Dry beef ridges
By VicentaLakin
because the white chef is a family, much of the cooking is beef. long-term in the field, where there is no home-grown taste, there are few clean restaurants, and even if there are, prices are a little scary. so, call mom and teach me how to do it. white chefs are typical foods, gifted with cooking, first-time success
Steps for Dry beef ridges
1
a. the preparation of photographs for the preceding period was not taken and first the beef was cut into a cm block, then placed in salt, starch and pickled for 15 minutes. you can put a bit of smoke in it. i can put a little taste in it. b. once made of pickled, then placed in an egg-clean, and flour, evenly wrapped in beef and then made pot. c. when the boiler is hot, a little more oil is put in it, and a small fire starts to blow up, the first one being mainly roasted beef。
2
When the beef is blown to light gold, it is extracted with a leaking spoon and heated and cooled in the ventilation area, when the beef is almost ripe。
3
This time, it's the first time you've blown up your skin. Look at this color。
4
And then the plate can be soaked in accordance with a person's preferences, or pepper or pepper salt, and this time I'm soaking。