On weekdays, I like to eat steamed vegetables. They are healthy, delicious, light and easy to digest.
For this year's New Year's Eve dinner, considering the poor teeth of my parents-in-law, I made several steamed vegetables with different ingredients and flavors.
Yuba is always available at home all year round, and it is good to stew, roast, stir-fry, and salad. My family eats a lot of fans. Steams beef with vermicelli, and the soup is immersed in the vermicelli. It is fragrant and smooth, and the taste is very delicious...
Beef tofu and vermicelli
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Beef tofu and vermicelli
1
Soak the tofu bamboo in warm water until soft.
2
Soak the vermicelli in warm water.
3
Cut the tofu bamboo into sections, and cut the chives and garlic cloves into fine grains for later use.
4
Chop the beef into powder and set aside.
5
Add dry red wine.
6
Add soy sauce and starch and mix well.
7
Cut the vermicelli into small pieces and place on a plate.
8
Put the tofu code on your fans.
9
Pour the minced beef on the yuba.
10
Sprinkle minced garlic on the beef.
11
Bring water to the pot, add beef vermicelli, and steam for 15 minutes.
12
Heat the oil in the pan and saute the garlic kernels until fragrant.
13
Add chopped peppers.
14
Pour in the raw beef stock, add the light soy sauce, and bring to a boil.
15
Use starch juice to thin and thicken.
16
Pour the sauce on the beef; sprinkle with chopped green onion, mix well while eating.
17
I made two plates of the same steamed vegetables and swept them all away.