Spicy beef
By VicentaLakin
One of the favorite dishes to go to a hotel is spicy beef. The soothing shell is wrapped in tender beef, biting beef and chewing a little pepper pepper, in his son's words, "Cool!" The khaki-coloured beef bars are placed in large plates, accompanied by attractive red peppers, brown peppers and peppers and white fragrances of sesame. People want to eat one and have to eat the second one。
Recipe Recommendations
- beef 300 grams
- the pepper appropriate amount
- pepper appropriate amount
- chili appropriate amount
- white sesame appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- starch appropriate amount
- egg liquid appropriate amount
Steps for Spicy beef
1
When the oxen ridge is pine with a knife, the blade is sliced and cut into a beef bar. With appropriate quantities of sugar, wine, white pepper powder, spicy fresh and some fresh water evened with beef
2
Give the beef a massage, grab it with your hands and suck it all in the flesh. even
3
A few egg fluids and dry starch will not be able to bind water, and the water will be locked with appropriate oil。
4
Burns to about 150 degrees and grazes into beef bars
5
It's rising to about 180 degrees
6
Leave a proper amount of base oil in the pot, and then blow up the peppers to their scent, then turn them into deep brown and spicy
7
Add fried beef bars, a proper amount of sugar, salt, a fine chicken, a proper amount of cooked sesame, and a flat level of fried fried sauce
8
First of all, the meat, preferably the rib, or the cow, or the cow, or the post-legged flesh, which is relatively thin, and the meat is relatively thin, so the roasted beef slice or silk is better suited to the cut of the beef, which is sliced across the line, which means cutting the beef slices, which means cutting the graft, and cutting the raisy, which is not laced, because it's not easy to bite, but it can't cut the raisy, which is 90 degrees or more, because it's easier to cut the threads in the course of the frying, so how do you cut it
9
The hotel makes beef with a little soda, which is an important sauce, and its chemical reaction in the meat can break the coarse fiber in the meat, the real reason for the beef bite is that it's too thick, and if the fiber breaks, it's easy to bite the meat. If you use it at home, it's better not just in the meat, it's not even, it doesn't work. The correct way is to put all the crumbs together, including the water, and then put them in the meat at one point, until the beef is fully absorbed, and a little bit of egg fluid and dry starch is put in, so as to add a shell to prevent the water from releasing, then we can use it in the fridge in two hours, and we can make it without a little soda, and we can use wine, water, oil, white pepper
10
The initial bombing was intended to fix the shape of the raw material, so that the temperature of the oil should not be too high, so that the heat gradually penetrates the raw material and does not flow from the outside. The raw materials, in the course of their ripening, cannot reach the brittle skin due to the low temperature of the oil. If the raw material continues to heat in the pot, the water in the raw material becomes evaporated due to the excessive length of the time, making the food dry and inoperable. The raw materials were recovered after a short period of first blow-up at low temperatures; the oil temperature was then increased and the material was re-blasted. Due to the effect of high-temperature hot oil, the resumption reduces the amount of oil in the dish itself, and it is infrequent to eat: after the recurrence, the gap between the heating levels inside and outside the dish widens, and it can have the effect of cavity and softness, thereby consolidating the initial impact. Thus, the resumption of bombing is a crucial step in the course of the bombing。