Scrambled beef

By VicentaLakin

Scrambled beef
Beef is rich in trace element iron

Recipe Recommendations

  • beef 650g
  • bean sprouts appropriate amount
  • lettuce a
  • Jiang appropriate amount
  • garlic one and a half
  • onion two
  • Pi County bean paste two spoonfuls
  • Green pepper fish seasoning a bag
  • fragrant rice wine appropriate amount
  • oil appropriate amount
  • millet spicy appropriate amount
  • green pepper appropriate amount
  • dried chili six
  • coriander a
  • eggs a
  • corn starch appropriate amount
  • dried chili powder appropriate amount
  • salt appropriate amount
  • boiling water appropriate amount

Steps for Scrambled beef

  • 1
    Make sure you've got a piece of greasy pepper cut, a half of greasy
  • 2
    Beef cut into thin slices, a good way to cut a thin piece of meat, fresh beef washed up and put it in the freezer room, until it's frozen to half-frozen. It's cold for days, when you want to eat it, it's unfrozen in cold water and can be sliced in semi-frozen. I'll pour the cut beef out of the extra blood, and then I'll pour two spoons of fragrance and a little spoon of white sugar for five minutes, and I'll pour in the right amount of edible oil, a proper amount of corn starch, a third of a bag of water to boil fish, a proper amount of hot pepper, a shredded ginger garlic, a proper amount of green pepper, and I'll end up with an egg protein, and I'll scratch my hand to make beef
  • 3
    Cracked beef in the fridge, cooled, then poured oil into the pan, put in a proper amount of pepper, a minimum fire for five minutes, then two spoons of cuisine bean caviar, dry pepper for five minutes, a small fire for five minutes, a broken ginger garlic, a small fire for five minutes, and then into the fire for four minutes, until you smell the scent, boil the fish in a half bag, then the fire continues for three minutes, then the fire goes into the fire, then the onion is put in the onion section, and you have to flip the pan
  • 4
    Add a proper amount of running water and hold it for 25 minutes. The ratio of water to oil is usually two to one
  • 5
    Twenty-five minutes to boil the fire, 25 minutes to start the fire, until the bottom boils completely and pours into the pre-cooked beef, remember, before the beef goes down, you have to take all the beef out with your hands, and then you have to cook it slowly, so it's better to eat。
  • 6
    While working on the bottom of the pot, you can refill the bean sprouts and lettuce
  • 7
    Once you're in the pot, you can get the beef color out of the pot and load it in a pre-prepared pot
  • 8
    Then you wash the pot, pour it into a proper amount of oil, and then you spill the sliced ginger and garlic, onion and green, dry pepper and green pepper on the roasted beef, so that it's hot and hot, and it's pouring on it, and it's swirling
  • 9
    The last step is to spread the fragrance cut so that you can come to the table and enjoy the delicious spicy. Water Cook Fish

    • Scrambled beef Make Tips

    Pickled beef and human eggs will be warmer, with white sugar and, most importantly, with a proper amount of cooking oil, so that the roast beef will taste softer. And you have to make a pot. Cold soup isn't that strong。

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