Learn to cook

Chapter 59 Coconut Beef
raw material:
300 grams of beef tenderloin, 50 grams of shredded coconut, 12 ml of cooking wine, 5 grams of monosodium glutamate, 2 grams of salt, 6 grams each of green onions and ginger, appropriate amount of yellow sauce, sugar, cooking oil, soy sauce, and sesame oil.

Production process:

1. Cut the beef into pieces, boil them thoroughly in boiling water, remove them, put them in a basin, add salt, cooking wine, green onion, sliced ​​ginger, and chicken broth, mix well, steam in a basket for 1 hour, take out and let cool.

2. Fry the steamed beef cubes in a hot oil pan until crispy, remove and drain the oil.

3. Sit in a pan and pour the oil. After the oil is hot, add yellow sauce, sugar, soy sauce, cooking wine, monosodium glutamate, and chicken broth. Stir-fry the yellow sauce until it becomes sticky and purplish red. Add beef cubes, stir fry evenly, and pour in sesame oil. Put it on a plate, sprinkle with shredded coconut and serve.

Nutritional effect:

This dish can supplement protein, fat, calcium, phosphorus, iron and vitamins, especially essential amino acids for the human body.

Tips

When frying beef, it is necessary to control the oil temperature and stir fry quickly.

(End of this chapter)