# And the fragrance of veal #

By VicentaLakin

# And the fragrance of veal #
YOU DON'T WANT TO HAVE A BARBEQUE IN SUMMER. IN THE SUMMER, WE'RE GOING TO HAVE TO EAT A SALOON. EVERY TASTE IS FASCINATING. TOOTHPICK BEEF HAS ALWAYS BEEN ONE OF THE TOP CARDS OF SUMMER NIGHTS. TASTES LIKE AROMA, CHILI POWDER, PEPPER POWDER, ETC. ARE USED TO STIMULATE THE TASTE BUDS TO THEIR EXTREMES; THE AFTER-SPILLS REMAIN. IT'S AN EXTREMELY RARE DISH, WITH NO FIXED PATTERN, AND IT CAN BE FREELY DISTRIBUTED ACCORDING TO ITS TASTE, SO LET'S NOT WORRY ABOUT IT. THAT'S WHAT IT TASTES LIKE. IT'S A LOT MORE SAUCE THAN USUAL. WITHOUT OVENS AND MICROWAVES, THE PASSION TO EAT COULD NOT BE STOPPED AND TOOTHPICKS COULD BE WON WITH THE MOST BASIC FRYING PAN. THREE OR FIVE FRIENDS, A COUPLE OF BEERS, BLOWING THE NORTH WIND. IT'S HOT OUTSIDE AND IT'S COLD INSIDE. IT'S COOL BEER AND IT'S HOT AND SALTY. THAT TASTES LIKE NOTHING. AND THE FRAGRANCE OF THE FRAGRANCE OF THE FRAGRANCE AND THE STRENGTH OF THE FRAGRANCE. IF YOU DON'T FINISH YOUR BEER, YOU CAN HAVE A SOYBEANS. TAKE IT EASY. MAYBE ANOTHER LOBSTER. TASTE IT WITH OIL AND SMELL OF FRAGRANCE AND FRAGRANCE. THE FRAGRANCE OF WINE AND FRAGRANCE MIXES WITH THE FRAGRANCE OF FRAGRANCE, AND THE TASTE OF BEAUTY SPEAKS FOR ITSELF! IT WAS ORIGINALLY CREATED BY THE GODOFMERCRY MOSES RESTAURANT, BASED ON MY OWN REAL EXPERIENCE, AND PARTLY FROM THE WEB. THE CONTENT IS FOR REFERENCE PURPOSES ONLY AND IS A PERSONAL HOBBY AND NOT INTENDED TO SPRAY. IF YOU NEED TO SOLVE SPECIFIC PROBLEMS [ESPECIALLY IN THE FIELDS OF LAW AND MEDICINE], YOU NEED TO CONSULT PROFESSIONALS IN THE RELEVANT FIELDS IN DETAIL。

Recipe Recommendations

  • beef 300 grams
  • ginger 1 block
  • sesame 2 tablespoons
  • fennel appropriate amount
  • shallots 1 vial
  • oil 1 scoop
  • refined salt 1 scoop
  • chili powder 3 scoops
  • Barbecue powder 1 scoop
  • cooking wine 2 tablespoons
  • white granulated sugar 1 scoop
  • cumin powder 3 scoops
  • Very fresh. 1 scoop
  • starch 2 tablespoons
  • barbecue material 1 scoop
  • soy sauce 1 scoop
  • tender meat powder 1 scoop
  • pepper powder 3 scoops
  • black pepper 3 scoops

Steps for # And the fragrance of veal #

  • Make # And the fragrance of veal # step 0
    1
    Fresh beef ready. Clean up, dry up, remove the spasm
  • Make # And the fragrance of veal # step 1
    2
    cut into 3 cm long, 2 cm wide, and 0.5 cm thick; cut pieces of meat are filled in bowls with ginger onion juice, old onions, fresh meat powder, roasted meat, salt, pepper powder, pepper powder, powdered powder, etc. pickle over half an hour. put it in the freezer
  • Make # And the fragrance of veal # step 2
    3
    When salted, the beef is entangled around the toothpicks, and a small piece of beef is placed in the middle of the toothpicks in case they fall during the frying; the string is not piled together on the toothpicks, and it is best to lay down so that the meat can be equally heated. Maybe a toothpick can wear four little pieces of meat。
  • Make # And the fragrance of veal # step 3
    4
    A small amount of oil is added to the pot. Pour it in
  • Make # And the fragrance of veal # step 4
    5
    Fried on the back of a golden face. It's very rare to add
  • Make # And the fragrance of veal # step 5
    6
    Black pepper powder, pepper powder, and evenly. Add a spoonful of wine to make the sauce smell good
  • Make # And the fragrance of veal # step 6
    7
    Sesame and smell
  • Make # And the fragrance of veal # step 7
    8
    Add white sugar
  • Make # And the fragrance of veal # step 8
    9
    Put on a little fragrance. Beef surfaces are a little bit yellow for a ceasefire, don't get old, throw some powder, eat some hot peppers, get some tar

    • # And the fragrance of veal # Make Tips

    GODOFMERCY Moses Kitchen Tips: 1. Add seasonings in batches for a richer flavor. 2. Watch the oil temperature; do not let it get too high. Turn down the heat halfway through stir-frying to avoid the beef being burnt on the outside and raw on the inside. 3. The beef tastes best when stir-fried until dry and fragrant. Watch the heat carefully; do not over-dry it. The best texture is achieved by striking a balance between dry and moist. 4. Toothpick meat is best eaten immediately after cooking and should not be stored for long. If left for too long, the meat will gradually harden and lose its crisp-tender texture. 5. Seasonings can be added according to your personal taste. 6. Taste for saltiness before adding salt. Adjust the amount of chili peppers and Sichuan peppercorns to your taste, but use more of both than you would for regular stir-fry dishes. 7. Fennel is pungent in flavor and warm in nature; it has the effects of dispelling cold and relieving pain, as well as harmonizing the stomach and regulating qi. Care for your family with delicious food, and record the footprints of life through words and photography. Everything related to food is here; you'll find what you're looking for. If you like GODOFMERCY Moses Kitchen's recipes, please follow! Special Note: GODOFMERCY & Moses Kitchen are both me. I am temporarily separating them due to layout formatting~ Weibo @GODOFMERCY摩西膳坊 Scan the QR code to follow my WeChat Official Account (mxsf-9691) for convenient and detailed recipes on your mobile phone. Moses will publish the latest recipes on the WeChat Official Account. Today's Share: The Top-Ranked Summer Night Snack—Crispy Outside, Tender Inside Fennel Cumin Toothpick Beef. Text & Photos / Photography: GODOFMERCY Moses Kitchen

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