300 grams (0.66 lb) beef
100 grams (0.22 lb) shelled walnuts
1/2 grams (1/4 oz) scallions sectioned
15 grams (1/20 oz) ginger chopped
150 grams (11 tbsp) water
10 grams (2 tsp) mixture of cornstarch and water
1/2 gram (1/8 tsp) pepper powder
3 grams (1/2 tsp) salt
1 1/2 grams (1/3 tsp) MSG
1 egg white
10 grams (1 tbsp) dry cornstarch
1. Cut the beef into cubes 1 cm (0.4 inch) wide. Add 1 g (1/6 tsp) salt and the egg white, and stir well until the mixture grows sticky. Add 10 g (1 tbsp) of dry cornstarch and mix well.
2. Deep-fry the walnuts.
3. Heat 100 g (7 tbsp) of oill in a wok to 110-135ºC (230-275ºF). Put in the beef cubes and stir-fry until they are done. Take out and drain off the oil. Heat the leftover oil in the wok to stir-fry the scallions and ginger until a distinctive aroma is achieved. Add the water and bring to boil. Add the water and bring to boil. Add hte salt, MSG, and pepper powder to the wok and then the beef cubes and walnuts. Stir-fry for about 1 to 2 minutes. Thicken the juice with the mixture of cornstarch and water. Now serve on a plate.
Features: The walnuts are crispy and tasty, and the beef is slippery and tender.
Taste: Salty and delicious.