When I went to Tianjin and ate the famous black garlic beef grain at the Caucasian restaurant, I was thinking about it for a long time. For some reason, this dish has not been seen outside Tianjin, and of course it's just a passing place. Lucky to get a cash coupon from Chinese food, the first thought of many food items is to make this dish, of course, to pick beef. Looks like without the ridge, we picked Uruguay. The following is from hundreds of degrees: cattle, and learner's name is Knee. That is, the knee position of the cow, the natural shape of the meat is round and is referred to by the cooks as “cheek heads”. This part of the meat is soft, small, and most of the beef slices in the cuisine are processed with this part. It's important to make beef-cooked meat like garlic. Choosing meat and preparing the three soul materials of butter, stork and garlic are all the most important and indispensable. Butter makes it feel more like a Western meal; ointment makes the meat more rosy; garlic diminishes the smell of beef. With these three saucers, the dish is half as successful. And with a little bit of sauce and a lot of color, this salty, sweet, black garlic beef pellets of peppers will make you very happy. The northern wind is squealing out the window, and there's an endless cold
