Mustard blue beef
By VicentaLakin
Mustard veal, from a small to a very big classic dish, is the food that every moist mother makes, and every child likes. Cracky mustard blues, fresh beef, thick sand and tea sauce, fragrance of teeth, and can't stop eating chopsticks. Even the juice can't be wasted, and rice can taste good。
Recipe Recommendations
- beef 250g
- Chinese kale 500G
- sand tea sauce 1 tablespoon
- salt 1/2 teaspoon
- edible oil 3 tablespoons
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Mustard blue beef
1
Beef is washed, one spoon of edible oil is added, and the salt is mixed for 15 minutes。
2
The mustard blues only take green leaves and wash them。
3
Cook water and add salt and cooking oil (1 spoon)。
4
Down mustard blue。
5
Boiled up until the end of life and dried water。
6
Put mustard blue in the plate。
7
Hot oil (1 spoon), lower salsa sauce。
8
It's a small fire that's gonna blow up the sauce and make it smell。
9
Turn the fire, lay down beef, slip fast until beef is dead。
10
Put beef up on mustard blue。
11
Two spoons of fresh water under the pot boiled and the sauce poured on beef。