Beef bibimbap sauce
There are many bibimbap ingredients in Japan, but after eating Japanese bibimbap ingredients, I feel like my mouth is full of MSG. I don't know what's going on?
Recipe Recommendations
- beef appropriate amount
- green onions appropriate amount
- cooked sesame appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chili powder appropriate amount
- white sugar appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Beef bibimbap sauce
1
Beef, choose beef with less tendons and no fat oil, wash it and cut it into large pieces.
2
Blanch the beef on one side with hot water, remove the foam, and rinse it with hot water.
3
Put the beef in an electric pressure cooker, add a bowl of water, appropriate amount of salt, and soy sauce, and simmer for half an hour.
4
Stewed beef.
5
Remove and let cool.
6
Tear it up as much as possible, purely by hand, and remove remaining tendons, membranes, etc.
7
Chop them into cashmere.
8
Add a little oil to the pan, which is even less than frying. Pour in the chopped beef on low heat, start frying slowly on low heat, and fry all the water dry. You can add a little sugar, salt, and soy sauce in the middle to stir-fry the aroma of the beef. It feels like the minced beef is getting drier. The feeling of frying is a little like sand. Add cooked sesame seeds, shredded seaweed and chili noodles, stir-fry well, and it will be fine.Beef bibimbap sauce Make Tips
Tip: Before stir-frying beef slices, first mix flour with beer to make a thin liquid and pour it over the beef slices. The enzymes in the beer act to break down proteins, which can increase the tenderness of the beef.