Japanese beef cover
By VicentaLakin
I didn't mean to learn this dish, but the rest of the crumbs are at home today. A bowl of hot, fat cow-covered rice for the snowy winter
Recipe Recommendations
- salty and sweet
- fried
- ten minutes
- simple
Steps for Japanese beef cover
1
I've chosen a cow roll that's quite thin, so I can't get too thin, or I'll get a dry-dry urn cream
2
When the rice washes with cold water, you can shake the pot a few more times so you don't hold your hands and wash it so that the grain will be fully filled with grains
3
If you have a flower-shaped mold, you can make them look like flowers
4
I'm going to put the carrots over the oil with a small flat pan so that the carrots can be fully nourished. You can cook rice this time
5
The way to cut onion silk is to put onion all the way down and quickly cut silk into cold water, so that it doesn't wash hot-eyed onion onions and pour up a proper amount of onion oil
6
And when the onions fall into the fat roll, they evenly throw in the right amount of wine
7
And then pour in the stork and taste the salt if it's not too salty to get a little bit of sauce and Japanese food to taste the original juice and the fresh if it's too heavy to cover up the smell of the fat cow itself
8
You can't make beef when it's all colored. Old
9
Let's eat while it's hot