Learn to cook

Chapter 57 Delicious Beef Liver
raw material:
200 grams of beef liver, 15 grams of water fungus, 50 grams of water chestnuts and pickled peppers, 5 grams of ginger, 10 grams of garlic, 5 ml of sesame oil, 100 ml of broth, 10 grams of soy sauce, 15 ml of cooking wine, 8 grams of starch, oil, pepper Rice flour, balsamic vinegar, salt, sugar, and monosodium glutamate are the right amount.

Production process:

1. Peel the water chestnuts, wash and slice them; remove the stalks and seeds of the pickled peppers, and chop them; peel off the skin of the beef liver, wash and slice them; wash the fungus; wash and mince the ginger and garlic.

2. Add salt, sugar, water, starch, and broth to the beef liver, mix well and sizing, add pickled pepper, ginger, garlic, mix well and marinate.

3. Put soy sauce, vinegar, monosodium glutamate, water, and starch in a bowl, add a little broth and mix it into gorgon juice.

4. Heat oil in a pan, add beef liver, pickled peppers, ginger, and garlic, and fry until the beef liver turns white, then add cooking wine, water chestnuts, and fungus, and stir-fry. Sesame oil, pepper powder can be.

Nutritional effect:

The content of vitamin A in beef liver far exceeds that of milk, eggs, meat, fish and other foods. It is also rich in iron, which has the effects of nourishing blood, nourishing liver and improving eyesight.

Tips

The meat of the beef liver is rough, and the frying time should not be too long to prevent the beef liver from becoming old and hard.

(End of this chapter)