Piper tin veal
By VicentaLakin
For the first time, the oven was really very fresh, it preserved the taste of beef itself, better kept the food safe and less oil, and made the same taste of chefs in the face of the many additives that are outside。
Recipe Recommendations
- onion half a
- beech mushroom 1 small
- water fungus 1 small
- red pepper 1 piece
- beef 200g
- green pepper 1 piece
- cooking wine 2 tablespoons
- ginger a little
- soy sauce 1 scoop
- black pepper appropriate amount
- salt appropriate amount
- water starch a little
- coriander a little
- soy sauce 1 scoop
- white sugar a little
- slightly spicy
- roast
- ten minutes
- simple
Steps for Piper tin veal
1
Beef crosses the trail。
2
Put in gingers, cilantro, sugar, raw, soy sauce, black pepper shredding, blending of wine。
3
A small amount of water starch is added, and a final two spoons of vegetable oil is added for more than 30 minutes。
4
Scrambles, onions, crab mushrooms to clean up and dry。
5
A small amount of oil is poured into the pot, and crabs taste, salt is boiled to almost dry。
6
Cream chili chertin。
7
Cream peppers mixed in salted beef。
8
Onions and ears in turn。
9
And put in the fried crab mushrooms。
10
Finally, the beef was mixed and a little black pepper was spilled。
11
Cover the tin paper, squeeze the four sides, enter the preheated oven 220 degrees medium 15 minutes。
12
Done
13
DonePiper tin veal Make Tips
I'm using chili, a little spicy, a friend who likes spicy, and it tastes good。