Vegetable beef
By VicentaLakin
Dry blending is one of the techniques of canyon. It's a dish made through all the dry powdered sauces, and it's better as a wine dish, and it tastes better with the chili sauce that is special to Sichuan。
Recipe Recommendations
- beef tendon meat half a catty
- octagonal second
- coriander two or two
- celery second root
- millet spicy second
- Erjingtiao second
- peanut a
- Jiang appropriate amount
- garlic appropriate amount
- geranyl second
- Xiang Guo second
- Dried chili noodles two spoons
- MSG half a spoonful
- spiced powder half a spoonful
- salt a little
- soy sauce half a spoonful
- white sesame a spoonful
- pepper noodles a little
Steps for Vegetable beef
1
Cow squirms squirm for 15 minutes and wash water。
2
Cold-watered pans。
3
The pot pours into the water, and the fragrance leaves. It'll look good when the corneas and salt fall in。
4
The beef boils soft and then starts to cool。
5
We've got a little salt pickle in the mill。
6
Cut the celery leaves and the cranberry leaves
7
The chili pasta and the flavour are made into dry discs at a ratio of five to one。
8
The peanut rice squirted with a knife and put a little fire in the frying pan. And then it's made of peanuts。
9
The celery leaves and fragrance leaves are placed in the plate and the beef cut into thin slices. Transferred to five perfumes, pepper noodles and salt according to personal preferences. Put the pickled fabric on the white sesame and mix it with your hands。
10
It's a very nice dish。