Dry beef
By VicentaLakin
Dry veal is a fragrance of fragrances and belongs to the Kawasawa department. This dish is bright and tastes uniquely dry。
Recipe Recommendations
- beef tenderloin 300g
- vegetable oil 100g
- salt 2g
- dried chili 20g
- pepper 1g
- cumin 1g
- white sesame 2g
- garlic the 3
- green onion a little
- soy sauce a little
- cooking wine 1 scoop
- oyster sauce 1 scoop
Steps for Dry beef
1
Spicy dry。
2
The beef is washed clean and cut in strips of salt, wine, stork。
3
Add a little bit of vegetable oil blending, 10 minutes of salting。
4
Dry pepper cut silk。
5
The oil temperature of 3% is put in the beef bar fire and the water is blown out。
6
Beef changes color in the fire slowly dry。
7
It's yellow。
8
Beef is drawn to the side, with dried peppers and peppers fried to the ground。
9
Beef and chili blend in。
10
Put the garlic in the end。
11
Add white sesame。
12
Spicy fragrances. Snacks for drinks。Dry beef Make Tips
One, a piece of beef cut small thumbs, which shrinks during cooking. 2. The fire is adjusted to its own preferences, preferring to eat and chew a little longer. Three, don't let it go!