heat for 5-10 minutes (I hear no water, only the squeak is almost enough).

6. Then turn off the heat, simmer for another 10 minutes to open the lid, sprinkle with chopped green onions and then close the lid and simmer for 1-2 minutes to start chopsticks, can't wait?

Beef tenderloin as the main ingredient.

200g asparagus 200g

6 fresh shiitake mushrooms.

Carrots 50 g

Excipients oyster sauce. 50 g salt.

Light soy sauce to taste. 10ml

Fish sauce 5ml sugar 2g

10ml of cooking wine

Appropriate amount of chicken bouillon. Starch to taste.

5ml of fresh spicy shrimp

Ginger juice 10ml

Step 1Prepare all the ingredients.

2.Wash the rice and add water, the amount of water is better than the first knuckle of the finger.

3.Then add a few drops of sesame oil and soak for 20 minutes.

4.Cut the beef into strips and add a little sugar, cooking wine, ginger juice.

5.Add starch at that.

6.Mix with your hands and marinate for 20 minutes.

7.Remove the old roots of the asparagus and wash and cut into sections, and slice the carrots.

8.Boil the mushrooms in boiling water for 2 minutes and let them cool.

9.Blanch the carrots and let cool.

10.Blanch the asparagus and let it cool.

11.In a small bowl, add 20g of oyster sauce and 2g of sugar.

12.Add fish sauce and spicy shrimp (light soy sauce can be used instead).

13.Then add an appropriate amount of water and mix evenly to become the juice for later use.

14.Cover the casserole and cook over high heat for 5 minutes.

15.Then add the sesame oil and stir well.

16.The soup dries quickly, turn off the low heat and simmer slowly.

17.Add the marinated beef, add olive oil, and continue to mix with your hands for a while.

18.Pour oil into a wok and stir-fry the beef, then add the oyster sauce and stir-fry until the beef changes color and turn off the heat.

19.At this time, the rice is cooked, and all the vegetables and beef are spread on top of the rice.

20.Then pour a little sesame oil along the edge of the pan.

21.Cover and simmer for 5 minutes.

22.Remove the casserole and pour in the seasoned sauce.

23.Sprinkle with chopped green onions and serve. Tips: