Black garlic beef is a Tianjin special dish. The most famous dish in Tianjin is the Guiyuan Restaurant on Chengdu Road. I had a manuscript about Tianjin cuisine at home a few days ago. I watched the photo of the black garlic beef grain in the Guiyuan restaurant for a few seconds, and suddenly I felt the stomach tightened a few times. It seems that I am paralyzed. At that time, I especially wanted to go straight to the South Station to take a train to Tianjin to make a special trip to eat this dish. Later, I stabilized my mood. I thought about the time cost and the toll of doing this. Now the beef tenderloin is 25 pounds. The round-trip train ticket can buy four pounds and a half of meat. It is better to try it at home... I think the key to making this dish is the bacon and the seasonings when cooking. Beef's tissue is relatively thick, it must be marinated for a while to taste. When the meat is cured, I put soy sauce, black pepper, cooking wine, salt in order to make the meat taste. In order to make the meat tender, I put the eggs and starch, and finally I still I put a little sauerkraut, onions, carrots, and tomatoes to pickle the beef granules. I learned this with a chef when I recorded the whole food beauty. This can remove the odor of beef and let the meat absorb the vegetables. The scent can faintly feel the fragrance when eating, but can't see where the dish is. This method of marinating meat is ideal for frying or frying large pieces of meat. Chicken, lamb, pork, and beef are all suitable. When cooking, I put a small amount of butter in the pot, and when I seasoned, I put black pepper and oyster sauce. These three seasonings make this beef grain full of flavor. This dish is a bit of a Western food.
The beef ribs are better for this beef granules. Remove the fascia and oil from the loin before cutting.
Cut the beef into large pieces, just as big as the garlic cloves.
Add a small spoonful of black pepper, half a teaspoon of salt, two tablespoons of soy sauce, a spoonful of wine, half a spoonful of oil, two tablespoons of starch, and half a dozen eggs. Grab the hand by hand. Marinate for a few minutes into the bottom
Cut a little parsley, a little carrot, a little onion, a quarter of tomatoes when you marinate the meat.
Grab the meat and vegetables with your hands, and massage the diced meat for a while, and simmer the juice and the aroma of the dish into the dish. The longer the beef is marinated, the more it tastes. If it is tight, it should be marinated for more than 30 minutes.
When the pickling time is up, pick out the meat in the meat. The dish already has the smell of meat. It is not recommended to eat it again.
It is delicious to make this dish to enlarge the amount of garlic. Pack two garlic and cut off the garlic.
Put a little more cooking oil in the pot, put the garlic cloves in the fried golden and remove them.
Use a small bowl to bring out the garlic oil and use it later.
Put the marinated beef in the oil that has just been fried in garlic and stir-fry it. The surface of the beef is broken and the meat is yellowish on all sides. You can use the tweezers to control the excess oil.
Pour out the oil used in the pan, put more than ten grams of butter in the wok, the fire is small, otherwise the butter is easy to paste.
Pour the beef into the pan and cook in soy sauce and cooking wine.
Add sugar, the amount of sugar in this dish can be put more, it is more delicious
Transfer to oyster sauce
Put a spoonful of black pepper
Put the fried yellow garlic and fry for two minutes to let the garlic taste, and let the beef grain re-enter the garlic
Try the taste when you are out of the pan, because the meat has been marinated, and you have soy sauce and oyster sauce. If you have enough taste, you don't need to put salt. Put some garlic oil on the front of the pot, mention the taste, and the dishes will be bright after the plate is released.
We use the materials of the pasted beef. Slice the tomatoes, cut the parsley leaves and cut a little chopped green onion. Make some water. After the water is opened, put in the tomatoes and cook for 2 minutes. Add the beaten egg liquid, season with salt, and add chopped green onion. After the fire was turned off, the sesame oil and the tomato and egg soup that sprinkled with the parsley were OK.