Spicy beef sauce
By VicentaLakin
The spicy beef sauce is the perfect mix of a spicy spicy sauce for a lazy person, which can mix noodles, make fried rice, even a tofu, or use it for tofu, and which can be kept for a week or so。
Recipe Recommendations
- beef tenderloin 800 grams
- cooked peanuts appropriate amount
- cooked white sesame seeds appropriate amount
- bean paste appropriate amount
- sweet sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- liquor appropriate amount
- spiced powder appropriate amount
- pepper powder appropriate amount
- Jiang appropriate amount
- dried red pepper appropriate amount
- chili appropriate amount
- medium spice
- fried
- three-quarters of an hour
- ordinary
Steps for Spicy beef sauce
1
Cow ridges are washed and the kitchen paper towels are dried and cut to the ground (not so small as to shrink when they are fired)。
2
It's in the ginger paste, two spoons of salt, four spoons of wine, and a large spoon of white wine。
3
Clean up the dry red peppers and cut them with scissors。
4
The boilers were put in a lot of vegetable oil and then burned in beef plums。
5
The veal will evaporate part of the water, the beef will feel less and the oil will become very dull。
6
The process continued until the beef dried up and the oil was brightened for about half an hour。
7
It's time to turn the fire into two small spoons of fragrance and three small spoons of pepper powder。
8
Then we're going to add dry red peppers, three spoons of chili。
9
It's like two minutes of hot pepper。
10
I'm going to put in a full-blown peanut。
11
In addition to 150 grams of sweet pasta and 150 grams of bean petal sauce, it continues to be fried for a few minutes (about 5 to 6 minutes) to soy sauce。
12
It is stored in a cold bottle or a box with a lid on a well-sowned white sesame。
13
Completed Chart
14
Completed ChartSpicy beef sauce Make Tips
One, oil must be increased and beef must be covered at least in the pot. 2. Beef veal is made so deep that it evaporates most of the water that it is cosmopolitan and it is not easily preserved. I've got a lot of hot peppers, but it's not very hot. Four, if you like sweet noodle, you can use all sweet noodle, and I personally like sweet noodle and soy sauce. 5. The whole process must be constantly fried, especially after the sauce has been added to the back, so it is important to keep the fire out of the pot. Six, I'm doing a lot of work this time, because it's half for people, and it's too waste to suggest half for a week。