Mushroom roast beef

It's New Year's. It's not New Year's. I used mushrooms to make beef with beef today, and mushrooms are steak mushrooms, which should be one of those because they're basically the same as the mushrooms, which are brown in colour and like mushrooms, but they're not like mushrooms, which is called steak mushrooms, which, by definition, is a very good mix with steaks, so today they are used to make beef, which is also the ridge of the cattle, which is the sour beef, which is the sour beef, which is the smell of which after it is made. It's a key to the fire and beef pickles. It's a little bit of a quickie, but it's not so hard to make it as long as you notice what I'm saying。

Recipe Recommendations

beef tenderloin 250g
Steak mushroom 6 flowers
onion half a
green pepper one
salt 3g
pepper 2g
yellow wine 20g
dry starch 2g
soy sauce 10g
edible oil appropriate amount
red pepper one

salty and fresh
fried
ten minutes
ordinary

Steps for Mushroom roast beef

The rib of the cow is cut to about 15 millimeters of ding, immersed in water and washed with blood。

I'm going to add salt, pepper powder, and a little sauce for a while。

Add yellow wine。

Full extraction and full absorption of the wine。

Add a few dry starch grabs evenly。

Finally, a bit of edible oil is even, so the salted beef will be very tender。

The thick iron pan is hot, it's oily, it's beefy, it's not hard to flip, it's about 40 seconds。

Then it's about 40 seconds, then about 20 seconds of fire. The beef is about four years old, and it has to be cooked in the back, and it must not be overfired。