beef and vegetarian salad


beef and vegetarian salad

The beef slices are light red, the preserved eggs are dark brown with white lines, and they are dotted with emerald green coriander and bright red chili peppers, creating a sharp contrast in color. The beef is chewy, the preserved eggs are smooth and slightly elastic, and the fresh fragrance of the seasoning wraps the ingredients, which is salty, fresh, slightly sour, and has a unique mellow feeling of preserved eggs. The more you chew, the more delicious it tastes.

Ingredients

Steps

  1. Cut the beef into pieces and put them in the marinade for 20 minutes
    Cut the beef into pieces and put them in the marinade for 20 minutes
  2. Pour the millet, pepper, onion and garlic into a container and beat until foamy
    Pour the millet, pepper, onion and garlic into a container and beat until foamy
  3. Pour the garlic and ginger into a bowl, add a spoonful of oyster sauce, a spoonful of light soy sauce, a teaspoon of chicken essence, and appropriate amount of salt, and mix well.
    Pour the garlic and ginger into a bowl, add a spoonful of oyster sauce, a spoonful of light soy sauce, a teaspoon of chicken essence, and appropriate amount of salt, and mix well.
  4. Heat 100g oil in a pan
    Heat 100g oil in a pan
  5. Pour the boiling oil into a bowl, stir the sauce and set aside.
    Pour the boiling oil into a bowl, stir the sauce and set aside.
  6. blanch the lotus root for 10 seconds
    blanch the lotus root for 10 seconds
  7. Soak the blanched lotus root in cold water and set aside.
    Soak the blanched lotus root in cold water and set aside.
  8. Cut the preserved eggs into small pieces.
    Cut the preserved eggs into small pieces.
  9. Put the cut preserved eggs in place
    Put the cut preserved eggs in place
  10. Cut the braised beef into thin slices and wrap the beef slices with lotus root slices.
    Cut the braised beef into thin slices and wrap the beef slices with lotus root slices.
  11. Place the beef slices wrapped with lotus root slices on a plate.
    Place the beef slices wrapped with lotus root slices on a plate.
  12. shred the garlic sprouts.
    shred the garlic sprouts.
  13. Place the shredded garlic on a plate.
    Place the shredded garlic on a plate.
  14. Garnish with chili pepper segments.
    Garnish with chili pepper segments.
  15. Pour the sauce on top and the beef is ready.
    Pour the sauce on top and the beef is ready.
Languages
Rindfleisch und vegetarischer Salat - Deutsch (German) version
beef and vegetarian salad - English version
carne de res y ensalada vegetariana - Española (Spanish) version
salade de bœuf et végétarienne - Français (French) version
salad daging sapi dan vegetarian - Bahasa Indonesia (Indonesian) version
insalata di manzo e vegetariana - Italiana (Italian) version
牛肉とベジタリアンのサラダ - 日本語 (Japanese) version
소고기와 채식 샐러드 - 한국인 (Korean) version
สลัดเนื้อและมังสวิรัติ - แบบไทย (Thai) version
牛肉素拌 - 香港繁體中文 (Traditional Chinese - Hong Kong) version