【Teppanyaki Beef with Oyster Sauce】-----A meat dish that even carnivores can’t give up in summer
Overview
Some friends are asking what dishes will be served next week! ! I thought that the only seasonal dishes we usually eat are the same ones that everyone eats! Eat more vegetables in summer! However, there are too many carnivorous friends around me, and all of them are meat lovers, so today I’m going to make a tough dish [Teppanyaki Beef with Oyster Sauce]. I didn’t realize that I had a strong learning ability when I was in school. After joining the ranks of gourmet cooking, I found that I really have a talent for learning! (I’m pretty for once) You look like you’re going to do whatever you want! Although I am from Chongqing, I will cook a simple Cantonese dish today! Oyster sauce is a common condiment in Cantonese cuisine, but it is not commonly used in Chongqing where Sichuan cuisine is dominant. Authentic beef in oyster sauce is smooth, tender, non-tough, and extremely delicious. It seems simple to achieve just the right taste, but it’s actually not that simple.
Tags
Ingredients
Steps
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Beef slices
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Add meat tenderizer powder and baking soda
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Light soy sauce, egg liquid
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Marinate the oyster sauce with marinade for 30 minutes until the flavor develops
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Pour a little more oil into the pot and heat it until it is 70% hot
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Put the marinated beef into the pot and pour oil.
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Spread the beef until it changes color and immediately remove it to control the oil (you can also add a small amount of oil, fry in cold oil and remove it when it changes color).
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Leave a small amount of oil in the pot, heat over low heat, add onion, ginger and onion and saute until fragrant
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Add light soy sauce and stir-fry for about 15 seconds
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Add oyster sauce and continue to stir-fry
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White sugar
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Fry over low heat until fragrant
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Add beef, chili
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Pour a little sesame oil and chicken powder and stir-fry evenly
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Add three tablespoons of water starch, wait until the soup thickens and pour out.