Fatty Beef with Enoki Mushrooms
Want to add some freshness to your plain three meals? Make beef and enoki mushroom. Choose fresh ingredients by yourself. Simple stir-frying or stewing. Control nutrition and deliciousness by yourself. Start a new food experience.
Why do I like this?
It can be made very quickly. The beef slices are cooked as soon as they are blanched, and the enoki mushrooms don't need to be cooked for too long. It is suitable for making it casually after getting off work and returning home.
The taste is also great. The enoki mushrooms are crisp and tender, and the beef slices are smooth, tender and juicy. Paired with the sweetness of green and red peppers, and then with the spiciness of broad bean paste, the taste is very rich in layers.
The most important thing is that this soup is particularly appetizing. Especially when eaten in winter, it is warm, spicy and delicious. It is simply a perfect match with rice.
Moreover, this dish is also quite balanced in nutrition. There are vegetables and meat. The price is not expensive and the cost performance is very high.
Required raw materials and substitutes
Main ingredients:
Enoki mushrooms: With a soft and tender texture, it can fully absorb the deliciousness of the soup.
Beef rolls: They are smooth and tender when eaten, adding a lot of flavor to this dish.
Accessories:
Garlic: Chopped into minced garlic and stir-fried, the fragrance comes out and fills the room.
Ginger: Cut into shreds to remove the fishy smell of meat and make the dish more fragrant.
Scallion white: Cut into sections and add it, and the taste immediately has layers.
Green pepper: Cut into shreds, not only beautiful but also quite refreshing when eaten.
Red pepper: After being shredded, the color is beautiful and the taste is more abundant.
Seasonings:
Broad bean paste: Stir-fried, it has a beautiful color and a fragrant taste, very distinctive.
Salt: Add a little bit and it will be salty, which can bring out the taste of ingredients.
Pepper: Sprinkle a little bit to remove fishy smell and enhance freshness, making people have a better appetite.
Cooking oil: Put it in a pan and heat it up to cook dishes, and the heating is uniform.
Substitutes:
Enoki mushrooms: Silver needle mushrooms can also be used instead. They look similar but have a different taste.
Beef rolls: Fat lamb rolls can be used instead. The taste is different but also good.
Scallion white: Replaced by onions, it has a strong sweet taste and a unique fragrance.
Green pepper: Replace it with Chinese chives苔. The taste is stronger and has a different fragrance.
Red pepper: Colored peppers can be used instead. They are beautiful and delicious and taste a little sweet.
Broad bean paste: Sweet flour paste can be used instead. The combination of salty and sweet is another taste.
Pepper: Sichuan pepper powder can be used instead. It has a strong numbing taste and the usage amount needs to be controlled.
How much of the root of enoki mushrooms should be removed?
The root of enoki mushrooms should be cut off by 1 to 1.5 centimeters, which is the most appropriate length. Cutting too short is easy to cause enoki mushrooms to disperse and be difficult to pick up. Cutting too long will be a waste. This length can just keep the shape of enoki mushrooms complete.
The root of enoki mushrooms is relatively old, yellow and hard, and the taste is not good. Moreover, it is easy to have sediment. Cutting off this part is more hygienic. When cutting the root, it is best to align the roots of all enoki mushrooms and cut them off horizontally with a knife at one time. In this way, the cooked length is the same, it looks neater and is more convenient to eat.
What treatment needs to be done before putting in beef rolls?
Before putting beef rolls into the pot, they need to be thawed in advance. Usually, after taking them out of the refrigerator, they can be thawed at room temperature for 20 to 30 minutes. Do not rinse with hot water or thaw in a microwave oven, as this will damage the taste of beef.
After thawing, gently separate the beef rolls to avoid sticking together. In this way, it is easier to be heated evenly after being put into the pot, and there will be no situation where some are cooked and some are raw. When putting them into the pot, boil the soup. Put in the beef when the soup is boiling. In this way, the smooth and tender taste of beef can be maintained. At the same time, be careful not to cook for too long. Turn off the heat immediately after the color changes.
INGREDIENTS
Main Ingredients
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·230g enoki mushrooms
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·250g beef rolls
Accessories
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·10g garlic
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·5g ginger
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·5g scallion white
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·5g green pepper
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·5g red pepper
Seasonings
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·10g broad bean paste
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·5g salt
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·5g pepper
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·An appropriate amount cooking oil
Table of Contents
COOKING STEP
Step 1
Remove the roots of 230 grams of enoki mushrooms and wash them clean.
Step 2
Cut 10 grams of garlic into minced garlic, cut 5 grams of ginger into shreds, cut 5 grams of scallion white into sections, and cut 5 grams of green pepper and 5 grams of red pepper into shreds.
Step 3
Pour an appropriate amount of cooking oil into the pot. After heating up, pour in minced garlic, shredded ginger and scallion sections and stir-fry until fragrant.
Step 4
Add 10 grams of broad bean paste and stir-fry until red oil comes out, then pour in 500 milliliters of water and bring it to a boil.
Step 5
Put in enoki mushrooms and cook for a while. Add 5 grams of salt and 5 grams of pepper to adjust the taste.
Step 6
Then put 250 grams of beef rolls and shredded green and red peppers in.
Step 7
Finally, stir well, cook until done, and then plate it.
More recipes worth trying
Delicious Glass Noodles with Braised Pork Ribs Recipe
Authentic Chinese Braised Beef in Soy Sauce
Skillful Braised Beef Recipe: The Art of Slow Cooking
Recipe Variations
If you want to change things up for beef and enoki mushrooms, you might want to try these:
Add mushrooms for freshness: Throw in a few mushrooms. Whether its fresh mushrooms or soaked dried mushrooms, either will do. Once the unique fragrance of mushrooms is cooked out, it can greatly enhance the freshness of the entire soup. When eating, there is not only the fragrance of beef and enoki mushrooms but also the mellowness of mushrooms.
Replace some enoki mushrooms with konjac noodles: Konjac noodles are low in calories and have little taste. When cooked with enoki mushrooms, they can absorb the deliciousness of the soup and are very elastic when eaten.
Add pickled cabbage for an appetizer: Put some pickled cabbage and cook it together with beef and enoki mushrooms. The sourness of pickled cabbage can immediately whet the appetite. When eaten, it is sour and spicy and especially goes well with rice.
Sprinkle some crushed seaweed for decoration: Sprinkle a handful of crushed seaweed before taking it out of the pot. The salty fragrance of seaweed blends with the original flavor of the dish, and the appearance also improves. Looking at it makes you have a greater appetite.
Serving Suggestions
Staple food pairing: It is recommended to pair it with a bowl of white rice. The rice can be used for soaking in the soup, allowing the rice to absorb the delicious soup. Because the soup of beef and enoki mushrooms is rich and contains the essence of various spices and ingredients. After the rice is soaked in, it not only becomes delicious and palatable, but also, with the help of the satiety of rice, makes the dining experience more satisfying. The two complement each other.
Dipping sauce selection: For dipping sauces, you can choose garlic soy sauce or sesame paste, which can add different flavor levels. Garlic soy sauce is salty, fragrant and slightly spicy, which can enhance the freshness and flavor of the dish. Sesame paste is mellow and fragrant, giving the ingredients a different rich flavor. Diners can switch according to their personal tastes to enrich the taste enjoyment.
Eating suggestions: When eating, first pick out a piece of beef, dip it in the soup, put it in your mouth and chew it slowly to feel the mixture of meat fragrance and seasoning fragrance. Then pick up a pinch of enoki mushrooms, allowing the smoothness of enoki mushrooms and the mellowness of beef to appear alternately. Finally, take a sip of the soup to moisten your mouth. Repeat this process to fully experience the rich taste of this dish.
FAQs:
The main reason why it is not recommended to soak enoki mushrooms is that its structure is relatively delicate and it is easy to absorb water. Excessive soaking will affect the taste, making the enoki mushrooms become too soft and lose the smooth taste. At the same time, nutritional components will also be lost.
If the enoki mushrooms are connected in a large cluster, it is recommended to gently separate them into small bundles by hand. This way, it is easier to clean them.
Beef rolls are relatively thin and cook quickly. They are considered cooked when they turn grayish-white normally, which takes about 10 to 20 seconds.
If cooked for too long, the protein in them will over-coagulate. The originally tender and juicy meat will become tight and hard. There will no longer be a fresh and tender taste. Therefore, when cooking beef rolls, it is necessary to accurately grasp the time to avoid affecting the quality of the dish.
During specific operations, it is recommended to put beef slices in batches. Put 3 to 4 slices at a time. Slowly put them along the side of the pot. Use chopsticks to gently push them to let them unfold naturally. Wait until they change color before putting in the next batch.
When stirring, use a lifting motion instead of stirring horizontally with force. Because horizontal force is likely to cause the already softened beef to break. It is recommended to use high heat for quick cooking. This can quickly shape the beef and reduce the possibility of breakage.
When purchasing beef rolls, it is recommended to choose packaged products marked with a thickness of 2 millimeters. After thawing, the meat slices should be easily separated and not stick together. If the meat slices are too thin, they will quickly become fully cooked and loose in hot soup. If they are too thick, it will take a longer cooking time and easily make the enoki mushrooms too soft.
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