Cough, as usual, take a look at it. Today, the onion is finally not covered with cows, but before going to bed, I found that there was even onion in my hand, and it changed from pure onion to onion-flavored potato chips! Suddenly think of playing before, my hand gel... but this dish is really easy to do, no need to fire, so don't worry about mastering the heat, and the beef is very tender after being wrapped with a little water starch, unlike The directly fried beef tenderloin is sturdy and tormenting my teeth like a tendon... Reference weight: 3 servings (of course, a family of three pointing at this dish also can not afford a meal) The reference is the recipe of @宅与路, I used to do the original recipes before, I feel very good, so I pondered and changed a little. The original recipe is here: https://www.xiachufang.com/recipe/260580/
The burdock is cut into thick strips, soaked in water for a while to the blood, add ginger, sugar, soy sauce, cooking wine, mix well, add water starch, until the brine is slightly juiced, marinated for 20 minutes.
While pickled beef, the oyster mushroom is sliced and drenched.
Chopped onions (no spicy eyes in the water)
Sprinkle with pepper before the plate and pour the oil into the cooking
Take tin foil in the baking tray and lay on the onion and oyster mushrooms
Spread the beef and pour the remaining juice
Another tin foil will be used to make the baking pan cover tight. The middle layer of the oven is 220 degrees for 12 minutes.
Use a toothpick to cut the tin foil, be careful of the steam
1. After the oyster mushroom is drowned, try to squeeze the juice inside. 2. The onions should be drained as much as possible before the baking tray is placed. Otherwise, the dishes will explode after the roasting. 3. Pleurotus eryngii can also be replaced by other kinds of mushrooms, the same way