Steam beef tofu and golden mushrooms
By VicentaLakin
We all know that beef is good, but we all know that beef is not easily cooked, especially red beef, which is not intended to be roasted for three or four hours. Fat cows are good, but they are better when you eat them. They're fat, they're bad for weight control and they're not cheap. It's cheaper than a fat cow's; it's too thin to cut it down, steam it up, make it simple and smelly. If you want to taste better, you can get hot oil, and you can smell onions; if you want to cook without oil, you can save it, and it'll be fine。
Recipe Recommendations
- lean beef 400 grams
- tofu 1 box
- Flammulina velutipes 1 handful
- red pepper 1 segment
- chives 1 tree
- corn starch 20 grams
- cooking wine 15 grams
- hot oil a little
- salt 1 gram
- soy sauce a little
Steps for Steam beef tofu and golden mushrooms
1
Materials are ready: calves, tofu, golden needle mushrooms, onions, chili。
2
Beef is frozen early in the freezer, which is then slightly frozen and cut in thin pieces。
3
With a proper amount of raw and smouldered wine, until the meat is fully melted and soft。
4
The golden fungus cut off the roots and split into small groups。
5
Find a big deep disk and lay down all the golden mushrooms。
6
Then put tofu blocks; tofu prefers to have a little bit of a tofu, rather than an impurity tofu。
7
Two spoonfuls of corn starch are spilled in salted beef chips。
8
Blend。
9
Spread the beef chops and lay them on tofu。
10
Put it in a cooling pot; cover it and steam it in a fire for 15-20 minutes。
11
Onion cut, take a little slice of pepper cuttin。
12
Steamed veal tofu-based needle mushrooms are removed from the pot, with onion and chili chips and hot oil。
13
Steam beef tofu and needle mushrooms. They're delicious. They're deliciousSteam beef tofu and golden mushrooms Make Tips
1. Gold needles and mushrooms with their own moisture. Much of the beef-making juice is made of golden mushroom soup, which is so nutritious that it does not fall out; 2. veal chips cut very thin with the frost; a bit of starch can slide fresh meat; 3. Tofu is not suitable for esters. Tofu, which is too soft and fragile to withstand large amounts of beef chips, allows for the selection of soft and somewhat supportive tofu in the south; 4. It is not appropriate to allow for long periods of steam, adjusted to the size of the container, its depth, the size of the material to be laid, the thinness of the material, and for about 15 minutes after the fire. It is sufficient to prevent long periods of drying up of the beef mouth and the loss of the precipice of the golden needle mushrooms; 5. The hot oil is a pen that stimulates the smell of onions, and it is best not to omit it。