Beef-flavored beans
By VicentaLakin
We can't find the beans here, we have to grow them, but the beans are common. I used to make pickles instead of the beans. It's the same after the pickles. Why hang them on the tree? Four season beans are good foods as long as they're handled well。
Recipe Recommendations
- beef 约100 grams
- baking soda 1/4 teaspoon
- pepper 1/3 teaspoon
- corn starch 1/2 tablespoon
- vegetable oil 2 tablespoons
- green beans
- refined salt 1 teaspoon
- douchi
- minced garlic 1 tablespoon
- ginger 1 pinch
- pepper ring
- soy sauce 1/2 tablespoon
- white sugar 1/3 teaspoon
- liquor 1/2 tablespoon
- salty and fresh
- fried
- half an hour
- senior
Steps for Beef-flavored beans
1
Beef sliced into a bowl, with a small soda of a quarter spoons, with a hand to catch a piece of meat that is sticky, with a large spoon of water, and then when the meat is dry, with a little more water, with a third spoon of pepper powder and a second spoon of corn starch, and with two spoons of vegetable oil evenly, with a couple of locks of water, in a closed box for the rest of the night, for at least 30 minutes。
2
Half-drive the four-season leg。
3
The boiler boiled water, adding a small spoon of salt and a large spoon of vegetable oil, pours into four season beans, boils until the water boils for two minutes, and raises four seasons of soybean asphalt。
4
Scratch the beans and garlic, ginger-cheese, pepper chops。
5
The boiler is about two spoons of vegetable oil, added to the beef, made as full as five, provided that the boiler is free of washing and oil。
6
Pour the bean, garlic, ginger and chili rings。
7
Vegetable beef, four season beans, one third of the salt, pepper powder, three percent of the spoon, one out of two, one out of three sugar, one out of three, one out of two, one out of two on the side of the pot, and a few outs. Come on, Enjoy!Beef-flavored beans Make Tips
First, there are fewer blubbers in the steak web, which are hard to fry, and the slices are cut out; second, there are no salt or raw straw in the roast beef, and salt or raw water is mixed with the gravy, so salt is even; third, when beef is dried, it is recommended that if the beef is dry, a proper amount of water is provided, so that the soda has space to function, and beef is not too hard, and those who do not like small sodas can put other tender meat material; and fourth, the spoons, spoons and cups used by peners in cooking, baking, etc., are used internationally, not the spoons and cups that we normally use at home or in the restaurant to make and keep the food。