Dry oxen
By VicentaLakin
One of the classic cuisine cuisine dishes, which is made from a full dry pot, cannot add a drop of oil, can't make a drop of cuisine, can't make a single drop of cuisine, can't make a whole lot of sauce, can't make a single minute of it, can't make a full fire。
Recipe Recommendations
- River powder 200 grams
- mung bean sprouts 100 grams
- onion 50 grams
- leek 50 grams
- chives 20 grams
- umami soy sauce 50 grams
- dark soy sauce 10 grams
- white granulated sugar 5 grams
- sesame sesame oil 10 grams
- oyster sauce 30 grams
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Dry oxen
1
In the pot, the butter is burned to the heat and poured into the onions, and the beef tablets are fried to color, so that the meat is fresh。
2
The frying pots were put in, the bean sprouts, and the fire of the river quickly turned to the smell of bean sprouts。
3
The onions and beef chips that were made in the past, the onions, the onions, the sauce, the old soy sauce, the white sugar, the beryllium oil, continue the fire and burn up to the colours。
4
Put some sesame oil in front of the pot and make a plate。Dry oxen Make Tips
One, you can change the colour when you're working on beef, otherwise the beef will be old and affect the taste. 2. When dry pots are made of kerosene and bean sprouts, the fire must be kept on fire to avoid the spoils. 3. The fire continues until the fire is even, fast, and the pan is avoided。