How to make fried beef rolls with green onions

We should be familiar with beef. It is everywhere in our lives and is often eaten. It has a very high nutritional value. Especially in winter, we often eat beef and mutton hotpot, which is especially delicious, especially friends who like meat, especially like this taste. Beef is also very delicious when stir-fried. Stir-fried beef rolls with green onions is one of them. It has a slightly spicy taste and the aroma of green onions. It can be said to be the best in the world.

How to make fried beef rolls with green onions:

Ingredients

·300g beef

1 green onion

10g ginger

4 dried chilies

Cooking wine

Steamed fish soy sauce (or light soy sauce)

Salt to taste

Steps/Methods

1. Take out the frozen beef slices in advance and thaw them, and slice the ginger. Wash and dry the dried chilies.

2. Cut the green onions diagonally and set aside, separating the green and white ones

3. Add more oil to the pan than usual for stir-frying. After heating, add the green part of the scallion, ginger slices and dried chilies and stir-fry until fragrant.

4. Add beef slices and stir fry over high heat, add a spoonful of cooking wine and a spoonful of light soy sauce

5. When the beef changes color slightly, add the white scallion segments and continue stir-frying. Add salt as needed

6. When the meat is fully cooked and has a strong onion aroma, you can serve it.

Instead, the part that has been processed to drain the acid and then cut into thin slices and eaten in the hot pot is called "fat beef". It has to go through strict selection and advanced acid-draining technology. Usually, high-quality "longissimus dorsi muscle" of the waist and back and boneless abdominal muscles are selected and trimmed into shape to make "fat beef blanks" and sent to restaurants. It is then shaved into thin slices by a special machine, dipped in delicious seasoning and cooked in a hot pot. What you eat is the real "fat beef". There are dozens of varieties of fat beef cut from the cow. The hot pot varieties are mainly made from the outer spine and the belly of the cow. These meats are tender, fragrant, colorful, delicious and have rich marble patterns, so they are very popular among diners.

There are mainly the following categories:

1. Eye meat is the finest quality beef. It is made from the middle part of the top-grade beef spine. It is called eye meat because of its alternating fat and lean parts and its eye-like shape. It is characterized by its delicate and silky taste when eaten in hot pot.

2. Top brain fat beef, the meat from the upper back of the cow, is called top brain because it is close to the head. Its characteristic is that the fat is deposited in the meat in the shape of marble spots, making it a good choice for hot pot.

3. Loin fat beef, the meat is from the middle and back of the loin, the fat is deposited on one side of the meat, the red and white color is very beautiful, it can be eaten hot pot or raw, the loin fat beef can be divided into 5 grades of loin, grade A loin - grade F loin.

4. Belly fat is carefully selected from the back of the ribs. It is fat but not greasy, lean but not dry, and suitable for hot pot.

The efficacy and function of fat beef

It nourishes the spleen and stomach, replenishes qi and blood, strengthens the tendons and bones, and eliminates edema; it treats emaciation, thirst, spleen weakness, bloating, edema, and soreness of the waist and knees.

The effects and nutritional value of fat beef

Beef is a high-density food that is delicious and nutritious. It not only provides abundant protein, iron, zinc, calcium, but also the B vitamins needed every day.

An excellent source of folic acid, vitamin B and riboflavin.