The practice of stir fried sand tea beef with pickles, can you introduce the home style practice of

Ingredients: 500g of beef, appropriate amount of Chaoshan pickles, appropriate amount of parsley, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of sesame oil

2 tablespoons of sand tea sauce, pepper to taste.

Steps: Pat garlic, ginger, oil, sugar, soy sauce, pepper, sand tea sauce and a little sesame oil starch, mix well to taste, add a little water, stir in one direction to make the meat absorb more tender;

Parsley cut into pieces and set aside;

Chaoshan pickles, shredded and set aside;

Beef slices in the oil pan, smooth and fry until eight mature, scoop up, set aside;

Put a little oil in the pan, add parsley, and fry until fragrant;

Return the beef to the pan and stir-fry;

Stir-fry the pickles twice, and add a teaspoon of pickle juice before removing from the pan;

Out of the pot, the juice is used for bibimbap and you can eat two bowls of rice.

Cooking tips for stir-fried sand tea beef with picklesChaoshan crispy pickles, but the finishing touch There is no need to add seasonings during the stir-frying process, and the sand tea sauce and pickle juice already have a salty taste.

Menu. Daquan.

Stir-fried sand tea beef.

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Stir-fry the sauce aroma.

15 minutes on higher heat.

Middle school level. Ingredients: 500 grams of beef (lean) Accessories:

120 grams of duck eggs, 430 grams of kale, 70 grams of starch (corn) Seasoning: 270 grams of sand tea sauce, 2 grams of garlic (white skin), 1 gram of ginger, 30 grams of rice wine, 10 grams of white sugar, 80 grams of white soy sauce, 13 grams of monosodium glutamate, 2 grams of sesame oil, 170 grams of lard (refined).

Ingredients for 2 people.

500 grams of beef.

Accessories. 120 grams of duck eggs, 430 grams of kale, 70 grams of corn starch, 80 grams of white soy sauce, 270 grams of sand tea sauce, 2 grams of garlic, 1 gram of ginger, 30 grams of rice wine, 10 grams of white sugar, 1 gram of monosodium glutamate, 2 grams of sesame oil, 170 grams of lard (plate oil).

Step 1: Remove the beef fascia, cut into 5 cm long and 2 cm wide slices, and place in a bowl.

Step 2: Put the starch in a bowl and add an appropriate amount of water to make wet starch.

Step 3: Finely chop the garlic and ginger respectively and set aside.

Step 4 Crack the duck eggs, remove them, add them to a bowl with rice wine, sugar, white soy sauce, monosodium glutamate, and wet starch, marinate for 10 minutes, and set aside.

Step 5 Put the wok on the hot fire, cook the lard until it is 70% hot, put the marinated beef slices into the pot, quickly disperse with chopsticks, pass the oil for 1 minute, and then pour it into a colander to drain the oil.

1.Remove the beef fascia, cut into 5 cm long and 2 cm wide slices, and place in a bowl;

2.Put the starch in a bowl and add an appropriate amount of water to make wet starch;

3.Chop the garlic and ginger separately and set aside;

4.Crack the duck eggs, remove them, add them to the bowl with rice wine, sugar, white soy sauce, monosodium glutamate, and wet starch, marinate for 10 minutes, and set aside;

5.Put the wok on the hot fire, when the cooked lard is burned to 70% hot, put the marinated beef slices into the pot, quickly disperse with chopsticks, pass the oil for 1 minute, and then pour it into a colander to drain the oil;

Pat the garlic and ginger, the oil, sugar, soy sauce, pepper, sand tea sauce and a little sesame oil starch, mix well to taste, add a little water, and stir in one direction to make the meat absorb more tender.

Parsley cut into pieces and set aside;

Chaoshan pickles, shredded and set aside;

Beef slices in the oil pan, smooth and fry until eight mature, scoop up, set aside;

Put a little oil in the pan and fry the parsley until fragrant, 6

Return the beef to the pan and stir-fry;

Stir-fry the pickles twice, and add a teaspoon of pickle juice before removing from the pan;

Out of the pot, the juice is used for bibimbap and you can eat two bowls of rice.

Material. Ribeye steak, sand tea sauce, green onions, 2 eggs, ginger, light soy sauce, sesame oil, cold rice.

Method. 1. Grab 1 egg yolk and a tablespoon of sand tea sauce together with the cold rice. Note: Pay attention to the technique should be light, it is to grasp, not squeeze, otherwise the rice is easy to squeeze.

2. Slice the steak, add a spoonful of sand tea sauce, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, stir well, then drop a few drops of sesame oil, and let stand for later use.

3. Grind a little ginger and cut the green onions into oblique shreds.

4. Heat the oil in a pan, fry the marinated beef until it is 5 minutes cooked, add minced ginger and shredded green onions, stir-fry a few times and set aside.

5. Slide the remaining eggs with the remaining oil in the pan and add the marinated cold rice.

6. After stir-frying, add 1 tablespoon of sand tea sauce, stir-fry evenly until the fragrance comes out, then add the pre-fried beef, and turn it a few times to get out of the pot.

【Shacha beef and egg fried rice】

With a few simple ingredients, you can turn it into the best fried rice! The key to good taste is that you have a bottle of authentic sand tea sauce.

In this way, even if you close your eyes and fry it, it is 10,000 delicious.

If you are busy with work or go to school, you don't have time to cook more complicated dishes. Then this fried rice dish is the perfect fit.

A dish of ecstasy sand tea beef and egg fried rice can make you infinitely satisfied.

So, now let's take a look at the simple steps.

1.Prepare the ingredients.

Carrots, sweet beans, choy sum, eggs, beef, leftover rice.

2. Handle the ingredients.

Dice the carrots, choy sum, and slice the beef;

3 Stir-fry. When the pan is hot, add the oil and stir-fry the beef. Then beat in the eggs and scramble them, add the diced carrots, and stir-fry the sweet beans.

4. Stir-fry rice.

Pour in the leftover rice, add the sand tea sauce (the quality of the sand tea sauce determines the success or failure of this rice, a good sand tea sauce is super fragrant and delicious), oyster sauce, soy sauce and vegetables are fried evenly, and finally put in the chopped cabbage (Note: If the green vegetables are fried for too long, the color will become darker, and the nutrition will be destroyed. So put it at the end) Stir-fry until the rice is clearly defined and evenly colored.

It's ready to cook!

This is the end of the soy sauce fried rice, which is perfect for babies who don't have time to cook!

Although the operation is super simple, this fried rice is nutritious, full of color and flavor, and it is the kind that is super appetizing!

Hurry up and do it for yourself and your family.

Occasionally you're also a virtuous little princess, haha!

Did you get it?

Preparation of Shacha Beef Rice Step 0 Step 1 Cut the beef into thin slices, put it in a bowl, add water and starch to starch Step 2 Cut the carrots and green peppers into small pieces, beat the eggs Step 3 Heat the oil in a pot, stir-fry the beef slices, and serve.

Ingredients: 300 grams of beef, 125 grams of sand tea sauce, 25 grams of shiitake mushrooms, 25 grams of garlic paste, Shao wine, 20 grams of soy sauce, 50 grams of peanut oil, 15 grams of sugar, soy sauce, wet starch monosodium glutamate, chili powder, chicken fat l0 grams, baking soda, pepper l0 grams.

Method: 1. Cut the beef tendons into thin slices, add baking soda, soy sauce, pepper, water starch, Shao wine, minced ginger and water l00 grams, soak for 20 minutes, add peanut oil, and marinate for l hours; [Gourmet China].

2. Add oil to the wok, first fry the ingredients such as sand tea sauce in the pot slightly, then add the mushrooms to thicken, pour it on the beef, and drizzle with cooked chicken fat.

Make a home-cooked sand tea beef, sweet taste, with a branch of noble rot wine drunk delicious, exquisite weekend.

Recently, some people are obsessed with pairing all kinds of food with fine wine, and after a little research, I found that the world of wine is really vast, just like we say drinking liquor, and the specific subdivision is also fragrant, sauce flavor, Moutai Town, Fenjiu system, high number, low degree, etc., it is really interesting.

The only thing I felt about wine before was that it was sour and astringent, but there are many varieties and flavors, such as noble rot wine, which is a particularly sweet wine, which is very popular with ladies, and can be served with side dishes or desserts, chocolate, etc., which is particularly delicious.

Zhou Mo Chain is at home, making a delicious sand tea beef, fresh, fragrant and sweet, with a glass of noble rot wine, it is really pleasant.

First of all, we are going to make a plate of sand tea beef!

Prepare the materials:

300g beef, 1 carrot, 1 potato, 3 tablespoons of sand tea sauce, 1 teaspoon of salt, 2 green onions, 3 slices of ginger, a pinch of sugar.

Steps to make sa cha beef:

1. Cut the beef into pieces, put it in a pot of boiling water, add green onion and ginger and boil and blanch to remove the blood;

2. Heat the oil pan, take out the beef pieces and put them in the pot after the oil is smoking, stir-fry until the surface is browned, put in the diced potatoes and carrots, and put the sand tea sauce, salt and sugar into the pot;

3. Pour in an appropriate amount of water, bring to a boil over high heat, turn to medium-low heat after boiling, cover the pot and stew until the beef can be easily pierced with chopsticks;

After serving, pour a glass of sweet noble rot wine and you can eat it deliciously!

Ingredients: Beef (lean) 500g.

Excipients: duck eggs 120g Kale 430g Starch (corn) 70g.

Seasoning: 270 grams of sand tea sauce, 2 grams of garlic, 1 gram of ginger, 30 grams of rice wine, 10 grams of white sugar, 80 grams of white soy sauce, 13 grams of monosodium glutamate, 2 grams of sesame oil, 170 grams of lard (refined).

How to make fried sand tea beef:

1.Remove the beef fascia, cut into 5 cm long and 2 cm wide slices, and place in a bowl;

2.Put the starch in a bowl and add an appropriate amount of water to make wet starch;

3.Chop the garlic and ginger separately and set aside;

4.Crack the duck eggs, remove them, add them to the bowl with rice wine, sugar, white soy sauce, monosodium glutamate, and wet starch, marinate for 10 minutes, and set aside;

5.Put the wok on the hot fire, when the cooked lard is burned to 70% hot, put the marinated beef slices into the pot, quickly disperse with chopsticks, pass the oil for 1 minute, and then pour it into a colander to drain the oil;

6.Put the wok on a high fire, scoop in the cooked lard and heat it;

7.First, put the minced garlic and ginger into a slight stir-fry to taste, then fry the washed kale leaves in the pot, then pour in 390 grams of bone broth and boil, add sand tea sauce, white soy sauce, monosodium glutamate, rice wine, stir-fry and mix well, dilute and thicken with wet starch;

8.Finally, add the oiled beef slices and stir-fry quickly for 1 minute, put them on a plate, and drizzle with sesame oil.

Ingredients: 350 grams of beef tenderloin, 100 grams of onion, 50 grams of sand tea sauce, 1 gram of monosodium glutamate, 10 grams of minced garlic, 2 grams of salt, 50 grams of oil.

How to make:1Wash the beef and remove the tendons, cut the thin slices horizontally according to the meat pattern, each slice is 10 cm long, put it on a plate, and divide the lettuce into two plates;

2.Mix the sand tea sauce, cooked lard, sesame oil, chili oil, and white sugar powder into a sauce, divide it into two bowls, and mix one of the dishes with 50 grams of two soups, and divide it into two bowls;

3.Put a carbon stove on the dining table, put a casserole, put two soups, refined salt, monosodium glutamate and sauce in a bowl, cover it, after the soup boils, put the beef slices and lettuce in batches, eat while shabu-shabu, and dip the sauce as a side when eating.

Features: Shacha is a flavor food in Indonesia. Its original meaning is kebab, which is mostly made with lamb, chicken or pork, and the seasoning used is spicy.

After being introduced into the Chaoshan region of China, only its spicy characteristics are taken, and raw materials such as peanut kernels, white sesame seeds, fish, dried shrimp, shredded coconut, garlic, green onions, mustard, and chili peppers are ground and boiled to make a condiment, which is called sand tea sauce. Shacha sauce is golden in color, spicy and fragrant, and is a commonly used condiment for cooking in Chaoshan area.

Ingredients: Beef (hind leg) 750g Lettuce 1000g Seasoning: salt 6g Shacha sauce 150g White sugar 30g MSG 3g Chili oil 10g Sesame paste 50g Lard (refined) 80g Appropriate amount each.

Preparation of sand tea beef:

1.Wash the beef hind leg meat and remove the tendons, cut it horizontally into thin slices according to the meat pattern, each slice is 10 cm long, and serve on a plate;

2.Wash the lettuce and divide it into two plates;

3.Mix the sand tea sauce, cooked lard, sesame oil, chili oil, and white sugar powder into a sauce and divide it into two bowls;

4.Mix one dish with 50 ml of two soups, and divide into two bowls;

5.Put a carbon stove on the dining table, put a casserole, put two soups, refined salt, monosodium glutamate and sauce in a bowl, cover it, and fire;

6.After the soup boils, put in the beef slices and lettuce in batches, and eat while shabu-shabu, with dipping sauce as a accompaniment.