Yak oil beef is the basic information category of Cantonese cuisine: Guangdong cuisine malnutrition recipes winter health recipes anemia recipes oyster sauce beef technology: fried taste: this taste is salty and fresh to eat: Chinese dinner taste: fresh and thick oyster sauce flavor, soft and smooth meat. Ingredients: beef (fat and thin) 300g Accessories: starch (broad bean) 3g Seasoning: chives 5g oyster sauce 10g monosodium glutamate 1g garlic (white skin) 1g pepper 1g ginger 3g soy sauce 5g yellow wine 3g peanut oil 25g sesame oil 3g Edit this flavor feature/kloc-0. It is made of fresh oyster juice from Shajing as the main raw material, supplemented by 20 noodles, sesame seeds, sugar and refined salt, and processed by baking, cooking and other processes. It not only retains the unique flavor of fresh oysters, but also has no fishy smell of fresh oysters and tastes delicious. 2. This dish is cooked with essential oil, with fresh oyster flavor, soft and smooth meat and simple preparation method. It is the representative dish of Guangdong families. In major restaurants in Guangzhou, restaurants are also regular varieties. Oyster sauce contains a variety of amino acids and protein needed by human body, which is rich in nutrition. The main and auxiliary materials of this paragraph are salted beef slices 2. Add all kinds of beef in oyster sauce (20 pieces) and beef slices with fascia removed (or through ridges) and mix well; 3. Finally, add peanut oil and let it stand for 30 minutes; 4. Mix 25 ml of oyster sauce, monosodium glutamate, soy sauce, sesame oil, pepper, wet starch and two soups into a sauce; 5. Heat the wok on a large fire, drain the oil, heat it to 40%, add the beef slices until it is 90% cooked, and pour them into the strainer to drain the oil; 6. Temper the wok, add garlic, onion and ginger until fragrant, add beef slices, cook yellow wine, thicken with sauce, pour oil 10g, stir well and serve quickly. Method 2: 1. Mix oyster sauce, monosodium glutamate, soy sauce, sesame oil, pepper, wet starch and two soups to make fluorescent juice. 2. Heat the wok with high fire, put the oil, heat it to 40%, add the beef slices until it is 90% ripe, pour in a colander to drain the oil, put the wok on tempering, add garlic, onion and ginger to saute until fragrant, add the beef slices, cook Shao wine, thicken with sauce, sprinkle with oil 10g and stir well. Fill it out quickly. [1] Edit this paragraph to guide the practice of beef (fat and thin). Introduction: beef in oyster sauce 1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily. Stewed beef can better preserve nutrients. 2. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant. When stewing beef, add some wild vegetables, the meat is delicious. 4. The fibrous tissue of beef is relatively thick, and there are many connective tissues, so it should be crosscut, and the long fiber should be cut off, not along the fibrous tissue, otherwise it will not be delicious and chewy. Beef tends to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation. Edit the key technology of this paragraph 1. Method of marinating beef: Mix 5g of light soy sauce, 7.5g of baking soda, 25g of dry starch and 75g of clear water into a paste, and add 500g of beef slices without fascia (or Tongji) and mix well. Finally, add 25 grams of peanut oil and let it stand for 30 minutes. When the beef is oiled, the oil temperature should not be too high. If it's beef tenderloin, it can be poured out when it's medium-ripe. 3. Oyster sauce contains a variety of amino acids and protein needed by human body, which is nutritious and suitable for both vegetarian and vegetarian foods. However, it is not suitable to cook at high temperature when using, so as to avoid the decomposition of sodium bran into sodium ammonium pyroglutamate and lose its umami flavor. Edit this paragraph to prompt 1. When oiling beef, the oil temperature should not be too high. If it is beef tenderloin, it can be poured out when it is eight ripe; 2. Oyster sauce is suitable for meat and vegetables. However, it is not suitable to cook at high temperature when using, so as to avoid the decomposition of sodium bran into sodium ammonium pyroglutamate and lose its umami flavor; 3. Because the oil-making process needs to prepare 750g peanut oil. Edit this paragraph to analyze the nutrition of beef (fat and thin) in oyster sauce: beef is rich in protein, and its amino acid composition is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm, quenching wind and quenching thirst, and is suitable for people with stagnation of middle energizer, shortness of breath, physical weakness, weakness of muscles and bones, anemia for a long time and yellow complexion. Buffalo can soothe the fetus and nourish the heart, while beef can soothe the middle energizer, strengthen the spleen and nourish the stomach, and strengthen the tendons and bones. Starch (broad bean): Broad bean contains calcium, zinc, manganese, phospholipids and so on. It is an important component of regulating brain and nerve tissue, rich in gallstones, and has the functions of enhancing memory and strengthening brain; Calcium in broad beans is beneficial to the absorption and calcification of calcium by bones and can promote the growth and development of human bones; Broad beans are rich in protein and free of cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases. Vitamin C in broad bean can delay arteriosclerosis, and dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis. Modern people also think that broad bean is one of the anti-cancer foods, which has an effect on preventing intestinal cancer.