Beef melon
By VicentaLakin
It used to be good beef with pickles, no egg fluids, no egg fluids, and it was a waste, and then it was a lot of Aki cooks, and it was really nice to have a little whole egg gravy. The egg ooze locked the meat and didn't stick the pot, and the rest of the egg ooze, it was good, it was good, it was a little fried, it was good for the dog, it was good for the hair。
Recipe Recommendations
- beef
- white melon art. 1
- green pepper art. 1
- garlic cloves 2 capsules
- soy sauce 1 tablespoon
- pepper 1/4 teaspoon
- baking soda 1/8 tsp
- corn starch 1/2 tsp of
- egg liquid
- refined salt 1/2 tsp of
- white sugar 1/3 teaspoon
- cooking wine 1 tablespoon
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Beef melon
1
(a) A single spoon, a quarter spoon of pepper powder, a single eighth spoon of soda paste to the stickyness of beef, which is too dry to add up to one second-1 spoon of fresh water, which is fully absorbed, and a second spoon of corn starch, which is evened, and then the full egg fluid is about one half of a spoon, evenly scratched, 30-60 minutes
2
(a) Scrubbed beef up to eight years old, with a spare
3
Prepare white melon slices, pepper chops and garlic slices
4
Cook, boiler, refuel, pour chili and garlic, fragrance
5
(b) Pumping of white melons, blasting of the fried moment, order of salt 1/2 small spoons, pepper 1/3 small spoons, sugar 1/3 small spoons, and flipping to 7-8 maturity
6
Pour beef, cook a large spoon of wine on the side of the pot, get about a second of oil on the tail, and make a pot。Beef melon Make Tips
First, don't make roast beef immediately after it has been made; it's good to give the time meat to absorb the sauce; and second, when you come out of the pot, you save a special wine by the pot。