Jing Jiang Neu Liu

Introduction

History

Jing Jiang Neu Liu has a long history in Chinese cuisine and is a popular dish in many regions of China. The dish is known for its tender beef and savory sauce, making it a favorite among many food enthusiasts.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to marinate the beef for at least 30 minutes to allow the flavors to fully develop.

- Stir fry the beef quickly over high heat to ensure it stays tender and juicy.

- Be sure to soak the black fungus in water until it becomes soft before using it in the dish.

Serving Suggestions

Serve Jing Jiang Neu Liu with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Stir-frying

Ingredient Substitutions

If you can't find black fungus, you can use shiitake mushrooms as a substitute.

- You can use oyster sauce instead of sweet bean paste for a different flavor profile.

Make Ahead Tips

You can marinate the beef ahead of time and store it in the refrigerator until you are ready to cook.

Presentation Ideas

Serve Jing Jiang Neu Liu in a decorative dish garnished with fresh cilantro or green onions for a beautiful presentation.

Pairing Recommendations

Pair this dish with a light and refreshing cucumber salad or a hot and sour soup for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains soy and wheat.

Summary

Jing Jiang Neu Liu is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Jing Jiang Neu Liu is a delicious and nutritious Chinese dish that is sure to impress your family and friends. With its tender beef, savory sauce, and flavorful black fungus, this dish is a must-try for any food lover.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Jing Jiang Neu Liu, a traditional Chinese dish that combines tender slices of beef with a rich and savory sauce made from fermented soybeans. It was a dish unlike anything I had ever tasted before, and I was determined to learn how to make it myself.

I first came across the recipe for Jing Jiang Neu Liu when I was visiting a friend in Shanghai. We had gone out to dinner at a local restaurant, and she ordered it for us to try. As soon as I took my first bite, I was hooked. The flavors were so complex and delicious, I knew I had to learn how to recreate it at home.

My friend's grandmother, who had been the one to introduce her to the dish, graciously shared her family recipe with me. She explained that Jing Jiang Neu Liu was a dish that had been passed down through generations, with each family adding their own unique twist to make it their own. I was honored to be entrusted with such a special recipe, and I couldn't wait to try my hand at making it.

The first step in making Jing Jiang Neu Liu was marinating the beef. I thinly sliced a tender cut of meat and let it soak in a mixture of soy sauce, rice wine, and various spices for several hours. The marinade was fragrant and savory, and I could already tell that the meat would be incredibly flavorful once it was cooked.

Next, I prepared the sauce. The key ingredient in Jing Jiang Neu Liu is fermented soybeans, which give the dish its rich and complex flavor. I mashed the soybeans into a paste and mixed them with garlic, ginger, and a few other secret ingredients that my friend's grandmother had shared with me. The sauce was thick and aromatic, with a slightly sweet and salty taste that was absolutely delicious.

Once the beef had marinated and the sauce was ready, it was time to cook. I heated a wok over high heat and quickly stir-fried the beef until it was tender and cooked through. Then, I added the sauce and let it simmer until it had thickened and coated the meat in a sticky glaze. The aroma that filled my kitchen was intoxicating, and I couldn't wait to dig in.

I served the Jing Jiang Neu Liu over a bed of steamed rice, garnished with sliced green onions and a sprinkle of sesame seeds. The dish looked beautiful, with its glossy sauce glistening in the light. I took a bite and was immediately transported back to that restaurant in Shanghai, where I had first fallen in love with this amazing dish.

As I savored each mouthful, I couldn't help but think about all the different people and places that had influenced the recipe for Jing Jiang Neu Liu. From my friend's grandmother in Shanghai to the local market where I had bought the ingredients, there were so many stories and memories woven into the dish. It was a reminder of how food has the power to bring people together and create connections across cultures and generations.

I knew that Jing Jiang Neu Liu would become a staple in my own repertoire of recipes, to be shared with friends and family for years to come. And as I sat at the table, enjoying the fruits of my labor, I felt grateful for the opportunity to learn and grow as a cook, and to continue exploring the rich and diverse world of global cuisine.

Categories

| Beef Fillet Recipes | Hong Kong Meat Dishes | Hong Kong Recipes | Red Rice Vinegar Recipes | Sesame Oil Recipes | Sweet Bean Recipes | Wood Ear Mushroom Recipes |

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