Beef fans
By VicentaLakin
The fans are unique inventions of our Chinese, long, long, hard-core, hot, cologne. Because it's made of starch, it's fried with vegetables and meat, and it's still silky. I used it to make a joint with meat, cabbage, green bean sprouts, or a crotch, which tastes and tastes not so bad, and a plate is more nutritious. It's delicious, just in time for my sister to bring the kids. How good is this dish? I use the oxen, I put a little starch, it tastes good. If you don't like beef, you can have pork。
Recipe Recommendations
- beef tenderloin a
- mung bean sprouts a
- fans a
- cabbage One quarter of a pill
- oil appropriate amount
- soy sauce appropriate amount
- green onion a little
- salt appropriate amount
- starch a small spoonful
- salty and fresh
- fried
- ten minutes
- simple
Steps for Beef fans
1
Cow ridges, cabbage, bean sprouts, fans ready
2
Slice the ridge, put a spoonful of starch, salt, a little fresh water, evenly mixed, pickled for 10 minutes
3
The cabbage is cut, the fan is soft and cut short
4
I'll make some onions
5
Put the silk in the pot and break it up with shovels or chopsticks
6
A little bit of sauce after the color changes
7
Pour the bean sprouts in
8
And then pour the cabbage into the pot and turn it soft
9
A little salt by taste
10
When the food gets softer, the fans get in the pot
11
Pull the fan to the bottom of the pot, suck up the juice and grow up
12
Smells goodBeef fans Make Tips
Fan bubbles are short-cut, mixed and easy to eat; if you like fans, this amount can still taste enough; so bean sprouts can't eat, so you have to go to the pot first to cut off; the meal must be done with the air, without drag and pull, or the food will lose its soft taste。