Korean beef fried onions
By VicentaLakin
It is clear to all that a plate of beef has been ploughed, but the pen is still in proportion to the meat. It's nice to have beef fried. Such onions are called sweet onions, but the leaves also taste like onions, and the big one strips the leaves out of the onions and leaves are big。
Recipe Recommendations
- beef 100 grams
- baking soda 1/8 teaspoon
- qingshui 1 tablespoon
- ginger 1 pinch
- Korean chili sauce 1/2 tablespoon
- soy sauce 1 tablespoon
- pepper 1/4 teaspoon
- corn starch 1/2 tablespoon
- vegetable oil 2 tablespoons
- Qiaozhou green onion 2 trees
- garlic 1 capsule
- chili 1/2 Article
- salt 1/3 teaspoon
- liquor 1/2 tablespoon
- slightly spicy
- fried
- half an hour
- senior
Steps for Korean beef fried onions
1
It's like this。
2
Beef starts with a little soda and a little spoon, grabs it down, drops about a spoon of fresh water, if it's dry, picks it up a little bit, picks it up to sticky, then puts on a tangle of ginger, Korean pepper sauce, a large spoon, pepper, a small spoon of pepper, a small spoon of corn, a large spoon of corn, evenly, then two spoons of vegetable oil, and so forth, so that the oil is not glued to the plate while the water is locked。
3
The onion leaves were partially slashed to the horse's eye, and the head was cut to half-cut。
4
Garlic slices, chili slices, boilers with bottom oil, garlic slices and chili rings, fragrances。
5
Pour in the beef, flip a few。
6
Onions pour, salt a third, pepper a third, white a second。
7
When beef and onions are just dead, don't overfire and make a pot。Korean beef fried onions Make Tips
1. It is recommended that the onions be amplified with a little roast beef so that both beef and onions can be cooked, and if the beef is cooked and onions added, the beef will get older. 2. The spoons, spoons and cups used by pens in any food such as cooking, baking, etc. are used in international utensils and are not the spoons and cups that we usually use to fix drinks and carry food at home or in restaurants。