Black garlic beef
By VicentaLakin
Black garlic beef is odoured with butter, beryllium and black pepper, a local dish of Tianjin from the Midwest. At present, the best cooker is the Caucasian restaurant in Chengdu. And this inch of Fifth Avenue makes the face of the restaurant less visible, but there are no holes in it, and many people go for it, including me. But my first memory of this dish was that when I was a kid at a restaurant on the Red Flag South Road called the Royal Garden Dining House, I couldn't find the smell again after changing the cook. And now you can cook it yourself. Butter, berylli and black pepper are the keys to this dish, with beef wrapped in fragrance sauce and garlic with butter on it. It's absolutely delicious for a family dinner
Recipe Recommendations
- salty and sweet
- fried
- half an hour
- simple
Steps for Black garlic beef
1
Beef cut into small pieces similar to garlic, with a spoonful of pelican oil, black pepper shredded, starch for a while, pickled for 15 minutes
2
Garlic to clean up, cut to spare
3
Garlic fried to the top to extract controlled oil。
4
Slipped beef with garlic oil, slightly yellow to the edge, extracting controlled oil。
5
Little fire in the pot melts butter
6
Join the Garlic Fried
7
Add beef again, evenly scrambled, with a proper amount of raw, platinum oil, and a little bit of the old. Colour
8
Add sugar and black pepper. Pelican oil, raw, old, salty, basically no more salt。
9
I'll get out of the pot。