Black garlic beef

By VicentaLakin

Black garlic beef
When I went to Tianjin and ate the famous black garlic beef grain at the Caucasian restaurant, I was thinking about it for a long time. For some reason, this dish has not been seen outside Tianjin, and of course it's just a passing place. Lucky to get a cash coupon from Chinese food, the first thought of many food items is to make this dish, of course, to pick beef. Looks like without the ridge, we picked Uruguay. The following is from hundreds of degrees: cattle, and learner's name is Knee. That is, the knee position of the cow, the natural shape of the meat is round and is referred to by the cooks as “cheek heads”. This part of the meat is soft, small, and most of the beef slices in the cuisine are processed with this part. It's important to make beef-cooked meat like garlic. Choosing meat and preparing the three soul materials of butter, stork and garlic are all the most important and indispensable. Butter makes it feel more like a Western meal; ointment makes the meat more rosy; garlic diminishes the smell of beef. With these three saucers, the dish is half as successful. And with a little bit of sauce and a lot of color, this salty, sweet, black garlic beef pellets of peppers will make you very happy. The northern wind is squealing out the window, and there's an endless cold

Recipe Recommendations

  • Niu Lin 290g
  • oil appropriate amount
  • butter 20g
  • garlic 50g
  • salt appropriate amount
  • white sugar appropriate amount
  • freshly ground black pepper appropriate amount
  • white rum appropriate amount
  • egg white 30 G
  • starch appropriate amount
  • oyster sauce appropriate amount

Steps for Black garlic beef

  • 1
    Cut the cow into small blocks。
  • 2
    In large bowls, appropriate salt, sugar, black pepper powder, white rum, egg clean, starch。
  • 3
    Hold it evenly for 30 minutes。
  • 4
    Cut the garlic off to Guinty and carve it into garlic。
  • 5
    Fill the pot with appropriate quantities of oil and heat it and then put it into beef grains。
  • 6
    When you're out of blood, you're out of oil。
  • 7
    The pot is washed, the heat turns into fire, and the butter is put in。
  • 8
    Put it in garlic and fire it to gold。
  • 9
    Put it in beef, flip it; put it in salt, sugar。
  • 10
    Put it in the old smoke, flip it。
  • 11
    Put it in platinum oil, flip it。
  • 12
    Put it in black pepper, and it'll come out。

    • Black garlic beef Make Tips

    The choice of beef is made for less tender meat such as ridges and cattle. 2. When first roasted beef, it was also possible to make it fatter, so that it could be cooked and tasted better; a healthy one would only be fired。

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