Difference between revisions of "Neu Rou Chao Xi Yang Cai"

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* some [[pepper]]
 
* some [[pepper]]
  
== Directions ==
+
== Procedures ==
 
# Soak the dry [[scallops]] by clear [[water]] for ½ hour
 
# Soak the dry [[scallops]] by clear [[water]] for ½ hour
 
# Press the soaked dry [[scallops]] with chopper, then tear into stripes
 
# Press the soaked dry [[scallops]] with chopper, then tear into stripes
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# Add sauce, stir fry for 1 minute, dish up and serve
 
# Add sauce, stir fry for 1 minute, dish up and serve
  
[[Category:Hong Kong Meat Dishes]]
+
[[Category:Hong Kong cuisine]]
 +
[[Category:Meat Recipes]]
 
[[Category:Watercress Recipes]]
 
[[Category:Watercress Recipes]]
 
[[Category:Sausage Recipes]]
 
[[Category:Sausage Recipes]]
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[[Category:Shallot Recipes]]
 
[[Category:Shallot Recipes]]
 
[[Category:Ground beef Recipes]]
 
[[Category:Ground beef Recipes]]
[[Category:Recipes that need photos]]
 

Latest revision as of 20:37, 26 June 2012

Description

Stir-fried minced beef with watercress

Ingredients

Seasoning

Sauce

Procedures

  1. Soak the dry scallops by clear water for ½ hour
  2. Press the soaked dry scallops with chopper, then tear into stripes
  3. Marinate minced beef with seasoning for 10 minutes
  4. Chop Chinese liver sausages into tiny dices
  5. Wash and trim watercress, drain dry and chop into tiny pieces
  6. Heat wok with 2 tbsp of oil, stir fry chopped watercress, dish up after dry
  7. Heat wok with 2 tbsp of oil again, add in ginger and dry shallot
  8. Add in Chinese liver sausage and dry scallops, stir fry and mix well,
  9. Add in beef, stir fry again, then pour in fried watercress, stir fry for 2 minutes
  10. Add sauce, stir fry for 1 minute, dish up and serve