Pepper willows
By VicentaLakin
Pepper willows, a traditional Zhejiang dish featuring peppers and willows as the main food. It's characterized by a mild taste and sweetness. The best I've ever had is "Memorian Nam" and I've been watching the green greens and eating the fresh beef curds that don't bite. Until the product comes out, the meat entrance, I think today's test is only half a success. First of all, the meat is very young and the pepper is green! But the beef is not bright enough and the garlic doesn't play its proper role. I think it's better to use less fried meat, to put on the ginger and garlic and then put it in the beef to change the color and dry the pot. Put some water and starch on it before it comes out, so the meat will shine。
Recipe Recommendations
- beef tenderloin 200g
- Hangzhou pepper 50g
- red pepper appropriate amount
- red wine 1 scoop
- black pepper 1/2 spoon
- oyster sauce 1 scoop
- sesame oil 1 scoop
- soy sauce a little
- edible oil appropriate amount
- starch 1 spoon
- water a little
- salt 1/2 spoon
- slightly spicy
- fried
- an hour
- ordinary
Steps for Pepper willows
1
food preparation: 1. softening the meat with a hammer on both sides of the beef; 2. reverse striped stripes (wide, approximately 3 mm thick); 3. pepper slices; 4. onions, ginger wrinkles and garlic slices。
2
Pickles: One spoon of wine in beef, one spoon of oil, one second of tea spoons of black pepper, hand-stamping. A small amount of water and a spoonful of starch could be added during the capture. Finally, a spoonful of perfume is added, evenly mixed with chopsticks, salted for more than 30 minutes, standby。
3
The boiler is hot, it is oily, it's as hot as 7,80, it's beef, it's fire, it's fast blown to yellow, and it's back-up。
4
There's a little oil left in the pot, onions, ginger, garlic, salt. Put it in beef tweezers, just a little bit of spicy。
5
The finished product。Pepper willows Make Tips
If you use less oil for fried meat, you will put onions of garlic, and then the beef will turn to color and the pot will dry. A little water starch before you get out of the pot will make the flesh more bright。