How to make oyster sauce mushroom beef

\”Oyster sauce mushrooms and beef are famous Cantonese cuisine, but we can’t find straw mushrooms here. You can find cans before. Now the canned one is gone. Very fresh and sweet. \”

ingredient details
  • Beef about 75 grams
  • Mushroom 15

Auxiliary materials

Ginger Film

    5 tablets

Pickled meat seasoning

corn starch

1 spoon

  • Li Jinji Oyster Sauce 1/2 tablespoon
  • Swear 1 tablespoon
  • Pepper 1/4 spoon
  • white sugar 1/4 spoon
  • 1/4 spoon
  • ] Cooking Wine

  • 1/2 spoon
  • Poor seasoning

Li Jinji oyster sauce [123 ] 1 full spoon


1 tablespoon

  • Pepper 1/4 spoon
  • Old Sanda 1/2 spoon
  • corn starch 1/2 tablespoon
  • Seasonry

  • 1 spoon ]
  • Salted fresh flavor

  • Stir -fried crafts Half an hour takes time


    Step of the practice of oyster sauce mushroom beef

  • 1
  • Beef cut slices, first use Corn starch is evenly marinated, plus 1/2 tablespoon of Li Jinji oyster sauce, 1 tablespoon of raw soy sauce, 1/4 spoon of pepper, 1/4 spoon of sugar, 1/2 spoon of cooking wine, uniform grasp;

  • 2 蚝油蘑菇牛肉的做法步骤:1 The mushrooms are half -low, add an appropriate amount of base oil, pour the mushrooms and ginger slices, slowly heat; [ 123]

  • 3
    Stir until the mushroom is yellow, set up for later use, do not wash the pot, the essence is on the bottom of the pot; 蚝油蘑菇牛肉的做法步骤:2


  • 蚝油蘑菇牛肉的做法步骤:3 4

    Make the bowl juice, use a bowl, add 1 tablespoon of Li Jinji oyster sauce, 1 tablespoon of raw soy sauce, 1/4 spoon of pepper, 1 old sauce 1 /2 spoons, 1/2 tablespoon of corn starch, 1 spoon of sesame oil, mix even;

  • 5
    medium hot pot hot pot Put the bottom oil, pour the beef and fry, leave the pan for later use; 蚝油蘑菇牛肉的做法步骤:4


  • Pour into the bowl juice, rise to the middle fire , Keep stirring, burn to the bowl juice;

  • 蚝油蘑菇牛肉的做法步骤:5


    Get the fire, add beef and mushrooms, take a few times a few times Immediately out of the pot.

  • 蚝油蘑菇牛肉的做法步骤:6


    1. Beef with starch first and then add seasoning and marinate, the meat is frying and tender;

  • 蚝油蘑菇牛肉的做法步骤:7

    ] Second, do not simmer the mushrooms, the taste of the ingredients after simmering will fade, and it will produce water. You can use the method of slow heat to stir -fry. This method can also be used when flowers, cowpeas and mushrooms. This trick is learned from Akiz’s video. Thank you here.