Private boiled beef
By VicentaLakin
One of the representatives of veal-cooked veal vegetables, with its distinctive characteristics of soy, spicy, fresh and aroma, is very fond of the chili community. The smell of spicy spicy, coupled with the visual effects of the red oil sheet, is now flowing. It's almost the same in the canteens, in the boiled meat tablets, in the boiled fish tablets, and in the boiled beef. It's not difficult to do the same in the “cooked water”. But it's not a simple thing to say it. It's white, it's heavy, but heavy means more. There's a lot of food in the canteens, and there's a lot of paprika and peppers. There's only one standard for cooking at home -- a good-looking one -- so let's share with you how careful I am in cooking beef. I can't say it, but it's necessary. It's a delicious canteen with the food available at home. This dish is made three times and tastes better once than once. Let's look at the end-of-the-art approach, and let's talk about the first two experiences。
Recipe Recommendations
- lean beef 250g
- bean sprouts 150g
- mushroom 150g
- celery 100g
- cabbage 100g
- garlic sprouts 50g
- garlic powder 15g
- coriander appropriate amount
- water starch appropriate amount
- dried chili
- pepper 15g
- chili powder two tablespoons
- Pi County bean paste Half a tablespoon
- bean paste Half a tablespoon
- Hot pot base is spicy 30g
- soy sauce 30g
- cooking wine 30g
- salt and chicken essence appropriate amount
- the soup a
- Making composite oil fragrance appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Private boiled beef
1
first poppies and peppers, then hot pots pour into about 75 g of edible oil, and little fire drops into the chili. (the oil must be too much, this step must be made, first without dry peppers and peppers, not enough chili, not enough soy sauce
2
I'm going to get some chili
3
It's only been a minute since the peppers were blown up, and the oil was poured on the peppers, or they were immersed with a leak. (Damish to a micro-college yellow push to find the skin hard)
4
It's good to get dried pepper slices or shredded
5
The same knife as the peppers
6
At this point, it was prepared to produce composite oils, which included a guacamole section, eight centipedes, two or three fragrances, and one of the grassfruits. (The first step was not taken, and the finished product felt something less, and it was analyzed that the oil was not fragrance, and the last two improvements were added to the fragrance. That's the key to this dish
7
It's the oil that just blew up the chili pepper
8
It's time to pour ginger, garlic and onions
9
It's fine to blow to the surface of the onion
10
Beef cut up about 5 cm, 2-3 cm wide, 2-3 mm thin Snippets
11
A little bit of salt and chicken in the beef, a spoon of wine, a spoon of raw smoke, an egg clean, a little 15 minutes of water and starch salt
12
Celery cut to 5-6 centimeters, about 4-5 mm thick
13
I'll get you some other side dishes, garlic sprouts, mushrooms tore, cabbage slices
14
Put a little oil in the pot, let's fire the vegetables, let's go down the beans and mushrooms
15
Then we'll go down to celery, garlic, cabbage
16
It's too soft to get a spare
17
we're going to make a pot of hot pepper, half a spoon of soybeans and soy sauce, and about 30 g of kettle. only the water boiled with butter tastes good, and it doesn't taste so bad. )18
18
Half of the bean petal sauce is not spicy for the sake of salivating. It's not that I bought it from Sichuan who sells sauce. It's a bit more fragrance than the red bean petals at the supermarket. You can only use the soybeans
19
Raise the oil temperature to 50% of the soy sauce and the kettle. Feeds
20
Keep flipping, avoid sticky pots. It's gonna be all right
21
the infusion is 30g
22
30 g in life
23
Add water and soup (if there's chicken soup or cow bones, it's a lazy home. This is also the key point five: to cook soup with high soup
24
It boils for three minutes and picks up the soy sauce (I'm not salting it, because the soybean, soy sauce and soy sauce are already salty, so I can taste the soup when it's cold. It's good to have some salt in your mouth and some salt in your food
25
It's time to go back to the cooking
26
It's two to three minutes softly, and it's in the basin. It's a lot more delicious to treat a dish like this than to put it in a pot after some direct dishes
27
And then open up a piece of salted beef into the pot
28
Put the pot on the fire and make soup. Just wait till the meat changes light. You can change the color
29
And the soup and the meat are pouring into the pot
30
Put on the hot pepper peppers and a big spoon of pepper powder and garlic
31
last fire, 30-50g oil, hot enough to make a little smoke, in two minutes on pepper powder, pepper powder and garlic powder
32
Just a little fragrance at the end