Beef souffl
By VicentaLakin
The meat sold outside is too thick for the family. It's perfect to make a hanger。
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- simple
Steps for Beef souffl
1
potato starch 80g, diluted with water, which then fell down the upper layer of clean water。
2
beef 250g, remove the splint, cut to 0.8-1 cm。
3
a little sodium with a hand scratch。
4
add qing 38g。
5
Pump the starch in the beef and make it 15-20 minutes。
6
The frying pan, the testing of the temperature with chopsticks, the emergence of small bubbles at the tip of the chopsticks, and the placement of a piece into the beef bar。
7
It's coloured on the surface, so don't blow too much so as to prevent beef from getting old。