Smelt beef
By VicentaLakin
TODAY'S LG'S FAVORITE DISH WITH A NEW STYLE, DELICIOUS, FAST FOOD. WHEN CATS USED TO MAKE SILKMELONS, THEY USED TO MAKE A LOT OF WATER, AND I'M SURE THAT'S WHAT HAPPENS TO A LOT OF PEOPLE. IT DOESN'T TASTE GOOD OR GOOD。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Smelt beef
1
Beef, red pepper, garlic washing, silkmelon peeling, better leave a little green and uncut, and eat it with a good taste。
2
The silkmelon goes to slash blades, garlic and pepper slices, beef slices, and then salt, sugar, raw, powder, and oil pickled。3
The silk melons and the peppers are hot in the open water for a short time, and the water is pouring out of the pot in about 30 seconds, but remember, the water is a little wider。
4
The pot is hot, it's oily, it's roasted with beef, then it's fried with garlic。
5
Sprinkle the wine along the pan。
6
The silkmelon and the red peppers back in the pot。
7
Pour in the juice
8
The fire is so fast that it can go out。Smelt beef Make Tips
1. Luffa releases water mainly from the inner pulp; cutting that part out makes a big difference. At the same time, to add a bit of crisp texture, you can leave a little skin on when peeling, but this only applies to tender luffa. If it is too old, not peeling the skin clean really won't taste good.
2. Prepare a bowl of sauce mixture in advance so you won't have to scramble to add seasonings.
3. The whole dish should not be stir-fried for too long; remember, high heat and quick stir-frying is the right approach. Eat it immediately after cooking, as the luffa will easily discolor and release liquid if left for too long.