Beef halogen
By VicentaLakin
halogen beef, Beijing likes to call it soy beef, because there's some Beijing-specific butter in it. So when the beef is ready, it smells like a thick sauce. If you don't have butter on your hands, you'll be fine. It's just a little light. I used to make sauce or halogenated beef. I didn't plan on doing it for half a day. Now, as kitchen appliances get stronger, we can save ourselves. The material was thrown into the pot, the proper procedure for selecting the person was not even to look at it, but to wait for the time, to open the pot, and the smell of the house. Today's halogen beef, I make it from home-grown electric rice. While the brand is different from the model, it is possible to think about it on the basis of the temper of your own meal。
Recipe Recommendations
- beef tendon 1000 grams
- green onions half a
- cinnamon a
- pepper a pinch of
- soy sauce appropriate amount
- cooking wine a little
- salt appropriate amount
- garlic number lobe
- geranyl two pieces
- cold water appropriate amount
- salty and fresh
- halogen
- several hours
- ordinary
Steps for Beef halogen
1
Frozen oxen are frozen. Fresh is better
2
Cows cut into big pieces, watered for 10 minutes, and spilled the extra blood
3
The spices are ready. We can adjust to our tastes
4
Cows are in the kitchen, they're all in the pot, they're all in
5
Choose the soup function for an hour and a half; I made it the first night, so I could sleep well; put a lid on it, then follow the procedure, save it. If you don't use an electric cooker, the roast beef will be in the soup for at least two hours, so that it can suck the juice into the meat. Medium
6
And the next morning, open the lid, smelly, and full of gravy beef
7
It's a cold slice, it's more neat and it's not brokenBeef halogen Make Tips
The production of lazy people, the washing of cattle, the use of water and the taste of soup, the adaptation of spices to tastes, and the selection of foods based on their function。