Pelican beef cover for cooking
By VicentaLakin
They like to eat guacamole, and the Cantonese call it a dish. They have juice in it, they eat in it, they put it in a plate or they make a lunch. That's life。
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Pelican beef cover for cooking
1
(a) Beef slices, first with a large spoon of ale oil, then a large spoon of raw smoke, one quarter of a spoon of pepper powder, one third of a spoon of white wine, a spoon of red sugar powder, a spoon of smoothing and fresh water, and when the water is fully absorbed by meat, then a key of water, then by absorption, then a small spoon of corn starch, and then a large spoon of vegetable oil, as well as a single spoon of vegetable oil, and a single spoon of wine, and then a box that is kept overnight in the fridge, which is more delicious
2
On the boiler, boiler with bottom oil, garlic, cucumber, cucumber, smooth, one-half spoons of refined salt, fried to eight years of maturity, next to white rice
3
(a) A container with two large spoons of cerium oil, one large spoon of raw smoke, one second of powder, one second of fresh water, one quarter of sugar powder, one key of soy oil, and a tune
4
The boiler heats the bottom oil and adds a bottle of ginger
5
And pour beef, and eat from seven to eight
6
And pour water into it, and burn it into a big bubble
7
Put it on the top of the rice, start. Come on, EnjoyPelican beef cover for cooking Make Tips
Pickled beef lasts the night and tastes deep。