How to make Lan Doudou beef slices


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\” Although I thought I knew a little Cantonese cuisine before, I saw \”The Kitchen\”, and I realized that Cantonese cuisine is so profound, profound and particularly technical, and more particularly particular. Compared with the real masters in the play, I do n’t even have any shoes. Learn to be old. But I still want to mention that the furnace in the restaurant is as high as 2,000 degrees. The cooking pot is a cooked iron pot. Many chefs have received strict professional training and system knowledge, family conditions, equipment, equipment, equipment, equipment and equipment Compared with the kitchen, but we can learn from it, use our limited conditions to make our home -cooked dishes, and show our love and joy.
This dish was learned from \”The Kitchen\” learned , Cantonese -style style, many dishes are more particular about the original flavor of the juice, first wrap the film to wrap the meat over and sliced, which can maintain the original flavor of the beef. The essence of the dishes. I use raw 髓 orchids at the bottom. Lan Dou is honest, with a supporting role, does not seize the taste, does not conflict with the beef flavor. Whether it is the color and taste, it sets off the color and salty flavor of the beef, and the taste is refreshing. If you do n’t learn well, the spiritual understanding is not thorough, please forgive me. I originally wanted to learn to be Li Tong ’s love dishes in the play-winter melon shrimp. I could n’t buy winter melon. ]

The details of the ingredients

Main ingredients


    about 250 grams

  • Dutch bean [] Dutch bean [ 123] About 250 grams
  • Auxiliary materials

Sauce oil


  • ingredients

Ginger ju



  • Maternal wine
  • Sugar A moderate amount
  • [

  • [ [ [
  • [

  • [ 123]
  • Original flavor Explosive process

A consumer

Advanced difficulty

    [123 ]

  • The practice of Lan Dou beef slices
  • , 1 spoon of salt, wait for the water to boil, pour it into the orchid beans until it breaks, standThat is, pick it up;

  • 2 兰豆牛肉片的做法步骤:1 Positted the water and discharge it on the dishes to be produced, used as beef for beef At the bottom;

  • 3 兰豆牛肉片的做法步骤:2 I am afraid that the hands and feet will be slow when fried, and the meat will be too old. , 2 spoons of raw soy sauce, 1/4 spoon of sugar, 1/4 spoon of pepper, 1 small spoon of chili, 1 spoon of cooking wine, mixed in a bowl;

  • 4 兰豆牛肉片的做法步骤:3 Wrap the film with beef and tie it with a cotton rope to avoid the film from dispersing;

  • [ 123] 5

  • Boil the water in the pot, put the beef in the pot, blanch for a while, turn the beef, and then bla it. 123]

    Disassemble the film and cut the beef against the pattern;

  • 兰豆牛肉片的做法步骤:5


    Open the fire, boil to the pot heat, add a little oil, add beef slices, quickly stir -fry;

  • [ 123] 8 兰豆牛肉片的做法步骤:6 Pour in the prepared bowl juice, quickly pocket, and you can get out of the pan. Pour in a dish that is loaded with orchids.


  • 1. It is recommended that the side dishes are light, do not use too strong dishes, it is recommended to use light taste, such as Lan Dou, such as Lan Dou , Sweet beans, cabbage, vegetable cores, etc., otherwise it will cover the scent of beef;
    2. In Cantonese cuisine, the original flavor is more particular, and the beef is wrapped in a film, mainly to keep the flavor of the beef; [[[[[[[[[ 123] Third, this dish will be fried quickly, it is enough to get enough gas, and it will be too tough after frying the fire beef, and it will lose a tender feeling. 兰豆牛肉片的做法步骤:7 4. If you feel that your hands and feet are slower, you are afraid that the beef will wait too long in the pot. Hands and feet are shocked, and the meat will be too hot.