Chiuzhou beef balls
By VicentaLakin
Spicy, spicy. The baby's not spicy, the grown-ups are eating spicy, the summer of the South is already here, the chili is on fire, a little chili oil is on, and it's too hot to sweat。
Recipe Recommendations
- kway teow 500G
- beef balls appropriate amount
- fish cake 1 block
- leafy vegetables 1 handful
- shrimp appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- sesame oil appropriate amount
- chili oil appropriate amount
- salt appropriate amount
- chicken powder appropriate amount
- pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Chiuzhou beef balls
1
Garlic smashing, ginger cut small。
2
Hot pot pouring oil, spicy garlic。
3
Shrimp drys up the scent, darkening the color。
4
Beefballs don't have to be unfrozen. There's fungus in the house。
5
Fish cake, cut a few pieces on it。
6
Leaf is clean。
7
Shrimp dried up and poured water in, with beef balls, fungus, fish cakes, cooked together。
8
Put the cabbage in a few rolls, then put the bars in it (when the chorus forgets to take a photo alone, when it comes to the pot, it pours it directly out of the fridge), boils, puts salt, chicken powder, etc., and then puts pepper powder on it, which is more fragrance。
9
Black sesame oil, 5 bucks more expensive than white sesame oil。
10
Chili oil。
11
This one's for not eating spicy treasure。
12
This is not a spicy skunk。Chiuzhou beef balls Make Tips
It's better to cook one at a time. It's easy to taste and it's not easy to rot. Too busy today, back at 12, the family was hungry, so a pot of cooking, food feedback, as good as soup