Apricot and beef sauce
By VicentaLakin
In addition to the fact that Chengdu eats a lot of snacks and good foods, Chengdu's chili sauce is very famous throughout the country, whether it's rice, noodles, porridge or cuisine! There's a lot of sauce and sauce on the market. It's good, but it's not cheap. There's a small amount of oil in the sauce, and it's bad for my health, so I always make it myself, and I use it all the time. It's cheap, and it's fine. What I'm gonna do today is an apricot veal sauce. The apricot mushrooms have a soft and tasteful taste, low calorie and low fat; beef is better able to provide high-quality nutrients such as proteins and iron. A combination of the two main ingredients, with a few more fragrances, a little fire, a little soy sauce, a lot of fungus in the mushrooms, whether it's rice or noodles or buns, it's delicious
Recipe Recommendations
- Pleurotus eryngii 4 pieces
- beef stuffing 300 grams
- soybean paste half a bowl
- soy sauce
- oyster sauce
- garlic 2 head
- Jiang 1 block
- chili powder appropriate amount
- oil appropriate amount
- salt appropriate amount
- medium spice
- other
- half an hour
- simple
Steps for Apricot and beef sauce
1
Apricot mushrooms, beef pie ready; if you want to eat a grain of beef, you can cut it directly
2
(a) The main spices are ready: the mix of raw platinum oil, half a bowl of soy sauce, adjusted for specific materials, and the preparation of ginger, garlic, pepper powder
3
Apricot mushroom cut Tin
4
Choncim, garlic cut Tini
5
(b) The amount of oil in the boiler can be more than in the case of cooking, and if it is to be kept for longer, it can be pumped; first, the acne and half of the garlic will smell
6
(a) Falling into soybea sauce, burning up the scent and pouring pepper powder into it, while putting pepper powder will make it spicy and will not be fried
7
(a) Pumping beef into the pot, turning it into a tan; because it is meat, it is easy to bind together, so when you fire, move fast and spread it as much as possible; and pour the raw pellets into the beef, so that they are coloured
8
Pumping apricot mushrooms into a beef pan
9
Because of the salt in the sauce, the apricot mushrooms are soon softened out of the soup; it's time for a little fire, depending on taste, to decide whether to add salt; until the apricot juice is in the apricot mushrooms, the rest of the garlic is spilled into the pot, then the fire is shut down。
10
It's good enough for the rice noodlesApricot and beef sauce Make Tips
1. The finely prepared apricot beef sauce can be kept in the freezer for a week and extracted with a clean spoon; if you want to keep it longer, you can put more oil and salt, but it is not too healthy; so let's look at your own time and needs to adjust the formula; and the soybeans can also be put on the soybeans and become a soybeans soy sauce. In this way, a variety of mushroom sauce can be developed on this basis。