Apple beef

By VicentaLakin

Apple beef
The fragrance of veal, which was supposed to make steak, changed the way to eat, and fried with apples. In winter, fruit is always cold and cold, and for children like daughters who can't eat cold, fruit is the best way to feed. Apples, beef, garlic, black peppers, paired together, apples sweet after cooking, fruit fragrances, beef pellets and black peppers, that special smell, that's very sweet. The fruit comes in, the kids love it. It's an attractive eyeball on the table

Recipe Recommendations

  • beef appropriate amount
  • Apple appropriate amount
  • garlic appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • pepper appropriate amount
  • oyster sauce appropriate amount
  • cooking oil appropriate amount

Steps for Apple beef

  • Make Apple beef step 0
    1
    Material maps. There's no garlic in the picture。
  • Make Apple beef step 1
    2
    Creamed beef with onions, salt oil
  • Make Apple beef step 2
    3
    Grab it on。
  • Make Apple beef step 3
    4
    Apple goes to Pichetin, garlic and onions。
  • Make Apple beef step 4
    5
    A boiler pours oil, a salted beef in heat, and a boiler, a process that may spill water and pour soup。
  • Make Apple beef step 5
    6
    Pour oil after the pot, and put on garlic。
  • Make Apple beef step 6
    7
    Put the beef grain back in the pot。
  • Make Apple beef step 7
    8
    Fall into apples。
  • Make Apple beef step 8
    9
    I'm screeching and salty。
  • Make Apple beef step 9
    10
    Black pepper before the pot。

    • Apple beef Make Tips

    Tenderloin is the best cut of beef for stir-frying. When marinating, add liquid seasonings first and mix well, then add salt, and finally coat the meat with oil. Try not to return the juices released during cooking back into the wok; this keeps the dish looking appealing and helps achieve a dry, savory texture. Since the oyster sauce and light soy sauce used in the marinade are already salty, add salt sparingly. Grind the peppercorns fresh just before removing the dish from the heat to ensure their unique aroma.

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