Black pepper beef
By VicentaLakin
Black pepper beef is a dish that we often order when we go to a restaurant to eat, but the hotel is mostly made of black pepper sauce, with a little more additive, with a high sodium content, which would have been a really good raw material, and it's not going to be good to lose fat。
Recipe Recommendations
- beef 200g
- Pleurotus eryngii a
- soy sauce appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- xylitol appropriate amount
- black pepper appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Black pepper beef
1
The main ingredient is taken together, the beef apricot mushrooms are cut separately。
2
Combination, left-to-right sea salt, black peppers, soy sauce, beak oil, second row glucose alcohol, starch。
3
Hot pots of cold oil, beef under fire. I forgot there was no wine, so I replaced the beer。
4
When the beef changes color, the apricot mushrooms continue to burn。
5
Three to five minutes later, all the sauces were poured into the pot, turned into fire, flipped fast, and each beef and apricot mushroom was covered with sauce。
6
Turn off the fire, get out of the pan。
7
Because I like the smell of black pepper, I've twisted some black pepper on it. It's good. This step can be omitted, just in the interests of the individual。
8
The finished product。
9
One meal and a soup, two lives。Black pepper beef Make Tips
1 It is important to note that all the sauces are converted to juice with water in advance, and then, in the third step, they fall directly into the fire. I forgot the juice picture. Two, about the sauce. Salt can be kept, I just put a little bit. Without glucose, you can use ordinary sugar. Glucose is a good source of sweetness for people who have to quit sugar. Black peppers, which now taste like black pepper shreds, are my favorite. If you don't have any of this, and you don't have much of it, you could have bought a bag of black pepper sauce for this dish. 3 It is also strongly recommended that the dish be made of cast iron. I'm using LeCreset's cast iron frying pan. Steaming pots are hot and hot, making beef grains quickly colored and dry, which makes the beef soft. If you don't have a cast iron pan, it's fine. Or some other pot, if you like. But it'll taste a little worse。